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.
FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
- Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;
GREEK MARINATED OLIVES
After messing up this Recipe #415322 - I stated olives first instead of mushrooms- I had to look for a marinated olives recipe too. I've found it at taste.com.au.Time does not include refrigerating time.
Provided by littlemafia
Categories Low Protein
Time 6m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Use a zester to remove the rind from lemon.
- Place the olives in a large glass or ceramic bowl.
- Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
- Cover with plastic wrap and place in the fridge overnight to develop the flavours.
- Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.
Nutrition Facts : Calories 604.6, Fat 63.1, SaturatedFat 8.8, Sodium 658.2, Carbohydrate 14.9, Fiber 6.1, Protein 1.7
MARINATED GREEK OLIVES
A tasty addition to an appetizer bar. Cook time is refrigeration time.
Provided by Mikekey *
Categories Other Appetizers
Time 10m
Number Of Ingredients 8
Steps:
- 1. Place olives in a zipper-type plastic bag.
- 2. Add remaining ingredients to bag and seal, squeezing out as much air as possible. Shake bag to mix everything. (Add more oil, if needed).
- 3. Refrigerate for 24 hours. When ready to serve, let sit at room temperature until olive oil returns to liquid state. Pour into a bowl and serve.
MARINATED GREEK OLIVES WITH GRAPE TOMATOES AND FETA CHEESE
I LOVE this recipe-great for cocktail parties or a super appy for your Greek Dinner. Cook time reflects the marinating time.
Provided by Diana Adcock
Categories Lemon
Time P1DT15m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- For the Olives- Combine all ingredients in a large resealable freezer bag.
- Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
- For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
- Sprinkle with the oregano and pepper, tossing well.
- Cover and let stand for 30 minutes at room temp.
- Combine the olives with the feta and tomatoes, tossing well.
- Serve.
Nutrition Facts : Calories 549, Fat 55.3, SaturatedFat 12.7, Cholesterol 37.9, Sodium 1292.9, Carbohydrate 10, Fiber 3.2, Sugar 2.6, Protein 7.3
BRINED AND MARINATED GREEK-STYLE OLIVES
In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the first freeze. Well-watered trees that have not been treated with pesticides are best! Be gentle with the olives, and reject fruits that are soft or bruised. Plan to brine the olives within a couple of days of harvest - brining with salt leaches out the bitterness (you can't eat ripe olives off the tree). Buy your salt in bulk at the natural food store. I use 1-gallon pickle jars for the brining process and pint Ball caning jars for the finished marinated olives. This set of instructions is modified from many sources. Once you brine your own, you will be spoiled and never want to suffer store-bought olives again! Olives prepared as described will remain self-stable for at least a year. This is totally worth the hassle and wait!
Provided by Carianne
Categories Very Low Carbs
Time P2m29D
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 6
Steps:
- Sort olives by color/ripeness into different bowls. Green, mostly green, half green/purple, mostly purple, purple.
- Clean olives thoroughly by rinsing under water (work in batches).
- Use a paring knife to score/cut an "X" in each olive. This allows the brine to more easily leach the bitterness out of the olive.
- Once a whole color-batch is scored, place in a one-gallon pickle jar with a brine of 8oz sea salt to water. Swish the brine throughly so that all the salt gets dissolved instead of settling to the bottom. Fill with water to almost the top. Use a ziploc baggie with some water in it to weight the olives. It is very important to keep all olives submerged to avoid mold problems. Leave the lid loose and put in a cool, dark place.
- After one week, switch to a stronger brine of 1lb salt/gallon. I like to rinse the olives and sterilize the jars at this point. The smell and sensation of the clean, rinsed olives may blow your mind. I also use a new batch of clean ziplocs at this point to weight the olives. Keep those babies submerged!
- After 2 weeks, replace brine again as above. Close lids firmly.
- Replace brine as many times as necessary to achieve a taste you like (realizing they will be REALLY salty just out of the brine, even rinsed). I usually switch the brine 3 -4 times, 1 -2 weeks apart. Greener olives will take longer than purple olives.
- When they've been brined to your satisfaction, the fun begins! Rinse throughly. Pack in sterilized jars to 2/3 full.
- Add organic lemon slices (3-4 per jar), a whole or minced clove of garlic, and a teaspoon or so or dried oregano. Fill with vinegar (I like white vinegar for green olives and red wine for purples) and one teaspoon of salt to one inch below top of jar.
- Add 1/2 inch of olive oil.
- Seal firmly and agitate the mixture, then store in a cool, dark, place.
- Once opened, these must be refrigerated. Bring them back to room temperature before serving to avoid a weird lumpy oil crud covering your beloved olives. Refrigerate any leftovers.
- Play with the marinades - I like to do the green ones with hot peppers and carrots. Try different vinegars and herbs. A couple of years ago, I did a Thai theme, with ginger, lemon grass, hot peppers, and white vinegar. Delish!
- I have found when I give these as gifts, people do not always use them, and that is a big bummer considering all the work that goes into them and how incredibly delicious they are. Better to bring them to a party to show them off, then tell people about the process. (Plus, you get to enjoy them, too).
Nutrition Facts :
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 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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