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.
Time P2D Number Of Ingredients 8 Steps:
Layer the olives, garlic, herbs, bay leaf, lemon rind, & chili flake in a 16-ounce jar (or 16-ounce airtight container of choice). Slowly pour the olive oil over top, just until the olives are submerged. Depending on the size of your olives, you may or may not need the full cup of olive oil. Set the sealed jar in the refrigerator for at least 48 hours, or up to 1 week. 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature. Transfer to your favorite serving bowl. Enjoy them on their own, or serve along with crackers, charcuterie, or on a holiday cheese board. Enjoy!
Time 1h Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper. Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside the fried zucchini flowers.
Time 20m Yield 10 servings Number Of Ingredients 10 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.
Time 10m Yield 4 cups. Number Of Ingredients 12 Steps:
In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Time 6m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Use a zester to remove the rind from lemon. Place the olives in a large glass or ceramic bowl. Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine. Cover with plastic wrap and place in the fridge overnight to develop the flavours. Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.
Time 5m Yield 2 cups, serving 12 Number Of Ingredients 9 Steps:
Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
Time 15m Yield Serves 8 to 10 Number Of Ingredients 6 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.
Time P1DT10m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
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.
More about “marinated olives recipes”
Number Of Ingredients 6 Steps:
In a medium saucepan, combine olives, olive oil, orange slices, lemon slices, and fresh thyme. Season to taste with red-pepper flakes. Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit, and herbs to a serving dish; reserve oil for another use.
