New recipes

Boozy Olives

Boozy Olives

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.


  • 20 each red and green Cerignola olives
  • 6 3x1' strips lemon zest (yellow part only)
  • 2 tablespoons fresh lime juice

Recipe Preparation

  • Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One olive contains: Calories (kcal) 23.0 %Calories from Fat 39.1 Fat (g) 1.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 0.6 Dietary Fiber (g) 0.0 Total Sugars (g) 0.0 Net Carbs (g) 0.6 Protein (g) 0.0 Sodium (mg) 110.1Reviews Section

Marinated Olives Recipe

These olives should be made a couple of days ahead so that the flavor of the marinade can penetrate the flesh. You’ll have more olives than you need to serve three, but they will keep in an airtight container in the refrigerator for a couple of months. I love to eat them as a snack with wine and/or a nutty hard cheese with crackers.


1 cup picholine olives
1 cup nicoise olives
1 garlic clove, lightly crushed
Leaves of 2 large fresh rosemary sprigs
½ lemon, thinly sliced
½ cup of olive oil

1. Drain the olives and put them in a container with a tight-fitting lid. Add the garlic, rosemary leaves, lemon slices, and olive oil. Put the cover on the container and shake a few times to mix well. Let sit at room temperature for about 2 hours.

2. Shake the container again thoroughly and transfer to the refrigerator. The olives will keep, tightly covered in the refrigerator, for up to 2 months. Bring to room temperature before serving.

Kalamata-Style Home Cured Olives

A few years ago I was doing some last minute birthday shopping for the Old Man at a local hardware supply store. Lo and behold, I stumbled across something I knew he would want (like, really want): a Kalamata olive tree.

Not only does he like the olives, but the tree itself was something he had been wanting to add to our growing, edible landscape. Both of us have family heritage that traces back to the Mediterranean and the Middle East, so how could we not have an olive tree in our yard?! Sacrilege!

(All links open a new page, so you won’t lose your spot when you look around! Get information on gardening and cultural traditions, recipes, stories, and more!)

The tree has grown quickly, and this was the first year we got a real harvest of olives from it. So this was also the year I got a crash course in curing homemade Kalamata olives! My biggest problem was how to do this. There are a variety of methods that would work for these kinds of olives, but many of them involved a lot of water use in such a way that the water is now useless. I just have a hard time with that, given the severity of drought we have been experiencing in California.

Olives taste pretty horrible untreated, and most curing methods have you use repeated soakings with fresh batches of salt water or caustic lye to leach out the nasty tasting compounds. That salt/lye water can’t get reused, nor can it go in your yard, and if you flush it down the drain you’ve made it harder for water treatment facilities to filter the water for ground water recharge.

Thankfully, I found information that came from the University of California’s Division of Agriculture and Natural Resources that provided instructions for a home curing method perfect for my Kalamata olives or any other kind of black olives. The drained water is safe to go either in your garden or down the drain. The process is also ridiculously easy and you have olives ready to go in just a few short weeks.

Kalamata-Style Home Cured Olives Recipe



  • Large jars or buckets that are food safe, preferably with a spigot at the bottom. The size and quantity of your containers will depend on how many olives your tree (or source) produces. I was able to use just a few gallon-sized beverage jars this year, but I will need a larger set-up as my tree gets bigger.

You will need to process your olives very shortly after harvesting them. They will not last long once picked and become more at risk of spoiling during processing. Start by washing them thoroughly. Rinse them in a colander and allow the water to drain, then follow it up by soaking and swishing them around in water in a large bowl and drain the water off again. Clean olives means less risk of contamination and trips to the hospital.

Using a sharp knife, slit each olive once lengthwise, nearly to the pit. Place the cut olives into your large container. Once the container is full of the cut olives, fill the container with water and place a clean object (like a plate or bowl) on top to keep the olives submerged. If your container has a narrow neck, you don’t need to worry as much about keeping the olives submerged. Cover the container loosely with a lid. Put the containers someplace cool and out of direct sunlight. Keep track of the date you first soak your olives.

After 24 hours, drain the olives. Fill the containers with water, gently swish the olives around, then drain again. Refill the containers with water, submerge any olives, loosely cover and return them to where you were storing them before. Repeat this process for the next 10 to 20 days. You will want to taste them after 10 days to see if they have lost enough bitterness for you. The longer they soak, the less bitter they will be, but also the less flavor they will have.

After your last soak date, prepare the brine solution. For every gallon of water used, dissolve 1 pound of salt, 1 quart of red-wine vinegar, and mix thoroughly together. **Fill your sterilized canning jars with olives and then completely cover with the brine. Give the jars a gentle shaking to make sure no bubbles of air have been trapped. Top each jar with a 1/4 inch layer of olive oil. This will create an air-tight seal, so make sure that the oil completely covers any floating olives sticking out of the brine. Any leftover brine can be stored in the freezer, pretty much indefinitely. It’s just salt and vinegar in water, so there is nothing that will deteriorate. You will notice that it may not freeze solid, this is due to the salt content but it’s not a problem.

