"TONI'S MARINATED OLIVES"
Steps:
- Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
- To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.
MARINATED OLIVES
Betty Crocker's Heart Healthy Cookbook shares a recipe! It's easy to make your own marinated olives! Try this 10 minute preparation for olives flavored with fresh herbs, citrus, garlic and red pepper - a refreshing homemade condiment!
Provided by Betty Crocker Kitchens
Categories Snack
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid.
- Mix remaining ingredients in small bowl; pour over olives. Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 0 g, TransFat 0 g
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.
MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES
This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.
Provided by David Tanis
Categories dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
- In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
- When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.
HOW TO MAKE DELICIOUS MARINATED OLIVES
These delicious and well-marinated olives satisfy all our cravings for something salty and crunchy!
Provided by Marilena Leavitt
Categories Appetizer, pre-dinner snack
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- First, rid the olives of their brine by putting them in a strainer set inside a bowl filled with room temperature water. Let the olives sit for a minute or so and then rinse and drain them. If the olives still taste too briny, repeat the process one more time. Drain well.
- In a small saucepan combine the olive oil, the crushed coriander seeds, the oregano, the dried chili (or red pepper flakes), and the bay leaves. Simmer over a gentle heat for about 5 minutes, stirring frequently, until the mixture becomes fragrant.
- Remove from the heat and let it steep for 30 minutes.
- Place the olives is a small mixing bowl and pour the cooled mixture over them. Stir well to combine. Let the olives marinate at room temperature for at least an hour before storing them in an airtight container. (Hint: the longer they sit in the marinade the better they will taste).
- Serve the marinated olives in a shallow bowl with a small slotted spoon or toothpicks. After a day or two, you can store them in their air-tight container in the refrigerator for up to three weeks. The oil will solidify in the refrigerator so you should bring the olives to room temperature before serving them.
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