Best Marinated Black Olives Recipes
MARINATED BLACK OLIVES (TAPAS)
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
Provided by januarybride
Categories Spanish
Time 5m
Yield 1 lb olives, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the olives in a bowl.
- Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour over the vinegar and the reserved brine to cover olives.
- Shake well and let marinate at room temperature for 2 weeks.
SPICY MARINATED BLACK OLIVES
ZWT7, Italy. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Recipe #120978. Haloom cheese is particularly good for this. From http://www.spain-recipes.com.
Provided by UmmBinat
Categories Lunch/Snacks
Time P2DT10m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1, Sodium 501.4, Carbohydrate 14.6, Fiber 3.5, Sugar 2.6, Protein 2.6
MARINATED BLACK OLIVES
Use Kalamata or Provencal olives. If you can't find hot paprika, substitute sweet Hungarian paprika, plus a pinch of cayenne.
Provided by Martha Stewart
Yield Makes 1 pound
Number Of Ingredients 8
Steps:
- In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.
MARINATED LAMB CHOPS WITH FENNEL AND BLACK OLIVES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the olive oil, garlic and pepper in a shallow baking dish large enough to hold the lamb chops. Place the lamb chops in the dish and coat well with the marinade. Cover and refrigerate overnight. Let stand at room temperature for 1 hour.
- Wipe the oil off the lamb chops. Heat a large, nonstick skillet over medium-high heat, add the chops and sear until medium rare, about 30 seconds per side. Remove the chops from the skillet and wrap in foil to keep warm.
- Reduce the heat to very low. Add the shaved fennel, cover the skillet with a lid and cook until the fennel is soft, about 20 minutes. Remove the fennel from the skillet with a slotted spatula and divide among 4 warmed plates.
- Increase the heat and add the white wine and chicken broth. Cook, stirring occasionally, until reduced to 1/2 cup, about 15 minutes. Stir in the olives and season with salt and pepper to taste. Place 2 lamb chops over the fennel on each plate, spoon the sauce over the top, sprinkle with the fennel tops and serve immediately.
Nutrition Facts : @context http, Calories 1107, UnsaturatedFat 51 grams, Carbohydrate 17 grams, Fat 94 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 37 grams, Sodium 1264 milligrams, Sugar 7 grams
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