**You could also put your olives into larger containers and cover them with the brine and oil, and store them that way. The containers you used for the leaching process, once cleaned thoroughly, are suitable. You would then remove whatever amount of olives you wanted each time, and the rest could remain. This is how it was done in the village. You just need to be sure to have a layer of oil covering the top as described above. I used smaller jars this time so that I could give some away (maybe!).** Update: I have some 1 gallon sized screw-top jars that I will be using to store my olives rather than several smaller jars, as it will be more efficient with the amount of brine and olive oil needed.

Set the jars aside in a cool, dark place or refrigerator. Allow them to cure for at least a month before eating, so keep track of the date they were first covered in the brine. According to the University of California Div. of Agriculture and Natural Resources, these olives can be safely stored for up to a year, either in a cool, dark location, or in the refrigerator, as long as the olives remain submerged under the oil. That’s of course assuming that you will have any left!

You will, of course, have leftover olive “brine juice” in your jars once all the olives are consumed. A quick internet search will lead you to a variety of options, including using it with olive oil as a salad dressing, adding it to a pasta sauce, or even saving it up and using it for brining meats (I now have a recipe for brined pork chops and oooohhhhh mmmyyyyy, were they good!). I’ve even used it to help sooth a sore throat by gargling with it. The salt and acidity help to draw out extra water from your tissues and temporarily reduces swelling. Give it a whirl!

Cocktail Shop

We are your gourmet concierge, standing by to create tasty, memorable food gifts for anyone and everyone on your list -- including you! No order or budget too big or too small.
Give us a ring: 877-426-4887.

214 Central Avenue
Hot Springs, AR 71901

486 Broadway
Saratoga Springs, NY 12866


© Copyright 2021 The Savory Pantry. All Rights Reserved.


We are your gourmet concierge, standing by to create tasty, memorable food gifts for anyone and everyone on your list -- including you! No order or budget too big or too small.
Give us a ring: 877-426-4887.

214 Central Avenue
Hot Springs, AR 71901

486 Broadway
Saratoga Springs, NY 12866


© Copyright 2021 The Savory Pantry. All Rights Reserved.

An original tiramisu may be one food you didn’t know had caffeine in it, but this recipe is a fresh and fruity combination with an alcoholic twist.

When hosting or just having a party for one, it’s integral to have the best cocktails for sipping and the best desserts for sweet snacking. So why not combine them? These sweet treats include ingredients from your favorite cocktails for a little booze-infused fun.

Psst: The 'heavenly' $23 neck-firming cream that Amazon shoppers love is back in stock!

Maryann Organics Neck Firming Cream is packed with top-notch ingredients to nourish your skin and maintain a youthful glow.

Elizabeth Hurley wows in sheer gown days after turning 56: 'Goddess'

The English star was a vision in yellow Versace.

AdPlace A Bag On Your Car Mirror When Traveling

Brilliant Car Cleaning Hacks Local Dealers Wish You Didn’t Know

Amazon is having a massive sale this weekend — here are the highlights, starting at just $4

Save big on Nintendo, Apple, Xbox, Sony — save up to a whopping 90 percent!

Walmart just dropped a truckload of incredible weekend deals — save up to 80 percent!

From TVs and headphones to robot vacs and curling irons, these deals are not to be missed.

Kate Middleton and Jill Biden meet for the first time — and they could have kept talking for hours

The pair talked about a shared passion — early childhood development — and "could have kept going for hours!"

AdStart Speaking A New Language In Just 7 Days

All you need is your phone.

School report card: Indiana University's vaccine mandate faces backlash, some states make masks in schools optional come fall

Indiana University's vaccine requirement prompts protests and several states are making mask policies optional in schools come fall 2021.

Jada Pinkett Smith tries vaginal steaming on 'Red Table Talk.’ Here’s why experts don’t recommend it.

The women of "Red Table Talk" explored the ancient practice of vaginal steaming this week. Here's what an expert thinks of the ancient practice

Katharine Foster shares breastfeeding photo: 'Super mama!'

Elizabeth Hurley celebrates her 56th birthday in a crop top and jean shorts

Elizabeth Hurely is a birthday goddess.

Get smart ahead of Prime Day: These top-rated smart plugs are on sale for just $6 right now

Turn on the TV without getting up from the couch with these clever plugs.

Sophie Turner shamed for having post-baby abs

Sophie Turner is getting noticed on Instagram — not for her killer summer outfit — but for her abs, which users called both "unhealthy" and admirable for a mother.

This Connecticut mom saves big bucks at Walmart using these 6 top-secret tricks

Kallie Branciforte loves two things: saving time and saving money. We asked her to share her best bargain-shopping hacks.

Margaret Cho opens up about her LGBTQ identity: 'I definitely still feel like an outsider'

Margaret Cho, 52, says she often feels like she doesn’t fit into the traditional parameters of the LGBTQ community.

'You see immediate results': Amazon is having a one-day sale on top-rated teeth whiteners —over 40 percent off

Get a whiter smile, just in time for those post-lockdown pictures!

Simone Biles graces Health magazine, talks representation and mental health: ‘Representation matters’

Simone Biles just cannot be stopped!

