Olive Jam Food

WARM MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Time 20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

BASIC JAM

Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

Ingredients

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

OLIVE JAM

Olive Jam image

Make and share this Olive Jam recipe from Food.com.

Provided by Diana Adcock

Categories Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups pitted black olives, drained
2 garlic cloves, chopped
1 teaspoon drained capers
2 teaspoons extra virgin olive oil
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon thyme
3 anchovy fillets (optional)

Steps:

Whirl all ingredients in a food processor until a paste forms.
Use with French bread, raw veggies crackers or pasta.

HERB JAM WITH OLIVES AND LEMON

Herb Jam with Olives and Lemon image

Provided by Paula Wolfert

Categories Condiment/Spread Garlic Leafy Green Herb Olive Steam Lemon Spinach Cilantro Parsley

Yield Serves 6; makes about 1 1/2 cups

Number Of Ingredients 13

Ingredients

4 large garlic cloves, halved
1 pound baby spinach leaves
1 large bunch of flat-leafed parsley (about 4 ounces), stems discarded
1/2 cup celery leaves, coarsely chopped
1/2 cup cilantro leaves, stemmed
1/4 cup extra virgin olive oil
12 oil-cured black olives (about 1 ounce), pitted, rinsed, and coarsely chopped
1 1/4 teaspoons Spanish sweet smoked paprika (pimentón de la Vera)
Pinch of cayenne
Pinch of ground cumin
1 tablespoon lemon juice, or more to taste
Salt and freshly ground pepper
Crackers or semolina bread

Steps:

1. Put the garlic cloves in a large steamer basket set over a pan of simmering water and top with the spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens are very tender, about 15 minutes. Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves.
2. In a medium cazuela set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, until soft and dry and somewhat smooth, about 15 minutes.
3. Remove from heat and let cool to room temperature. Mash in the remaining olive oil. Refrigerate, closely covered, for at least 1 day and up to 4 days.
4. To serve, return to room temperature. Stir in the lemon juice and season with salt and pepper. Pack in a serving dish and serve with crackers or semolina bread .

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