How To make Olive Marinate (Marinated Olives)
2 tb Olive oil
4 ea Garlic cloves, peeled &
crushed Zest of 1 orange, cut into :
small pieces 1/2 tb Fennel seeds
2 c Oil cured or brined black
-- olives, rinsed & drained Olive oil Heat the olive oil in a small pot over low heat. Add the garlic, orange zest & fennel seeds. Simmer for 2 to 3 minutes. Combine all the ingredients in a glass or ceramic container. Let stand at room temperature for several hours before serving. Or store in a covered container in the refrigerator. Bring back to room temperature before serving.
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How To Make Four Types Of Marinated Olives
Four Types of Marinated Olives Recipe. A versatile canapé dish with four types of unique marinade. Appreciate our Four Types of Marinated Olives recipe.
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Easy Appetizers: How to Marinate Olives
EatingWell's Jessie Price shows how to marinate olives in rosemary and lemon, an easy appetizer for a party. To make this marinated olives recipe you simply mix your ingredients together and marinade for a day or two for a healthy appetizer.
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How to Make Marinated Olives - Marinated Olives Recipe
Learn how to make marinated olives. A Spanish cook is just as likely to buy marinated olives as to prepare his or her own as the choice is so vast with endless flavor combinations.
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Marinated Olives ingredients: 0:25
Marinated Olives method: 1:01
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Marinated Olives with Lemon, Oregano & Garlic
This recipe showcases the ease and flexibility of Olives from Spain. The sweetly herbed marinade works perfectly with the flavor juxtaposition of the Spanish Manzanilla, Gordal and black olives mixture. Able to be completed in minutes, this appetizer will get the party going every time.
How to Make Marinated Olives
Olives and olive oil, what great foods they are and how well they combine in the worlds top appetizers, marinated olives.
Olives:
1kg green olives
500g Kalamata olives
2-3 cloves garlic (crushed)
1 chilli (chopped)
3-4 oregano leaves or
1 tsp dried oregano
1 large piece fresh ginger
(peeled and cut into thin strips)
1 tsp black peppercorns
1 tsp fennel seeds
3-4 strips of lemon rind
(cut into small pieces) or
preserved lemons
Large quantity of extra virgin olive oil
Method:
In a bowl mix the garlic, chilli, oregano, ginger, fennel, peppercorns and lemon rind together.
Add the olives and coat them with the marinade mixture.
Place in sterilised jar and pour over olive oil to cover the olives.
Keep for a couple of days before eating.
They should keep for weeks in a cool, dry place.
Preserved Lemons:
Quantity lemons
Quantity rock salt
Quantity fresh lemon juice
Quantity extra virgin olive oil
Method:
The quantities in this recipe are entirely dependent on the size of storage jars & lemons.
Make sure the jars are sterilised and it's best to prepare this recipe using rubber gloves to avoid contamination. Preserved lemons are best 5 to 6 weeks after bottling.
Wash lemons in cold water.
Cut vertically almost into quarters without cutting right through the lemon.
Pack each lemon with the rock salt and place in a sterilised jar ramming them in as tightly as possible.
Pour in enough lemon juice to cover and a little olive oil to provide a topping of about 1 centimetre.
Seal and keep in a cool dry place for at least 3 weeks.
They keep for several weeks.