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Lemon and Herb Olives

Lemon and Herb Olives


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These are great make ahead appetizers; delicious at room temperature or slightly warm

These are great make ahead appetizers; delicious at room temperature or slightly warm. While you could make it with just Black Ripe Olives, Califronia Ripe Olives like mixing the black olives with Green Ripe Olives for a yummy buttery taste and great aesthetic.

Recipe courtesy of California Ripe Olives.

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon minced shallots
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon balsamic vinegar
  • 2 (6-ounce) cans California Green Ripe Olives, or other olive brand, drained
  • 1 Teaspoon minced fresh rosemary
  • 1 Teaspoon minced fresh thyme
  • pinch crushed red pepper flakes
  • freshly grated lemon zest

Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


Recipe Summary

  • 1 small lemon&mdashwashed, ends trimmed, lemon halved lengthwise and pitted
  • 2 1/2 pounds small red potatoes
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs each of thyme, rosemary and oregano
  • 4 sprigs rosemary
  • 4 sprigs oregano
  • 20 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1/2 cup pitted kalamata olives
  • 1/2 cup pitted Thassos or other oil-cured black olives
  • 2 tablespoons drained capers
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Preheat the oven to 350°. Tightly wrap the lemon halves together in foil. Roast for about 45 minutes, until soft.

Meanwhile, in a medium roasting pan, toss the potatoes with the olive oil, herb sprigs and garlic and season with salt and pepper. Cover with foil and roast for about 30 minutes, until the potatoes are almost tender.

Increase the oven temperature to 450°. Uncover the potatoes and roast for about 10 minutes longer, until browned.

Meanwhile, in a small microwave-safe bowl, mix the sugar with the water and heat until the sugar is dissolved. In a mini food processor, combine the baked lemon halves with the sugar syrup and puree. Season with salt.

When the potatoes are done, stir in the lemon puree and the olives, capers and chopped herbs. Discard the herb sprigs. Season with salt and pepper, transfer to a bowl and serve.


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