Herb Marinated Olives Recipes

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HERB-MARINATED OLIVES



Herb-Marinated Olives image

Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Herb-Marinated Olives, Garden Veggie Dip, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 cups unpitted large green olives, drained
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 teaspoons fennel seed
2 teaspoons fresh thyme leaves
Pepper

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).

MARINATED OLIVES WITH LEMON AND FRESH HERBS



Marinated Olives With Lemon and Fresh Herbs image

Many grocery stores now carry bulk olives. I buy large bulk green olives, with pits, and dress them up with this flavor-packed marinade. It's a wonderful appetizer during the summer when fresh herbs are plentiful. Serve with wine and cheese for a wonderful summertime appetizer.

Provided by CookinDiva

Categories     Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups green olives, large size, drained
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced
1 teaspoon fresh rosemary, minced
2 garlic cloves, minced
2 tablespoons lemon juice, fresh
fresh ground pepper
2 tablespoons olive oil
fresh lemon zest (from one lemon)

Steps:

  • In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
  • Pour marinade over olives. They can be served immediately but will improve with a day to marinate.

Nutrition Facts : Calories 81.2, Fat 8.5, SaturatedFat 1.1, Sodium 523.4, Carbohydrate 2, Fiber 1.2, Sugar 0.3, Protein 0.4

HERB-MARINATED OLIVES



HERB-MARINATED OLIVES image

Number Of Ingredients 11

1 orange
5 small garlic cloves
1 cup Empeltre or other cured black olives
1 cup Arbequina or other small cured green olives
1 cup Manzanilla olives (large green olives also known as "Spanish" olives)
2 bay leaves
3 sprigs fresh thyme, broken up with your fingers
2 sprigs fresh rosemary, broken up with your fingers
1 cup Spanish extra-virgin olive oil, preferably an Arbequina variety
2 tablespoons Marcona almonds, if desired
Coarse sea salt to taste

Steps:

  • 1. Using a vegetable peeler, remove the zest from the orange. Squeeze the juice into a bowl. 2. Smash the garlic cloves by placing them on a chopping board and pressing down hard with the heel of your hand or the flat side of a kitchen knife. Place the garlic, olives, bay leaves, thyme, and rosemary in a large bowl and add the olive oil and the orange zest and juice. Mix well. 3. Cover the bowl with plastic wrap and marinate at room temperature for no more than 4 hours or refrigerate overnight or up to 1 week. When you're ready to serve, garnish with the almonds, if using, and a sprinkle of sea salt. Consume the olives within a week of preparing them-chances are that will pose no problem at all.

HERB-MARINATED FETA AND OLIVES



Herb-Marinated Feta and Olives image

Categories     Olive     Appetizer     Vegetarian     Feta     Basil     Fall     Cilantro     Seed     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 11

1 tablespoon whole cumin seeds
2 teaspoons whole coriander seeds
1 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 teaspoons grated orange peel
1 1/2 cups extra-virgin olive oil
10 ounces assorted brine-cured green and black olives
3 tablespoons minced fresh basil
2 tablespoons minced fresh cilantro
8 ounces feta cheese, cut into 1/2-inch squares
1 French-bread baguette, sliced

Steps:

  • Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
  • Transfer mixture to bowl and place on platter. Surround with baguette slices.

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