Marinated Green Olives Tapas Recipes

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MARINATED GREEN OLIVES



Marinated Green Olives image

With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).

Provided by misstasty

Categories     Vegan

Time 10m

Yield 10-15 serving(s)

Number Of Ingredients 7

300 g green olives in brine
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fennel seed
1 teaspoon peppercorn
2 dried chilies
1/2 preserved lemons or 1 lemon, zest of
olive oil, to cover

Steps:

  • Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
  • Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
  • drain the olives and give them a rinse off in water.
  • Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
  • I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.

Nutrition Facts : Calories 53.1, Fat 4.8, SaturatedFat 0.7, Sodium 468.6, Carbohydrate 3.5, Fiber 2, Sugar 0.2, Protein 0.7

MARINATED GREEN OLIVES (TAPAS)



Marinated Green Olives (Tapas) image

Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 6 days prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!

Provided by januarybride

Categories     Spanish

Time 10m

Yield 1 lb olives, 8 serving(s)

Number Of Ingredients 9

1 lb green olives
6 garlic cloves, sliced
1 tablespoon crushed coriander seed
1 tablespoon crushed fennel seed
6 fresh thyme sprigs
4 rosemary sprigs
1 orange, zest of
1 orange, juice of
olive oil

Steps:

  • Place the olives in a bowl.
  • Mix in the garlic, coriander, fennel, thyme, rosemary, orange zest and orange juice; transfer to a jar into which they just fit (and that had a lid which tightly closes).
  • Pour in olive oil to cover olives.
  • Shake well and let marinate at room temperature for 6 days.

Nutrition Facts : Calories 94.8, Fat 8.9, SaturatedFat 1.2, Sodium 884.4, Carbohydrate 4.8, Fiber 2.5, Sugar 1.2, Protein 1

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.

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  • With a sharp knife, make a small slit in each olive to allow the marinade to penetrate. Place in a glass jar to a tight fit.
  • Add olive oil, sherry vinegar, garlic, lemon, coriander seeds, cumin, thyme, rosemary, bay leaf, fennel seeds, and dried chile pepper to the jar with the olives.
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