2 Day Herb Marinated Pimiento Stuffed Olives Recipes

MARINATED ALMOND-STUFFED OLIVES

Steps:

• Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.

MARINATED OLIVES

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.

CALIENTE MARINATED OLIVES

Steps:

• Combine all ingredients except cilantro in a saucepan; bring to a boil over medium heat. Reduce heat and simmer 5 minutes.
• Remove from heat; cool. Stir in chopped cilantro.
• Cover and chill at least 8 hours or up to one week.

ITALIAN OLIVES

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.

2 DAY HERB MARINATED PIMIENTO STUFFED OLIVES

Steps:

• In a small saucepan heat all the ingredients except Olives, bring to a simmer, lower heat and continue to simmer for 5 minutes.
• Meanwhile put the oilives into a jar.
• While the marinade is still hot pour over the olives, close the jar, rotate a few times, place in the fridge for 48 hours.
• Flip the jar everytime you open the fridge.
• Serve, enjoy.

HERB-MARINATED OLIVES

Steps:

• In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).