Greek Olive Marinades For Meze

 

I have made an array of marinated olives for a tiny tapa to toast in the Happy 17th ... So I am sharing this lovely year round meze, tapa, salad topper and starter or snack ...

 

Does anyone marinate their olives and jar them for a few days ?

 

If possible, purchase your olives in brine from a good Deli Counter or European Market or Farmer´s Market, that are marinating in an oak barrel;

 

however, if not available, purchase canned variety and rinse them well and proceed to marinate with the following recipes, or with Souvlaki´s recipe furtherdown the thread.

 

Written by: Authoress Margaux Cintrano.

 

LEMON, GARLIC & THYME

 

1) cut 8 slices of lemon into quarters and mix with 1 1/2 tsps of thyme herb, 2 cloves of minced garlic, 250grams of Kalamata variety olives and 250g of green Greek Nicoise type olives. Place in a large sterilized jar with olive oil to cover. Close Jar well. Refrigerate for 2 days. Serve with warm oven Pita and a good white wine ... or Ouzo ... or beer of choice ...

 

CAYENNE CHILI PEPPER, OREGANO & LEMON

 

1) mix 550g of black cured olives with 2 tsps of lemon zest grated finely, 2 tsps of oregano fresh herb if possible and / or dried Oregano herb and 3 tiny red dried chili peppers, cayenne. Place all in a sterilized Jar with olive oil to cover. ( see the balance of instructions in Number 1 ).

 

DILL, GARLIC & ORANGE

 

1) Mix 500g of kalamata black olives with 3 tblsps of minced Dill fresh herb or dried, 1 clove garlic crushed and smashed in mortar with pestle, 4 slices of fresh triple skin sweet orange chopped in eighths and 2 bay leaves or Laurel . The same Jarring instructions apply.

 

SEVILLE STYLE OLIVES

 

1) Mix 1 Tblsp of fresh rosemary swigs, 1 tsp thyme dried herb or fresh, 1 tsp fennel seeds, 2 cloves of garlic minced, 500g green olives and 1 tblsp of Tarragon Herb Vinegar. The same Jarring instructions apply.

 

CILANTRO, ORANGE & CUMIN

 

Firstly, smash 1 tsp of cilantro in mortar and pestle with 1 tsp seeds of coriander. Then mix in 1 tsp of cumin seeds and 2 tsps of orange zest with 500g of gordal big green Mediterranean olives. The rest is applicable from Number 1´s Instructions.

 

 

 

 

Firstly, Thanks for your message. This is great news ... I served them yesterday for an aperitif with a Rosé Sparkling Wine and they were gone within minutes !  I love olives too, especially black marinated in E.V. Olive Oil ... and the MACHADAS, these are oval, dark dark olive green broken smashed mashed  however, intact, ( machada = mashed ) variety --- that are to die for ... They are grown in Ciudad Real, Castilla La Mancha ... They bottle them in brine as well ... I believe you maybe able to find them in DC as there are many Spaniards living in DC, including Opera Singer and Theatre Actor Placido Domingo and Chef & Restaurateur José Andrés. They are quite famous here at the Taverns for Tapas ...

 

Let me know how the marinades work out and which ones, you prefer ...

Have nice Sunday.

Margi

 

 

Why don't you go up to the Member's Lounge forum, and tell us a little about yourself?

 

i'm not able to get fresh kalamata olives, but i can get them in a jar, already in some sort of liquid. would your marinade work for these, also?

 

let me know - i'd love to serve this with my next greek-style meal.

 

thank you!

 

 

 

Souvlaki,

 

THANKS for the lovely aromatically fragrant orange marinade for my Kalamatas. Just lovely.

 

Shall be preparing in a little while.

 

Marge.

 

 

500 gr. green chalkidiki olives 

1/2 fennel, finelly chopped

1/2 teaspoon fennel seeds

zest of 1 lemon

juice of 1 lemon

mix everything together....keep in the refrigerator....add oil olive when you serve the olives

I absolytely love this recipe, but as I mentioned before, some people do not like the lemon , it is just to much lemon for them so if you decide to make this olives you have to love lemon