Warm marinated olives two ways!

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So for today’s nibble we’re taking it to the mediterranean with warm marinated olives.  I don’t know if you’ve had warm olives before but they take something that’s already yum to super yummalicious.  The flavours are more intense and the texture of the olives become so juicy and plump.  They kinda tasty more meaty (does that make sense?)  Drrooool!

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Again these are dead easy to make and if you have a jar or two of mixed olives in brine sitting in your pantry, you can tart them up very easily into something drool worthy with whatever herbs and spices you have on hand.  Whip these up and your friends will think you’re pretty special. I’m going to show you two combinations that I like, but be creative and go wild.

Lemon, garlic and rosemary

makes 2 cup of olives – just multiply recipe for more

what you need:

  • 2 cup mixed olives in brine (I used a mix of kalamata and sicilian olives)
  • 3 tbsp extra virgin olive oil
  • 2 sprigs of rosemary, cut into small sprigs
  • 2 strips of lemon zest
  • 1 tsp finely sliced pieces from segments of lemon flesh
  • 1 garlic clove, sliced finely
what to do:

Put the olive oil into a small saucepan over low heat for about a minute.  Add the garlic, lemon zest, rosemary and let it infuse into the oil for about 1 minute.

Add the olives and cook over low heat for 5 mins. Take the olives off the heat, stir through the lemon flesh and let it sit for another 5 minutes then serve.

Orange zest, chilli and fennel seeds

makes 2 cup of olives – just multiply recipe for more

what you need:

  • 2 cups mixed olives in brine
  • 3 tbsp extra virgin olive oil
  • 2 strips of orange zest
  • 1/2 tsp of fennel seeds
  • small pinch of dried chilli flakes (adjust to your preference)

what to do:

Follow the method above exactly, replacing the lemon, rosemary and garlic with the orange zest, fennel seed and chilli.

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