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
Provided by Alton Brown
Categories appetizer
Time P3DT15m
Yield 1 pound olives
Number Of Ingredients 8
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
Provided by Alton Brown
Categories appetizer
Time P1DT15m
Yield about 1 pound olives (about 3 1/2 cups)
Number Of Ingredients 8
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.
CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS
Orange and lemon peels give marinated olives a refreshing citrus flavor.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
WARM CITRUS-MARINATED OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SPICED OLIVES
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
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
This is great as an appetizer or to take along on a picnic, the flavors really meld together well. The green olives really shine with the citrus flavor, so I use 2 cups green olives and 1 cup Kalamata olives. I double the garlic, orange peel and add 1 Tablespoon fresh thyme. The cooking time is the marinading time. This is adpated from Bon Appetit magazine, July 2000.
Provided by Scoutie
Categories Vegetable
Time P1DT15m
Yield 3 cups
Number Of Ingredients 11
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 HERB PEPPERS, OLIVES AND CHEESE
Chilled do-ahead appetizers take the heat and hassle out of entertaining. Even better--they're scrumptious!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 4h50m
Yield 10
Number Of Ingredients 12
Steps:
- Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
- Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
- In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.
Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg
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