Greek Olive Medley Recipes

FETA CHEESE AND MARINATED GREEK OLIVES

Provided by Food Network

Time 50m

Yield 6 appetizer servings

Number Of Ingredients 14

Feta Cheese and Marinated Greek Olives image

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.;

Ingredients

8 ounces feta cheese, cut into 1/2-inch thick slices
4 tablespoons extra virgin olive oil
Juice one lemon
1/2 teaspoon dried Greek oregano
Freshly ground pepper, to taste
1/2 pound Calamata olives, drained
1/2 pound cracked green olives, drained
1/4 pound Thassos olives, drained
2 tablespoons dried Greek oregano
Pinch Aleppo pepper (crushed red pepper can be substituted)
Zest and juice one lemon
2 tablespoons fresh parsley, chopped
1 cup olive oil
Fresh ground pepper, to taste

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

Italian Olives image

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.

Ingredients

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

MARINATED ANTIPASTO MEDLEY

Each year at Christmas time, the faculty and staff at my school has a Goodies Day where we bring all manner of tasty things to share with everyone. These marinated bites were gone even before the first lunch period! I like to make up this recipe the night before so it will be ready in the morning for all of those hungry teachers and staff seeking something to nibble on before lunch.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 9 servings.

Number Of Ingredients 15

Marinated Antipasto Medley image

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 3 hours. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 305 calories, Fat 27g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 1398mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 10g protein.

Ingredients

8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes
1 jar (10 ounces) pimiento-stuffed olives, drained
1 jar (16 ounces) cocktail onions, drained
1 cup grape tomatoes
6 ounces pepperoni, cut into 1/2-inch cubes
DRESSING:
1/4 cup olive oil
2 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon Louisiana-style hot sauce

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

Greek Marinated Olives image

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

Ingredients

1/2 lemon
600 g kalamata olives
500 ml olive oil
1/2 teaspoon dried greek oregano
1/4 teaspoon fresh ground black pepper
1 dried bay leaf