Greek Style Ripe Olives Recipes

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MARINATED OLIVES



Marinated olives image

Olives warmed up with herbs and spices.

Provided by Mia Kouppa

Categories     Appetizer

Time 30m

Number Of Ingredients 10

1/2 cup Kalamata olives
1/2 cup green olives
1/2 teaspoon grated lemon zest
1 garlic clove, crushed
1/2 teaspoon dried oregano
1/2 teaspoon fresh thyme leaves
1/4 teaspoon red pepper flakes
2 1/2 tablespoons olive oil
salt and pepper to taste
1 sprig fresh thyme

Steps:

  • Combine all of the ingredients in a bowl and stir them together. Allow to sit at room temperature for 20 minutes.
  • Transfer the contents of your bowl into a frying pan and heat over medium heat, stirring regularly. Continue until you see the oil start to sizzle.
  • Remove from the heat and transfer the olives and all of the herbs and oil into a bowl. Serve warm.

MARINATED OLIVES



Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

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.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BRINED AND MARINATED GREEK-STYLE OLIVES



Brined and Marinated Greek-Style Olives image

In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the first freeze. Well-watered trees that have not been treated with pesticides are best! Be gentle with the olives, and reject fruits that are soft or bruised. Plan to brine the olives within a couple of days of harvest - brining with salt leaches out the bitterness (you can't eat ripe olives off the tree). Buy your salt in bulk at the natural food store. I use 1-gallon pickle jars for the brining process and pint Ball caning jars for the finished marinated olives. This set of instructions is modified from many sources. Once you brine your own, you will be spoiled and never want to suffer store-bought olives again! Olives prepared as described will remain self-stable for at least a year. This is totally worth the hassle and wait!

Provided by Carianne

Categories     Very Low Carbs

Time P2m29D

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 6

mature olive
sea salt (not iodized)
organic lemon
oregano and other herbs
garlic
vinegar

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).

Nutrition Facts :

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES



Greek-Style Rice with Spinach, Feta, and Black Olives image

Provided by Paula Wolfert

Categories     Olive     Rice     Side     Vegetarian     Feta     Spinach     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish or supper with crusty bread

Number Of Ingredients 11

2 pounds fresh spinach, washed and tough stems removed
Coarse sea salt
4 tablespoons extra-virgin olive oil
1/2 cup thinly sliced scallions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
Freshly ground black pepper
Oily black olives for garnish
Chunks of feta cheese or spoonfuls of thick yogurt for garnish

Steps:

  • Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
  • Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
  • Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

GREEK OLIVE TAPENADE



Greek Olive Tapenade image

Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings (about 2 cups)

Number Of Ingredients 5

2 cups pitted Greek olives, drained
3 garlic cloves, minced
3 tablespoons olive oil
1-1/2 teaspoons minced fresh parsley
Toasted baguette slices

Steps:

  • In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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