Best 4 Lemon Garlic Olives Recipes

Lemon garlic olives are a delectable and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. With their bright, tangy flavor and savory garlic notes, these olives are sure to tantalize your taste buds. Whether you prefer them as a quick snack or as part of an elaborate meal, this versatile dish is sure to impress.

Here are our top 4 tried and tested recipes!

INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES

Instant Pot Lemon Chicken With Garlic and Olives image

Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.

Provided by Melissa Clark

Categories Dinner Chicken Lemon Garlic Olive Anchovy Instant Pot

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil, plus more as needed
2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade
1/3 cup mixed pitted olives 4 thin slices lemon
4 garlic cloves, thinly sliced
2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped, plus more for garnish
1/2 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the flat side of a knife

Steps:

Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

ROAST LEMON-GARLIC CHICKEN WITH GREEN OLIVES

Roast Lemon-Garlic Chicken With Green Olives image

Make and share this Roast Lemon-Garlic Chicken With Green Olives recipe from Food.com.

Provided by cookiedog

Categories Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon chopped lemon rind
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup finely chopped mixed fresh herbs (rosemary, thyme, oregano)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3 1/2 lb) roasting chickens, cut into 8 serving pieces
25 garlic cloves, peeled (large bulb)
3/4 cup chicken broth
1/3 cup pitted green olives
2 tablespoons chopped parsley

Steps:

Heat oven to 425°F.
In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
Roast in 425°F oven 40 to 45 minutes (internal temperature 170°F). Transfer chicken and garlic to platter.
Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.

LEMON-GARLIC OLIVES

Lemon-Garlic Olives image

Categories Garlic Olive Lemon Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 10-ounce jar large green pimiento-stuffed Spanish olives
3 fresh oregano sprigs
3 large garlic cloves, crushed
2 lemon wedges
10 whole black peppercorns
3 tablespoons fresh lemon juice

Steps:

Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)

WARM OLIVES WITH ROSEMARY, GARLIC AND LEMON

Warm Olives with Rosemary, Garlic and Lemon image

Number Of Ingredients 5

Ingredients

1/4 cup Olive oil
1 Lemon zest strips from 1 lemon
1 sprig Rosemary
2 cloves Garlic, thickly slived
1 pound Mixed oil and brine cured olives

Steps:

Combine oil, zest, rosemary and garlic in saucepan and cook 6 mins. Remove from heat. Stir in olives. Let stand 15 mins

Tips:

Choose firm and ripe olives for the best flavor and texture.
Preserve the olives in a mixture of olive oil, garlic, and lemon zest to enhance their taste and extend their shelf life.
Experiment with different varieties of olives to find the ones you enjoy the most.
Use fresh herbs and spices, such as rosemary, thyme, and oregano, to add additional flavor to the olives.
Store the olives in an airtight container in the refrigerator for up to 3 months.

Conclusion:

Lemon garlic olives are a delicious and versatile appetizer or snack that can be enjoyed on their own or as part of a larger meal. They are easy to make and can be stored in the refrigerator for up to 3 months. With their bright and tangy flavor, these olives are sure to please everyone at your next gathering. So next time you're looking for a quick and easy appetizer, give this lemon garlic olive recipe a try!