OLIVES FROM ITALY RECIPES

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ITALIAN MARINATED OLIVES RECIPE: HOW TO MAKE IT



Italian Marinated Olives Recipe: How to Make It image

A friend shared this recipe for Italian marinated olives with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. —Jean Johnson, Reno, Nevada

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 12

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

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.

Nutrition Facts : Calories 30 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

ITALIAN OLIVE SALAD RECIPE - FOOD.COM



Italian Olive Salad Recipe - Food.com image

Yummy if you like olives and easy too. I have had this recipe for at least 6 years. I think I found it on another web site, but I don't remember. Cook time is marinating time

Total Time 48 hours 15 minutes

Prep Time 15 minutes

Cook Time 48 hours

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (10 ounce) jar olives or 1 (10 ounce) jar pimento stuffed olives
1 (16 ounce) can ripe olives, pitted or 1 (16 ounce) can pitted kalamata olives
1 (8 1/2 ounce) jar marinated artichoke hearts
1 (3 ounce) bottle capers
1/2 bunch celery, chopped
1/2 cup Italian parsley, chopped
1 teaspoon garlic powder
1 tablespoon dried oregano, in my house this is optional
1/2 cup olive oil

Steps:

  • Drain olives, capers and artichokes.
  • Coarsely chop.
  • Add parsley, celery, garlic and oregano and olive oil.
  • Stir to mix.
  • Put in refrigerator for at least 2 days.
  • Will last for several weeks in the refrigerator.
  • Great on italian hoagies or muffletas or spooned on top of a green salad.

Nutrition Facts : Calories 257, FatContent 24.2, SaturatedFatContent 3.3, CholesterolContent 0, SodiumContent 1223.6, CarbohydrateContent 11.7, FiberContent 5.9, SugarContent 1, ProteinContent 2.5

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