GARLIC MARINATED OLIVES
I love garlic olives, especially the ones they serve at my local bar. I could sit there all night just eating olives! :) I am hoping this recipe will be close (Betty Crocker's Cookbook, 1972).
Provided by WhoKnew
Categories Low Protein
Time 2h5m
Yield 16 oz
Number Of Ingredients 7
Steps:
- Split olives slightly and place in large jar with remaining ingredients.
- Cover tightly & shake.
- Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
OLIVES MARINATED IN THYME AND GARLIC
Steps:
- Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket. Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives. Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl. Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well. Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight. Store in a cool dry place for at least 2 weeks before eating your first olive. Serve with drinks.
MARINATED OLIVES
"These olives can be eaten straight out of the jar, but I recommend warming them in the oven for a few minutes. The flavors get even better!" says Stephanie.
Provided by Stephanie Izard
Categories appetizer
Time 55m
Yield 8 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes.
- Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature.
- Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle.
- Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week.
- To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven.
CITRUS MARINATED OLIVES
Provided by Valerie Bertinelli
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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:
- 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.
OLIVES MARINATED IN CHILLI, BASIL AND GARLIC
Make and share this Olives Marinated in Chilli, Basil and Garlic recipe from Food.com.
Provided by katew
Categories Vegetable
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop garlic,chilli and basil.
- Mix these ingredients with olives, mustard seeds and oil
- Store in sealed jar and keep in fridge.
Nutrition Facts : Calories 89.5, Fat 8.6, SaturatedFat 1.1, Sodium 297.2, Carbohydrate 3.5, Fiber 1.5, Sugar 0.3, Protein 0.8
GARLIC OLIVES
Make and share this Garlic Olives recipe from Food.com.
Provided by Theresa Thunderbird
Categories Low Protein
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, stir together oil, garlic and oregano.
- Add olives and toss to coat.
- Cover and chill at least 4 hours or as long as two weeks.
Nutrition Facts : Calories 204.9, Fat 20.7, SaturatedFat 2.8, Sodium 865.6, Carbohydrate 6.5, Fiber 3.2, Protein 0.9
ROSEMARY MARINATED OLIVES
Provided by Ted Allen
Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.
MARINATED OLIVES
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
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.
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.
GARLIC OLIVES
Make and share this Garlic Olives recipe from Food.com.
Provided by breezermom
Categories < 15 Mins
Time 13m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Drain the olives, reserving the liquid. Place the olives in a small bowl, and set aside.
- Place the olive liquid in a small saucepan. Add the chiles and the remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Pour the hot vinegar mixture over the reserved olives. Let cool.
- Cover and chill thoroughly. Drain before serving.
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#time-to-make #course #preparation #low-protein #appetizers #easy #dietary #low-carb #low-in-something #3-steps-or-less #4-hours-or-less
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