Olive Oil Herb Marinade Recipes

EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON

Steps:

• Layer the olives, garlic, herbs, bay leaf, lemon rind, & chili flake in a 16-ounce jar (or 16-ounce airtight container of choice). Slowly pour the olive oil over top, just until the olives are submerged. Depending on the size of your olives, you may or may not need the full cup of olive oil.
• Set the sealed jar in the refrigerator for at least 48 hours, or up to 1 week.
• 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature. Transfer to your favorite serving bowl. Enjoy them on their own, or serve along with crackers, charcuterie, or on a holiday cheese board. Enjoy!

GARLIC AND HERB MARINADE

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

ITALIAN HERB INFUSED OLIVE OIL

Steps:

• Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

RED WINE MARINADE FOR STEAK RECIPE

Steps:

• Add the marinade ingredients to a bowl and whisk to combine. Place the steaks in a large plastic baggie and pour in the marinade. Allow the steaks to marinate for at least 4 hours and up to 24
• When marinating is done, heat the grill on high heat. Once the grill is heated, place the steaks on the grill and cook to the desired level of doneness.

FRENCH HERB-MARINATED MUSHROOMS

Steps:

• Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are just soft, about 6-8 minutes.
• Remove from heat and stir in the vinegar (or white wine), lemon juice and zest, garlic, herbes de Provence, thyme, and bay leaves. Pour over the remaining olive oil and season with sugar, salt and pepper.
• Transfer to a medium bowl and allow to cool at room temperature; then sprinkle with fresh snipped parsley and toss gently to combine. Cover and chill for at least one hour. -Or- pack mixture into a glass container, seal, and store in the refrigerator for up to 2 weeks. Serve chilled, warm, or at room temperature. Makes 1 pint.

SALMON WITH OLIVE OIL & HERBS

Steps:

• Heat and brush a grill with the 1 - 2 tablespoons oil.
• Grill the fillets, skin-side up, for 4 minutes on each side.
• In a small bowl, mix together the 1/2 cup oil, lemon juice, lime juice, herbs, salt, and pepper. Set aside.
• Preheat oven to 350°F
• Remove the grilled fillets and place in a large shallow baking pan.
• Brush the fillets with the reserved sauce and bake for 3 - 4 minutes, or until the fillets flake easily with a fork.
• Serve immediately.

OLIVE OIL-HERB MARINADE

Steps:

• Combine oil, rosemary, thyme, garlic, vinegar, and pepper; stir to combine.