Warm Greek Garden Olives Semi Homemade Recipes
WARM MARINATED OLIVES
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.
WARM GREEK GARDEN OLIVES (SEMI-HOMEMADE)
A recipe from Sandra Lee (so it's semi-homemade). A simple and tasty appetizer for a dinner party! This tastes even better the second day and keeps wonderfully in the fridge (you just need to reheat for about 45 seconds in the microwave.
Provided by januarybride
Categories Greek
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano (you can use 1 tbsp dried oregano if you don't have fresh oregano on hand).
- Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine.
- Serve warm or at room temperature with a side of sliced mini French bread and some cheese cubes for a perfect, simple appetizer.
Nutrition Facts : Calories 272.4, Fat 29.1, SaturatedFat 4, Sodium 1036, Carbohydrate 4.8, Fiber 2.8, Sugar 0.2, Protein 0.9
WARM GREEK GARDEN OLIVES
Steps:
- In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano.
- Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine.
- Serve warm or 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.
WARM MARINATED OLIVES
Heating olives with herbs, spices, and oil is a quick way to elevate the humble pantry staple to star appetizer status.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Heat oil, chiles, rosemary, and fennel and coriander seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Reduce heat to low and add olives; stir to coat. Heat mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm.
GREEK OLIVE MEDLEY
A wonderful presentation of Greek Olives, Hot Greek Peppers, Marinated Mushrooms and Cherry tomatoes. Add these to Antipasto Salad or serve as a side dish.
Provided by Potagekempcc
Categories < 4 Hours
Time 2h
Yield 3 quarts
Number Of Ingredients 13
Steps:
- Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
- Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
- Cover with plastic and let stand for 2-hours.
- Place olives in a bowl to serve or on a platter.
- Garnish with Fresh Chopped Oregano and Feta Cheese.
Nutrition Facts : Calories 744.1, Fat 76.1, SaturatedFat 10.4, Sodium 1857.9, Carbohydrate 19.4, Fiber 7.9, Sugar 4.5, Protein 2.5
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