Best Citrus Marinated Olives With Roasted Peppers 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:

• Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
• In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days 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.

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.

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.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

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.