Olives Marinated In Chilli Basil And Garlic Recipes
OLIVES MARINATED IN THYME AND GARLIC
Steps:
- Crack the raw olives with a hammer or rolling pin against a wooden chopping board and place in a large bowl or bucket. Soak the olives in water to cover for at least 1 week. Make sure you change the water everyday. This is to remove the bitterness of the olives. Once the olives have soaked for a week, strain the water and add clean fresh water to the bowl. Add the salt, garlic cloves, thyme, bay leaves and optional wild fennel. Mix well. Place all the solid ingredients (herbs and olives) into an airtight glass or ceramic jar. Pour in enough of the salted water to cover the olives. Close the jar and ensure it is airtight. Store in a cool dry place for at least 2 weeks before eating your first olive. Serve with drinks.
OLIVES MARINATED IN CHILLI, BASIL AND GARLIC
Make and share this Olives Marinated in Chilli, Basil and Garlic recipe from Food.com.
Provided by katew
Categories Vegetable
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop garlic,chilli and basil.
- Mix these ingredients with olives, mustard seeds and oil
- Store in sealed jar and keep in fridge.
Nutrition Facts : Calories 89.5, Fat 8.6, SaturatedFat 1.1, Sodium 297.2, Carbohydrate 3.5, Fiber 1.5, Sugar 0.3, Protein 0.8
MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA
Steps:
- Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.
MARINATED OLIVES
These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 5m
Yield 2 cups, serving 12
Number Of Ingredients 9
Steps:
- Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
- Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
GARLIC MARINATED OLIVES
I love garlic olives, especially the ones they serve at my local bar. I could sit there all night just eating olives! :) I am hoping this recipe will be close (Betty Crocker's Cookbook, 1972).
Provided by WhoKnew
Categories Low Protein
Time 2h5m
Yield 16 oz
Number Of Ingredients 7
Steps:
- Split olives slightly and place in large jar with remaining ingredients.
- Cover tightly & shake.
- Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
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Cuisine Italian InspiredTotal Time 35 minsCategory AppetizerCalories 109 per serving
- Drain the olives. Peel and thinly slice the garlic. Cut 4 strips from the lemon peel, then squeeze out 1 tablespoon of the juice.
- Marinate for 2 to 4 hours at room temperature, shaking occasionally. Serve immediately, garnishing with additional rosemary sprigs if desired. Stores refrigerated for several weeks; allow to come to room temperature prior to serving.
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