Warm Marinated Olives Food

MARINATED OLIVES

Steps:

• Warm the olive oil in a frying pan with the rosemary sprigs, garlic, bay leaves and oregano and cook gently, stirring for 5 minutes to infuse the oil.
• Add the olives and toss well to coat in the spiced oil, then cook gently, stirring occasionally, for 5 - 10 minutes until soft and shiny.
• Use a slotted spoon to transfer olives, garlic, bay leaves and herbs to a rustic serving dish and serve hot, warm or at room temperature.

GREEK OLIVE MEDLEY

Steps:

• Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
• Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
• Cover with plastic and let stand for 2-hours.
• Place olives in a bowl to serve or on a platter.
• Garnish with Fresh Chopped Oregano and Feta Cheese.

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.

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) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute 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.

WARM MARINATED OLIVES

Steps:

• Heat oil, chiles, rosemary, and fennel and coriander seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Reduce heat to low and add olives; stir to coat. Heat mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm.