MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA
Steps:
- Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.
MARINATED FETA CHEESE WITH ORANGE, GREEN OLIVES, AND GARLIC
Make and share this Marinated Feta Cheese With Orange, Green Olives, and Garlic recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 1h20m
Yield 2 1/2 Cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
- Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
- Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.).
ORANGE-MARINATED OLIVES
Categories Garlic Olive No-Cook Cocktail Party Picnic Vegetarian Orange Hot Pepper Raw Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
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.)
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Make and share this Orange, Fennel and Garlic Marinated Olives recipe from Food.com.
Provided by Abby Girl
Categories < 15 Mins
Time 10m
Yield 4 -1/2 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3 days.
Nutrition Facts : Calories 218.8, Fat 21.2, SaturatedFat 2.8, Sodium 1172.7, Carbohydrate 9.3, Fiber 4.7, Protein 1.3
ORANGE AND FENNEL MARINATED OLIVES
As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we've been able to get an increasing variety of olives-even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- If you're able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.
- Combine the olives in a medium bowl.
- Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.
- Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.
MARINATED OLIVES WITH ROSEMARY, ORANGE & CHILI RECIPE - (4.4/5)
Provided by Chezlamere
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, remove zest from orange in long, wide strips. Smash garlic cloves with the edge of a chef's knife. Place the olive oil in a small saucepan along with the orange zest, rosemary, pepper flakes and garlic. Warm over medium heat until fragrant but not boiling or simmering. Turn heat to medium-low and add olives. Stir occasionally for about 5 minutes. Do not cook olives. Pour olives and oil into serving dish and accompany with crusty bread for dipping in the oil.
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