Best Mixed Provencal Olives With Preserved Lemon And Oregano Recipes

Marinated Mixed Olives image

Provided by Dave Lieberman

Categories appetizer

Time 8h5m

Yield varies

Number Of Ingredients 7

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

Steps:

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

Mixed Provencal Olives with Preserved Lemon and Oregano image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 6

2 cups assorted olives, such as nicoise, Nyons, and Picholine (8 to 10 ounces)
4 pieces preserved lemon, sliced into 1 1/4-inch pieces
1/4 cup white-wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice, or brine from preserved lemons
2 teaspoons dried oregano

Steps:

Place olives in a medium bowl; set aside. In a small saucepan, combine lemon, vinegar, olive oil, and lemon juice; bring to a simmer, and stir in oregano. Pour over olives, and marinate at room temperature for at least 2 hours. Olives may be made 1 week ahead and refrigerated in an airtight container. Return to room temperature before serving.

Provencal Olives image

Provided by Sharon123

Categories European

Time 25m

Yield 1 cup sauce

Number Of Ingredients 8

1 cup assorted olives in brine
2 teaspoons fennel seeds
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, peeled and chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon cracked peppercorn
1 tablespoon freshly grated orange rind

Steps:

Place the olives in a heat proof bowl.
In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
Set them aside to cool.
In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
Crush or coarsely grind the fennel seeds and add them to the marinade.
Simmer for at least 5 minutes and then pour over the olives.
Cool, and cover and refrigerate.
Allow the olives to marinate at least 24 hours and up to one week before serving.
Serve at room temperature.
Enjoy!