Mixed Olives With Caper Berries Recipes
MIXED OLIVES WITH LEMON AND ROSEMARY, CIRCA 1970
Use a mix of Manzanilla, Kalamata, Sicilian, and Bella Cerignola Rosa olives for a good range of color and texture. Don't add salt, the olives are salty enough.
Provided by Lynnda Cloutier
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- 1. Bruise rosemary sprigs with the bottom of a small metal pan and remove leaves.
- 2. Place rosemary, olives, olive oil, lemon juice, lemon zest, capers, red pepper flakes, caper berries and garlic in large nonreactive bowl. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 days before serving.
MIXED OLIVES WITH CAPER BERRIES
This recipe for mixed olives is adapted from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a large bowl, combine the olives, caper berries, red-pepper flakes, garlic, and zest.
- Transfer to a serving bowl and garnish with thyme and rosemary.
MARINATED MIXED OLIVES
Marinating a mix of olives is yet another fast and easy way to add another flavorful dish to your happy hour selection.
Provided by Dave Lieberman
Categories appetizer
Time 8h5m
Yield varies
Number Of Ingredients 7
Steps:
- If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.
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