Marinated Black Olives Tapas Food
MARINATED BLACK OLIVES
Use Kalamata or Provencal olives. If you can't find hot paprika, substitute sweet Hungarian paprika, plus a pinch of cayenne.
Provided by Martha Stewart
Yield Makes 1 pound
Number Of Ingredients 8
Steps:
- In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.
MARINATED BLACK OLIVES (TAPAS)
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
Provided by januarybride
Categories Spanish
Time 5m
Yield 1 lb olives, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the olives in a bowl.
- Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour over the vinegar and the reserved brine to cover olives.
- Shake well and let marinate at room temperature for 2 weeks.
SPANISH MARINATED OLIVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Add the olive oil and sherry vinegar to a small bowl and whisk.
- Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
- Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.
MARINATED GREEN OLIVES (TAPAS)
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 6 days prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
Provided by januarybride
Categories Spanish
Time 10m
Yield 1 lb olives, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the olives in a bowl.
- Mix in the garlic, coriander, fennel, thyme, rosemary, orange zest and orange juice; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour in olive oil to cover olives.
- Shake well and let marinate at room temperature for 6 days.
Nutrition Facts : Calories 94.8, Fat 8.9, SaturatedFat 1.2, Sodium 884.4, Carbohydrate 4.8, Fiber 2.5, Sugar 1.2, Protein 1
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.
BLACK OLIVES
Once you've brined your own olives you'll never go back. If you are lucky enough to have access to fresh ones do try this recipe. You may find them in Turkish or Greek grocery shops if they don't grow naturally in your area.
Provided by Sackville
Categories Vegetable
Time P1m21DT30m
Yield 2 kilograms
Number Of Ingredients 8
Steps:
- Slit the olives down one side.
- Cover with cold water and leave to soak for 17 days to eliminate bitterness.
- Change the water every day, then soak in salt water for 3 days, stirring occasionally.
- You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.
- Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.
- Drain and add the garlic, pickling spice, chillies and thyme.
- Pack in sterile jars and pour on olive oil to cover.
- Seal and leave for at least 4 weeks.
- The oil will take on an olive taste and can be used in salads.
Nutrition Facts : Calories 1654.3, Fat 160.9, SaturatedFat 21.6, Sodium 62986.4, Carbohydrate 68.8, Fiber 32.8, Sugar 2.4, Protein 9.7
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