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.
WARM CITRUS-MARINATED OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
HOT CHEESE OLIVES
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.
Provided by Julia Reed
Categories finger foods, appetizer
Time 1h15m
Yield 50 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
- Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
WARMED SPICED OLIVES
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Provided by Anna Stockwell
Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 10-12 servings
Number Of Ingredients 6
Steps:
- Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.
WARM IMPORTED OLIVE APPETIZER
From January 2003 issue of Martha Stewart magazine. Can be served warm straight from the oven or at room temperature. (I prefer the olives at room temperature). Three-in-one distinct recipe. Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Rinse and drain the olives well.
- In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
- Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
- Bake approximately 15-25 minutes.
- Transfer to divided serving platter.
Nutrition Facts : Calories 64.8, Fat 4.2, SaturatedFat 0.6, Sodium 333.6, Carbohydrate 7.4, Fiber 2.1, Sugar 2.6, Protein 1.4
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- In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
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- Add olives, garlic, capers, olive oil, lemon juice, herbs, salt, pepper and red pepper and heat about 5 minutes, or until olives are warm and herbs have wilted.
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- Add whole garlic cloves and turn heat to medium low, stirring occasionally until golden and fragrant.
- Add rosemary leaves and fennel seeds. Stir 1-2 minutes until fragrant. Add cumin seeds, and cook another minute, stirring often.
- Add olives and almonds and sauté, stirring occasionally until both are warm, about 5-7 minutes. You can hold in a warm oven (180F) up to ½ hour, covered, until ready to serve. Garnish with lemon zest and chili threads.
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