Luke Evans flashes rainbow-print underwear: 'Wear your pride'

The actor, who is gay, celebrated Pride with a steamy underwear shot.

I'm a pet owner, and this on-sale $40 air purifier eliminated every funky smell — grab it at Amazon

The Partu HEPA air purifier has racked up over 18,000 five-star reviews from pet owners, smokers and more.

TikTok star Jasmine Chiswell on how she perfected her Marilyn Monroe style, vintage hairdo and her go-to red lip

Social media influencer Jasmine Chiswell explained why she was destined to channel Marilyn Monroe for her countless followers and how she perfected her vintage hairstyle.

Helena Christensen, 52, wears plunging bathing suit in re-creation of old photo

Helena Christensen is bringing back #ThrowbackThursday with a re-creation of a swimsuit photo that the model took three decades ago.

Barack Obama praises daughters Sasha and Malia: ‘They’re not just interested in making noise’

Barack Obama is praising his daughters for their participation in the Black Lives Matter protests, sharing that 19-year-old Sasha and 22-year-old Malia are "so much wiser, more sophisticated and gifted than I was at their age."

11 Olive Recipes for the Olive Lover

When I was pregnant, the only foods I ever really craved were olives. Black olives, green olives, dried olives, briny olives. It’s no surprise, though. I also crave them when I’m not pregnant. The salty, oily fruit full of flavor and texture…is anything better? But olive recipes? Most often, they barely make it out of the jar.

Olives have many culinary applications beyond the pizza topping. Although, that’s a most mouthwatering place for them, too. And with so many nutritional benefits, olive recipes give you a variety of ways to enjoy these healthy fruits.

The olive is loaded with healthy, delicious fat, of course. It’s why we love olive oil so much. Olives are also a source of antioxidants and anti-inflammatory benefits. Olives contain two phenols (tyrosol and hydroxytyrosol) that can help to reduce inflammation in the body. And several terpenes (especially oleuropein, erythrodiol, uvaol, oleanolic acid, elenoic acid and ligstroside) also provide healthful benefits. While nutrition varies by olive variety, most are rich in flavonoids including apigenin, luteolin, cyanidins, and peonidins, as well as hydroxycinnamic acids like caffeic acid, cinnamic acid, ferulic acid, and coumaric acid.

Whether you love them green or black, there&aposs sure to be an olive recipe to satisfy your olive cravings.

Apple crumble

Check out this really easy old-school apple crumble. This classic dessert is a firm family favourite and you won’t go wrong with this foolproof recipe.

Rhubarb crumble

A classic crumble is the easiest of puddings to make and perfect for making use of seasonal fruit. This winter crumble is filled with sweet, tangy rhubarb and warming spices.

Apple and blackberry crumble

Check out our crunchy crumble recipe with apples and blackberries. This classic pudding recipe is an easy autumnal dessert the whole family will love, ready in an hour.

Easy plum crumble

Simple, yes. But delicious, too! Cover your cinnamon-spiced plums with a topping made from porridge oats, hazelnuts, butter and flour, then serve with clotted cream.

Gooseberry crumble

This recipe for mini gooseberry crumbles with cinnamon is really easy to follow but they make great individual puds. Make a batch and freeze some for when you need a sweet hit.

Blackberry crumble

Check out Edd Kimber’s black and blue crumble pie, with a blackberry and blueberry filling and a cardamom crumble topping. Here are more of Edd Kimber’s epic baking recipes to try.

Crumble with oat topping

Porridge oats and soft brown sugar add extra crunch to this family favourite, that is best served with rich vanilla ice cream.

Rhubarb and ginger crumble

This recipe takes a classic rhubarb crumble and gives it a twist with the addition of ginger and star anise to the fruit and a crunchy brown sugar topping. Serve with cream.

Vegan apple crumble

All you need to do is swap butter for melted coconut oil to make a totally vegan apple crumble. This one is flavoured with warming cinnamon.

Peach crumble

Check out our vibrant and crunchy crumble recipe with succulent peaches and tart raspberries. Smacking the peaches for this crumble starts to release some of the sweet juices and provides you with some rough, raggedy chunks for extra texture.

Plum and sloe gin crumble

Our plum crumble with sloe gin is a twist on a classic and much-loved British dessert. Pair with a scoop of good-quality vanilla ice cream to really take advantage of the cinnamon and mixed spice notes.

Boozy apple crumble

Make apple crumble even better with a great big slosh of bourbon. You’ll be all rosy-cheeked and merry after a helping of this cosy pud!

Quince and plum crumble

Serve six with this unbeatable homemade crumble featuring plums and quince. These mouth-watering crumbles are cooked slowly for nearly four hours. Serve with lashings of vanilla-laced custard.

For a truly special end to your meal, bake up a big batch of baklava. It takes some time, but the walnut-stuffed sweet and sticky pastry is well worth the effort. Plus, it makes dozens of servings and is excellent hot or cold so you can make it ahead to cut down on effort after a long day of fasting. If baklava isn’t your thing, consider more of these impressive desserts you can make at home.

Watch the video: I Patenta tou Simou (January 2023).