Best 3 Marinated Black Olives Recipes
Marinated black olives, a delectable Mediterranean delicacy, have captivated taste buds for centuries. Bursting with a symphony of flavors, they offer a delightful harmony of briny, tangy, and umami notes. Whether enjoyed as a standalone snack, incorporated into salads, or used as a flavorful addition to various dishes, marinated black olives add a touch of culinary magic to any occasion.
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MARINATED BLACK OLIVES
Use Kalamata or Provencal olives. If you can't find hot paprika, substitute sweet Hungarian paprika, plus a pinch of cayenne.
Provided by Martha Stewart
Yield Makes 1 pound
Number Of Ingredients 8
Steps:
- In a resealable container, mix together all ingredients. Cover and marinate in the refrigerator overnight or up to 1 week. Serve at room temperature.
MARINATED BLACK OLIVES (TAPAS)
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
Provided by januarybride
Categories Spanish
Time 5m
Yield 1 lb olives, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the olives in a bowl.
- Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour over the vinegar and the reserved brine to cover olives.
- Shake well and let marinate at room temperature for 2 weeks.
SPICY MARINATED BLACK OLIVES
ZWT7, Italy. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Recipe #120978. Haloom cheese is particularly good for this. From http://www.spain-recipes.com.
Provided by UmmBinat
Categories Lunch/Snacks
Time P2DT10m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
- Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1, Sodium 501.4, Carbohydrate 14.6, Fiber 3.5, Sugar 2.6, Protein 2.6
Marinated Black Olives:
- Prep Time: 15 minutes - Total Time: 30 minutes - Servings: 20 olives (double the recipe for a larger serving) Equipment: - 1 glass container with a tight-fitting lead - 1 cup red wine vinegar - ½ cup water - 2 tablespoons salt - 2 tablespoons sugar - 1 clove of crushed or whole cloves - 2 cloves of crushed or whole allspice berries - 2 bay leaves - 1/2 red chili, finely sliced (for a spicy version) - 20 un-pitted black olives, scrubbed clean (use more or less as desired) Method: 1. In a saucepan, bring the vinegar, water, salt, sugar, cloves, allspice berries, and bay leaves to a boil. 2. Reduce the heat to a simmer and let it simmer for 5 minutes, or until the sugar and salt have dissolved. 3. Set the mixture in the fridge to cool completely. 4. After the brine has cooled, add the olives and chili to the glass container and top it off with the brine. 5. Secure the lead tightly and let it sit for at least 30 minutes before serving. The olives can be stored in the refrigerator for up to two weeks. Conclusion: These black olives have an exquisite combination of sweet, salty, and tangy flavors with a hint of spice. Use them in salads, as a garnish over roasted chicken, or as part of an amuse-Bouche. The olives can also be added to dips, sauces, and tapenades for an extra layer of richness and depth.
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