Spicy Marinated Olives Recipes

MARINATED OLIVES

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.

SPICY ROASTED OLIVES

Steps:

• Preheat oven to 300 degrees F.
• In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

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.

SPICY MARINATED OLIVES

Steps:

• Heat a small skillet over medium heat. Add the coriander and cumin seeds and cook, stirring frequently, until the seeds are toasted and fragrant, about 3 minutes. Add the seeds to a jar with a lid. Add the olive oil, vinegar, salt, paprika, crushed red pepper, bay leaf, and garlic. Place the lid on the jar and shake to combine. Add the olives to the jar. Seal the jar and shake to coat the olives in the marinade. Place the jar in the refrigerator and chill for 2 hours or up to 30 days. Drain the marinade when serving.

TOASTED FETA WITH SPICY MARINATED OLIVES

Steps:

• Instructions Marinated Olives: Warm olive oil in a large skillet over low heat. Add the garlic, lemon zest and thyme; cook and stir for 1-2 minutes or until fragrant. Stir in olives and red pepper flakes. Cook and stir for 1 minute longer. Transfer olive mixture to a jar or serving bowl. Wipe out the pan. Toasted Feta: Cut feta into 9 cubes, about 1-inch each. Cut each cube in half horizontally. Whisk the egg, flour and water in a shallow, medium bowl. Place bread crumbs in another shallow, medium bowl. Dip feta, a few cubes at a time, in egg mixture. Then coat with bread crumbs; place on a plate. Pour a thin layer of canola oil in bottom of the same pan; warm over medium heat until hot. Carefully fry feta, in batches, in oil for 1-2 minutes on each side or until golden brown. Remove feta to a serving platter. Lightly season with sea salt if desired. Repeat step with remaining feta cubes, adding additional canola oil as necessary. Serve immediately with olives.

SPICY MARINATED OLIVES WITH ALEPPO PEPPER

Steps:

• Toss all of this goodness together in a large bowl and mix thoroughly to coat the olives.
• Marinate in the refrigerator at least overnight before serving. The flavor is best if marinated for 48 hours.
• To serve: Remove olives from the refrigerator about 2 hours before serving to bring them to room temperature.

SPICY MARINATED BLACK OLIVES

Steps:

• Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
• Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

SPICY MARINATED OLIVES

Steps:

• In a medium skillet, heat the olive oil, thyme, rosemary, lemon peel, orange peel, and crushed red pepper over medium heat for 2 minutes.
• Remove from heat and let cool.
• Stir in olives.

SPICY MARINATED OLIVES

Steps:

• Heat a large jar and place the olives in it.
• Mix the olive oil, halved garlic cloves, vinegar , grated lemon rind and crumbled chili peppers .
• Bring the mixture to a boil and pour this hot marinade over the olives.
• Close the jar and store in a cold area. They need to sit for at least 3 days before theyre ready for consumption.
• After opening, you can store them up to 3 weeks in the fridge.

SUPER EASY MARINATED OLIVES RECIPE

Steps:

• Combine all ingredients and mix well in a covered dish.
• Place in the refrigerator for 2 hours before serving