Best Cerignola Olives With Hot Pepper And Rosemary Oil Recipes

Warm Marinated Olives image

Provided by Ina Garten

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

Olives with Fennel Seeds and Orange image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 7

2 cups assorted brined olives, such as Gaeta, Kalamata, and Nicoise, rinsed
1/4 cup extra-virgin olive oil, plus more for filling jars
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon fennel seeds
2 bay leaves
Four strips (4 inches) orange zest
2 tablespoons white-wine vinegar

Steps:

Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.

Cerignola Olives with Hot Pepper Garlic Oil image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 4

1/4 cup olive oil
6 whole dried red chile peppers
2 large cloves garlic, peeled and sliced
2 cups Cerignola olives

Steps:

Heat oil in a skillet over medium heat. Add peppers and garlic; heat until garlic is golden brown. Toss with olives, and serve.

Cerignola Olives with Hot Pepper and Rosemary Oil image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups Cerignola olives
1/4 cup extra-virgin olive oil, plus more for filling jars
6 whole dried red chiles
2 teaspoon sprigs rosemary, plus more for jars, rinsed and dried
2 tablespoons white-wine vinegar

Steps:

Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.