Olives in lemon-orange marinade with garlic and herbs

Category: Cold meals and snacks
Olives in lemon-orange marinade with garlic and herbs

Ingredients

olives
dry or fresh herbs
garlic
fresh chili
orange, lemon
oil ol. with truffle extract

Cooking method

  • If you love these "berries" as much as I do, try to diversify their taste and "improve" by pickling. This is awesome delicious!
  • You will love both the taste and the simplicity of the experiment.
  • You only need patience - olives-olives acquire the most relish in a few days.
  • So:
  • Place the olives in a colander to drain all the brine.
  • Put them in a wide bowl and fill with good oil - olive or walnut (I boast a little - I have recently been experimenting with oil bought in Auchan - "Olive with truffle extract" - exoooootika ...)
  • Pour in there any set of fresh or dry herbs that you like: parsley, rosemary, thyme, mint, sage, basil ... Calculation for dry herbs - about 1 tsp. for 100 grams of olives or olives, fresh - 1 dining room.
  • Now add the orange, lemon, fresh chili, and crushed garlic, chopped into small pieces.
  • Orange-lemon give off juice, plus the aromas of herbs-chili-garlic .... the marinade is simply magical when infused with olives!
  • Close the dishes hermetically, shake them well and refrigerate for several days, periodically shaking-trying-controlling the degree of "pickling". I really like the seven-day ...
  • It can be served as an appetizer or simply at home - with warm fresh bread and red wine ... Or add to salads, and even to main courses at the end of cooking ...
  • Olives in lemon-orange marinade with garlic and herbs

Note

I spied the idea in one of the old rooms of the Gastronom. I have experimented for several years ...

Truffles: mushrooms are more valuable than gold
Olives in lemon-orange marinade with garlic and herbs Olives in lemon-orange marinade with garlic and herbs
What is it?

Its origin has long remained a mystery, medieval magicians and alchemists attributed witchcraft properties to it, and scientists considered the truffle "a product of underground gases." It is difficult to call it a mushroom, since it is not enough just to find it under a tree, but you need to hunt for it, as for a living creature, after all, truffles ripen underground, at a depth of 30 centimeters. To search for truffles, people use specially trained dogs and pigs that have a phenomenally fine scent. You can find a truffle on your own under the foliage, noticing midges swarming above it.

What is it like?
In appearance, they are not so attractive: warty, inside dark gray or reddish black with light veins. In terms of their chemical composition, these mushrooms differ little from their relatives. The main advantage of a truffle is its aroma - rich, refined and unique. Tastes like a mushroom with a deep roasted seed or walnut flavor. Truffles are divided into several types and differ in shape and taste: winter truffles are considered especially tasty, summer truffles are larger in shape, as well as white and black truffles. They are eaten by everyone, from insects and mammals to humans. Truffle's real recognition as a delicacy came in the days of Louis XIV. This dish was served on the table with minimal culinary processing, but always with fresh flowers.

Where does it grow?
In oak and beech groves, mainly in southern France and northern Italy, but also in Central Europe, the Near East, Africa, Australia, and even California. Contrary to popular misconception, truffles can still be cultivated. There were already successful attempts in 1808.It was noticed that truffles only grew between the roots of some oak trees. In 1808, Joseph Talon planted acorns from the oak trees under which they found truffles. A few years later, when the trees grew, truffles were discovered under their roots. In 1847, Auguste Rousseau planted 7 hectares of such acorns and subsequently harvested a large truffle crop, for which he received a prize at the World Exhibition in Paris in 1855.

What's in it?
According to the latest scientific evidence, truffles release pheromones. Volatile substances, when inhaled, enter the area of ​​the brain that is responsible for emotionality and sensuality. Truffles have long been considered a powerful aphrodisiac, forcing a gourmet to throw himself headlong into a maelstrom of love adventures. The calorie content is only 24.0 kcal.

How is it used?
They have a very strong aroma, therefore they are ideal for dishes with a weak aroma, so-called "passive taste" dishes. Truffles can be found in certain types of cheese.

