890 curing olives Recipes

kalamata olives, pitted (about 4 oz), green olives, pitted (about 4 oz), chopped fresh flat-leaf parsley, capers, rinsed and drained, chopped fresh thyme, grated lemon rind, freshly ground black pepper, oil-cured olives, pitted (about 1 oz), canned anchovy fillets (about 1/4 oz), garlic clove, chopped

salt, garlic powder, curry powder, paprika, ground cumin, flour , plus, flour, sugar, salt, fresh ground pepper, oil-cured olives, pitted and chopped, olive oil, water, extra virgin olive oil

mixed black and green brine-cured olives , such as kalamata, picholine, and gaeta, olive oil, minced fresh rosemary and/or thyme leaves or1 to 1 1/2 tsp crumbled dried, freshly grated lemon zest, garlic cloves, sliced thin lengthwise, fennel seeds, or to taste, crushed, dried hot red pepper flakes , or to taste

thick) boneless sirloin steak, garlic cloves, thinly sliced, dried hot red-pepper flakes, olive oil, drained pitted brine-cured olives, coarsely chopped, chopped flat-leaf parsley

swiss chard, trimmed and washed (about 1/4 lb), olive oil, yellow onion, sliced 1/4 inch thick, garlic cloves, thinly sliced, jalapeno pepper, finely chopped, pitted and roughly chopped oil-cured olives , such as kalamata (about 16), water

kosher salt, new potatoes, halved, olive oil, pitted and sliced kalamata or oil-cured olives, chopped fresh mint, freshly ground black pepper, lemon zest

grated lemon rind, fresh lemon juice, extra-virgin olive oil, minced fresh garlic, skinless, boneless chicken breast halves, halved crosswise, chopped fresh oregano, chopped fresh rosemary, freshly ground black pepper, oil-cured olives, pitted and sliced, shallot, sliced, lemon, thinly sliced

roasted red peppers, drained, patted dry, brined-cured olives (black and or green , such as calamata, etc.), capers, rinsed, olive oil, garlic clove, minced, fresh oregano or 1/4 tsp dried oregano, fresh thyme or 1/4 tsp dried thyme, salt (or to taste), coarsley ground pepper (or to taste)

onions (about 2 1/2 lb), cut into 1/4-inch -thick slices, water plus additional if necessary, olive oil, yellow cornmeal, tomatoes, sliced thin, flat anchovy fillets, rinsed and chopped, chopped pitted nicoise or other brine-cured olives, fresh thyme leaves, warm water (110o-115of.) plus additional tbsp if necessary, a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, all-purpose flour, salt

linguine, pitted oil-cured olives , such as a kalamata (about 16), pitted ripe green olives , such as a picholine (about 18), lemon , zest of, finely grated, garlic cloves, roughly chopped flat leaf parsley, roughly chopped flat leaf parsley, fresh ground black pepper, crushed red pepper flakes, tomatoes, quartered

tomatoes (about 3 lb), cored, sliced, red onion, halved, thinly sliced, olive oil, red wine vinegar, chopped fresh parsley, garlic cloves, finely chopped, feta cheese (about 1 generous cup), crumbled, brine-cured olives , preferably kalamata (optional)

dry white wine, garlic cloves, sliced thin, fresh lemon juice, extra-virgin olive oil, chopped fresh thyme leaves, mixed green and black brine-cured olives (preferably unpitted), six 6- to 7-oz red snapper fillets with skin, extra-virgin olive oil

champagne vinegar, saffron threads, pure olive oil, preserved lemon, small diced, oil cured olives, finely chopped, cracked black pepper, leg of lamb, rosemary, garlic, sliced thinly, olive oil, dry oregano, crumbled, fresh oregano, chopped fine, lemon, juiced, salt, black pepper

firm olives, green to purple-black, salt, white or red wine vinegar, olive oil

green brine-cured olives , such as sicilian or picholine (about 5 oz), pitted and coarsely chopped, anchovy fillets, drained and coarsely chopped, drained capers, coarsely chopped fresh flat-leaf parsley, extra-virgin olive oil, cognac, cognac

pitted black brine-cured olives (such as kalamata) or 9 tbsp olivada, more) olive oil, boneless chicken breast halves with skin, fresh minced rosemary or 1/2 tsp dried

assorted brine-cured olives, water, extra-virgin olive oil, chopped fresh thyme, garlic clove, minced, fennel seeds, grated orange peel, white wine vinegar

well-drained pitted oil-cured olives (kalamatas or gaetas, etc), tiny white pearl onion (1/2 , wide , or as small as possible), red wine vinegar, orange zest, in fine threads or julienne slivers, extra virgin olive oil, freshly squeezed orange juice