Best 5 Olives Marinated In Thyme And Garlic Recipes
Olives marinated in thyme and garlic are a delightful appetizer, snack, or addition to a cheese plate. They are easy to make and can be stored in the refrigerator for up to a month. The combination of the salty olives, the pungent garlic, and the aromatic thyme creates a flavor that is both savory and refreshing. These marinated olives are a great way to add a touch of elegance to any gathering, and they are sure to be a hit with your guests.
Here are our top 5 tried and tested recipes!
LEMON, THYME AND GARLIC MARINATED OLIVES
Plump green Sicilian olives are marinated in lemon zest and juice, garlic and thyme for a totally addictive and delicious treat.
Provided by Delicious Everyday
Categories Appetizer
Time 5m
Number Of Ingredients 6
Steps:
- Drain the olives to remove the brine they come in and give them a quick rinse.
- Grab a dish that is large enough to fit the olives in a single layer. Toss all of the ingredients together in the dish, cover and refrigerate for a minimum of 4 hours, preferably overnight.
- Remove from the refrigerator 30 minutes before serving so that the oil can liquefy again.
Nutrition Facts : Calories 111 kcal, Carbohydrate 1 g, Fat 12 g, SaturatedFat 1 g, Sodium 525 mg, Fiber 1 g, ServingSize 1 serving
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.
MARINATED OLIVES
These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 5m
Yield 2 cups, serving 12
Number Of Ingredients 9
Steps:
- Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
- Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
MARINATED OLIVES
Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED VEGETABLES WITH GARLIC AND THYME
Categories Garlic Tomato Vegetable Side Marinate Thanksgiving Vegetarian Buffet Vinegar Fall Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
- Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.
Tips:
- Start with high-quality olives: Look for plump, firm olives with no blemishes.
- Use fresh thyme and garlic: These ingredients will impart the best flavor to your olives.
- Marinate the olives for at least 24 hours: This will allow the flavors to fully develop.
- Store the olives in the refrigerator for up to 2 months: Be sure to keep them submerged in the marinade.
- Serve the olives as an appetizer or snack: They can also be used in salads, sandwiches, and pizzas.
Conclusion:
Marinated olives are a delicious and versatile snack or appetizer. They are easy to make and can be stored in the refrigerator for up to 2 months. With just a few simple ingredients, you can create a flavorful and satisfying snack that will impress your friends and family.
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