CITRUS MARINATED OLIVES
Provided by Alton Brown
Categories appetizer
Time P1DT15m
Yield about 1 pound olives (about 3 1/2 cups)
Number Of Ingredients 8
Steps:
- Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
- In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.
WARM CITRUS-MARINATED OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
- In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
- Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.
MARINATED OLIVES WITH TANGERINE AND ROSEMARY
Steps:
- Drain olives if in brine. Combine all ingredients; mix well.
- Cover and refrigerate for 2 days, turning and shaking several times.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARINATED OLIVES WITH TANGERINE AND ROSEMARY
Make and share this Marinated Olives With Tangerine and Rosemary recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Drain olives if in brine. Combine all ingredients; mix well. Cover and refrigerate for 2 days, turning and shaking several times.
- Do ahead: Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.
Nutrition Facts : Calories 191.2, Fat 16.5, SaturatedFat 2.2, Sodium 1321, Carbohydrate 13.4, Fiber 5.9, Sugar 2.5, Protein 1.7
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.
ROSEMARY MARINATED OLIVES
Provided by Ted Allen
Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.
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