11 October, 2012

Marinated Olives Recipes

This post contains three recipes for marinated olives. Prepare these savory marinated olives recipes several days before serving:

  • Conjurer's Olives (The Pink Adobe Cookbook 1988)
  • Fiery Marinated Olives (Better Homes & Gardens Christmas at Home: Country Pleasures 1994)
  • Marinated Olives with Herbs and Star Anise (Bon Appétit

Conjurer's Olives ingredients
Makes 6 appetizer servings
1 clove garlic, halved
1 (16-oz) can ripe green olives, drained
1 cup olive oil
1/2 cup dry sherry
1/8 tsp dried thyme
1/8 tsp pickling spice
1/8 tsp dried basil
1/8 tsp dried marjoram
1/8 tsp ground cloves
1/8 tsp dried oregano
1 bay leaf
1 clove garlic, crushed
Juice of 1/2 lemon

Rub halved garlic clove inside a deep crockery bowl; pour in drained olives. Cover with a mixture of the olive oil and sherry. Crush next six ingredients (thyme through oregano) together; mix in. Add remaining ingredients; gently turn the olives over until they are well-coated. Marinate at room temperature for at least two (2), and up to four (4), days before serving.

Store the marinated olives in the refrigerator for up to one week.

The Conjurer's Olives recipe is from Roselea Murphy, The Pink Adobe (New York: Dell Publishing, 1988), 7.

Fiery Marinated Olives ingredients
Makes about 2 cups
2 (3-oz) almond-stuffed olives, drained
1/3 cup salad oil
1/4 cup water
3 Tbsp lime juice
1 Tbsp snipped cilantro
1 Tbsp crushed red pepper
1 tsp cumin seed
1 clove garlic, minced

In a small saucepan, combine all the ingredients; bring to a boil. Reduce heat and simmer, covered, for five (5) minutes. Remove from heat; cool to room temperature.

Use a slotted spoon to transfer olives to jars with tight-fitting lids. Pour cooking liquid over; cover and refrigerate for four to seven (4 to 7) days before serving. Then, store in refrigerator for up to three (3) weeks.

The Fiery Marinated Olives recipe is from Better Homes and Gardens Christmas at Home: Country Pleasures (Des Moines: Meredith Corporation, 1994), 135.

Marinated Olives with Herbs and Star Anise ingredients
Makes 4 cups
4 cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed and well-drained
1.5 cups olive oil
6 fresh thyme sprigs
6 whole star anise
4 large garlic cloves, peeled, flattened
2 fresh rosemary sprigs
2 bay leaves
2 cinnamon sticks, broken in half
1 Tbsp coriander seeds, coarsely cracked
1 tsp dried crushed red pepper
1/4 tsp ground allspice

Place olives in medium bowl. Combine oil and all remaining ingredients in heavy medium saucepan; bring to simmer over Medium-High heat. Pour oil mixture over olives. Cover and chill for at least three (3), and up to seven (7), days before serving.

Bring olives to room temperature. Using slotted spoon, transfer olives, herbs, and spices to serving bowl. Pour over enough oil from bowl to coat.

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Appetizers and Snacks > Marinated

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