Spiced Green Olives Food

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.

SPICED OLIVES

Steps:

• Over medium heat, warm oil in a large skillet.
• Add garlic and cook, stirring often, for 3 minutes until fragrant.
• Remove garlic and discard
• Add rosemary, thyme and hot pepper flakes.
• Cook, stirring often, for 2 minutes.
• Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
• Stir in lemon peel.
• Serve and enjoy!

WARMED SPICED OLIVES

Steps:

• Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

SPICED GREEN OLIVES

Steps:

• In a 2-cup decorative jar make layer of 1/2 cup of the olives, top it with 3 slices of the lemon, and sprinkle the lemon with a third of the coriander seeds and a third of the peppercorns. Make 2 more layers in the same manner, pour the oil into the jar, and chill the olives for 2 weeks. The olives keep for several months, chilled. Serve the olives at room temperature as an hors d'oeuvre or as a garnish for salads.

SPICED OLIVES

Steps:

• Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
• Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

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.

MOROCCAN SPICED GREEN OLIVES

Steps:

• 1. Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
• 2. Stir in remaining ingredients.
• 3. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
• 4. Drain and serve at room temperature.

SPICED LAMB TAGINE WITH PRESERVED LEMON AND GREEN OLIVES

Steps:

• In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
• Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
• Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
• Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
• Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
• Season to taste with salt and pepper, then transfer to a tagine dish for serving.
• Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.

MARINATED GREEN OLIVES

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.

MOROCCAN SPICED GREEN OLIVES

Steps:

• Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
• Stir in remaining ingredients.
• Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
• Drain and serve at room temperature.

SPICED OLIVES

Steps:

• Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.