Best 7 Seasoned Olives Recipes

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**Ready to relish the delightful flavors of seasoned olives?**

Dive into a culinary adventure with our curated collection of seasoned olive recipes, ranging from traditional Mediterranean delights to innovative flavor fusions. Discover the art of preserving and infusing olives with aromatic herbs, zesty citrus, savory spices, and tangy marinades. Learn how to create a vibrant array of seasoned olives that will elevate your appetizers, salads, pasta dishes, and more. From classic Greek Kalamata olives to spicy Moroccan olives, and from vibrant Italian olive salads to herby Provencal olives, these recipes offer a delightful journey through the diverse culinary landscapes of the Mediterranean. Get ready to tantalize your taste buds and create unforgettable culinary experiences with our expertly crafted seasoned olive recipes.

Here are our top 7 tried and tested recipes!

SEASONED OLIVES



Seasoned Olives image

Provided by Amanda Hesser

Categories     easy, appetizer, side dish

Time 1h10m

Yield Serves 6

Number Of Ingredients 8

3 cups firm whole green olives (like lucques) in brine, drained
1/4 cup extra-virgin olive oil
2 tablespoons chopped celery leaves
1/2 teaspoon minced garlic
3 tablespoons finely diced carrots
3 paper-thin slices lemon
Freshly ground black pepper
Salt

Steps:

  • Using a meat pounder, crack the olives one by one, leaving the pits intact. Place the olives in a bowl. Stir in the oil, celery leaves, garlic, carrots and lemon. Season to taste with pepper and a dash of salt.
  • Let sit for at least an hour. Serve at room temperature.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 1 gram

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

FESTIVE MARINATED OLIVES



Festive Marinated Olives image

Provided by Ree Drummond : Food Network

Time 10m

Yield 3 jars (1-pint jars)

Number Of Ingredients 10

1 cup good olive oil, plus extra for topping up the jars if needed
3 tablespoons sherry vinegar
1 cup pitted Castelvetrano olives
1 cup pitted kalamata olives
1/2 cup dried cranberries
1/2 cup cubed summer sausage
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
3 bay leaves
Zest of 1 orange, peeled in long strips

Steps:

  • Add the olive oil and sherry vinegar to a pitcher and mix.
  • Divide the olives, cranberries, summer sausage, garlic, rosemary, bay leaves and orange zest among three 1-pint mason jars. Pour a third of the oil and vinegar mixture into each jar. Top up with extra oil if needed. Put on the lids and refrigerate until needed.

MARINATED MIXED OLIVES



Marinated Mixed Olives image

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

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.

MARINATED OLIVES



Marinated Olives image

These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.

Provided by Martha Rose Shulman

Categories     easy, appetizer

Time 5m

Yield 2 cups, serving 12

Number Of Ingredients 9

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)

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.

MARINATED OLIVES



Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

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.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

WARMED SPICED OLIVES



Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories     Party     Appetizer     Olive     Anniversary     Cocktail Party     Hors D'Oeuvre     Picnic     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 10-12 servings

Number Of Ingredients 6

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

  • Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

Tips:

  • Choose ripe olives for pickling. Unripe olives are bitter and less flavorful.
  • Use a variety of seasonings to flavor your olives. Common seasonings include garlic, rosemary, thyme, oregano, and red pepper flakes.
  • Experiment with different brines. You can use water, vinegar, or oil as the base of your brine. You can also add salt, sugar, and herbs to the brine to flavor it.
  • Be patient. Olives take time to pickle. The longer you let them pickle, the more flavorful they will be.

Conclusion:

Seasoned olives are a delicious and versatile snack or appetizer. They can be enjoyed on their own or used as an ingredient in other dishes. With a little planning and patience, you can easily make your own seasoned olives at home.

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