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
"These olives can be eaten straight out of the jar, but I recommend warming them in the oven for a few minutes. The flavors get even better!" says Stephanie.
Provided by Stephanie Izard
Categories appetizer
Time 55m
Yield 8 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes.
- Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature.
- Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle.
- Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week.
- To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven.
MIDDLE EASTERN MARINATED OLIVES
Make and share this Middle Eastern Marinated Olives recipe from Food.com.
Provided by Dancer
Categories Southwest Asia (middle East)
Time 4h
Yield 60 olives
Number Of Ingredients 4
Steps:
- Rinse the olives, then soak in cold water for at least 4 hours, drain.
- Combine the olives with the remaining ingredients.
- Cover and refrigerate for at least 1 day and up to 1 week.
- Serve at room temperature.
- Variation; Add 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.
Nutrition Facts : Calories 11, Fat 1, SaturatedFat 0.1, Sodium 66, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
CITRUS & FENNEL MARINATED OLIVES
This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb
Provided by Lizzie Harris
Categories Buffet, Canapes, Snack, Starter
Time 15m
Yield Serves 4 as a snack
Number Of Ingredients 8
Steps:
- Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.
Nutrition Facts : Calories 193 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium
MARINATED GREEN OLIVES
With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).
Provided by misstasty
Categories Vegan
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
- Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
- drain the olives and give them a rinse off in water.
- Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
- I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.
Nutrition Facts : Calories 53.1, Fat 4.8, SaturatedFat 0.7, Sodium 468.6, Carbohydrate 3.5, Fiber 2, Sugar 0.2, Protein 0.7
MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS
These Marinated Olives with Oregano and Fennel Seeds can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving as an appetizer or snack.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.
OLIVE MARINATE
Italian marinated olive appetizer from whats4eats.Olives are popular all around the Mediterranean coast. They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.If you like, you can use all green or all black olives.Marinated olives will stay fresh for 1-2 months if stored in the refrigerator.Update:made the greek one,it's Awesome! I know it's like reviewing one of my recipes,but we really liked this one.
Provided by littlemafia
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
- Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
- Variations.
- French (Olives marinées): use black niçoise olives, thyme and a little lavender.
- Greek: use black Kalamata olives and dried oregano and thyme.
- Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
- North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
- Spanish (Aceitunas aliñadas): use paprika, cumin seeds and peppercorns.
- Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.
MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS
The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.
Yield makes 3 cups
Number Of Ingredients 5
Steps:
- Stir together the olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.
More about "marinated olives with oregano and fennel seeds food"
MARINATED OLIVES RECIPE WITH GARLIC & HERBS - LOW …
From lowcarbmaven.com
ROASTED & MARINATED RED PEPPERS WITH OLIVES, …
From food52.com
CLASSIC MARINATED OLIVES – A COUPLE COOKS
From acouplecooks.com
HERB-ROASTED OLIVES RECIPE - SALLY …
From foodandwine.com
MARINATED OLIVES: WITH OREGANO AND ORANGES - SHE …
From shelovesbiscotti.com
EASY MARINATED OLIVES - READY IN 5 MINUTES - INSIDE THE …
From insidetherustickitchen.com
5/5 (9)Total Time 5 minsCategory AppetizerCalories 177 per serving
- Drain the olives and add them to the marinade, toss everything together until the olive are thoroughly coated then transfer to a serving bowl or ramekins. Serve.
THE EASIEST MARINATED OLIVES | LIVE EAT LEARN
From liveeatlearn.com
EASY MARINATED OLIVES APPETIZER | GOOD LIFE EATS
From goodlifeeats.com
MARINATED OLIVES WITH FENNEL & CHILI PEPPER | FOOD & STYLE
From foodandstyle.com
GRILLED OLIVE OIL AND FENNEL CHICKEN WITH GRILLED VEGGIES
From more.ctv.ca
HERBS DE PROVENCE MARINADE RECIPE - FOOD.COM
From food.com
ORANGE AND FENNEL MARINATED OLIVES - JEAN-GEORGES …
From oprah.com
ORANGE AND FENNEL MARINATED OLIVES RECIPE | EPICURIOUS
From epicurious.com
MARINATED OLIVES WITH CITRUS AND FENNEL SEEDS RECIPE
From chatelaine.com
BEAN STEW, CLAM CASSEROLE AND A CREAMY DIP: YOTAM OTTOLENGHI’S …
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love