{"id":9032,"date":"2024-10-18T22:18:13","date_gmt":"2024-10-18T22:18:13","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9032"},"modified":"2024-11-25T13:14:36","modified_gmt":"2024-11-25T13:14:36","slug":"mediterranean-marinated-olives","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/mediterranean-marinated-olives\/","title":{"rendered":"Mediterranean Marinated Olives"},"content":{"rendered":"

Mediterranean Marinated Olive!! Olives and olive oil are a staple of Mediterranean cuisine, and the olive tree is among the oldest cultivated trees in the world. You have heard a lot about how healthy a Mediterranean diet is and how effective it is in prevention and management of lots of diseases. It is no strange that olive oil is becoming the world\u2019s favorite oil \u2013 olives and olive oil are fairly nutritious and would be great to add them to your\u00a0 daily menu.<\/p>\n

Here is a lovely recipe to have on hand, whether served with your daily meals, your weekend gatherings or as a starter or for special party buffet, this always makes a beautiful addition.\u00a0 Serve it on its own or even part of the charcuterie display \u2013 great for guests to munch on before serving the main dish.\u00a0 A bowl of these marinated olives is always a hit!<\/p>\n

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I soak black and green olives in a coriander fennel seed infused oil bath, then I transfer to a sterilized jar with a tight fitting lid. I avoid adding garlic and herbs at this stage to be perfectly safe of the risk of botulism. The jarred olives will last for so long on your kitchen shelf as long as they are completely submerged in oil. I usually have a few jars of olives preserved in oil on my kitchen shelf.\u00a0 Once I need a bowl to be served right away, I exract a cup of olives, add the crushed garlic, diced parsley and the julienned preserved lemon rind.<\/p>\n

And Now Let\u2019s Get Started<\/h2>\n

Heat the spices and bay leaves in an oil-free pan, roast until fragrant to bring out their earthy flavor, shake well and be careful not to scorch them.<\/p>\n

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Mix the heated spices with the olive oil, in a bowl, and stir to infuse together.<\/p>\n

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Toss in the green and black\u00a0 drained olives, and add the dried chilies, if used.<\/p>\n

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Transfer the bowl ingredients to a sterilized jar, making sure the olives are fully submerged in oil. Now your olives are ready to take on the flavors. They will last for so long on your kitchen shelf.\u00a0 The longer they live, the better they will taste.<\/p>\n

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Once you need a bowl to be served right away,\u00a0 exract a cup of olives, add the crushed garlic, diced parsley\/ rosemary and the julienned preserved lemon rind. Mix well and serve as a starter or part of\u00a0\u00a0the charcuterie display or even\u00a0to munch on before serving the main dish.\u00a0 They even make a great solution for unexpected guests.\u00a0 Serve it with\u00a0\u00a0pita bread<\/a>\u00a0or your favorite bread \u2013 the result is fabulous.<\/p>\n

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And for a deeper flavor, add some diced feta!<\/p>\n

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What type of olives to use and what to do with the remaining olive oil in the jar after the olives are gone?<\/h2>\n