BEST GOURMET OLIVES RECIPES

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MARINATED OLIVES RECIPE: HOW TO MAKE IT



Marinated Olives Recipe: How to Make It 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

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 cups.

Number Of Ingredients 10

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, FatContent 10g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

MARINATED OLIVES RECIPE - NYT COOKING



Marinated Olives Recipe - NYT Cooking image

These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.

Provided by Martha Rose Shulman

Total Time 5 minutes

Yield 2 cups, serving 12

Number Of Ingredients 9

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)

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.

More about "best gourmet olives recipes"

MARINATED OLIVES RECIPE - NYT COOKING
marinated olives recipe - nyt cooking image
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.


From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine french
  • 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.
See details


MARINATED OLIVES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 10 minutes
Category Appetizers
Cuisine Mediterranean
Calories 98 calories per serving
  • 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.
See details


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