SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
- Place the almonds in a small decorative serving dish.
- Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.
CITRUS SPICED OLIVES
Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.-Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.
Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
WARM MARINATED OLIVES
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
Provided by Valerie Bertinelli
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.
CITRUS-SPICED MIXED OLIVES
Steps:
- Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
- Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.
SPICED OLIVES
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
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!
SPICED OLIVES
Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.
Provided by lutzflcat
Categories Olive Appetizers
Time P14DT10m
Yield 8
Number Of Ingredients 8
Steps:
- Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
- Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 3.6 g, Fat 33.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 704.5 mg
HOT OLIVES WITH CITRUS AND SPICE
What a fast, different and delicious snack! This is *almost* no-cook... just warm it all in a foil pack in the oven and Bob's yer uncle! I omitted the red pepper flakes and subbed some mild chili powder, cumin and cajun spices this time. Recipe courtesy Ms. Ray.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make a double layer pouch of foil for the olives.
- Add citrus peels, red pepper flakes and fennel seeds to olives then top with olive oil.
- Seal the pouch and shake it to distribute the spices and oil.
- Place in hot oven at any temperature or on outdoor grill to heat them through.
- I left mine in at 350* for about 10 minutes.
Nutrition Facts : Calories 218, Fat 21.3, SaturatedFat 2.9, Sodium 1179.1, Carbohydrate 9, Fiber 4.7, Sugar 0.1, Protein 1.3
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