How To make Moroccan Spiced Olives
1 ts Cumin seeds
1 ts Fennel seeds
1 ts Coriander seeds
1/4 ts Cardamom, ground
1 pn Crushed red pepper flakes
1 pn Nutmeg, ground
1 pn Cinnamon
1 tb Olive oil
1 1/2 c Green olives, brought to
-- room temperature 1 tb Lemon juice
1 tb Orange juice
3 ea Garlic cloves, minced
Heat first 8 ingredients in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & 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 the marinate, the better they taste. Drain & serve at room temperature.
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Simply Delicious Marinated Olives
Here I’ll show you a simple and delicious marinade to wrap around olives! Chris x
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How to Make Marinated Olives - Marinated Olives Recipe
Learn how to make marinated olives. A Spanish cook is just as likely to buy marinated olives as to prepare his or her own as the choice is so vast with endless flavor combinations.
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Marinated Olives ingredients: 0:25
Marinated Olives method: 1:01
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Spicy Green Olives | Cooksmart | Sanjeev Kapoor Khazana
Green olives picked with fresh and dried mixed herbs
SPICY GREEN OLIVES
Ingredients
250 gms green olives with seeds
1 tbsp fennel seeds (saunf)
2 tsps black peppercorns
3-4 sprigs of fresh rosemary
3-4 sprigs of fresh thyme
3-4 sprigs of fresh oregano
15-16 garlic cloves
1 tsp crushed red chillies
1 tsp dried mixed herbs
4 tbsps extra virgin olive oil
Sea salt to taste
Method
1. Give a small slit on the olives. Dry roast fennel seeds and peppercorns in a non-stick pan till fragrant. Cool slightly, crush them in a mortar with a pestle and put into a bowl.
2. Chop fresh rosemary, thyme and oregano finely and put into the bowl. Add the olives.
3. Crush garlic cloves and add. Add crushed red chillies and dried mixed herbs and mix.
4. Heat extra virgin olive oil slightly.
5. Add sea salt to the olives and mix well. Pour the warm olive oil over them and mix well.
6. Transfer the mixture into a bottle and let them marinate for 3-4 days before serving.
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Moroccan Chicken Tagine without a Tagine
Here are the links to the products used in this recipe (they're amazon affiliates and I thank you for your support if you choose to purchase using my links!)
The Rice Cooker:
Saffron:
Preserved Lemons:
Covered Cast-Iron Braiser Pot:
Olive oil:
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Ingredients
5-6 chicken leg quarters, skin removed
salt to taste
freshly cracked black pepper to taste
1 large onion, thinly sliced
1 small preserved lemon
a handful of pitted olives, green or Kalamata
The Marinade:
2 tablespoons olive oil
6 garlic cloves, grated
1/2 teaspoon ground dried ginger
1 teaspoon sweet paprika
a pinch of saffron threads plus a quarter cup boiling water
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon honey
optional: 1/2 teaspoon ground turmeric
Instructions
Preheat the oven to 325 °F, 160 °C.
Marinate the chicken: Combine all of the marinade ingredients together in a large bowl. Add the chicken. Quarter the preserved lemon and remove the pulp. Chop the pulp and add to the chicken. Add the lemon peel (optional) and toss the chicken in the marinade to coat. Let stand for an hour or overnight in the refrigerator for maximum flavor.
Add the onion and 3-4 tablespoons of olive oil to a braiser casserole.
Cook over medium heat until soft and golden. About 8 minutes. Remove the pan from the heat and add the chicken with all of the marinade. Top with the olives and cover the pan with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 30-45 minutes at 400 °F/ 200 °C.
Serve with Chickpea Pilaf (Recipe follows), couscous, toasted bread and/or a salad.
For the Pilaf:
1 onion, finely chopped
2-3 tablespoons olive oil
1-2 garlic cloves, grated
1 (16-oz/ 450g) cooked chickpeas
2 cups Basmati rice
2 teaspoons salt
juice of a lemon
Add the onion and oil to a rice cooker. Set the rice cooker to the Flash Rice setting. Cook until the onions are soft. About 10 minutes. Reset the flash setting 1-2 more times so that the machine cooks at a higher temperature.
Rinse the rice 4-5 times with cool water and soak for 10-15 minutes.
Add the garlic to the rie cooker and warm through. Drain the rice and add to the rice cooker along with 2 teaspoons salt, 2 cups water, and the lemon juice. Set the rice cooker to the White rice' setting.
When it beeps, fluff the rice and serve.
Kali Orexi!
Notes
If using a tagine, cook on the stovetop over medium-low heat for 45 minutes.
If using a baking pan (9 by 13-inches/ 23 by 33 cm) bake in the oven covered with foil for 30 minutes. Uncover and bake 45 additional minutes at 400 °F, 200 °C.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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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.
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How to Make Marinated Olives
Join us in the Test Kitchen with Nicki Sizemore! This week, Nicki shows us how to make marinated olives, inspired by the Bilbao episode of Moveable Feast (Season 7, Episode 6).
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