Best 5 Italian Sautéed Olives Recipes
Originating from Italy, sautéed olives, also known as olive al tegamino, are a delectable appetizer or side dish that offers a burst of Mediterranean flavors. These tender and savory olives, when sautéed to perfection, create a culinary symphony of textures and tastes. With their slightly wrinkled skin, a soft and juicy interior, and an infusion of aromatic herbs and spices, sautéed olives are a delight for the senses. Whether you use fresh or brined olives, this versatile dish can be easily customized to your liking, making it a perfect treat for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
WARM MARINATED OLIVES
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.
ITALIAN SAUTéED OLIVES
Ready in 15 minutes, spicy and salty olives are a hard-to-resist snack at any gathering.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook parsley, onion, red pepper and garlic in oil about 4 minutes, stirring frequently, until garlic just begins to become golden brown.
- Stir in olives. Cover and cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
SMASHED OLIVES
My best friend and I came up with this recipe to bring back the wonderful tastes of Spain with us. When you are finished with the olives, use the flavored olive oil for a chicken or shrimp marinade. -Tiffani Warner, Fort Leavenworth, Kansas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, gently mash olives to break skin. Add next 7 ingredients and, if desired, gin. Toss to coat; cover and refrigerate for up to 24 hours. , To serve, drain olives, reserving oil for another use; discard bay leaves.
Nutrition Facts :
ITALIAN OLIVES
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PAN-SEARED BRANZINO WITH TOMATO AND CAPERS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
- Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
- To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.
Tips:
- Choose the Right Olives: Select plump and firm olives, preferably of the same size, for a consistent cooking time.
- Pitting Olives: If using whole olives, pit them carefully using an olive pitter or a sharp knife. This step is optional, as some recipes may call for unpitted olives.
- Soaking Olives: Soaking olives in water for a few hours or overnight helps remove excess salt and bitterness. This is especially important for cured or brined olives.
- Use Good Quality Olive Oil: Extra virgin olive oil is the best choice for sautéing olives, as it imparts rich flavor and aroma. Make sure to use a mild or medium-flavored oil to avoid overpowering the delicate taste of the olives.
- Cook Olives Properly: Sauté olives over medium heat, stirring frequently, until they are slightly wrinkled and softened. Overcooking can make them tough and bitter.
- Enhance Flavors: Experiment with different herbs, spices, and aromatics to enhance the flavor of the olives. Common additions include garlic, chili peppers, rosemary, thyme, and lemon zest.
- Serve Immediately: Sautéed olives are best served warm or at room temperature. They can be enjoyed as an appetizer, side dish, or as a topping for salads, pasta, and pizzas.
Conclusion:
Sautéed olives are a versatile and delicious dish that can be prepared in minutes. With a few simple ingredients and techniques, you can create a flavorful and aromatic side dish or appetizer that will impress your guests. Whether you prefer classic sautéed olives with garlic and herbs, or more creative variations with sun-dried tomatoes, capers, or citrus zest, there's a recipe to suit every taste. So, next time you're looking for a quick and easy dish to prepare, give sautéed olives a try – you won't be disappointed!
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