Best 11 Spiced Olives Recipes

SPICED OLIVES

Steps:

• Over medium heat, warm oil in a large skillet.
• Add garlic and cook, stirring often, for 3 minutes until fragrant.
• Remove garlic and discard
• Add rosemary, thyme and hot pepper flakes.
• Cook, stirring often, for 2 minutes.
• Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
• Stir in lemon peel.
• Serve and enjoy!

WARMED SPICED OLIVES

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.

SPICED OLIVES

Steps:

• Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

CITRUS SPICED OLIVES

Steps:

• In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

ITALIAN SPICED OLIVES

Steps:

• Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

MOROCCAN SPICED OLIVES

Steps:

• Cover olives with water in a small saucepan and bring to a boil, then drain.
• Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
• These will keep for 1 month if kept in an airtight container in the refrigerator.

MOROCCAN SPICED GREEN OLIVES

Steps:

• Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
• Stir in remaining ingredients.
• Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
• Drain and serve at room temperature.

MOROCCAN SPICED GREEN OLIVES

Steps:

• 1. Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
• 2. Stir in remaining ingredients.
• 3. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
• 4. Drain and serve at room temperature.

SPICED OLIVES

Steps:

• Place the olives in a bowl and toss with the olive oil. Add the garlic, red pepper and rosemary and mix well. Let the olives marinate overnight at room temperature.

GREEK-SPICED GAME HEN WITH CLEMENTINES, ARTICHOKES, AND OLIVES

Steps:

• Preheat oven to 450°F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin.
• Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture.
• Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices. Transfer 1 hen half to each of 2 plates. Place baking pan atop burner over medium-high heat. Spoon off excess fat. Add wine to clementine mixture in baking pan. Cook until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over hen halves. Spoon clementine mixture alongside and serve.

AUBERGE SPICED OLIVES WITH GARLIC, ORANGE AND SUN-DRIED TOMATOES

Steps:

• Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
• Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.
• Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
• Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.
• Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
• These can be made up to 3 days in advance.