Marinated Cheese And Olives Recipes

EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON

Easy Marinated Olives with Rosemary, Garlic & Lemon image

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

Time P2D

Number Of Ingredients 8

Ingredients

1 pound mixed olives, such as DeLallo Gigante Olives & DeLallo Jumbo Pitted Calamata Olives, drained & rinsed
4 cloves garlic, thinly sliced
2 sprigs rosemary
8-10 sprigs thyme
1 bay leaf
lemon rind from 1/2 lemon
optional: 1 teaspoon crushed red chili flakes
1 cup olive oil

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

Marinated Olives image

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

Ingredients

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

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.

MARINATED CHEESE WITH PEPPERS AND OLIVES

Marinated Cheese with Peppers and Olives image

Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

12 ounces cheddar cheese, cut into 3/4-inch cubes
2 medium sweet red peppers, cut into 3/4-inch pieces
2 cans (6 ounces each) pitted ripe olives, drained
1/4 cup canola oil
1 tablespoon white vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

MARINATED OLIVES

Marinated Olives image

Provided by Tyler Florence

Categories appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 cups large green Sicilian olives
1 lemon, zest cut in strips
1 handful fresh rosemary sprigs, needles stripped from the stems
1 handful fresh thyme sprigs, leaves stripped from the stems
1 handful fresh basil, hand-torn
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper. Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside the fried zucchini flowers.

MARINATED OLIVE & CHEESE RING

Marinated Olive & Cheese Ring image

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 package (8 ounces) cream cheese, cold
1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 jar (2 ounces) pimiento strips, drained and chopped
Toasted French bread baguette slices

Steps:

Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

MARINATED CHEESE AND OLIVES

Marinated Cheese and Olives image

These tasty marinated cheese and olives make a great appetizer to serve with crackers or a crusty baguette, or top a salad. And they're a quick-fix food item, perfect for gift giving: tie filled preserve jars with pretty plaid ribbon and attach a small serving fork, et voila! From Southern Livings 'Big Book of Christmas', November 2010. Tip: For best results, use a white vinegar dressing, not red.

Provided by BecR2400

Categories Cheese

Time 15m

Yield 8 cups

Number Of Ingredients 7

Ingredients

2 lbs cubed colby-monterey jack cheese
10 -14 ounces kalamata olives, drained (or nicoise olives)
1 (16 ounce) bottle olive oil and vinegar dressing, divided
1 tablespoon dried Italian seasoning
1/2 teaspoon dry crushed red pepper
6 garlic cloves, crushed
6 fresh rosemary sprigs

Steps:

Combine all ingredients except the rosemary with half of the bottled dressing in a large bowl; stir gently.
Cover and chill at least 8 hours or up to 24 hours.
Divide cheese and olives mixture into six (8-10 ounce) glass containers.
Place 1 rosemary sprig in each container.
Pour remaining dressing evenly into containers. Cover tightly and refrigerate up to 2 weeks.

Nutrition Facts : Calories 724.5, Fat 66.8, SaturatedFat 27.4, Cholesterol 101, Sodium 871.9, Carbohydrate 5.2, Fiber 1.2, Sugar 2, Protein 28.2

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