MARINATED OLIVES
No more busting your wallet at the olive bar. Learn how to make your own marinated olives!
Provided by Christine Pittman
Categories Appetizer
Time 10m
Number Of Ingredients 5
Steps:
- Remove the zest from the lemon and cut the zest into thin strips. Juice the lemon. Put the lemon zest and juice along with the garlic, chili, and olives into a large jar. Add the olive oil. Shake to coat.
- Refrigerate for 2 hours or up to two weeks shaking daily to mix everything up.
- Take the jar of olives out of the fridge 1 hour before serving so that the olive oil melts into a liquid.
- Transfer the olives to a bowl for serving using a spoon to scoop out olives, taking along some of the olive oil and flavorings.
Nutrition Facts : Calories 173 calories, Sugar 0.2 g, Sodium 313.1 mg, Fat 18.6 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 3.6 g, Fiber 1.4 g, Protein 0.5 g, Cholesterol 0 mg
MARINATED OLIVES
Steps:
- Rinse the olives thoroughly under cold running water. Crack them with a hammer or the side of a heavy chefs knife (be careful not to crack the pit). In a large glass jar, place a single layer of olives and sprinkle them with coriander seeds and oregano. Scatter a few slices of garlic on top and make another layer in the same way. Continue until you have used all the olives and spices, then add enough olive oil so that the olives are completely covered. Leave in a dark place for 2 to 3 weeks.
- Drain and serve as needed and, after the olives have been consumed, use the oil for a vinaigrette.
MARINATED OLIVES
"These olives can be eaten straight out of the jar, but I recommend warming them in the oven for a few minutes. The flavors get even better!" says Stephanie.
Provided by Stephanie Izard
Categories appetizer
Time 55m
Yield 8 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes.
- Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature.
- Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle.
- Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week.
- To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven.
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