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Marinated Olives


Marinated Artichokes


Marinated Mushrooms


 

Both mezze and tapas focus on savory little bites to be enjoyed over drinks with friends.  While marinating is a great way to boost flavor, it is also a great way to preserve items. In the following three recipes, ordinary olives, artichokes and mushrooms get a burst of flavor and are then packed in oil and stored, ready to pull out when guests arrive.

Marinated Olives
8 oz pitted Kalamata olives
4, 3-inch sprigs of fresh thyme
4, 3-inch sprigs of fresh oregano
3 dried bay leaves
1, 4-inch stem of fresh rosemary
Zest and juice of 1 lemon, or to taste
2 tbs olive oil
Salt and pepper to taste
Olive oil to cover

Place olives in a wide-mouth jar, strip the leaves from two of the thyme and two of the oregano sprigs, crumble two of the bay leaves and strip the bottom half of the rosemary stem (leaving the top intact).  Add stripped leaves, crumbled bay, lemon zest and juice, salt and pepper and olive oil in jar with the olives. 

Cover and shake to evenly distribute the flavors. Open and add the remaining bay leaf and herb sprigs to the jar for a decorative touch. Cover with olive oil, screw on lid.  Store in the refrigerator, but serve at room temperature.

Serves 8

Marinated Artichokes
1, 8.5 oz can of artichokes (or 1/2 lb. fresh hearts)
2 tbs olive oil
Zest and juice of 1 lemon
Salt and pepper
2 tbs chopped, fresh flat-leaf parsley
Olive oil to cover

Drain artichokes. Pre-heat the olive oil in a nonstick skillet and sauté the drained artichokes until brown and crispy on all sides. Remove to a bowl and dress with the lemon zest and juice, salt and pepper and parsley.  Place in a wide-mouth storage jar and cover with olive oil. Store in the refrigerator, but serve at room temperature.

Serves 4

Marinated Mushrooms
2 tbs olive oil
1 lb white button or porcini mushrooms, cleaned and stems trimmed
1 tbs white wine vinegar
¼ cup water
2 tbs fresh thyme leaves
½ tsp crushed fennel seeds
Salt and pepper to taste
Olive oil to cover

Pre-heat the olive oil in a large skillet and sauté the mushrooms until they begin to brown.  Add the vinegar, water, thyme, fennel seeds and salt and pepper. Cover and cook until the mushrooms are tender.  Remove from heat and place in a wide-mouth storage jar and cover with olive oil. Store in the refrigerator, but serve at room temperature.

Serves 6


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