Spiced Olives Recipes

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.

SPICED OLIVES

Steps:

• Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

CITRUS-SPICED MIXED OLIVES

Steps:

• Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
• Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.

SPANISH MARINATED OLIVES

Steps:

• Add the olive oil and sherry vinegar to a small bowl and whisk.
• Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
• Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

FESTIVE MARINATED OLIVES

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.

WARMED SPICED OLIVES

Steps:

• Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

SPICED OLIVES

Steps:

• Over medium heat, warm oil in a large skillet.
• Add garlic and cook, stirring often, for 3 minutes until fragrant.
• Remove garlic and discard
• Add rosemary, thyme and hot pepper flakes.
• Cook, stirring often, for 2 minutes.
• Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
• Stir in lemon peel.
• Serve and enjoy!

WARM CITRUS-MARINATED OLIVES

Steps:

• Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
• In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
• Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

SPICED OLIVES

Steps:

• Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
• Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

SPICY ROASTED OLIVES

Steps:

• Preheat oven to 300 degrees F.
• In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

SPICED OLIVES

Steps:

• Place the olives in a bowl and toss with the olive oil. Add the garlic, red pepper and rosemary and mix well. Let the olives marinate overnight at room temperature.

ITALIAN SPICED OLIVES

Steps:

• Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.