Mixed Olives With Lemon And Rosemary Circa 1970 Food
MIXED OLIVES WITH LEMON AND ROSEMARY, CIRCA 1970
Use a mix of Manzanilla, Kalamata, Sicilian, and Bella Cerignola Rosa olives for a good range of color and texture. Don't add salt, the olives are salty enough.
Provided by Lynnda Cloutier
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- 1. Bruise rosemary sprigs with the bottom of a small metal pan and remove leaves.
- 2. Place rosemary, olives, olive oil, lemon juice, lemon zest, capers, red pepper flakes, caper berries and garlic in large nonreactive bowl. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 days before serving.
MARINATED MIXED OLIVES
Marinating a mix of olives is yet another fast and easy way to add another flavorful dish to your happy hour selection.
Provided by Dave Lieberman
Categories appetizer
Time 8h5m
Yield varies
Number Of Ingredients 7
Steps:
- If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.
ROSEMARY MARINATED OLIVES
Provided by Ted Allen
Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.
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OLIVES WITH LEMON AND ROSEMARY RECIPE - LOS ANGELES …
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Servings 12Estimated Reading Time 7 minsCategory VEGETARIAN, APPETIZERSTotal Time 10 mins
- Place the olives in a strainer and rinse under running water. Transfer them to a large nonreactive bowl.
- Heat 2 tablespoons of the olive oil in a skillet with the garlic, lemon peel, rosemary and chiles and cook over medium heat until the garlic softens and the herbs are fragrant, about 3 minutes. Add to the olives.
- Add the lemon juice and the remaining olive oil, seal tightly with plastic wrap and set aside to marinate, at least one hour. If tightly covered and refrigerated, the olives will keep for several weeks. Makes about 3 cups.
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