Best Marinated Olives With Rosemary Red Chili Orange And Paprika Recipes

ROSEMARY AND ORANGE MARINATED OLIVES

Rosemary and Orange Marinated Olives image

These Italian Marinated Olives are so easy to make and are a party favorite!

Provided by Pam Greer

Time 20m

Number Of Ingredients 6

Ingredients

1 pound olives (mixed)
2 cloves garlic (peeled and smashed)
2 sprigs rosemary
2 slices orange
2 red chili peppers
2 cups extra virgin olive oil

Steps:

In a small saucepan, over medium low heat, combine the olive oil, garlic, orange slices, hot peppers, and rosemary sprigs.
Heat to a gentle simmer for about 15 minutes.
Place olives in a jar or bowl and pour over the warm olive oil.
Let cool to room temperature.

Nutrition Facts : Calories 67 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 441 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROSEMARY MARINATED OLIVES

Rosemary Marinated Olives image

Provided by Ted Allen

Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary

Yield Makes 1 pound

Number Of Ingredients 6

Ingredients

1 pound mixed olives
2 strips lemon zest
1 tablespoon fresh rosemary leaves
A couple of sprigs fresh thyme
1 medium garlic clove
1/2 cup extra-virgin olive oil

Steps:

Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.

ORANGE-MARINATED OLIVES

Orange-Marinated Olives image

Categories Garlic Olive No-Cook Cocktail Party Picnic Vegetarian Orange Hot Pepper Raw Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

1 cup brine-cured olives (such as Kalamata and/or green olives)
1/4 cup fresh orange juice
1/4 cup olive oil
2 tablespoons very thin matchstick-size strips orange peel
2 garlic cloves, very thinly sliced
1/2 teaspoon (or more) dried crushed red pepper

Steps:

Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)