Time 5m Number Of Ingredients 6 Steps:
Drain the olives to remove the brine they come in and give them a quick rinse. Grab a dish that is large enough to fit the olives in a single layer. Toss all of the ingredients together in the dish, cover and refrigerate for a minimum of 4 hours, preferably overnight. Remove from the refrigerator 30 minutes before serving so that the oil can liquefy again.
Time 3m Number Of Ingredients 5 Steps:
In a saute pan over medium heat, cook the minced garlic in the olive oil for two minutes, stirring occasionally to keep the garlic from sticking to the pan. Add the olives to the pan, and stir to coat. Cook the olives in the garlic and olive oil for another minute. Remove from the heat, add dried parsley and lemon juice. Serve immediately while warm, or refrigerate for up to a week and serve chilled.
Time 1h55m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 475 degrees F (245 degrees C). Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic. Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.
Time 20m Yield 2 cups Number Of Ingredients 5 Steps:
Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes. With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil. Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.
Yield Makes about 1 1/2 cups Number Of Ingredients 6 Steps:
Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)
Time 1h Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 425°F. In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper. Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves. Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter. Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.
Yield makes 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven. Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters. You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside. At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin. When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.
Time 10m Yield 2 1-pint jars Number Of Ingredients 7 Steps:
Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.
Time 15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small skillet, combine the first 5 ingredients; heat over medium heat just until fragrant, 2-3 minutes, stirring occasionally. Stir in olives; heat through, allowing flavors to blend. Cool completely., To serve, place cheese on a serving plate. Stir basil into olive mixture; spoon over cheese. Serve with crackers.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Time 10m Yield 1 batch Number Of Ingredients 6 Steps:
Drain and rinse the olives, reserving brine. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve the olives that do not fit back into the jar for another use). Add fresh lemon juice and top off with reserved brine. Shake well and let olives marinate for at least 1 week in refrigerator.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan. Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan. Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.
