MIXED PROVENCAL OLIVES WITH PRESERVED LEMON AND OREGANO
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place olives in a medium bowl; set aside. In a small saucepan, combine lemon, vinegar, olive oil, and lemon juice; bring to a simmer, and stir in oregano. Pour over olives, and marinate at room temperature for at least 2 hours. Olives may be made 1 week ahead and refrigerated in an airtight container. Return to room temperature before serving.
CHICKEN OLIVES PROVENçAL
Chicken with a Provençal style filling and a tasty tomato sauce make a simple but sure-fire hit from Mary Berry.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 375°F To prepare the stuffing slit each sausage skin lengthways and remove the meat.
- Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
- Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
- Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
- Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
- Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
- Garnish with parsley and serve with herby crushed new potatoes.
Nutrition Facts : Calories 323.1, Fat 14.3, SaturatedFat 4.7, Cholesterol 135.9, Sodium 1016.9, Carbohydrate 12.8, Fiber 2.8, Sugar 7.9, Protein 36
PROVENCAL OLIVES
A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!
Provided by Sharon123
Categories European
Time 25m
Yield 1 cup sauce
Number Of Ingredients 8
Steps:
- Place the olives in a heat proof bowl.
- In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- Set them aside to cool.
- In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- Crush or coarsely grind the fennel seeds and add them to the marinade.
- Simmer for at least 5 minutes and then pour over the olives.
- Cool, and cover and refrigerate.
- Allow the olives to marinate at least 24 hours and up to one week before serving.
- Serve at room temperature.
- Enjoy!
Nutrition Facts : Calories 572.4, Fat 54.8, SaturatedFat 7.5, Sodium 21.7, Carbohydrate 18.7, Fiber 3, Sugar 9.6, Protein 1.8
MARINATED GREEN OLIVES WITH OREGANO
Categories Olive Appetizer Marinate Lemon Molasses Oregano Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Rinse olives thoroughly under cold running water. Drain well. Pat olives dry with paper towels. Transfer olives to medium bowl. Add remaining ingredients and toss to blend. Let stand 2 hours at room temperature to blend flavors. (Can be made 1 week ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
- *A thick syrup available at Middle Eastern markets and some supermarkets.
A NO-NONSENSE LEMON OREGANO INFUSED OLIVE OIL
This is truly a no nonsense way to serve fresh seafood. It is packed with the flavors of the Mediterranean. Excellent drizzled over grilled salmon, halibut or swordfish.
Provided by PaulaG
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
- In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
- Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
- To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.
PROVENCAL LEMON OLIVE CHICKEN
Another crockpot recipe avoiding prepacked seasonings and can soups. Haven't tried it yet, but sounds like it might be good and could be great with angel hair pasta, rice or mashed potatoes From family.go.com
Provided by Violet de Parme
Categories Poultry
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place onion in 4-quart CROCK-POT® slow cooker. Arrange chicken thighs over onion. Place lemon slice on each thigh. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth.
- Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 31/2 hours or until chicken is tender. Stir in parsley before serving.
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