Greek Olive Cups Food

GREEK-STYLE RIPE OLIVES RECIPE

Greek-Style Ripe Olives Recipe image

If you have an olive tree, try curing your own ripe olives at home.

Provided by Peggy Trowbridge Filippone

Categories Appetizer Condiment

Time 30m

Yield bowl of olives

Number Of Ingredients 8

Ingredients

Cured ripe olives (see instructions)
For the Marinade:
1 1/2 cups white wine vinegar
1 tablespoon salt (dissolved in 2 cups water)
1/2 teaspoon dried oregano
3 lemon wedges
2 cloves garlic
1/3 cup olive oil (to start; more may be needed)

Steps:

Gather the ingredients. For this recipe, choose olives that are red to dark red.
Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container.
Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover.
Weight the olives with a piece of wood or a plastic bag filled with water so that they are completely submerged. Store in a cool place, changing the solution once a week for three weeks.
If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless.
At the end of three weeks, taste one of the largest olives. If it is slightly bitter and a bit tangy, they are done. Pour off the brine and rinse the olives. If the olives are still too bitter, brine again, soaking for another week; then rinse and marinate.
Gather the ingredients.
Combine white wine vinegar , salted water, oregano, lemon wedges, and garlic in a container large enough to hold the olives.
Add the cured olives and stir to coat in the mixture.
Add enough olive oil to form a 1/4-inch layer on top of the marinating olives (this will act as a seal and barrier). The olives will be ready to eat after sitting in the marinade for just a few days.
For long-term storage, leave the olives in the marinade and place in a cool pantry or refrigerate, covered. If kept too long, the lemon and vinegar flavors will dominate so eat these within a month after they are ready.

Nutrition Facts : Calories 1190 kcal, Carbohydrate 138 g, Cholesterol 0 mg, Fiber 29 g, Protein 12 g, SaturatedFat 10 g, Sodium 7035 mg, Sugar 66 g, Fat 75 g, ServingSize bowl of olives, UnsaturatedFat 0 g

GREEK OLIVE MEDLEY

Greek Olive Medley image

A wonderful presentation of Greek Olives, Hot Greek Peppers, Marinated Mushrooms and Cherry tomatoes. Add these to Antipasto Salad or serve as a side dish.

Provided by Potagekempcc

Categories < 4 Hours

Time 2h

Yield 3 quarts

Number Of Ingredients 13

Ingredients

2 cups Greek olives (Drained & Pitted)
2 cups Sicilian olives (Drained & Pitted)
2 cups kalamata olives (Drained & Pitted)
2 cups feta-stuffed olives
1 cup pepperoncini pepper, hot (Golden Greek, Sliced)
2 cups marinated mushrooms
1 cup red pear shaped cherry tomatoes
2 tablespoons all purpose Greek seasoning
4 tablespoons Greek oregano (Chopped)
4 tablespoons flat leaf parsley (Chopped)
2 ounces balsamic vinegar (Kalamata)
6 ounces extra virgin olive oil (Kalamata Gold)
1/4 cup feta cheese with herbs

Steps:

Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
Cover with plastic and let stand for 2-hours.
Place olives in a bowl to serve or on a platter.
Garnish with Fresh Chopped Oregano and Feta Cheese.

Nutrition Facts : Calories 744.1, Fat 76.1, SaturatedFat 10.4, Sodium 1857.9, Carbohydrate 19.4, Fiber 7.9, Sugar 4.5, Protein 2.5

GREEK OLIVE TAPENADE

Greek Olive Tapenade image

Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings (about 2 cups)

Number Of Ingredients 5

Ingredients

2 cups pitted Greek olives, drained
3 garlic cloves, minced
3 tablespoons olive oil
1-1/2 teaspoons minced fresh parsley
Toasted baguette slices

Steps:

In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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Greek Olive Cups Food

GREEK-STYLE RIPE OLIVES RECIPE

If you have an olive tree, try curing your own ripe olives at home.

GREEK OLIVE MEDLEY

A wonderful presentation of Greek Olives, Hot Greek Peppers, Marinated Mushrooms and Cherry tomatoes. Add these to Antipasto Salad or serve as a side dish.

GREEK OLIVE TAPENADE

Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine

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