How is it used unconventionally?
Some cosmetics are prepared from white truffle: creams, hair masks, as it is rich in proteins and amino acids. In Islamic countries, truffle juice is believed to be an eye medicine. But the ancient Romans believed that the truffle had the ability to instill courage, stamina, confidence, royalty in a man. And women were advised to lie down on dishes with truffles before their wedding night, for truffle gives ardor, improves blood circulation and makes the skin sensitive to caresses.

How to choose?
Truffles are sold in expensive gastronomic boutiques. Each type of truffle has its own season. White truffles are harvested from October to January, but there are also black truffles - valuable ones grow from December to March, there are also purely winter truffles - simpler and inexpensive, and summer truffles - black and dark yellow - are already in May. All of them are strikingly different in quality and price: if a white truffle is sold at 5-8 thousand euros per kilogram in a season, then a black truffle almost never takes a thousand euros. The only comfort is that a few grams of mushroom are enough for a complete transformation of the dish.

How to cook?
It is finely cut ("shaved" is a culinary slang) into various dishes - meat, fish, vegetables. Truffles cannot be baked - they do not tolerate heat treatment, because they lose their properties. The maximum is to hold them in the oven for 5 minutes.

How to eat
Truffle is a special kind of food that can be combined with anything. The French believe that it is good in egg and meat dishes.

How to store?

The truffle is not stored for a long time, only about 2-4 days. If you need to store food for a special occasion, it is best to use an airtight container. But first, the mushroom should be cleaned of adhering lumps of earth, and then placed in a container and covered with rice, which will be saturated with the mushroom aroma and at the same time will not allow the truffle to dry out or rot. Truffles can also be stored in olive oil or alcohol.

It is clear that my oil is exactly what remains after storing truffles in it. Residual wealth, so to speak

And for lovers of olives, I have more recipes: Olive almond paste with capers and Olive Pasta - Simple & Super Vitamin

nut
Today, rummaging through the withers, I suddenly saw a jar of pickled olives (black berries). Memory kicked off completely - I probably made them a week ago, opened, smelled and tasted - how delicious it turned out: nyam: Just now I noticed that I didn't I put an orange and lemon there, apparently inattentively read the recipe - but even so the taste is excellent: yahoo: Thanks to you, I'm starting to get used to such delights Thank you very much
Nagira
Irisha, how glad I am that someone else has checked out this nice little thing! After all, the truth is, it's done simply, the most difficult thing is to wait. But then a new taste And every time you can do it differently! what did you do with? lemon-orange is brought in sourness - you can now sprinkle it with juice I'm on you, because on another topic we seemed to agree:

Quote: Nagira

And why is it all for me today? Irin, let's go to brotherhood, eh

Quote: nut

Agree

And by the way, you pickled olives on March 15
nut
Here it is yeah, they stood for 2 weeks Now, if I had not started to make an audit in the withers today, the jar would have stood for a long time, but Schklerosis
Nagira
Quote: nut

Here it is yeah, they stood for 2 weeks Now, if I had not started to make an audit in the withers today, the jar would have stood for a long time, but Schklerosis

Irish, you're in luck - they insist longer - they become even tastier! True, I did not "live" for more than a week, we really loved them. And the longer they marinate, the more wrinkled they look, like Greek dried olives
Tarhuncik
Nagira, dear, I really love and respect your recipes! only everything is eaten up somehow too quickly. Almonds, for example, are now very well stocked
tell me, pls, do you want to hang butter in grams? that is, just add to the marinade, or pour olives in a jar with it?
Thank you!
nut
When I mixed everything, it was just 2 st. l added oil and shook it well again, put it in the chill-nik and forgot
Nagira
Tarhuncik
Thanks for the love and respect for my recipes, very touched ...

