Best Spicy Spanish Olives Recipes

SPANISH MARINATED OLIVES

Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo

Steps:

Add the olive oil and sherry vinegar to a small bowl and whisk.
Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

SPICY SPANISH OLIVES

SPICY SPANISH OLIVES image

Categories Olive Appetizer

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
6 oil-packed sun-dried tomatoes, thinly sliced
1 large clove garlic, minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. hot pimenton de la Vera (smoked paprika)

Steps:

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

SPICY ROASTED OLIVES

Spicy Roasted Olives image

Provided by Tyler Florence

Categories appetizer

Time 1h10m

Yield 3 cups

Number Of Ingredients 7

Ingredients

3 cups mixed green and black olives with pits
4 sprigs rosemary
1 fresh red chile, sliced thin
4 whole cloves garlic, peeled
2 tangerines
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Steps:

Preheat oven to 300 degrees F.
In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

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.

SPICY MARINATED OLIVES

Spicy Marinated Olives image

Make and share this Spicy Marinated Olives recipe from Food.com.

Provided by pewpew1982

Categories < 15 Mins

Time 7m

Yield 3 1/2 cups

Number Of Ingredients 7

Ingredients

1/4 cup extra virgin olive oil
3 sprigs thyme, cut into 1 inch pieces
1 sprig rosemary, cut into 1-inch pieces
2 lemon peel, 1/2 by 2 inches cut into thin strips
1 orange peel, 1/2 by 2 inch cut into thin strips
1/4 teaspoon crushed red pepper flakes
3 cups mixed olives

Steps:

In a medium skillet, heat the olive oil, thyme, rosemary, lemon peel, orange peel, and crushed red pepper over medium heat for 2 minutes.
Remove from heat and let cool.
Stir in olives.

Nutrition Facts : Calories 269.1, Fat 27.7, SaturatedFat 3.8, Sodium 1004.9, Carbohydrate 7.2, Fiber 3.7, Protein 1