Spicy Marinated Olives Recipes

MARINATED MIXED OLIVES

Marinated Mixed Olives image

Marinating a mix of olives is yet another fast and easy way to add another flavorful dish to your happy hour selection.

Provided by Dave Lieberman

Categories appetizer

Time 8h5m

Yield varies

Number Of Ingredients 7

Ingredients

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

Steps:

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

WARM MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

SPICED OLIVES

Spiced Olives image

This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1 jar (7 ounces) pimiento-stuffed olives
1/2 cup tomato juice
1 tablespoon olive oil
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MARINATED OLIVES

Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

Ingredients

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

Steps:

Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MARINATED OLIVES

Marinated Olives image

These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.

Provided by Martha Rose Shulman

Categories easy, appetizer

Time 5m

Yield 2 cups, serving 12

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)

Steps:

Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

WARMED SPICED OLIVES

Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

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

Ingredients

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

SPICY MARINATED BLACK OLIVES

Spicy Marinated Black Olives image

ZWT7, Italy. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Recipe #120978. Haloom cheese is particularly good for this. From http://www.spain-recipes.com.

Provided by UmmBinat

Categories Lunch/Snacks

Time P2DT10m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 cup black olives
2 dried red chilies
12 garlic cloves, minced
red wine vinegar, as required
1 dash lemon juice
1 teaspoon dried thyme (used in the Middle Eastern variation)

Steps:

Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1, Sodium 501.4, Carbohydrate 14.6, Fiber 3.5, Sugar 2.6, Protein 2.6

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