EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON
A delicious blend of Italian & Greek olives marinates in olive oil infused with fresh herbs, lemon & plenty of garlic. Making marinated olives at home couldn't be easier, and they're perfect for everyday snacking, holiday entertaining, all of your charcuterie & cheese board needs, or to offer as a showstopping hostess gift.
Provided by jess larson | plays well with butter
Categories appetizer recipes
Time P2D
Number Of Ingredients 8
Steps:
- 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.
- Set the sealed jar in the refrigerator for at least 48 hours, or up to 1 week.
- 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!
ITALIAN HERB INFUSED OLIVE OIL
Olive oil with Italian herbs.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg
HERB OIL
Provided by Alton Brown
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
HERB-MARINATED OLIVES
Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Herb-Marinated Olives, Garden Veggie Dip, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).
HERBS DE PROVENCE INFUSED OLIVE OIL
Bring the age-old Herbs de Provence spice blend into your cooking! This is a simple way to make a brilliant infused olive oil. This is the perfect additive to savory pork, poultry, and fish recipes. This is one of the secrets to my kitchen, and my neighbors ask me when I will make them another bottle. Pour this oil into a container, and add salt and pepper for the best dipping oil ever!
Provided by Our Kitchen To Yours
Categories European
Time 1h1m
Yield 1 bottle, 30 serving(s)
Number Of Ingredients 2
Steps:
- Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
- Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
- Pour the Olive Oil into pot on the stove.
- Add 1/2 Cup of Herbs de Provence.
- Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
- Let the oil cool for 30 minutes.
- Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
- Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
- Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
- The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.
Nutrition Facts :
HERB-INFUSED OLIVE OIL
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.
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