Marinated Olives Nuts And Pimiento Recipes
ITALIAN OLIVES
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
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.
MARINATED ALMOND-STUFFED OLIVES
Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. -Larissa Delk, Columbia, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.
Nutrition Facts : Calories 78 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
SPANISH MARINATED OLIVES
These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.
Provided by Geema
Categories Spanish
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
MARINATED OLIVE & CHEESE RING
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
MARINATED OLIVES
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
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.
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
SPICED OLIVES
This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED SHRIMP AND OLIVES
This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.-Carol Gawronski, Lake Wales, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.
Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 292mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
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