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.
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.
SPICED OLIVES
This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPICY GARLIC OLIVES
These olives are great on an antipasto platter or tossed with other veggies in a pasta,rice or couscous dish. Super easy and what a nice gift for the gourmand on your list! When the olives are gone, use the leftover oil to make salad dressing or as a marinade starter.
Provided by Ma Field
Categories Low Protein
Time 10m
Yield 2 pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Place olives in pint jar. Add garlic and chili paste. Fill jar with enough oil to cover olives.
- Close jar lid tightly. Shake gently to distribute seasonings.
- Refrigerate at least two days before serving.
Nutrition Facts : Calories 264.7, Fat 29.3, SaturatedFat 4, Sodium 186.1, Carbohydrate 1.7, Fiber 0.7, Protein 0.2
SPICY ROASTED OLIVES
Steps:
- Preheat oven to 300 degrees F.
- In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
GARLIC OLIVES
Make and share this Garlic Olives recipe from Food.com.
Provided by breezermom
Categories < 15 Mins
Time 13m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Drain the olives, reserving the liquid. Place the olives in a small bowl, and set aside.
- Place the olive liquid in a small saucepan. Add the chiles and the remaining ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Pour the hot vinegar mixture over the reserved olives. Let cool.
- Cover and chill thoroughly. Drain before serving.
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!
GARLIC MARINATED OLIVES
I love garlic olives, especially the ones they serve at my local bar. I could sit there all night just eating olives! :) I am hoping this recipe will be close (Betty Crocker's Cookbook, 1972).
Provided by WhoKnew
Categories Low Protein
Time 2h5m
Yield 16 oz
Number Of Ingredients 7
Steps:
- Split olives slightly and place in large jar with remaining ingredients.
- Cover tightly & shake.
- Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
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- Pour all the in-brine olives into a big colander set in your kitchen sink. Run hot – and I mean hot - water all over the olives for a minute or so. Turn off the hot water and shake the colander to remove as much water as you can.
- Put all the marinade’s ingredients into a microwave-proof bowl. Stir well, then place the bowl in the microwave and microwave it for two minutes. After that, give the marinade a really good stir, then microwave it again for another two minutes. This heating will rapidly pull out all the marinade’s flavors. Also, the marinade is now going to be pretty hot. Good, that’s ideal. That heat means it’s going to get into the olives - quickly.
- Pour all the hot marinade over the dry olives in the mixing bowl and give the whole lot a thorough, but gentle stir. And I mean gentle. Stir it just enough so that all the olives get coated – inside and out – with the marinade. Done.
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