Best Kicked Up Olives Recipes

KICKED-UP NEW ORLEANS MUFFULETTA

Kicked-Up New Orleans Muffuletta image

Provided by Food Network

Time P1DT45m

Yield 4 to 6 main course servings or 10 to 12 appetizer servings

Number Of Ingredients 23

Ingredients

6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
4 ounces Genoa salami, thinly sliced
4 ounces mortadella, thinly sliced and folded in 1/2
2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced
4 ounces provolone or fontina cheese, thinly sliced
1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally
3 cups Kicked-Up Olive Salad, recipe follows
4 ounces mozzarella, thinly sliced
1 quart large pimiento-stuffed large green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds

Steps:

Preheat the oven to 375 degrees F.
Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
To serve, unwrap the sandwich and slice into portions.
Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.

KICKED UP OLIVES

Kicked Up Olives image

Perfect for holiday appetizers or a cocktail party.

Provided by NONA

Categories Olive Appetizers

Time 1h45m

Yield 18

Number Of Ingredients 9

Ingredients

4 cups mixed olives with pits
5 cloves garlic, peeled
1 tablespoon balsamic vinegar
¼ teaspoon red pepper flakes
2 tangerines
3 slices sweet onion
4 sprigs fresh rosemary
⅔ cup extra-virgin olive oil
1 teaspoon fennel seeds, or to taste

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl.
Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well.
Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet.
Bake in the preheated oven until warmed, about 90 minutes. Serve warm.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 4.8 g, Fat 16.3 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 489.8 mg, Sugar 1.2 g

PICKLED OLIVES

Pickled Olives image

I searched everywhere for this recipe!! A friend gave me a bag of green olives, because I had said I would like to try pickling my own. I love the whole Greek thing, making your own cheese and all that. Anyway, I finally found this recipe in a Womens Weekly book. Putting it here so I don't have to search! It is excellent, better then the bought one :)

Provided by mummamills

Categories Very Low Carbs

Time P1m4DT10m

Yield 50 olives, 10 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 kg green olives (or black)
1/3 cup fine sea salt
1 liter water
1/2 cup olive oil (approx)

Steps:

Pick over the olives, discard any with big blemishes.
With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
Combine the salt and water, stir over heat until the salt has dissolved, cool.
Drain and discard the water in the jars, fill with enough salted water to cover the olives.
Pour enough oil into the jars to cover the olives completely, and then seal the jars.
Mark the date on the jars and store in a cool dark place for 5 weeks.
After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
Cover with oil.
Note: don't mix your olives! they must be pickles separately.