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.
LOIN OF PORK WITH BAY LEAVES
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl mix the olive oil, garlic, salt, peppercorns, and crumbled bay leaves and rub the mixture all over the meat. Put the pork on a large dish or in a large plastic bag and cover the dish or tie up the bag and leave in the refrigerator if you've got steeping time; otherwise - if you're about to start cooking it - just leave it out.
- Preheat the oven to 400 degrees F. Line a roasting pan with the onion. Strew over the onion 10 whole bay leaves. Place the pork, including its marinade, on top and the bones all around, if they fit and if you've got them. Roast in the oven for about 1 3/4 hours or to an internal temperature of 150 to 155 degrees F on an instant-read thermometer, basting regularly.
- Remove the pork, scraping burnt bits off, to a plate or carving board and let it sit. On the stove at moderate heat, pour the wine and 1/2 cup boiling water over the bones, bay, garlic, and onion. Let it bubble up and reduce by about a third, and then remove the bones gingerly and strain the liquid contents into a saucepan. Heat, correct the seasoning, and add liquid as you like to make a good, thin, not-quite gravy.
- Carve the loin, put the slices on a big warmed plate, sprinkle with salt, and pour over a little of the juice-gravy, then tent with foil and leave in the turned-off oven while you eat the starter. It is a bit prinky, I know, but it will look fabulous if, when you take it out, you arrange, Napoleonically, some more bay leaves around the edges of the dish with the bay-scented pork.
MARINATED BLACK OLIVES (TAPAS)
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
Provided by januarybride
Categories Spanish
Time 5m
Yield 1 lb olives, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the olives in a bowl.
- Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour over the vinegar and the reserved brine to cover olives.
- Shake well and let marinate at room temperature for 2 weeks.
POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES
Provided by Colin Cowie
Categories Herb Potato Side Roast Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
- *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
More about "olives with fresh bay leaves recipes"
EASY MARINATED OLIVES {7 SIMPLE INGREDIENTS!} - PLAYS WELL …
From playswellwithbutter.com
5/5 (1)Category Appetizer RecipesCuisine ItalianTotal Time 48 hrs
- Layer the olives, garlic, herbs, bay leaf, lemon rind, & chili flake in a 16-ounce jar (or 16-ounce airtight container of choice). Slowly pour the olive oil over top, just until the olives are submerged. Depending on the size of your olives, you may or may not need the full cup of olive oil.
- 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature. Transfer to your favorite serving bowl. Enjoy them on their own, or serve along with crackers, charcuterie, or on a holiday cheese board. Enjoy!
ORANGE-ROSEMARY MARINATED OLIVES RECIPE - TODAY.COM
From today.com
4.6/5 (8)Category Appetizers,Hors D'oeuvresAuthor Anthony ContrinoTotal Time 15 mins
- 1. Using a vegetable peeler, remove three (2-inch) long strips of peel from the orange. Using a paring knife, remove any excess pith from the peels and discard. And add the peels to a small saucepan.
WARM OLIVES APPETIZER RECIPE - SAVORING THE GOOD®
From savoringthegood.com
5/5 (2)Calories 75 per servingCategory Appetizer Recipe
HOW TO COOK WITH BAY LEAVES: 17 RECIPE IDEAS USING BAY …
From masterclass.com
MARINATED OLIVES | ITALIAN FOOD FOREVER
From italianfoodforever.com
BRINING & MARINATING OLIVES - MINDFOOD
From mindfood.com
ROASTED PRESERVED KALAMATA OLIVES WITH LEMON AND BAY LEAVES …
From maggiebeer.com.au
COPYCAT OLIVE GARDEN MINESTRONE SOUP | 12 TOMATOES
From 12tomatoes.com
OVEN-DRIED OLIVES WITH GARLIC, BAY LEAF AND ORANGE
From theglobeandmail.com
ROASTED POTATOES WITH BAY LEAVES - FOOD FANATIC
From foodfanatic.com
OLIVES WITH FRESH BAY LEAVES RECIPE | RECIPE | FRESH BAY …
From pinterest.com
HOW TO MAKE A SPICED OLIVE MIX | TASTING TABLE RECIPE
From tastingtable.com
TOMATO-BRAISED BACCALà WITH OLIVES AND POLENTA RECIPE
From foodandwine.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
MARINATED OLIVES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
You'll also love