Spanish Marinated Olives Recipes

WARM MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Time 20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

FESTIVE MARINATED OLIVES

Festive Marinated Olives image

Provided by Ree Drummond : Food Network

Time 10m

Yield 3 jars (1-pint jars)

Number Of Ingredients 10

Ingredients

1 cup good olive oil, plus extra for topping up the jars if needed
3 tablespoons sherry vinegar
1 cup pitted Castelvetrano olives
1 cup pitted kalamata olives
1/2 cup dried cranberries
1/2 cup cubed summer sausage
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
3 bay leaves
Zest of 1 orange, peeled in long strips

Steps:

Add the olive oil and sherry vinegar to a pitcher and mix.
Divide the olives, cranberries, summer sausage, garlic, rosemary, bay leaves and orange zest among three 1-pint mason jars. Pour a third of the oil and vinegar mixture into each jar. Top up with extra oil if needed. Put on the lids and refrigerate until needed.

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.

SPANISH MARINATED OLIVES

Spanish Marinated Olives image

These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

Provided by Geema

Categories Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

LA BOQUERIA MARINATED SPANISH OLIVES

La Boqueria Marinated Spanish Olives image

Make and share this La Boqueria Marinated Spanish Olives recipe from Food.com.

Provided by MarraMamba

Categories < 15 Mins

Time 6m

Yield 8 appetizer/tapas

Number Of Ingredients 7

Ingredients

1 cup mixed Spanish olives (arbequina, gordal, coquillo, Obregon)
1/4 cup arbequina olive oil (this is a Spanish oil, but you can substitute any type you wish)
1/8 cup fino sherry wine vinegar (or any sherry vinegar)
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
chopped herbs, such as thyme, rosemary and oregano
red pepper flakes

Steps:

Mix all ingredients together.
Marinade 30 minutes to 6 hours.
serve.

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