MARINATED OLIVE RECIPES RECIPES

Name: Marinated Olive & Cheese Ring
Prep time: 25 min
Total time: 25 min
Yield: 16 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (8 ounces) cream cheese, cold; 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices; 1/3 cup pimiento-stuffed olives; 1/3 cup pitted Greek olives; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 1 tablespoon minced fresh parsley; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 2 garlic cloves, minced; 1 jar (2 ounces) pimiento strips, drained and chopped; Toasted French bread baguette slices

MARINATED OLIVE & CHEESE RING RECIPE: HOW TO MAKE IT

Marinated Olive & Cheese Ring Recipe: How to Make It image

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 package (8 ounces) cream cheese, cold
1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 jar (2 ounces) pimiento strips, drained and chopped
Toasted French bread baguette slices

Steps:

Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

Nutrition Facts : Calories 168 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g 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

Ingredients

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.

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From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 353 calories per serving

1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
9. Preheat the oven to 220°C/450°F/gas 7.
10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

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MARINATED OLIVE & CHEESE RING RECIPE: HOW TO MAKE IT

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 168 calories per serving

Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

See details

MARINATED OLIVES RECIPE - NYT COOKING

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

PORK TENDERLOIN | PORK RECIPES | JAMIE OLIVER

1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
4. Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
5. Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
6. Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
7. Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
8. Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
9. Preheat the oven to 220°C/450°F/gas 7.
10. Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
11. Reduce the oven to 160°C/325°F/gas 2–3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
12. Cover the pork with tinfoil and set aside to rest for 10 minutes.
13. Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
14. To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
18. Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

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