Gin Marinated Olives Recipes

WARM MARINATED OLIVES

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.

MARINATED OLIVES

Steps:

• Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

GIN-MARINATED OLIVES

Steps:

• Combine all ingredients in a non-reactive dish and cover tightly. Allow olives to marinate at least 2 to 3 hours or up to 4 days in the refrigerator. (If you are only marinating them for a few hours, leave the olives in the marinade at room temperature.)
• Note: These olives are great in martinis and also double as a quick party hors d'oeuvre. If you plan on using them exclusively as an hors d'oeuvre, drizzle a little extra-virgin olive.

MARINATED OLIVES

Steps:

• Warm the olive oil in a frying pan with the rosemary sprigs, garlic, bay leaves and oregano and cook gently, stirring for 5 minutes to infuse the oil.
• Add the olives and toss well to coat in the spiced oil, then cook gently, stirring occasionally, for 5 - 10 minutes until soft and shiny.
• Use a slotted spoon to transfer olives, garlic, bay leaves and herbs to a rustic serving dish and serve hot, warm or at room temperature.