Warm Marinated Olives: Four Ways - The Upside by Vitacost.com

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Marinated olives four different ways in four bowls set out on a wooden charcuterie board with toasted bread

Warm Marinated Olives: Four Ways

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Servings: 24

Calories: 69 kcal

Author: Iso Rapalo

Ingredients

Marinade base

1-1/2 tsp. salt
2 tsp. fresh garlic
1/2 cup Graza Sizzle Extra Virgin Olive Oil

Greek

2 Tbsp. marinade base
1/2 cup Simple Truth Pitted Kalamata Olives
1 tsp. Simply Organic Oregano
1 tsp. lemon juice
1 Tbsp. feta cheese crumbles
1-2 Tbsp. cucumber diced
1 - 2 tsp. fresh dill

Spanish

2 Tbsp. marinade base
1/2 cup Simple Truth Pitted Green Olives
1 tsp. Frontier Co-Op Dried Chopped White Onion
1 Tbsp. Spectrum Organic Balsamic Vinegar
1 tsp. dried cilantro or fresh cilantro
1 Tbsp. red peppers chopped
2 tsp. Woodstock Wild Capers

Italian

2 Tbsp. marinade base
1/2 cup Mezzetta Italian Castelvetrano Whole Green Olives
2 tsp. Simply Organic Italian Seasoning
1 Tbsp. Pompeian Gourmet Red Wine Vinegar
1- 2 Tbsp. mozzarella chunks
4 Amore Sun-Dried Tomatoes chopped

Mushroom

2 Tbsp. marinade base
1/2 cup Santa Barbara Olive Co. Pitted Ripe Medium Black Olives
Sprinkle Frontier Co-Op Organic Crushed Red Chili Flakes
1 Tbsp. ricotta dollops
2 Tbsp. Native Forest Organic Sliced Portobello Mushrooms or fresh-cooked portobellos, sliced
1/2 tsp. truffle oil

For serving

Instructions

Base assembly

In skillet or saucepan over low heat, add olive oil, bring to simmer and let simmer about 3 minutes, gradually adding garlic and salt. (Note: Stir constantly as garlic can get bitter if not done correctly.)
Transfer mixture to bowl.
Place four small bowls on counter. Distribute the four different olive varieties evenly among bowls.
Add 2 tablespoons of warmed EVOO marinade base to olives in each bowl.
In skillet, warm each bowl’s contents separately for 3-5 minutes, then return them to their separate bowls.

Greek

To bowl with warmed kalamata olives, add oregano and lemon juice; Stir to combine.
Top with crumbled feta cheese, diced cucumber and fresh dill.

Spanish

To bowl with warmed green olives, add dried onion, balsamic vinegar, cilantro, capers and chopped peppers.

Italian

To bowl with warmed Italian Castelvetrano green olives, add red wine vinegar and Italian seasoning.
Top with mozzarella chunks and chopped sun-dried tomatoes.

Mushroom

To bowl with warmed black olives, add red chili flakes, mushrooms and truffle oil.
Top with Ricotta dollops.

Recipe Notes

Notes
For aesthetic purposes, if desired, move spiced olives to ramekins prior to adding toppings.
Drizzle more olive oil on top, if desired.
Sprinkle on some sea salt flakes, if desired.

Get the great ingredients you’ll need.

Nutrition Facts

Warm Marinated Olives: Four Ways

Amount Per Serving

Calories 69 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 2mg1%

Sodium 323mg13%

Potassium 50mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 0.5g1%

Protein 1g2%

Vitamin A 120IU2%

Vitamin C 3mg4%

Calcium 32mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.