Lemon Stuffed Olives Recipes

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FRIED STUFFED OLIVES

An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.

Provided by nvermd

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Fried Stuffed Olives image

Steps:

  • Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
  • Stuff olives using a pastry bag.
  • Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
  • Fry in oil at 250 to 275 degrees until crisp and golden brown.
  • Drain on a paper towels.
  • Serve hot.

2 tablespoons minced garlic
2 tablespoons anchovy paste
1 tablespoon grated lemon, zest of
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
2 dozen ripe pitted extra-large olives
3/4 cup flour
2 eggs, beaten
3/4 cup plain breadcrumbs or 3/4 cup seasoned bread crumbs
olive oil, for frying

LEMON-STUFFED OLIVES

For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."

Provided by FLKeysJen

Categories     Fruit

Time P1DT20m

Yield 10 serving(s)

Number Of Ingredients 9



Lemon-Stuffed Olives image

Steps:

  • Drain jar of martini olives (reserve juice for dirty martinis). Stuff tiny bits of lemon peel into the holes.
  • Combine marinade ingredients. Let olives stand in the mixture 24 to 48 hours before serving.

Nutrition Facts : Calories 90, Fat 7, SaturatedFat 0.9, Sodium 575.8, Carbohydrate 3.7, Fiber 1.7, Sugar 0.9, Protein 0.6

1 (13 ounce) jar green olives
3 lemons (peel only)
1 cup dry white wine
1 cup water
1 tablespoon white vinegar
1 tablespoon olive oil
1/4 teaspoon thyme (crumbled into powder between fingers)
1 pinch of powdered fennel
1 pinch basil

LEMON-GARLIC OLIVES

Categories     Garlic     Olive     Lemon     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6



Lemon-Garlic Olives image

Steps:

  • Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)

1 10-ounce jar large green pimiento-stuffed Spanish olives
3 fresh oregano sprigs
3 large garlic cloves, crushed
2 lemon wedges
10 whole black peppercorns
3 tablespoons fresh lemon juice

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