Kicked Up Olives Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
• Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
• To serve, unwrap the sandwich and slice into portions.
• Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl.
• Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well.
• Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet.
• Bake in the preheated oven until warmed, about 90 minutes. Serve warm.

Steps:

• Pick over the olives, discard any with big blemishes.
• With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
• Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
• To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
• Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
• Combine the salt and water, stir over heat until the salt has dissolved, cool.
• Drain and discard the water in the jars, fill with enough salted water to cover the olives.
• Pour enough oil into the jars to cover the olives completely, and then seal the jars.
• Mark the date on the jars and store in a cool dark place for 5 weeks.
• After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
• Cover with oil.
• Note: don't mix your olives! they must be pickles separately.