Best Spiced Olives Recipes

SPICED OLIVES

Steps:

• Over medium heat, warm oil in a large skillet.
• Add garlic and cook, stirring often, for 3 minutes until fragrant.
• Remove garlic and discard
• Add rosemary, thyme and hot pepper flakes.
• Cook, stirring often, for 2 minutes.
• Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
• Stir in lemon peel.
• Serve and enjoy!

WARMED SPICED OLIVES

Steps:

• Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

SPICED OLIVES

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.

CITRUS SPICED OLIVES

Steps:

• In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

ITALIAN SPICED OLIVES

Steps:

• Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

MOROCCAN SPICED OLIVES

Steps:

• Cover olives with water in a small saucepan and bring to a boil, then drain.
• Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
• These will keep for 1 month if kept in an airtight container in the refrigerator.

MOROCCAN SPICED GREEN OLIVES

Steps:

• 1. Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
• 2. Stir in remaining ingredients.
• 3. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
• 4. Drain and serve at room temperature.

MOROCCAN SPICED OLIVES

Steps:

• Cover olives with water in a small saucepan and bring to a boil, then drain.
• Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

SPICED OLIVES

Steps:

• Place the olives in a bowl and toss with the olive oil. Add the garlic, red pepper and rosemary and mix well. Let the olives marinate overnight at room temperature.

SPICED LAMB TAGINE WITH PRESERVED LEMON AND GREEN OLIVES

Steps:

• In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
• Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
• Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
• Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
• Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
• Season to taste with salt and pepper, then transfer to a tagine dish for serving.
• Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.

MOROCCAN SPICED GREEN OLIVES

Steps:

• Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat.
• Stir in remaining ingredients.
• Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste.
• Drain and serve at room temperature.

CITRUS-SPICED MIXED OLIVES

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.

MOROCCAN-SPICED LEG OF LAMB EN COCOTTE WITH OLIVES

Steps:

• Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Pat the lamb dry with paper towels and season with salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the lamb well on all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the lamb to a large plate.
• Pour off all of the fat from the pot. Add the garlic, olives, lemon zest, coriander seeds, cinnamon stick, and cumin seeds and nestle the lamb, with any accumulated juices, into the pot. Place a large sheet of foil over the and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the very center of the lamb registers 125 degrees on an instant-read thermometer (for medium-rare), 45 to 60 minutes.
• Remove the pot from the oven. Transfer the lamb to a cutting board, tent with foil, and let rest for 20 minutes. Remove the rosemary from the jus in the pot, then cover to keep the jus warm.
• Remove the twine, slice the lamb into 1/4-inch-thick slices against the grain, and transfer to a serving platter. Spoon the jus over the lamb and serve.

AUBERGE SPICED OLIVES WITH GARLIC, ORANGE AND SUN-DRIED TOMATOES

Steps:

• Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
• Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.
• Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
• Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.
• Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
• These can be made up to 3 days in advance.

GREEK-SPICED GAME HEN WITH CLEMENTINES, ARTICHOKES, AND OLIVES

Steps:

• Preheat oven to 450°F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin.
• Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture.
• Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices. Transfer 1 hen half to each of 2 plates. Place baking pan atop burner over medium-high heat. Spoon off excess fat. Add wine to clementine mixture in baking pan. Cook until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over hen halves. Spoon clementine mixture alongside and serve.

FRIED CHICKPEAS AND SPICED NUTS WITH OLIVES AND RADISHES

Steps:

• Transfer chickpeas, nuts, olives, and radishes to separate small dishes and serve together.

SPICED CHICKEN THIGHS IN TOMATO BROTH WITH OLIVES AND CHICKPEAS

Steps:

• Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes.
• Heat oil in a skillet over medium; add chicken, skin side down, and saute until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T drippings.
• Add onion and saute 3 minutes.
• Stir in ginger, garlic, pepper flakes and cinnamon stick; cook just until fragrant, about 1 minute.
• Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates.
• Add tomatoes, broth, chickpeas, olives, honey, lemon and bay leaf; stir to combine.
• Arrange reserved chicken on top cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20-25 minutes.
• Finish with parsley and salt just before serving.
• Serve with pita bread.

CITRUS SPICED OLIVES RECIPE

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for at least 4 hours before serving. Yield: 4 cups.

CITRUS SPICED OLIVES

Steps:

• In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

CHICKEN WITH SPICED TOMATO, CAPERS, AND OLIVES

Steps:

• Slice chicken into 3/4 inch slices. Season generously with salt and pepper. in a small bowl combine the cumin, oregano, cinnamon, cloves, nutmeg and cayenne. Put the garlic on top of the spices and set aside. In a saute pan, heat 2 tablespoons of oil over medium-high heat until the oil is hot enought to shimmer. add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 minutes per side. Transfer the chicken to a plate, repeat with the remaining chicken. cover with foil to keep warm. Return the pan to medium heat. Add the remaining 1 tablespoon of oil and then the onion. Saute, stirring almost constantly with a wooden spoon, until the onion is softened and browned, 2-3 minutes. Add the spices and garlic and cook stirring constantly for 20 seconds. Add the tomatoe paste and cook, smaearing the paste around the pan for about 30 seconds. Pour in the the wine and scrape the pan with the spoon to loosen any browned bits. Let the wine simmer until the mixture looks like a coarse wet paste 1-2 minutes. Stir in the tomatoes with their juices, brown sugar, and 1/2 teaspoon salt. Adjust the heat to birng the mixture to a simmmer. Cover and simmer for 5 minutes. Stir in the olives and capers, simmer gently uncovered for 5 minutes. Taste and add salt and pepper as needed. Add the chicken and any accumulated juices, turn to coat with the sauce. Serve immediately, sprinkled with basil.