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!
MARINATED OLIVES
Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ROSEMARY MARINATED OLIVES
Provided by Ted Allen
Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.
LEMON-ROSEMARY MARINADE
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 2 pounds lamb
Number Of Ingredients 6
Steps:
- Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
- If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
LEMON -ROSEMARY MARINATED RIPE OLIVES
Make and share this Lemon -Rosemary Marinated Ripe Olives recipe from Food.com.
Provided by venus2
Categories Lemon
Time 11m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a 1 quart glass jar with tight fitting lid, combine the sliced lemon, the juice, shallots, rosemary and red pepper flakes.
- In a saucepan of boiling water blanch the olives for 1 minute; drain well and add to jar while still warm.
- Add enough oil to the jar to just cover the olives.
- Seal the jar and shake to distribute the ingredients.
- Let stand in a cool dark place, shaking daily for 3 days.
- The olives will keep indefinitely, covered and chilled.
Nutrition Facts : Calories 1118.2, Fat 121, SaturatedFat 16.7, Sodium 1052.8, Carbohydrate 14.9, Fiber 5, Sugar 0.5, Protein 1.9
LEMON-ROSEMARY-MARINATED RIPE OLIVES
Yield Makes about three cups
Number Of Ingredients 7
Steps:
- In a 1-quart glass jar with a tight-fitting lid combine the sliced lemon, the lemon juice, the shallots, the rosemary, and the red pepper flakes. In a saucepan of boiling water blanch the olives for 1 minute, drain them well in a colander, and add them to the jar while they are still warm. Add enough oil to the jar to just cover the olives. Seal the jar with the lid and shake it several times to combine and distribute the ingredients. Let the olives stand in a cool, dark place, shaking them daily, for 3 days. The olives keep, covered and chilled, indefinitely.
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- Wash the lemon and pat dry. Grate the peel or cut into strips (only the yellow part) and place into a saucepan. Squeeze the juice and place also into the saucepan.
- Heat on low heat for 10-15 minutes, until warm but not hot. Cover with a lid while heating. Stir a couple of times during heating.
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