Best Citrus Marinated Olives Recipes

CITRUS MARINATED OLIVES

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.

CITRUS-MARINATED OLIVES

Steps:

• Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.

WARM CITRUS-MARINATED OLIVES

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.

CITRUS & FENNEL MARINATED OLIVES

Steps:

• Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.

CITRUS MARINATED OLIVES

Steps:

• Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
• In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
• Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.

CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS

Steps:

• Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
• Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

CITRUS MARINATED OLIVES

Steps:

• Combine all ingredients in large heavy-duty resealable plastic bag.
• Shake bag to blend ingredients.
• Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl.
• Let stand 1 hour at room temperature before serving.

CITRUS MARINATED FETA AND OLIVES

Steps:

• Whisk together first 5 ingredients in a medium glass bowl; gently stir in olives and cheese.
• Cover and chill 24 hours.

CITRUS-MARINATED FETA AND OLIVES

Steps:

• Whisk together first 5 ingredients in a medium-size glass bowl; gently stir in olives and cheese. Cover and chill 24 hours.

CITRUS-MARINATED OLIVES

Steps:

• Place 3 cups extra-virgin olive oil in heavy large saucepan. Using vegetable peeler, remove peel from orange in strips. Add orange peel to saucepan. Add rosemary sprigs, ancho chiles, lemon quarters, and whole peppercorns. Heat olive oil mixture over medium heat just until warm, about 3 minutes. Place olives in medium bowl. Pour oil mixture over. Let marinate at room temperature 1 day. (Can be made 1 week ahead. Cover; chill.) *Sold at Latin American markets, specialty foods stores, and some supermarkets.

WARM CITRUS MARINATED OLIVES - GIADZY

Steps:

• This recipe originally appeared on Giada's Holiday Handbook. Episode: Christmas Cocktails.
• 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.

KICKED UP CITRUS MARINATED OLIVES

Steps:

• Kicked Up Citrus Marinated Black Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Kicked Up Marinated Green Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Yield: About 3 cups

CITRUS MARINATED OLIVES

Steps:

• Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature. Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.