Tapas Marinated Olives Recipes
MARINATED BLACK OLIVES (TAPAS)
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
Provided by januarybride
Categories Spanish
Time 5m
Yield 1 lb olives, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the olives in a bowl.
- Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour over the vinegar and the reserved brine to cover olives.
- Shake well and let marinate at room temperature for 2 weeks.
MARINATED GREEN OLIVES (TAPAS)
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 6 days prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
Provided by januarybride
Categories Spanish
Time 10m
Yield 1 lb olives, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the olives in a bowl.
- Mix in the garlic, coriander, fennel, thyme, rosemary, orange zest and orange juice; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour in olive oil to cover olives.
- Shake well and let marinate at room temperature for 6 days.
Nutrition Facts : Calories 94.8, Fat 8.9, SaturatedFat 1.2, Sodium 884.4, Carbohydrate 4.8, Fiber 2.5, Sugar 1.2, Protein 1
SPANISH MARINATED OLIVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Add the olive oil and sherry vinegar to a small bowl and whisk.
- Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
- Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.
TAPAS MARINATED OLIVES
Steps:
- Crush the coriander and fennel seeds in a mortar with a pestle. Work in the garlic, then add the rosemary, parsley, vinegar and olive oil. Put the olives in a small bowl and pour over the marinade. Cover with clear film and chill for up to 1 week.
MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA
Steps:
- Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.
MARINATED OLIVES
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
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.
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