Recipes for green olives to use as a starter?

When I go to my local Italian they have starters/sides which are just olives, herbs and garlic. I'd like to try something similar at home but I don't know the best spices or components to add, most recipes online seem to be pretty extravagant but all I want to do is make my olives more exciting not make a really serious starter! Any ideas would be great.Recipes for green olives to use as a starter?
add enough good olive oil (not extra virgin for this) so that if you were to add olives the would be just covered, into a sauce pan. start to warm oil on medium. add one or two cloves of garlic that you gently smash, just to bruise, not to break up. Add either a whole dried red chili or some chili flakes. you decide how much. i think it should be just one whole chili or a pinch of flakes. Add a sprig of rosemary and a few whole peppercorns. when the oil just begins to become hot, carefully add olives. leave heat on just enough to bring temp up again, then turn off and cool. enjoy.Recipes for green olives to use as a starter?
I throw olives in some fresh lettuce and cucumber dices with cherry tomatoes and soem salad dressing.





or try throwing it in soem white boiled rice with mix veg. you can use fresh cut and diced veg like carrots, green beans and peas or use frozen for quick time.
just buy several different kinds of cured olives black and green and mix together, if you want add some sliced garlic, olive oil and mixed Italian herbs
You can just add a bit of olive oil and some red pepper flakes if you want to make them spicy. If you want to get just a little more extravagant you can buy the really big pitted green olives and stuff them with blue cheese or even sliced jalapenos. Enjoy.
MARINATED GREEN OLIVES WITH OREGANO


1 pound medium to large Greek or Mediterranean-style green olives


5 tablespoons pomegranate molasses*


1/4 cup extra-virgin olive oil


1/4 cup chopped fresh oregano


1 lemon, thinly sliced


1/8 teaspoon dried crushed red pepper





Rinse olives thoroughly under cold running water. Drain well. Pat olives dry with paper towels. Transfer olives to medium bowl. Add remaining ingredients and toss to blend. Let stand 2 hours at room temperature to blend flavors. (Can be made 1 week ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)





*A thick syrup available at Middle Eastern markets and some supermarkets.





Makes 6 to 8 servings.














CROSTINI WITH SPICY GREEN OLIVADA


1 cup pitted green olives


2 teaspoons fresh lemon juice


1 teaspoon anchovy paste


1 teaspoon chopped fresh rosemary


1/4 teaspoon dried crushed red pepper


1 garlic clove


7 tablespoons extra-virgin olive oil





18 1/3-inch-thick diagonal slices French-bread baguette





1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives





Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)





Preheat oven to 400掳F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)





Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.





Makes 18.

















ALMOND-STUFFED GREEN OLIVES


two 10-ounce bottles pitted large green olives (about 52), rinsed and drained


1/2 cup whole blanched almonds, toasted until golden and cooled


4 large garlic cloves, sliced thin


1 teaspoon dried hot red pepper flakes


1 3/4 cups olive oil





Stuff olives with almonds and in a glass bowl combine with remaining ingredients. Marinate olives, covered and chilled, at least 3 days and up to 1 week. Let olives stand at room temperature 15 minutes before serving.





Makes about 4 cups.
Andalusian-Style Marinated Green Olives








Andalusian cuisine differs from the rest of Spain due to the enduring Arab influence, using spices such as cumin, paprika, saffron, rice, cured hams, sauces made with sherry, and lots of olives and citrus fruit. Fragrant with herbs and spices, these olive are fantastic! The longer they marinate, the tastier they become.





8 ounces large green unpitted Spanish Olives


1/4 cup red wine vinegar


4 cloves garlic, lightly crushed and peeled


2 thin lemon wedges


1 teaspoon coriander seeds, crushed


1/2 teaspoon ground cumin


2 sprigs fresh thyme or 1/2 teaspoon dried thyme


1 sprig fresh rosemary or 1/4 teaspoon dried rosemary leaves


1 bay leaf


1/2 teaspoon fennel seeds


1/2-inch piece dried red chile pepper, seeded





With the back of a knife, lightly crush the olives; place in a jar to a tight fit. Add red wine vinegar, garlic, lemon, coriander seeds, cumin, thyme, rosemary, bay leaf, fennel seeds, and dried chile. Add just enough water to completely cover the olives. Close jar with lid and shake to blend and distribute ingredients. Leave overnight at room temperature; then refrigerate several days.





These olives will keep for months in the refrigerator. To serve, bring to room temperature.





Makes approximately 2 cups.








Roasted Olives with Fennel %26amp; Lemon


From A Fresh Taste of Italy by Michele Scicoline. This is a definite winner! Once you taste roasted olives, you'll wonder why you haven't roasted them before.





8 ounces imported black olives such as Kalamata olives


4 garlic cloves, peeled and sliced


1/2 lemon, scrubbed and thinly sliced


1 teaspoon fennel seeds


1/4 cup extra-virgin olive oil


Pinch of crushed red pepper





Preheat oven to 350 degrees. In a 8-inch baking pan, spread the olives, garlic slices, and lemon. Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven and store in the refrigerator.