And as for the amount of ingredients - everything is to your taste, that's why I didn't write how many things in the recipe - you will still choose to your taste ... And Nut I wrote everything correctly - two spoonfuls of oil will be enough, it is not the main acting force here

The only thing I can add is that the marinade is generally a little at first, only when it's infused - the lemon and orange give their juice. But even then the olives are not covered with marinade. Therefore, it is recommended to shake the jar for the first time so that the marinade envelops and soaks the olives, otherwise only the lower berries "bathe" in it
artisan
I was afraid, but I did!
Olives in lemon-orange marinade with garlic and herbs

But I can't say for sure whether I liked it or not ... mine liked it, but I only liked olives (this is because I don't eat olives anymore)

Thanks for the recipe!
Nagira
Oksana, though I am late, thank you for your feedback!
And about olives-olives: next time put more olives and you will be happy ...
The main thing is to choose the right herbs for yourself, my first experiment did not cause enthusiasm precisely because of this, and when I found my own ...
artisan
Well, then I'll add it with a delay! For myself I will make only olives !!! And be sure to stay in the refrigerator in advance. Those that accidentally got lost in the refrigerator turned out to be so cool, you will lick your fingers! !!!! So thanks again !!!!
Nagira
Uraaa! how good it is, Oksan, that you found your tsimes
I also did not immediately discover the advantages of a long insistence for myself, but now I push it into the corner of the most inaccessible shelf in the refrigerator
Irina Dolars
Hey everyone!
Irish, you have olives in your recipe. In the photo there are also olives in a plate. Did you procure this and that? Do they taste very different after pickling? So I want to experiment
Do you buy by weight somewhere? Is it not canned?
I tried green olives - compared to ripe olives. I really fell in love with olives. They are softer, and there is no specific sourness. I would eat more often ...
Only now it's scary to buy - you don't know what you'll run into


🔗

🔗


How do you choose? Advise
izumka
Irishenka, I am reporting - preparation for NG began with your dishOlives in lemon-orange marinade with garlic and herbs
Paaahnet
Nagira
Raisin, let me kiss you, I'm glad you found the recipe interesting!
Irishk @
Nagira, what an appetizing plate, it would be necessary to stir up yourself.
And the question is - did you take a whole orange and lemon or add half of it?
Sens
The olives from the jars are salty enough, can you somehow reduce the salt content?
Nagira
Irishk @, Thank you! And the number of citrus fruits depends on the number of olives per 0.7l jar, about half each, but I can put more lemon if the eye wants to

Sens, yes, it seems to me that they don't seem too salty ...I don't even know what to advise, well, put more citrus fruits, they will give juice and part of the salt will draw out ... but then you need to monitor so that they do not ferment
Irishk @
Irochka, thank you, I will be guided both by taste and by eye
ANGELINA BLACKmore
This is powerful !!! We must do it before it’s late for the New Year))
Irishk @
Irisha, pickled some olives yesterday. Now I tried it, I liked it: for now, with a slight lemon sourness and orange flavor, we wait further.
Irishk @
Irisha, I feel the olives will not live even a week, I dive every day, I taste the taste well, I really, really like it. Today I bought another jar, I will continue
Nagira
Irishk @,
Irishechka, just came in and saw her Temka in the right column, and you, it turns out, have been tasting for a long time, I'm so glad you liked it! and what will happen in a month! if the olives survive ...
Irishk @
Nagira, Irisha will be strong and keep myself in hand
Yarik
Irina, thanks for the olives! Marinated to NG and ... ate them all)))) it's so delicious! We'll have to marinate the party.
ANGELINA BLACKmore
I also put on olives a few days ago. BUT I do not try, I only smell. The aroma is wonderful.
Olives in lemon-orange marinade with garlic and herbs
polliar
I have three days already, olives with olives, I taste a little
Nagira
Yarik, ANGELINA BLACKmore, polliar, thanks girls, made me happy!
Do not forget to just shake the jars: the juice is at the bottom, it is necessary that the olives are not pickled in the air
ANGELINA BLACKmore
Quote: Nagira
Do not forget to just shake the jars: the juice is at the bottom, it is necessary that the olives are not pickled in the air
This ritual is every day, like Our Father))
Nagira
ANGELINA BLACKmore,
Natasha,

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