Spicy Marinated Olives With Pickled Vegetables And Garlic Recipes

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SPICY MARINATED OLIVES WITH PICKLED VEGETABLES AND GARLIC



Spicy Marinated Olives With Pickled Vegetables and Garlic image

I love pickled anything and I found this on the Williams-Sonoma site. I haven't yet tried it, but the picture had me craving it.

Provided by Jules127

Categories     Vegetable

Time 14m

Yield 4 serving(s)

Number Of Ingredients 12

12 garlic cloves, unpeeled
1 carrot, peeled and cut diagonally into slices 1/4 inch thick
24 mixed green olives in brine, and
black olives, drained
12 cocktail onions, in vinegar, drained
12 baby gherkins, drained
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 pinch hot chili powder
1/2 teaspoon pimientos or 1/2 teaspoon sweet paprika
1 pinch fresh thyme leave

Steps:

  • Bring a small saucepan three-fourths full of water to a boil over high heat. Add the garlic, return to a boil and cook for 3 minutes. Add the carrot, return to a boil and cook for 1 minute more. Drain, then plunge the garlic and carrot slices into cold water. Drain again and peel the garlic (the skins will come off easily).
  • Transfer the garlic and carrot slices to a glass bowl. Add the olives, onions and gherkins and mix well. Add the olive oil, vinegar, salt, chili powder, pimentón and thyme and stir gently to coat all the ingredients evenly. Cover and refrigerate the olive and vegetable mixture until well chilled, at least 2 hours or up to 6 hours, stirring once or twice.

Nutrition Facts : Calories 159.2, Fat 7.3, SaturatedFat 1.1, Sodium 2807.6, Carbohydrate 23.2, Fiber 4.5, Sugar 12.2, Protein 2.9

SPICY MARINATED OLIVES



Spicy Marinated Olives image

Make and share this Spicy Marinated Olives recipe from Food.com.

Provided by pewpew1982

Categories     < 15 Mins

Time 7m

Yield 3 1/2 cups

Number Of Ingredients 7

1/4 cup extra virgin olive oil
3 sprigs thyme, cut into 1 inch pieces
1 sprig rosemary, cut into 1-inch pieces
2 lemon peel, 1/2 by 2 inches cut into thin strips
1 orange peel, 1/2 by 2 inch cut into thin strips
1/4 teaspoon crushed red pepper flakes
3 cups mixed olives

Steps:

  • In a medium skillet, heat the olive oil, thyme, rosemary, lemon peel, orange peel, and crushed red pepper over medium heat for 2 minutes.
  • Remove from heat and let cool.
  • Stir in olives.

Nutrition Facts : Calories 269.1, Fat 27.7, SaturatedFat 3.8, Sodium 1004.9, Carbohydrate 7.2, Fiber 3.7, Protein 1

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