Olives Italian Style Recipes

WARM MARINATED OLIVES

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

Warm Marinated Olives image

Steps:

Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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

ITALIAN FRIED OLIVES

Provided by Giada De Laurentiis

Categories appetizer

Time 9m

Yield 4 to 6 servings

Number Of Ingredients 9

Italian Fried Olives image

Steps:

Special equipment: a pastry bag, a plain tip with a 1/4-inch opening
In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.
Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the flour. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Fry the olives, in batches, for 30 to 45 seconds until golden brown. Drain the fried olives on paper towels. Cool for 5 minutes.

Ingredients

1-ounce Gorgonzola cheese, at room temperature
1/4 cup ricotta cheese, at room temperature
1 1/2 teaspoons dried thyme
1 1/2 teaspoons lemon zest
20 pitted green olives, rinsed and dried thoroughly
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup plain bread crumbs
Vegetable oil, for frying