Warm Greek Garden Olives Semi Homemade Recipes

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WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

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.

WARM MEDITERRANEAN OLIVES



Warm Mediterranean Olives image

Olives are little fat bombs and when they're heated they become that much more delicious. The balance here of the sweet brown sugar and the sharp red wine vinegar makes these olives so addictive, you may never go back to eating them cold.

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Number Of Ingredients 9

1/3 cup olive oil
1 large shallot, sliced
3 cloves garlic, sliced
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 cinnamon stick
1 strip orange peel (use a vegetable peeler)
2 cups mixed brined olives, drained
Kosher salt and freshly ground pepper

Steps:

  • Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.

WARM GREEK GARDEN OLIVES



Warm Greek Garden Olives image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 7

1 cup olive oil
4 garlic cloves, crushed
Few lemon rinds
2 stems fresh oregano, leaves removed
1 jar green olives, strained
1 jar kalamata olives, strained
Black pepper

Steps:

  • In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano.
  • Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine.
  • Serve warm or at room temperature.

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