Best 4 Mixed Provencal Olives With Preserved Lemon And Oregano Recipes
Embark on a culinary journey to the vibrant region of Provence with our delectable Mixed Provencal Olives with Preserved Lemon and Oregano. This tantalizing dish, a harmonious blend of flavors and textures, captures the essence of Mediterranean cuisine. Experience a symphony of briny olives, zesty preserved lemon, aromatic oregano, and a hint of garlic, all united in a delightful olive oil marinade. As you savor each morsel, let the vibrant flavors transport you to sun-kissed Provencal landscapes.
In addition to our flagship recipe, discover a treasure trove of other olive-centric delights within this article. Explore the tangy and herbaceous delights of the Lemon and Herb Marinated Olives, where zesty lemon, fragrant herbs, and a touch of garlic dance together in perfect harmony. For a spicy kick, venture into the realm of the Harissa Marinated Olives, where fiery harissa paste and aromatic spices ignite your taste buds. And if simplicity is your desire, the Classic Olive Marinade awaits, offering a timeless combination of garlic, herbs, and olive oil, allowing the natural flavors of the olives to shine through.
No matter your preference, this article has something for every olive enthusiast. Prepare to be captivated by the vibrant flavors and Mediterranean charm of these exquisite recipes. Let your taste buds embark on a journey to Provence with every bite!
MARINATED MIXED OLIVES
Marinating a mix of olives is yet another fast and easy way to add another flavorful dish to your happy hour selection.
Provided by Dave Lieberman
Categories appetizer
Time 8h5m
Yield varies
Number Of Ingredients 7
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
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 6
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.
PRESERVED LEMONS
Preserving with salt has been a common method for storing vegetables past their season for centuries, and preserved lemons have long been a staple of Arab Mediterranean cuisines. There are different methods for making preserved lemons. Some recipes call for spices such as cinnamon, cloves, peppercorn and bay leaves. The Indian version of these pickled lemons uses an abundance of seasonings, including fenugreek seeds and turmeric. My recipe relies primarily on salt and sugar, so the fruit's bright flavor shines through. (A couple of sprigs of oregano gives them a Mediterranean bent). The preserving process is easy to do at home. Once the lemons are ready, I use them in classic Moroccan tagines, salad dressings and sandwiches, as well as marinades and stews. And since the rind is tender and completely edible, the whole lemon can be used.
Provided by Food Network Kitchen
Time P28DT15m
Yield 10 preserved lemons
Number Of Ingredients 4
Steps:
- Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
- Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
- Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
- Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.
CITRUS AND ROSEMARY OLIVES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.
Tips:
- Choose the right olives: For this recipe, it's best to use a mix of olives, such as Kalamata, Niçoise, and Castelvetrano. These olives have different flavors and textures, which will create a more interesting dish.
- Preserve your own lemons: Preserved lemons are a key ingredient in this recipe. You can easily make your own by following a simple recipe online.
- Use fresh herbs: Fresh oregano and thyme will add a bright, herbaceous flavor to the olives. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overcrowd the jar: When you're packing the olives into the jar, make sure to leave some headspace at the top. This will allow the olives to expand as they absorb the marinade.
- Store the olives properly: Once the olives are packed in the jar, seal the jar tightly and store it in a cool, dark place. The olives will be ready to eat after a few weeks, but they will continue to improve in flavor over time.
Conclusion:
Mixed Provencal olives with preserved lemon and oregano are a delicious and easy appetizer that is perfect for any occasion. They are also a great way to use up leftover olives. With just a few simple ingredients, you can create a dish that is both flavorful and impressive. So next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!
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