Marinated Olives With Tangerine And Rosemary Recipes
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.
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.
MARINATED OLIVES WITH TANGERINE AND ROSEMARY
Make and share this Marinated Olives With Tangerine and Rosemary recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Drain olives if in brine. Combine all ingredients; mix well. Cover and refrigerate for 2 days, turning and shaking several times.
- Do ahead: Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.
Nutrition Facts : Calories 191.2, Fat 16.5, SaturatedFat 2.2, Sodium 1321, Carbohydrate 13.4, Fiber 5.9, Sugar 2.5, Protein 1.7
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.
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