Spicy Marinated 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.

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.

SPICY MARINATED OLIVES WITH ALEPPO PEPPER

Steps:

• Toss all of this goodness together in a large bowl and mix thoroughly to coat the olives.
• Marinate in the refrigerator at least overnight before serving. The flavor is best if marinated for 48 hours.
• To serve: Remove olives from the refrigerator about 2 hours before serving to bring them to room temperature.

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.

SPICY BLACK MARINATED OLIVES

Steps:

• Drain olives.
• Combine remaining ingredients.
• Turn olives in mixture.
• Place in sealed bowl, jar or other sealable container.
• Refridgerate for a week before serving.
• Will keep for a month (remove garlic and chilles after 2 weeks).

SPICY MARINATED BLACK OLIVES

Steps:

• Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
• Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

SPICY MARINATED OLIVES

Steps:

• In a medium skillet, heat the olive oil, thyme, rosemary, lemon peel, orange peel, and crushed red pepper over medium heat for 2 minutes.
• Remove from heat and let cool.
• Stir in olives.