Best 9 Festive Marinated Olives Recipes

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON

Steps:

• Layer the olives, garlic, herbs, bay leaf, lemon rind, & chili flake in a 16-ounce jar (or 16-ounce airtight container of choice). Slowly pour the olive oil over top, just until the olives are submerged. Depending on the size of your olives, you may or may not need the full cup of olive oil.
• Set the sealed jar in the refrigerator for at least 48 hours, or up to 1 week.
• 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature. Transfer to your favorite serving bowl. Enjoy them on their own, or serve along with crackers, charcuterie, or on a holiday cheese board. Enjoy!

CITRUS MARINATED OLIVES

Steps:

• Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
• In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
• Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.

SPANISH MARINATED OLIVES

Steps:

• Add the olive oil and sherry vinegar to a small bowl and whisk.
• Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
• Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

MARINATED OLIVES

Steps:

• Preheat the oven to 400 degrees F. Put the garlic cloves on a sheet of aluminum foil, drizzle with the olive oil and season with 1/4 teaspoon salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly browned and very tender, 30 to 45 minutes.
• Meanwhile, bring the orange juice, sugar and sherry vinegar to a boil in a small nonreactive saucepan. Stir in the shallots and sliced chile pepper, return to a boil, then remove from the heat and allow to cool to room temperature.
• Toast the fennel, coriander and mustard seeds and the peppercorns in a small sauté pan over medium heat for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller, coarsely ground pieces with a pestle.
• Combine the roasted garlic and olives with the orange juice mixture, orange zest and spices in a medium bowl. Divide among jars. Marinate in the refrigerator at least overnight and up to 1 week.
• To serve, transfer to an ovenproof serving dish and heat for about 10 minutes in a 300 degrees F oven.

MARINATED MIXED OLIVES

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.

MARINATED OLIVES

Steps:

• Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

MARINATED OLIVES

Steps:

• In a medium saucepan, combine olives, olive oil, orange slices, lemon slices, and fresh thyme. Season to taste with red-pepper flakes. Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit, and herbs to a serving dish; reserve oil for another use.

MARINATED OLIVES

Steps:

• Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
• Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.