Auberge Spiced Olives With Garlic Orange And Sun Dried Tomatoes Recipes

AUBERGE SPICED OLIVES WITH GARLIC, ORANGE AND SUN-DRIED TOMATOES

Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes image

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these!

Provided by French Tart

Categories Oranges

Time P1DT2m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons coriander seeds
10 ounces good quality unpitted green olives
1 orange, zest of
2 garlic cloves, peeled and finely slivered
4 small bay leaves
2 -3 sun-dried tomatoes packed in oil, drained and chopped
4 fluid ounces extra virgin olive oil

Steps:

Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.
Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.
Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
These can be made up to 3 days in advance.

Nutrition Facts : Calories 174.9, Fat 19.1, SaturatedFat 2.6, Sodium 554, Carbohydrate 2, Fiber 1.4, Sugar 0.2, Protein 0.5

WARMED SPICED OLIVES

Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

SPICED OLIVES

Spiced Olives image

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.

Provided by Elly in Canada

Categories Lunch/Snacks

Time 12m

Yield 4 cups, 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon fruity olive oil
2 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon dried thyme
1/2 teaspoon hot pepper flakes
2 cups large green olives
2 cups kalamata olives
1 teaspoon coarsely grated lemon peel

Steps:

Over medium heat, warm oil in a large skillet.
Add garlic and cook, stirring often, for 3 minutes until fragrant.
Remove garlic and discard
Add rosemary, thyme and hot pepper flakes.
Cook, stirring often, for 2 minutes.
Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
Stir in lemon peel.
Serve and enjoy!

ITALIAN SPICED OLIVES

Italian Spiced Olives image

Make and share this Italian Spiced Olives recipe from Food.com.

Provided by Diana Adcock

Categories Fruit

Time 5m

Yield 1 jar

Number Of Ingredients 9

Ingredients

1 can pitted black olives, drained
1 teaspoon grated lemon, zest of
2 cloves garlic, minced
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
1 teaspoon fennel seed
extra virgin olive oil

Steps:

Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

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