Marinated Spanish Olives
Recipe: #21280
October 11, 2015
Categories: Snacks, Orange, Appetizers, Spanish, 5-Minute Prep, Birthday, Game/Sports Day, July 4th, Labor Day, Picnic, Romantic Dinner, Sunday Dinner Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Olives, more
"Can't get much easier. Makes a great appetizer for a party; and, is perfect to make ahead. I think I first saw this recipe in a Woman's Day magazine; but, there are many versions of this all over the web. And, I like to use the large pitted green olives (un-stuffed) for this recipe. Sometimes I will actually buy them online; or, one of the ethnic markets. However, Lindsay, a popular brand in most local stores in the US, do sell Manzanilla large pitted green olives which work fine."
Original is 16 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (186.4 g)
- Calories 645.1
- Total Fat - 70 g
- Saturated Fat - 9.7 g
- Cholesterol - 26 mg
- Sodium - 1556 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 3.8 g
- Sugars - 2.2 g
- Protein - 2.3 g
- Calcium - 65.9 mg
- Iron - 1 mg
- Vitamin C - 5.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Oil ... Add the oil, garlic, orange slices, rosemary, thyme, and seasoning to a pot; and, slowly bring to medium heat. DO NOT let it boil.
Step 2
Olives ... Add the olives, and cook 1-2 minutes - just to heat them up. Reduce to low heat, and simmer 5 minutes. Then, remove from the heat to cool. Once the olives and oil have completely cooled; remove the sprigs of herbs and oranges. Then, store the olives and oil in a mason jar or tupperware type of container, in the refrigerator until ready to serve. They will last up to one week.
Step 3
Serve ... Garnish with a slice or two of fresh oranges; and serve with toasted baguette slices, crackers; and your favorite cheese. This is a simple appetizer which is best served slightly warmed or room temp. And, perfect to make ahead. Also, it is delicious. ENJOY!!
Tips
No special items needed.
0 Reviews
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