Herb Marinated Olives Food

HERB-MARINATED OLIVES

Steps:

• Using a vegetable peeler, remove the zest from the orange. Halve and squeeze the orange over a small bowl to release as much juice as possible.
• Smash the garlic cloves by placing them on a chopping board and pressing down hard with the heel of your hand, the bottom of a cast-iron skillet, or the flat side of a chef's knife. Place the garlic, olives, bay leaves, thyme, and rosemary in a large bowl and add the olive oil and the orange zest and juice. Mix well.
• Cover the bowl with plastic wrap and marinate at room temperature for no more than 4 hours or refrigerate at least overnight and up to 1 week.
• When you're ready to serve the olives, garnish with the almonds, if using, and a sprinkle of sea salt. You want to consume the olives within a week of preparing them-chances are that will pose no problem at all.

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

HERB AND GARLIC MARINATED OLIVES

Steps:

• Add all the ingredients into a large Ziplock bag then place inside a bowl (in case of leaks) and refrigerate for at least 24 hours before eating - flipping and rotating the bag any time you think about it. Let the bag sit at room temperature for 30 minutes to melt the oil then pour contents into a serving bowl and serve with toothpicks or tongs.

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) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute 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.

HERB-MARINATED OLIVES

Steps:

• In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).

MARINATED OLIVES WITH LEMON AND FRESH HERBS

Steps:

• In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
• Pour marinade over olives. They can be served immediately but will improve with a day to marinate.

OLIVE OIL-HERB MARINADE

Steps:

• Combine oil, rosemary, thyme, garlic, vinegar, and pepper; stir to combine.

HERB-MARINATED FETA AND OLIVES

Steps:

• Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
• Transfer mixture to bowl and place on platter. Surround with baguette slices.

HERB-MARINATED FETA WITH OLIVES

Steps:

• Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

HERB-ROASTED OLIVES & TOMATOES

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.