Best Marinated Green Olives Recipes

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

MARINATED GREEN BEANS WITH OLIVES,TOMATOES, AND FETA

Steps:

• Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
• Drain.
• Plunge beans into ice water to stop the cooking process.
• Place in a shallow serving dish.
• Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
• Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
• Pour mixture over beans, tossing to coat.
• Chill at least 3 hours or overnight.
• Sprinkle with feta cheese before serving.
• Garnish, if desired.

MARINATED GREEN OLIVES

Steps:

• Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
• Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
• drain the olives and give them a rinse off in water.
• Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
• I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.

MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA

Steps:

• Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
• Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
• Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
• Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.

MARINATED FETA CHEESE WITH ORANGE, GREEN OLIVES, AND GARLIC

Steps:

• Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
• Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
• Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.).

MARINATED GREEN OLIVES - CHAKISTES KIBRISLI STYLE

Steps:

• Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
• Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
• Olives to be eaten within three days or flavour will change dramatically.

MARINATED GREEN OLIVES (TAPAS)

Steps:

• Place the olives in a bowl.
• Mix in the garlic, coriander, fennel, thyme, rosemary, orange zest and orange juice; transfer to a jar into which they just fit (and that had a lid which tightly closes).
• Pour in olive oil to cover olives.
• Shake well and let marinate at room temperature for 6 days.

MARINATED GREEN OLIVES

Steps:

• Combine all ingredients and allow to sit at room temperature for at least five days before serving.

MARINATED GREEN OLIVES WITH OREGANO

Steps:

• Rinse olives thoroughly under cold running water. Drain well. Pat olives dry with paper towels. Transfer olives to medium bowl. Add remaining ingredients and toss to blend. Let stand 2 hours at room temperature to blend flavors. (Can be made 1 week ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
• *A thick syrup available at Middle Eastern markets and some supermarkets.

ACEITUNAS ALINADAS (MARINATED GREEN OLIVES)

Steps:

• With a sharp knife, make a small slit in each olive to allow the marinade to penetrate.
• Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives. Cover the jar.
• Shake well, refrigerate, and allow to marinate for at least a few days, preferably for more than 2 weeks.
• The olives will keep in the refrigerator for many months. Makes about 3 cups.