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
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.
GO-TO MARINATED OLIVES
These olives get better with age, but the world will never know how good they can get since they don't last very long. I prepare all my olives this way. I mix them all up in a large jar and just pick out the ones I want for a particular recipe or just use a medley. They are stored in the refrigerator and the olive oil may harden; this does not affect flavor or quality. If you prefer your olives less oily, run under running water to rinse.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Drain brining liquid and rinse assorted olives of your choice. Place in large jar. Combine olive oil and balsamic vinegar in a separate bowl or jar. Add remaining ingredients to olives. Pour in enough oil/vinegar mixture to just cover. Place cover on jar and shake to mix ingredients.
- Store in refrigerator. Olives can be used right away, but the flavors will be optimal after about 2 weeks or so. These are terrific eaten as is or add to salads and other dishes. Disregard nutritional info since you won't be eating the liquid, I hope.
Nutrition Facts : Calories 2079.5, Fat 210.7, SaturatedFat 28.5, Sodium 8379.6, Carbohydrate 65.2, Fiber 32.3, Sugar 0.7, Protein 8.7
ITALIAN OLIVES
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED OLIVES
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
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.
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