Kicked Up Marinated Olives (Emeril Lagasse) |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 3 |
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Ingredients:
3 cups brine cured black olives, such as kalamata or nicoise |
1/2 cup extra virgin olive oil |
1/2 -cup lemon juice, or 1/4-cup lemon juice and 1/4 cup fresh squeezed orange juice |
2 tablespoons minced garlic |
2 tablespoons minced rosemary |
1 tablespoon grated lemon peel, or 1 1/2 teaspoons grated lemon peel and 1 1/2 teaspoons grated orange peel |
1 teaspoon dried hot pepper flakes |
3 cups brine cured green olives, such as picholine, manzanillo or queen |
1 lemon, thinly sliced |
1/2 cup olive oil |
1/4 cup lemon juice |
1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano |
5 garlic cloves, thinly sliced |
1 teaspoon dried hot pepper flakes |
Directions:
1. Kicked Up Citrus Marinated Black Olives:
2. In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.
3. Kicked Up Marinated Green Olives:
4. In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Yield: About 3 cups
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