Hot And Spicy Sicilian Style Olives Recipes

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ITALIAN OLIVES



Italian Olives image

A friend shared this recipe 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

Time 10m

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, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HOT AND SPICY SICILIAN-STYLE OLIVES



Hot and Spicy Sicilian-Style Olives image

Yield 2 Pounds Cured Green Olives

Number Of Ingredients 14

2 pounds fresh green olives unpitted
BRINE
4 ounces (1/2 cup) salt
2 quarts water
4 pints white vinegar
SEASONINGS
2 tablespoons pickling spices
1 tablespoon fennel seed
2 cloves garlic
2 small red hot chili peppers
2 sprigs fresh dill
10 peppercorns
STORAGE CONTAINERS
Two 1 quart glass jars with rubber seals and lids

Steps:

  • 1. To prepare the brine, completely dissolve the salt in the water. Then stir in the vinegar, blending thoroughly. 2. Divide the olives evenly between the 2 jars. Add half of each of the seasonings to each jar, and follow with half of the brine. Fasten the lids loosely, and store the jars in a cool place (between 60°F and 70°F) for 2 months. If the brine spews out at any time, open the lid carefully and replace it with enough of the salt-and-vinegar brine to cover the olives. 3. After about 2 months, gas production and fermentation will stop. Seal the jars tightly and store in a cool place until the olives are mellow and have the desired flavor. The entire curing process will take from 4 to 6 months. The brine will preserve the olives for about a year, as long as the container is airtight and the olives are immersed in the brine.

Nutrition Facts : Nutritional Facts Serves

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