small pieces 1/2 tb Fennel seeds 2 c Oil cured or brined black -- olives, rinsed & drained Olive oil Heat the olive oil in a small pot over low heat. Add the garlic, orange zest & fennel seeds. Simmer for 2 to 3 minutes. Combine all the ingredients in a glass or ceramic container. Let stand at room temperature for several hours before serving. Or store in a covered container in the refrigerator. Bring back to room temperature before serving.
How To make Olive Marinate (Marinated Olives)'s Videos
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.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Marinated Olives ingredients: 0:25 Marinated Olives method: 1:01 Print the full recipe:
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Damaris Phillips’ Rosemary and Orange Marinated Olives
This assembly-only snack is the perfect party make ahead!
Marinated olives in 5 minutes
Delicious 5 minute Marinated olives
100g. Black Olives, pitted 100g. Green Olives, pitted 100g. Kalamata Olives, pitted 3 Tbsp. olive oil 1 Tbsp. red wine vinegar 2 Cloves of garlic, sliced 1 Tsp. Dried Oregano Half Tsp. Chilli flakes or on your taste (if don't like spicy food, add a pinch of chili flakes) 10g. Fresh Parsley, chopped Zest of 1 lemon
#olive #marinated #marinatedolives #olives
This Hot Feta Dip is topped with Marinated Olives, perfect appetizer!
This Hot Baked Feta Dip with Marinated Olives is the perfect party appetizer or even side dish. It’s easy to put together, and can be prepped in advance!
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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How to Make Marinated Olives
Olives and olive oil, what great foods they are and how well they combine in the worlds top appetizers, marinated olives.
Olives: 1kg green olives 500g Kalamata olives 2-3 cloves garlic (crushed) 1 chilli (chopped) 3-4 oregano leaves or 1 tsp dried oregano 1 large piece fresh ginger (peeled and cut into thin strips) 1 tsp black peppercorns 1 tsp fennel seeds 3-4 strips of lemon rind (cut into small pieces) or preserved lemons Large quantity of extra virgin olive oil
Method: In a bowl mix the garlic, chilli, oregano, ginger, fennel, peppercorns and lemon rind together. Add the olives and coat them with the marinade mixture. Place in sterilised jar and pour over olive oil to cover the olives. Keep for a couple of days before eating. They should keep for weeks in a cool, dry place.
Preserved Lemons: Quantity lemons Quantity rock salt Quantity fresh lemon juice Quantity extra virgin olive oil
Method: The quantities in this recipe are entirely dependent on the size of storage jars & lemons. Make sure the jars are sterilised and it's best to prepare this recipe using rubber gloves to avoid contamination. Preserved lemons are best 5 to 6 weeks after bottling.
Wash lemons in cold water. Cut vertically almost into quarters without cutting right through the lemon. Pack each lemon with the rock salt and place in a sterilised jar ramming them in as tightly as possible.
Pour in enough lemon juice to cover and a little olive oil to provide a topping of about 1 centimetre. Seal and keep in a cool dry place for at least 3 weeks. They keep for several weeks.