Olives recipes » Olives recipes

Hot Olives Recipe

admin — Sun, 03 Jan 2010 18:38:43 +0000

Preheat the oven to 180° C / 350°F. Layer 2 sheets of foil, each 18 inches long. Place the olives in the center of the foil and toss with the bay leaf, rosemary, thyme, fennel seeds and red pepper flakes. Add the orange zest and drizzle with olive oil. Pinch the foil together and seal to form a pouch. Warm the olives in the oven for 15 minutes.

Ingredients:

2 cups mixed olives
1 fresh or dried bay leaf
1 sprig rosemary
2 tablespoons fresh thyme, chopped
½ teaspoon fennel seeds
¼ teaspoon crushed red pepper flakes
1 long strip orange zest
Extra-virgin olive oil , for drizzling

Salted Greek Olives

admin — Sun, 27 Dec 2009 06:47:30 +0000

Rinse the olives very well and let them drain in a strainer for 2-3 days. Place in a deep clay pot layers of salt and olives (one layer of salt follows one layer of olives and so on). Cover them with a towel and let them covered for 1-2 months. If they have sweetened place them in clean cold water where they can be preserved for a long time (up to 2 years). Whenever you want to eat some of them, take them out from water and wash them well. Use them in greek salad, serve them as an appetizer with ouzo or just eat them plain.

Ingredients:

1 kg thick black olives
3/4 kg thick salt

Marinated Olives with Orange and Lemon

admin — Mon, 16 Nov 2009 21:22:43 +0000

Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.

Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss ‘em together, then leave them out while you mingle with your guests.

Ingredients for Marinated Olives with Orange and Lemon:

3 tablespoons olive oil
2 cloves garlic, smashed
1 1/2 teaspoons crushed red pepper
1 large sprig fresh rosemary, 2 bay leaves, or both
1 peeled orange
1peeled lemon
2 cups olives, such as kalamata, nicoise, or cerignola, drained
1/2 teaspoon kosher salt
Freshly ground black pepper

Moroccan Chicken with Olives

admin — Sun, 15 Nov 2009 19:47:05 +0000

I. Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

II. In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking ). Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.

III. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

IV. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serves 4 to 6. Serve with couscous, rice, or rice pilaf.

Ingredients for Moroccan Chicken with Olives

2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

French Cake With Olives

admin — Thu, 12 Nov 2009 22:06:58 +0000

Drain the olives of any brine and then toss them with 2 tablespoons of flour to lightly coat them. Set aside.
Mix the flour with the baking powder. Add the eggs and, using a wooden spoon, mix into a stiff dough. Stir in the oil and the wine and keep stirring until smooth, or as smooth as you can get it with a couple of minutes of mixing. (You could use a hand held mixer or a stand mixer to do the mixing for you). Stir in the floured olives, the ham, the cheese, and the pepper. You shouldn’t need to add salt, because the ham, cheese and olives all contribute enough salty taste.

Pour the batter into a non-stick 12 inch loaf pan (or a greased Pyrex loaf pan) and bake at 350° for 55 minutes to one hour, or until a tester comes out clean.

Remove from the oven and allow to cool 10 minutes before removing the bread from the pan. Allow to cool completely before cutting to insure clean slices. Cut into 1/2 inch cubes.

Makes one substantial loaf of bread, or about 150 cubes.

If you make this ahead of time, refrigerate the loaf without slicing it, then cut into cubes at serving time.

Ingredients for French Cake With Olives

2 cups all purpose flour, plus 2 tablespoons
2 teaspoons baking powder
4 eggs
2/3 cup safflower oil
1 cup dry white wine
1 1/2 cups pitted green olives, floured lightly
1 1/2 cups cubed ham
6 ounces grated cheese (gruyère is used in France, but you can use cheddar or jack)
1/4 teaspoon pepper

Tunisian Marinated Olives

admin — Mon, 09 Nov 2009 21:15:34 +0000

The pre-heated frying pan, add oil adds the chilli, garlic, a little pudding and pour vinegar.

This mass infusions olives. Well after three days and delicious.

Ingredients for Tunisian Marinated Olives:

18 oz canned pitted olives
chilli
tablespoon vinegar
garlic
4 oz olive oil

Marinated Green Spanish Olives

admin — Thu, 05 Nov 2009 15:04:44 +0000

The first 8 ingredients in mixing bowl. Cover and leave marinated in the refrigerator for at least 8 hours. Serve at room temperature. Ornament you can put a rosemary twig.

Ingredients for Marinated Green Spanish Olives:
24 large unpitted Spanish olives
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
Fresh rosemary sprigs (optional)

Marinated Olives in Citrus Fruit Juice

admin — Sat, 31 Oct 2009 20:22:14 +0000

Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

Marinated Greek Olives

admin — Fri, 30 Oct 2009 20:55:26 +0000

Marinated olives are a popular snack and antipasto in Italy. Olives are popular all around the Mediterranean coast.
They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.

Ingredients for Greek Olives:

Black Kalamata olives — 2 cups
Olive oil — 1/2 cup
Red wine vinegar — 1/4 cup
Garlic, minced — 2 tablespoons
Dried oregano and thyme

Method:
Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.

Marinated Black Olives

admin — Thu, 29 Oct 2009 20:33:28 +0000

Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chiles and garlic, 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.
Serve the marinated olives with a glass of sherry.

Ingredients for Marinated Black Olives

1 cup black olives
2 red chiles (dried)
12 cloves garlic, (choped)
Red vinegar, as required
Slice lemon juice
Preparation