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.
ITALIAN OLIVES
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED GREEN BEANS
This fragrant salad is perfect for a summer buffet or picnic. The beans are tossed with all the other ingredients while they are still hot, which allows them to absorb as much of the flavors as possible. Adding the vinegar to the beans when they are hot causes some of the acidity from the vinegar to evaporate while maintaining all its richness and flavor.
Provided by Food Network
Categories side-dish
Time 25m
Yield serves 4 to 6 people
Number Of Ingredients 8
Steps:
- Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.
- While the water is heating, snap off the ends of the beans and rinse them in cold water. When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes.
- While the beans are cooking, sliver the olives by slicing the flesh away from the pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.
- When the beans are cooked, drain them well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.
MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA
This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.
Provided by Lynne23235
Categories Side Dish Vegetables Tomatoes
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
- Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g
MARINATED OLIVES
These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 5m
Yield 2 cups, serving 12
Number Of Ingredients 9
Steps:
- Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
- Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
MARINATED GREEN OLIVES
With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).
Provided by misstasty
Categories Vegan
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
- Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
- drain the olives and give them a rinse off in water.
- Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
- I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.
Nutrition Facts : Calories 53.1, Fat 4.8, SaturatedFat 0.7, Sodium 468.6, Carbohydrate 3.5, Fiber 2, Sugar 0.2, Protein 0.7
GREEK MARINATED OLIVES
After messing up this Recipe #415322 - I stated olives first instead of mushrooms- I had to look for a marinated olives recipe too. I've found it at taste.com.au.Time does not include refrigerating time.
Provided by littlemafia
Categories Low Protein
Time 6m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 604.6, Fat 63.1, SaturatedFat 8.8, Sodium 658.2, Carbohydrate 14.9, Fiber 6.1, Protein 1.7
OLIVE MARINATE
Italian marinated olive appetizer from whats4eats.Olives are popular all around the Mediterranean coast. They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.If you like, you can use all green or all black olives.Marinated olives will stay fresh for 1-2 months if stored in the refrigerator.Update:made the greek one,it's Awesome! I know it's like reviewing one of my recipes,but we really liked this one.
Provided by littlemafia
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
- Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
- Variations.
- French (Olives marinées): use black niçoise olives, thyme and a little lavender.
- Greek: use black Kalamata olives and dried oregano and thyme.
- Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
- North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
- Spanish (Aceitunas aliñadas): use paprika, cumin seeds and peppercorns.
- Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.
MARINATED GREEN OLIVES WITH OREGANO
Categories Olive Appetizer Marinate Lemon Molasses Oregano Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Rinse olives thoroughly under cold running water. Drain well. Pat olives dry with paper towels. Transfer olives to medium bowl. Add remaining ingredients and toss to blend. Let stand 2 hours at room temperature to blend flavors. (Can be made 1 week ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
- *A thick syrup available at Middle Eastern markets and some supermarkets.
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