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.
How To make Olive Marinate (Marinated Olives)'s Videos
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Damaris Phillips’ Rosemary and Orange Marinated Olives
This assembly-only snack is the perfect party make ahead!
Marinated Olives (Zeytoon Parvardeh) Recipe
Marinated Olives (Zeytoon Parvardeh) Recipe
ilogram of olives 150 grams Walnuts 100 grams of Herbs include mint and Eryngium planum 6 tablespoons of pomegranate paste a teaspoon Angelica Salt and pepper as needed Juice of a small fresh pomegranate 4 tablespoons pomegranate seeds 3 to 5 large cloves garlic #olives #persianfood #cookinginnature
Marinated Olives with Feta Cheese
How to make Spanish-style marinated olives (easy 5-minute tapas recipe)
Full recipe:
Marinated olives Spanish style is a classic tapas that’s served all over the country. From dusty roadside bars to the most decadent restaurants in the capital of Madrid, Spanish olives adorn every table and are a staple tapas.
The good news is that marinated olives are very easy to make at home. With only 5 minutes of prep time and a handful of easy-to-find ingredients, you can make Spanish-style marinated olives for your next dinner party or tapas night.
This recipe makes 1 large jar of around 24oz/700g and your marinated olives can be stored in the fridge in an airtight jar for 2 weeks.
I’ve been craving marinated olives as I enjoyed them at practically every meal while in Morocco. I’m sharing two of my favorite recipes I picked up along the way: Green olives marinated in spices, harissa and preserved lemon & salt cured black olives tossed with olive oil and oregano.
Marinated Green Moroccan Olives 1.5c green olives in brine, pitted 1 garlic clove, grated 1/4 preserved lemon, rinsed and chopped (1/2 of a preserved lemon if its small) 3/4t paprika 3/4t cumin 1T finely chopped parsley 1T finely chopped cilantro 1T harissa 2T extra virgin olive oil (or as needed to nicely coat the olives)
Toss all ingredients into a bowl and mix. Adjust seasoning and enjoy!
Salt Cured Black Moroccan Olives in Oregano 1.5c black olives 2t dried oregano 2T extra virgin olive oil
Salt cured olives will contain varying levels of salt. If your olives are too salty, soak the olives in water for several hours to reduce the salt, drain and pat dry. Combine olives, dried oregano and olive oil in a bowl.
If you try these at home, let me know in the comments below what you think! As always, b’saha et bon appetit!
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