Best Citrus Spiced Mixed Olives Recipes

ITALIAN MARINATED OLIVES WITH CITRUS AND HERBS

Italian Marinated Olives with Citrus and Herbs image

Italian marinated olives are an easy party appetizer of mixed olives, citrus, and herbs which takes only a few minutes to put together.

Provided by Just a Little Bit of Bacon

Time 15m

Number Of Ingredients 10

Ingredients

1 cup extra virgin olive oil
5 cloves garlic, (smashed)
5-6 strips citrus peel, (lemon and orange)
2 tsp grated orange zest
1 tsp cumin seed, (lightly crushed)
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
1 tsp crushed red pepper, (optional)
2 leaves bay
3 cups mixed olives, (black and green, unpitted)

Steps:

In a medium saucepan, gently heat the olive oil and garlic until it is quite warm, about 2 minutes. Add all the rest of the ingredients except the olives and warm it over very low heat for 3 minutes more. Take the pan off the heat, add the olives, and stir to combine.
Transfer the olives to a sealed container and let them marinate for at 2 days and up to 1 week in the refrigerator.

Nutrition Facts : Calories 1000 kcal, ServingSize 1 serving

CITRUS-SPICED MIXED OLIVES

Citrus-Spiced Mixed Olives image

Glossy, plump and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests. From the Great Big Food Show

Provided by Food Network Kitchen

Categories appetizer

Time 19m

Yield 2 cups

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 cloves garlic, smashed
1 1/2 teaspoons crushed red pepper
1 large sprig fresh rosemary, 2 bay leaves, or both
Zest of 1 orange, peeled in long strips with a vegetable peeler
Zest of 1 lemon, peeled in long strips with a vegetable peeler
12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

SPICED OLIVES

Spiced Olives image

This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1 jar (7 ounces) pimiento-stuffed olives
1/2 cup tomato juice
1 tablespoon olive oil
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS MARINATED OLIVES

Citrus Marinated Olives image

Provided by Valerie Bertinelli

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano 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.