Tapas Marinated Olives Food

MARINATED OLIVES

Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

Ingredients

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

Steps:

Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

5 EASY TAPAS RECIPES

5 Easy Tapas Recipes image

Create your own tapas bar at home! These are easy to make and can be prepared in advance so you can be eating and drinking with your friends rather than scurrying around in the kitchen! Tapas dishes are typically served with generous amounts of olive oil - fantastic for mopping up the flavours with bread. But feel free to cut back on the oil if you prefer! I recommend marinating the olives for 24 hours to allow the flavours to infuse.

Provided by Nagi | RecipeTin Eats

Categories Appetizer

Time 1h

Number Of Ingredients 24

Ingredients

1/4 cup / 65 ml olive oil
4 garlic cloves - 3 smashed (, 1 minced)
250 g / 8 oz raw prawns (, peeled)
Pinch of red pepper flakes
Finely chopped parsley
Optional: lemon
1/4 cup olive oil ((65 ml))
4 garlic cloves - 3 smashed (, 1 minced)
300 g / 10 oz Swiss brown or other small mushrooms
Finely chopped parsley
2 (~250g / 8oz) chorizos (, sliced (Note 3) )
1/2 tsp olive oil
250 g / 8 oz plump black and green olives
1 clove garlic (, minced)
1/2 tsp red pepper flakes
2 tsp Lemon or orange zest
1/3 cup olive oil ((85 ml))
1 tsp fresh rosemary leaves ((or 1/2 tsp dried oregano or 1 tsp fresh thyme))
Jamon cured ham
Manchego Spanish Cheese
White Anchovies
Spanish Omelette recipe here
Bread (, Olive oil, Lemon wedges)
La Mesa Y Los Amigos Tempranillo Spanish Wine ((great with tapas!))

Steps:

Place the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
Sprinkle with parsley and red pepper flakes if using.
Halve or quarter the mushrooms, depending on size.
Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
Combine ingredients in an airtight jar. Refrigerate for 24 hours - no longer than 48 hours. Bring to room temperature before serving.
Bring cheese to room temperature. Place on platter with ham and anchovies.
Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!

MARINATED MEDITERRANEAN OLIVES

Marinated Mediterranean olives image

The longer the olives hang around in this fragrant marinade, the better they'll taste

Provided by Jamie Oliver

Categories Quick fixes Vegetables Dinner Party Italian Starters

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

1½ tablespoons coriander seeds
1 lemon
200 g Kalamata olives
200 g green queen olives
extra virgin olive oil
sea salt
freshly ground black pepper

Steps:

Use a pestle and mortar to crush the coriander seeds, but don't let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they'll taste.

Nutrition Facts : Calories 120 calories, Fat 11.6 g fat, SaturatedFat 1.6 g saturated fat, Protein 0.9 g protein, Carbohydrate 3.6 g carbohydrate, Sugar 0 g sugar, Sodium 1.7 g salt, Fiber 1.9 g fibre

MARINATED GREEN OLIVES (TAPAS)

Marinated Green Olives (Tapas) image

Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 6 days prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!

Provided by januarybride

Categories Spanish

Time 10m

Yield 1 lb olives, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb green olives
6 garlic cloves, sliced
1 tablespoon crushed coriander seed
1 tablespoon crushed fennel seed
6 fresh thyme sprigs
4 rosemary sprigs
1 orange, zest of
1 orange, juice of
olive oil

Steps:

Place the olives in a bowl.
Mix in the garlic, coriander, fennel, thyme, rosemary, orange zest and orange juice; transfer to a jar into which they just fit (and that had a lid which tightly closes).
Pour in olive oil to cover olives.
Shake well and let marinate at room temperature for 6 days.

Nutrition Facts : Calories 94.8, Fat 8.9, SaturatedFat 1.2, Sodium 884.4, Carbohydrate 4.8, Fiber 2.5, Sugar 1.2, Protein 1

MARINATED BLACK OLIVES (TAPAS)

Marinated Black Olives (Tapas) image

Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!

Provided by januarybride

Categories Spanish

Time 5m

Yield 1 lb olives, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb black Spanish olives, drained with brine reserved
4 garlic cloves, sliced
2 dried red chilies
8 black peppercorns
1 slice lemon
4 sprigs parsley
4 fresh bay leaves
1 pinch salt
1 1/4 cups red wine vinegar

Steps:

Place the olives in a bowl.
Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
Pour over the vinegar and the reserved brine to cover olives.
Shake well and let marinate at room temperature for 2 weeks.

MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA

Marinated Olives with Rosemary, Red Chili, Orange and Paprika image

Provided by Tyler Florence

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 garlic cloves
1 large sprig rosemary
4 to 5 slices whole orange, peel on
1 teaspoon dried red chili flakes
1 tablespoon Spanish smoked sweet paprika
2 cups extra-virgin olive oil
1 quart large green Spanish olives, unpitted

Steps:

Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.