Marinated Mediterranean Olives Food

MARINATED MEDITERRANEAN OLIVES

Steps:

• Use a pestle and mortar to crush the coriander seeds, but don't let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they'll taste.

MARINATED OLIVES

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.

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.

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.

GO-TO MARINATED OLIVES

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.

MARINATED OLIVES

Steps:

• Warm the olive oil in a frying pan with the rosemary sprigs, garlic, bay leaves and oregano and cook gently, stirring for 5 minutes to infuse the oil.
• Add the olives and toss well to coat in the spiced oil, then cook gently, stirring occasionally, for 5 - 10 minutes until soft and shiny.
• Use a slotted spoon to transfer olives, garlic, bay leaves and herbs to a rustic serving dish and serve hot, warm or at room temperature.