↞ recipe box start page
Category: Cold
Prep Time: Cook Time: Total Time:
5 oz good quality Spanish olives, drained (not the ones with the stuffed pimento)
1/2 to 3/4 cup extra virgin olive oil
1 tsp red pepper flakes
1 tsp freshly cracked pepper, coarse grind
1 tsp green peppercorns, slightly mashed if in brine, cracked if using dried
1/8 tsp kosher salt
Zest of 1/2 orange
Zest the orange peel directly into the bowl or container you are going to use, this way you catch most of the essence of the fruit that sprays out while zesting it. Remove, mince the zest and return to the bowl. Combine the rest of the ingredients in the same bowl. Mix well. Transfer to a sealable jar. Refrigerate.
NOTE: Best if left for at least a day, but ready to serve in four hours.
view more member recipes
MARINATED OLIVES I
view my recipes
print
save
Category: Cold
Prep Time: Cook Time: Total Time:
5 oz good quality Spanish olives, drained (not the ones with the stuffed pimento)
1/2 to 3/4 cup extra virgin olive oil
1 tsp red pepper flakes
1 tsp freshly cracked pepper, coarse grind
1 tsp green peppercorns, slightly mashed if in brine, cracked if using dried
1/8 tsp kosher salt
Zest of 1/2 orange
Zest the orange peel directly into the bowl or container you are going to use, this way you catch most of the essence of the fruit that sprays out while zesting it. Remove, mince the zest and return to the bowl. Combine the rest of the ingredients in the same bowl. Mix well. Transfer to a sealable jar. Refrigerate.
NOTE: Best if left for at least a day, but ready to serve in four hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Marinated Olives
by sgre52160
2 cups black olives 5 clove garlic, crushed 2 tbsp fresh rosemary leaves 1 1/2 cups olive oil Wash and dry olives. Blanch garlic and rosemary in boiling water for 1 minute. Pack olives into cl
by sgre52160
2 cups black olives 5 clove garlic, crushed 2 tbsp fresh rosemary leaves 1 1/2 cups olive oil Wash and dry olives. Blanch garlic and rosemary in boiling water for 1 minute. Pack olives into cl
Marinated Olives Ii
by sgre52160
1 cup salad or olive oil 1 tsp cracked pepper and Italian seasoning 1 cup cider vinegar 2 tsp salt and sugar 1 medium clove garlic, minced 2 (16 oz) cans unpitted green olives Mix ingredients
by sgre52160
1 cup salad or olive oil 1 tsp cracked pepper and Italian seasoning 1 cup cider vinegar 2 tsp salt and sugar 1 medium clove garlic, minced 2 (16 oz) cans unpitted green olives Mix ingredients
Marinated Feta With Olives
by sgre52160
2 slabs of feta (cut into bite sized cubes) 1/2 cup black olives (pitted) 1/2 cup green olives (pitted) 1 roasted red pepper (sliced) 1 red onion (diced) 2 cloves garlic (chopped) 4 tablespoons
by sgre52160
2 slabs of feta (cut into bite sized cubes) 1/2 cup black olives (pitted) 1/2 cup green olives (pitted) 1 roasted red pepper (sliced) 1 red onion (diced) 2 cloves garlic (chopped) 4 tablespoons
Warm Marinated Olives
by sgre52160
Warming the olives mellows and softens their briny flavor. 1 1/2 cups large, brine-cured green olives with pits 1 1/2 cups large, brine-cured black olives with pits 3 shallots, sliced thin
by sgre52160
Warming the olives mellows and softens their briny flavor. 1 1/2 cups large, brine-cured green olives with pits 1 1/2 cups large, brine-cured black olives with pits 3 shallots, sliced thin
view more member recipes