Orange And Rosemary Baked Olives Recipes
OLIVES WITH ORANGE AND ROSEMARY
Provided by Food Network Kitchen
Categories appetizer
Time 13m
Yield 8 (1/4-cup) servings
Number Of Ingredients 8
Steps:
- Put the olive oil, garlic, coriander seed, herbs, orange zest, and pepper flakes in a medium skillet. Heat over medium-high heat swirling the pan until the mixture is fragrant, about 3 minutes. Add the olives and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature.
Nutrition Facts : Calories 108 calorie, Fat 11 grams, SaturatedFat 1 grams, Carbohydrate 5 grams, Protein 0 grams
ORANGE ROSEMARY OIL
Categories Condiment/Spread Bake Low Sodium Orange Rosemary Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F.
- With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.
- Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.
ORANGE-MARINATED OLIVES
Categories Garlic Olive No-Cook Cocktail Party Picnic Vegetarian Orange Hot Pepper Raw Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)
ORANGE-ROSEMARY CHICKEN
This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
- Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.
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- To prepare this delicious recipe, preheat the oven at 190 degree Celsius. Then, in a large bowl, add the olives, dry white wine, olive oil, garlic and orange juice. Mix them all well.
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