Spicy Herbed Olive Melange Recipes

HERBED OLIVES

Herbed Olives image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta
3 tablespoons olive oil
1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried
1 teaspoon freshly grated lemon zest
2 garlic cloves, sliced thin lengthwise
1/2 teaspoon fennel seeds, or to taste, crushed
1/4 teaspoon dried hot red pepper flakes, or to taste

Steps:

In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
Serve olives at room temperature.

SPICY HERBED OLIVE ME'LANGE

Spicy Herbed Olive Me'lange image

Great for an appetizer, or serve with a simple meal of fresh bread and cheese. You can store these in the frig for up to 1 month.

Provided by southern chef in lo

Categories European

Time P1DT10m

Yield 6 cups

Number Of Ingredients 11

Ingredients

8 ounces large kalamata olives
8 ounces of cracked green olives
8 ounces nicoise olives
1/2 cup of diced red bell pepper
4 sprigs Italian parsley
2 tablespoons of minced fresh Italian parsley
2 kumquats, thinly sliced
2 teaspoons of grated lemons, rind of
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoon crushed red pepper flakes

Steps:

In large bowl, stir together all ingredients. Cover and refrigerate at least 1 day.
When ready to serve, discard the parsley sprigs.
Serve at room temperature.

Nutrition Facts : Calories 192, Fat 18.5, SaturatedFat 2.5, Sodium 1254.7, Carbohydrate 8.6, Fiber 4.4, Sugar 1.5, Protein 1.4

SPICY HERBED SUMMER GAZPACHO

Spicy Herbed Summer Gazpacho image

The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time.

Provided by kitty.rock

Categories Onions

Time 25m

Yield 8-10 3/4 cup servings, 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons extra virgin olive oil
3/4 cup finely diced red onion
3/4 cup finely diced red bell pepper
3/4 cup finely diced green bell pepper
3 large garlic cloves, minced
2 cups organic tomato juice
2 cups reduced-sodium spicy vegetable juice
1 cup reduced-sodium Clamato juice
1 cup organic chicken broth or 1 cup vegetable broth
3 tablespoons snipped fresh parsley or 1 tablespoon dried parsley
3 tablespoons snipped fresh basil or 1 tablespoon dried basil
3 tablespoons snipped fresh chives or 1 tablespoon dried chives
kosher sea salt & freshly ground black pepper
2 cups seeded diced fresh tomatoes
1 English cucumber, peeled, sliced thin, then diced (about 1 1/2 cups)

Steps:

ONE DAY AHEAD:.
Place olive oil in a 5-quart saucepan over medium heat.
When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
Season with salt and pepper to taste.
Raise heat to high and bring mixture to boil.
Immediately remove from heat and add tomatoes and cucumber.
Stir to combine.
Transfer soup to a covered container and refrigerate overnight to marry flavors.
TO SERVE:.
Transfer soup to individual bowls.
Serve soup cold with sides of bread, cheese, croutons, or crackers.
NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.

Nutrition Facts : Calories 115.5, Fat 5.6, SaturatedFat 0.8, Sodium 536.8, Carbohydrate 15.5, Fiber 2.5, Sugar 8.7, Protein 2.9

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