Marinated Greek Olives Recipes

GREEK MARINATED OLIVES

Steps:

• Empty olives from jar into a strainer. Give a quick rinse to remove brine.
• We can use the jar the olives came in.*
• Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to the jar - mix.
• Add olives.
• Add extra olive oil to fill up, and seal.
• Turn upside down so everything is mixed up (give it a shake or two)
• Place it in the refrigerator for 24hrs.
• Serve when desired.*

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.

MARINATED GREEK OLIVES

Steps:

• 1. Place olives in a zipper-type plastic bag.
• 2. Add remaining ingredients to bag and seal, squeezing out as much air as possible. Shake bag to mix everything. (Add more oil, if needed).
• 3. Refrigerate for 24 hours. When ready to serve, let sit at room temperature until olive oil returns to liquid state. Pour into a bowl and serve.

BRINED AND MARINATED GREEK-STYLE OLIVES

Steps:

• Sort olives by color/ripeness into different bowls. Green, mostly green, half green/purple, mostly purple, purple.
• Clean olives thoroughly by rinsing under water (work in batches).
• Use a paring knife to score/cut an "X" in each olive. This allows the brine to more easily leach the bitterness out of the olive.
• Once a whole color-batch is scored, place in a one-gallon pickle jar with a brine of 8oz sea salt to water. Swish the brine throughly so that all the salt gets dissolved instead of settling to the bottom. Fill with water to almost the top. Use a ziploc baggie with some water in it to weight the olives. It is very important to keep all olives submerged to avoid mold problems. Leave the lid loose and put in a cool, dark place.
• After one week, switch to a stronger brine of 1lb salt/gallon. I like to rinse the olives and sterilize the jars at this point. The smell and sensation of the clean, rinsed olives may blow your mind. I also use a new batch of clean ziplocs at this point to weight the olives. Keep those babies submerged!
• After 2 weeks, replace brine again as above. Close lids firmly.
• Replace brine as many times as necessary to achieve a taste you like (realizing they will be REALLY salty just out of the brine, even rinsed). I usually switch the brine 3 -4 times, 1 -2 weeks apart. Greener olives will take longer than purple olives.
• When they've been brined to your satisfaction, the fun begins! Rinse throughly. Pack in sterilized jars to 2/3 full.
• Add organic lemon slices (3-4 per jar), a whole or minced clove of garlic, and a teaspoon or so or dried oregano. Fill with vinegar (I like white vinegar for green olives and red wine for purples) and one teaspoon of salt to one inch below top of jar.
• Add 1/2 inch of olive oil.
• Seal firmly and agitate the mixture, then store in a cool, dark, place.
• Once opened, these must be refrigerated. Bring them back to room temperature before serving to avoid a weird lumpy oil crud covering your beloved olives. Refrigerate any leftovers.
• Play with the marinades - I like to do the green ones with hot peppers and carrots. Try different vinegars and herbs. A couple of years ago, I did a Thai theme, with ginger, lemon grass, hot peppers, and white vinegar. Delish!
• I have found when I give these as gifts, people do not always use them, and that is a big bummer considering all the work that goes into them and how incredibly delicious they are. Better to bring them to a party to show them off, then tell people about the process. (Plus, you get to enjoy them, too).

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.

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.

GREEK MARINATED OLIVES

Steps:

• Use a zester to remove the rind from lemon.
• Place the olives in a large glass or ceramic bowl.
• Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
• Cover with plastic wrap and place in the fridge overnight to develop the flavours.
• Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.

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.