Citrus Marinated Olives Recipes

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WARM CITRUS-MARINATED OLIVES



Warm Citrus-Marinated Olives image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups olives, such as Castelvetrano, Cerignola and Kalamata
1/2 tangerine, sliced and cut into quarters
4 strips lemon zest
1 cup extra-virgin olive oil
3 large sprigs thyme
2 large sprigs oregano
1 bay leaf
1 clove garlic, smashed
1/2 teaspoon red pepper flakes

Steps:

  • Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
  • In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
  • Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Alton Brown

Categories     appetizer

Time P3DT15m

Yield 1 pound olives

Number Of Ingredients 8

1 pound large green olives with pits
1 clove garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 lemon, zested and juiced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried tarragon
1/4 teaspoon curry powder

Steps:

  • Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
  • In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
  • Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Alton Brown

Categories     appetizer

Time P1DT15m

Yield about 1 pound olives (about 3 1/2 cups)

Number Of Ingredients 8

1 pound large green olives with pits, drained and rinsed
1 clove garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Zest and juice of 1 lemon
1/2 teaspoon red pepper flakes
1/2 teaspoon dried tarragon
1/4 teaspoon curry powder

Steps:

  • Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
  • In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.

CITRUS & FENNEL MARINATED OLIVES



Citrus & fennel marinated olives image

This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb

Provided by Lizzie Harris

Categories     Buffet, Canapes, Snack, Starter

Time 15m

Yield Serves 4 as a snack

Number Of Ingredients 8

½ tsp heaped fennel seeds
pared zest 0.5 orange (use a vegetable peeler to get long strips)
pared zest 0.5 lemon
2 bay leaves
3 rosemary sprigs
3 medium dried red chillies , halved, deseeded and roughly chopped
250g drained mixed olives
50ml olive oil

Steps:

  • Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.

Nutrition Facts : Calories 193 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

This is great as an appetizer or to take along on a picnic, the flavors really meld together well. The green olives really shine with the citrus flavor, so I use 2 cups green olives and 1 cup Kalamata olives. I double the garlic, orange peel and add 1 Tablespoon fresh thyme. The cooking time is the marinading time. This is adpated from Bon Appetit magazine, July 2000.

Provided by Scoutie

Categories     Vegetable

Time P1DT15m

Yield 3 cups

Number Of Ingredients 11

1 1/2 cups kalamata olives or 1 1/2 cups other brine-cured black olives
1 1/2 cups cracked green olives in brine
1 cup olive oil
1/8 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dry crushed red pepper

Steps:

  • Combine all ingredients in large heavy-duty resealable plastic bag.
  • Shake bag to blend ingredients.
  • Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl.
  • Let stand 1 hour at room temperature before serving.

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