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magazine marinated olives with herbs and star anise
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This fun, citrusy cocktail snack is for olive lovers only.
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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An appetizer you can have it ready within 10 minutes of walking in the door.
4.7
(4.68)
Easy
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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
3.7
(3.67)
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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
4.0
(3.8)
Vegan
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You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.
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Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
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How to unlock tons of flavor without endless chopping.
4.0
(4.2)
Articles
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Lifestyle
In these uncertain times, domestic olive oils are a sure bet.
Kate Donnelly
Cooking
Amy Albert
techniques
And we've got the video to prove it
Matt Duckor
Cooking
I don't know where I'll be on New Year's Eve, but I know I'll be eating these marinated olives.
Emily Schultz
techniques
Cooking
From speedy, lemony scallops to all-day mojo pork.
Kendra Vaculin
Videos
(155)
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Marinated olives are insanely easy to make at home and go great next to cured meats and cheeses on any antipasti platter. That's why they're in our recipe arsenal and should be in yours as well.
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Everyone loves olives, cheese, and bread! Put a little bit of love into your next appetizer by trying this easy recipe.
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Make this recipe from Caesarstone and Bon Appétit
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Bon Appétit’s Brad Leone is back for episode 45 of “It’s Alive,” and this time he traveled to Tuscany, Italy to make olive oil with Lucini Italia. Watch Brad learn the process from harvesting to bottling of producing extra virgin olive oil.
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Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.