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
Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED BALSAMIC OLIVES
These are just like the marinated olives that you purchase in the European markets...if not better. They will stay forever in the fridge. This recipe makes quite a lot of olives (6 cups), but can be scaled down in half if desired....note: plan ahead, these olives need to stay in the fridge for at least 8 hours (the more time left marinating in the fridge, the stronger the flavor will be). Prep time includes the 8 hour refrigeration marinating time.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 8h
Yield 6 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients; cover and chill in the fridge for at least 8 hours.
- Let stand for 30 minutes before serving.
- Serve with a slotted spoon.
Nutrition Facts : Calories 442.5, Fat 43.8, SaturatedFat 5.9, Sodium 2112.9, Carbohydrate 15.3, Fiber 6.9, Sugar 3.5, Protein 2
SPICY MARINATED BLACK OLIVES
ZWT7, Italy. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Recipe #120978. Haloom cheese is particularly good for this. From http://www.spain-recipes.com.
Provided by UmmBinat
Categories Lunch/Snacks
Time P2DT10m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1, Sodium 501.4, Carbohydrate 14.6, Fiber 3.5, Sugar 2.6, Protein 2.6
BALSAMIC PORK WITH OLIVES
The perfect way to end a busy day, just 20 minutes
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.
- Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.
Nutrition Facts : Calories 487 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.51 milligram of sodium
"TONI'S MARINATED OLIVES"
Steps:
- Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
- To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.
MARINATED OLIVE & CHEESE RING
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
GO-TO MARINATED OLIVES
These olives get better with age, but the world will never know how good they can get since they don't last very long. I prepare all my olives this way. I mix them all up in a large jar and just pick out the ones I want for a particular recipe or just use a medley. They are stored in the refrigerator and the olive oil may harden; this does not affect flavor or quality. If you prefer your olives less oily, run under running water to rinse.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Drain brining liquid and rinse assorted olives of your choice. Place in large jar. Combine olive oil and balsamic vinegar in a separate bowl or jar. Add remaining ingredients to olives. Pour in enough oil/vinegar mixture to just cover. Place cover on jar and shake to mix ingredients.
- Store in refrigerator. Olives can be used right away, but the flavors will be optimal after about 2 weeks or so. These are terrific eaten as is or add to salads and other dishes. Disregard nutritional info since you won't be eating the liquid, I hope.
Nutrition Facts : Calories 2079.5, Fat 210.7, SaturatedFat 28.5, Sodium 8379.6, Carbohydrate 65.2, Fiber 32.3, Sugar 0.7, Protein 8.7
MARINATED OLIVES
These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 5m
Yield 2 cups, serving 12
Number Of Ingredients 9
Steps:
- Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
- Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
More about "marinated balsamic olives food"
CLASSIC MARINATED OLIVES – A COUPLE COOKS
From acouplecooks.com
Cuisine Italian InspiredTotal Time 59 minsCategory AppetizerCalories 109 per serving
- Drain the olives. Peel and thinly slice the garlic. Cut 4 strips from the lemon peel, then squeeze out 1 tablespoon of the juice.
- Marinate for 2 to 4 hours at room temperature, shaking occasionally. Serve immediately, garnishing with additional rosemary sprigs if desired. Stores refrigerated for several weeks; allow to come to room temperature prior to serving.
GOURMET MARINATED OLIVES - THE DARING GOURMET
From daringgourmet.com
4.9/5 (8)Category Side Dish, SnackCuisine AllTotal Time 20 mins
- Rinse the black olives so their juices don't discolor the other olives. Drain all the other olives in a colander, place them in a large bowl and set aside.
- Heat a small dry pan over medium-high heat and, once hot, add the coriander and fennel seeds. Roast until very fragrant, about 2-3 minutes, shaking the pan occasionally. Be careful not to scorch them. Add the olive oil and heat for a minute. Remove from heat and add all remaining ingredients except for the olives. Let sit until the marinade has cooled down.
- Pour the marinade over the olives and stir to combine. Cover the olives and let them sit in the fridge for a week or so for best flavor before eating them. Give them a shake every couple of days.
- The olives will keep in the fridge for at least a month. Give them an occasional shake. Bring to room temperature before serving.Makes 1 1/2 pounds of marinated olives.
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From goodlifeeats.com
Cuisine ItalianTotal Time 24 hrs 15 minsCategory Appetizers And SnacksCalories 209 per serving
- In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
- Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately.
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