Greek Marinated Olives Recipes

GREEK MARINATED OLIVES

Steps:

• Empty olives from jar into a strainer. Give a quick rinse to remove brine.
• We can use the jar the olives came in.*
• Add the oregano, garlic, lemon zest, lemon, bay leaf, pepper, and olive oil to the jar - mix.
• Add olives.
• Add extra olive oil to fill up, and seal.
• Turn upside down so everything is mixed up (give it a shake or two)
• Place it in the refrigerator for 24hrs.
• Serve when desired.*

GREEK-STYLE RIPE OLIVES RECIPE

Steps:

• Gather the ingredients. For this recipe, choose olives that are red to dark red.
• Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container.
• Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover.
• Weight the olives with a piece of wood or a plastic bag filled with water so that they are completely submerged. Store in a cool place, changing the solution once a week for three weeks.
• If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless.
• At the end of three weeks, taste one of the largest olives. If it is slightly bitter and a bit tangy, they are done. Pour off the brine and rinse the olives. If the olives are still too bitter, brine again, soaking for another week; then rinse and marinate.
• Gather the ingredients.
• Combine white wine vinegar , salted water, oregano, lemon wedges, and garlic in a container large enough to hold the olives.
• Add the cured olives and stir to coat in the mixture.
• Add enough​ olive oil to form a 1/4-inch layer on top of the marinating olives (this will act as a seal and barrier). The olives will be ready to eat after sitting in the marinade for just a few days.
• For long-term storage, leave the olives in the marinade and place in a cool pantry or refrigerate, covered. If kept too long, the lemon and vinegar flavors will dominate so eat these within a month after they are ready.

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.

GREEK MARINATED OLIVES

Steps:

• Use a zester to remove the rind from lemon.
• Place the olives in a large glass or ceramic bowl.
• Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
• Cover with plastic wrap and place in the fridge overnight to develop the flavours.
• Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.

BRINED AND MARINATED GREEK-STYLE OLIVES

Steps:

• Sort olives by color/ripeness into different bowls. Green, mostly green, half green/purple, mostly purple, purple.
• Clean olives thoroughly by rinsing under water (work in batches).
• Use a paring knife to score/cut an "X" in each olive. This allows the brine to more easily leach the bitterness out of the olive.
• Once a whole color-batch is scored, place in a one-gallon pickle jar with a brine of 8oz sea salt to water. Swish the brine throughly so that all the salt gets dissolved instead of settling to the bottom. Fill with water to almost the top. Use a ziploc baggie with some water in it to weight the olives. It is very important to keep all olives submerged to avoid mold problems. Leave the lid loose and put in a cool, dark place.
• After one week, switch to a stronger brine of 1lb salt/gallon. I like to rinse the olives and sterilize the jars at this point. The smell and sensation of the clean, rinsed olives may blow your mind. I also use a new batch of clean ziplocs at this point to weight the olives. Keep those babies submerged!
• After 2 weeks, replace brine again as above. Close lids firmly.
• Replace brine as many times as necessary to achieve a taste you like (realizing they will be REALLY salty just out of the brine, even rinsed). I usually switch the brine 3 -4 times, 1 -2 weeks apart. Greener olives will take longer than purple olives.
• When they've been brined to your satisfaction, the fun begins! Rinse throughly. Pack in sterilized jars to 2/3 full.
• Add organic lemon slices (3-4 per jar), a whole or minced clove of garlic, and a teaspoon or so or dried oregano. Fill with vinegar (I like white vinegar for green olives and red wine for purples) and one teaspoon of salt to one inch below top of jar.
• Add 1/2 inch of olive oil.
• Seal firmly and agitate the mixture, then store in a cool, dark, place.
• Once opened, these must be refrigerated. Bring them back to room temperature before serving to avoid a weird lumpy oil crud covering your beloved olives. Refrigerate any leftovers.
• Play with the marinades - I like to do the green ones with hot peppers and carrots. Try different vinegars and herbs. A couple of years ago, I did a Thai theme, with ginger, lemon grass, hot peppers, and white vinegar. Delish!
• I have found when I give these as gifts, people do not always use them, and that is a big bummer considering all the work that goes into them and how incredibly delicious they are. Better to bring them to a party to show them off, then tell people about the process. (Plus, you get to enjoy them, too).

FETA CHEESE AND MARINATED GREEK OLIVES

Steps:

• Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
• Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

MARINATED GREEK OLIVES

Steps:

• 1. Place olives in a zipper-type plastic bag.
• 2. Add remaining ingredients to bag and seal, squeezing out as much air as possible. Shake bag to mix everything. (Add more oil, if needed).
• 3. Refrigerate for 24 hours. When ready to serve, let sit at room temperature until olive oil returns to liquid state. Pour into a bowl and serve.