Best 11 Spiced Olives Recipes
Welcome to the world of tantalizing flavors and aromatic delights, where spiced olives take center stage. These savory treats are a culinary gem, enjoyed for centuries across cultures and cuisines. Embark on a journey of culinary exploration as we uncover the secrets behind creating the most delectable spiced olives. From choosing the perfect olives to mastering the art of infusing them with an array of spices, herbs, and citrus, this article will guide you through the process of crafting this irresistible appetizer or side dish. Discover the endless possibilities of spiced olives, whether you prefer a fiery kick, a subtle tang, or a harmonious blend of flavors that will tantalize your taste buds. So, let's dive in and explore the art of creating spiced olives that will leave your guests raving.
Let's cook with our recipes!
SPICED OLIVES
Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.
Provided by Elly in Canada
Categories Lunch/Snacks
Time 12m
Yield 4 cups, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Over medium heat, warm oil in a large skillet.
- Add garlic and cook, stirring often, for 3 minutes until fragrant.
- Remove garlic and discard
- Add rosemary, thyme and hot pepper flakes.
- Cook, stirring often, for 2 minutes.
- Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
- Stir in lemon peel.
- Serve and enjoy!
SPICED OLIVES
This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
WARMED SPICED OLIVES
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Provided by Anna Stockwell
Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 10-12 servings
Number Of Ingredients 6
Steps:
- Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.
CITRUS SPICED OLIVES
Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.-Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.
Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
ITALIAN SPICED OLIVES
Make and share this Italian Spiced Olives recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 5m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.
MOROCCAN SPICED OLIVES
An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead-they improve with age. From Epicurious. Cooking time does not include the 24 hour marinating period.
Provided by breezermom
Categories Moroccan
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover olives with water in a small saucepan and bring to a boil, then drain.
- Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
- These will keep for 1 month if kept in an airtight container in the refrigerator.
SPICED OLIVES
Steps:
- Place the olives in a bowl and toss with the olive oil. Add the garlic, red pepper and rosemary and mix well. Let the olives marinate overnight at room temperature.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 883 milligrams, Sugar 0 grams
MOROCCAN SPICED GREEN OLIVES
Make and share this Moroccan Spiced Green Olives recipe from Food.com.
Provided by Outta Here
Categories Fruit
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
- Stir in remaining ingredients.
- Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
- Drain and serve at room temperature.
MOROCCAN SPICED GREEN OLIVES
A great addition to a buffet table or for an appetizer party. Cook time is refrigeration time.
Provided by Mikekey *
Categories Other Appetizers
Time 4h15m
Number Of Ingredients 12
Steps:
- 1. Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
- 2. Stir in remaining ingredients.
- 3. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
- 4. Drain and serve at room temperature.
GREEK-SPICED GAME HEN WITH CLEMENTINES, ARTICHOKES, AND OLIVES
Categories Citrus Fruit Game Olive Poultry Roast Christmas Quick & Easy Lunch Spice Artichoke Fall Winter Party Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin.
- Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture.
- Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices. Transfer 1 hen half to each of 2 plates. Place baking pan atop burner over medium-high heat. Spoon off excess fat. Add wine to clementine mixture in baking pan. Cook until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over hen halves. Spoon clementine mixture alongside and serve.
AUBERGE SPICED OLIVES WITH GARLIC, ORANGE AND SUN-DRIED TOMATOES
Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these!
Provided by French Tart
Categories Oranges
Time P1DT2m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
- Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.
- Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
- Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.
- Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
- These can be made up to 3 days in advance.
Nutrition Facts : Calories 174.9, Fat 19.1, SaturatedFat 2.6, Sodium 554, Carbohydrate 2, Fiber 1.4, Sugar 0.2, Protein 0.5
Tips:
- Choose the right olives. The best olives for pickling are firm and not too ripe. Avoid olives that are bruised or damaged.
- Prepare the olives. Before pickling, the olives need to be cured. This can be done by soaking them in a brine solution for several weeks. The brine solution typically consists of water, salt, and sometimes other ingredients like herbs or spices.
- Make the pickling solution. There are many different recipes for pickling solutions. Some common ingredients include water, vinegar, salt, sugar, and spices. The type of pickling solution you use will determine the final flavor of the olives.
- Pickle the olives. Once the pickling solution is ready, the olives can be added to it. The olives should be completely covered by the solution. The pickling process typically takes several weeks or even months. The olives can be tasted periodically to check the flavor.
- Store the olives. Once the olives are pickled, they can be stored in a cool, dark place. Pickled olives will keep for several months.
Conclusion:
Pickled olives are a delicious and versatile snack or appetizer. They can be enjoyed on their own or used in a variety of dishes. With so many different recipes available, there's sure to be a pickled olive to suit everyone's taste. So next time you're looking for a healthy and flavorful snack, reach for a handful of pickled olives.
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