MARINATED OLIVES RECIPE RECIPES

Name: Marinated Olives
Total time: 5 min
Yield: 2 cups, serving 12
Cuisine: french
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)

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.

WARM MARINATED OLIVES RECIPE | INA GARTEN | FOOD NETWORK

Warm Marinated Olives Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 20 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

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