Best green olives for charcuterie recipes - Easy finger foods

Author: Juan Mullett  

Easy recipe of olives marinated in a delicious combination of herbs, spices, garlic, olive oil and vinegar. Olive tapenade is a briny and salty spread made from a variety of finely chopped olives, capers and other ingredients.

Marinated Olives for Your Cheese Board

Marinated Olives for Your Cheese Board
Marinated Olives are the perfect snack for day or night. They are the perfect food to satisfy those salty snack cravings and add some wow to your cheese board!
Provided by: Jennifer
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 9
  • 1 cup Castelvetrano Olives
  • 1 cup Kalamata Olives
  • 1 cup olive oil
  • 2 tablespoon rosemary leaves
  • 2 tablespoons red pepper flakes
  • 2 garlic cloves (sliced thin)
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon lemon zest
  • rosemary sprigs for jars
  • Calories: 104 calories
  • Carbohydrate: 2 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 0 grams fiber
  • Protein: 0 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1/8 cup
  • Sodium: 2 milligrams sodium
  • Sugar: 1 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 9 grams unsaturated fat
How to cook:
  1. Remove olives from the jar/can without the juice.
  2. Place olives in a glass bowl or jar.
  3. In a small saucepan, add the olive oil and garlic.
  4. Heat over medium heat for 2 minutes or until garlic starts to turn golden brown.
  5. Add the rosemary and the red pepper flakes.
  6. Cook for 2 minutes.
  7. Remove from heat and add the vinegar.
  8. Pour over the olives and let sit for at least 10 minutes. An hour is better.
  9. Store in the refrigerator until all the olives are eaten!
Notes: A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out, Castelvetrano olives are Italy's most ubiquitous snack olive. Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily,

How to Make a Charcuterie Board

How to Make a Charcuterie Board
Learn How to Make a Charcuterie Board in no time at all! These beautiful boards are easy to assemble and make for fun, stress free entertaining...once they're made, there's nothing left to do but sit back and eat!
Provided by: Jo-Anna Rooney
Total time: 20 minutes
Yields: 0 servings
Number of ingredients: 12
  • olives (in various flavours)
  • cheeses: Brie (cheddar, goat cheese, gouda)
  • meats: ham (salami, sausages, pepperoni, capicola)
  • grape tomatoes
  • sweet peppers (sliced)
  • figs (cut in quarters)
  • berries: strawberries (blackberries, raspberries)
  • nuts: almonds (walnuts, hazelnuts)
  • crackers
  • baguette slices
  • jams (like apricot or raspberry)
  • honey
How to cook:
  1. Start by putting olives in little bowls, and place them on the charcuterie board.
  2. Then start layering in the rest of the ingredients around the olive bowls.
  3. Add little pots of jams and honey.
  4. Fill up that board!
  5. Make sure to put out some cheese knives.
  6. Fill a bowl with crackers and bread.
  7. Then enjoy!
Notes: All About The Best Olives, From the buttery, green Italian Castelvetrano to the tart and tangy Greek Calamata, the best olives come in a number of varieties from all over the world.

Olive Tapenade

Olive Tapenade
Olive tapenade is a briny and salty spread made from a variety of finely chopped olives, capers and other ingredients. My homemade version is easy-peasy and tastes better than anything you could buy at the grocery store.
Provided by: Jenny Levine Finke
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Greek,israeli,Mediterranean,Middle Eastern
Number of ingredients: 7
  • 1/2 cup green olives (I used manzanilla olives)
  • 1/2 cup kalamata olives (pitted)
  • 2 tbsp capers
  • 2 tbsp parsley
  • 2 garlic cloves
  • 1/2 lemon
  • 2 tbsp olive oil
  • Sodium: 319 mg
  • Sugar: 1 g
  • Fiber: 1 g
  • Calories: 58 kcal
  • Saturated Fat: 1 g
  • Fat: 6 g
  • Protein: 1 g
  • Carbohydrate: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Coarsely chop the olives and capers and put them in a medium bowl.
  2. Finely chop the parsley and garlic and add them to the bowl with the olives.
  3. Squeeze the juice of the lemon over the olive mixture, then add the olive oil. Stir well and serve immediately or cover and refrigerate until you're ready to serve. You can refrigerate the tapenade for up to 5 days.
Notes: The Best Olives to Serve on Your Next Cheese Board, We love pairing Spanish olives with savory clothbound cheddar to boost out its umami notes. Mild, fresh cheeses like chevre and fromage blanc go

Marinated Olives Recipe

Marinated Olives Recipe
Easy recipe of olives marinated in a delicious combination of herbs, spices, garlic, olive oil and vinegar. Perfect low carb appetizer for last minute entertaining or to include on meat and cheese platters.
Provided by: Kim Hardesty
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mediterranean
Number of ingredients: 10
  • 1 cup medium pitted green olives* ((6 oz))
  • 1 cup medium pitted black olives* ((6 oz))
  • 1 tsp whole fennel seeds
  • 1 medium garlic clove, minced
  • 1 tsp chopped fresh rosemary ((or thyme))
  • 2 tsp chopped fresh parsley ((basil or tarragon))
  • 1/4 tsp red pepper flakes
  • 1-2 tbsp red wine vinegar ((or lemon juice))
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • Serving Size: 1 sixth of recipe
  • Calories: 161 kcal
  • Carbohydrate: 4.96 g
  • Protein: 0.28 g
  • Fat: 16.31 g
  • Sodium: 510 mg
  • Fiber: 0.5 g
  • Sugar: 0.1 g
How to cook:
  1. Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
  2. Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
  3. Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
  4. Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
  5. STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
  6. Makes approximately 2 cups serving 6 - 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
Notes: The 8 Best Olive Substitutes For Your Recipes, Castelvetrano olives are usually paired with different kinds of cheese in salads and charcuterie boards. Capers add the same effect, and they're also rich in
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