Syrian Sweet And Sour Olives Recipes

SYRIAN SWEET-AND-SOUR OLIVES (ZEITOON BI HAMOD ER RUMMAAN)

Steps:

• Rinse, drain, and lightly crush or score the olives.
• Place the olives with the rest of the ingredients in a 1-pint jar.
• Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
• Serve at room temperature.

SYRIAN SWEET-AND-SOUR OLIVES

Steps:

• Combine all the ingredients in a 1-pint jar.
• Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
• Serve at room temperature.

BLISTERED OLIVES

Steps:

• In a sauté pan heat olive oil over medium heat.
• Add olives and chili pepper; sauté just until olives begin to nicely brown. Add garlic and sauté 1 more minute.
• Remove from heat to a small bowl and toss with the lemon zest.

BAKED OLIVES

Steps:

• Drain oilves.
• Place in shallow round baking dish.
• Put garlic and herbs, tucking herbs in and around olives.
• Bake in 350 oven for 30 minutes, stirring every now and then.
• Store in Refridgerator in glass jar, covering with olive oil so that olive are submerged in the oil.

SAUTéED OLIVES

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook parsley, onion, red pepper, and garlic, in olive oil for about 4 minutes, stirring frequently, until garlic just begins to become golden.
• Stir in olives, cover and cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.