Best Warm Imported Olive Appetizer Recipes

WARM IMPORTED OLIVE APPETIZER

Warm Imported Olive Appetizer image

From January 2003 issue of Martha Stewart magazine. Can be served warm straight from the oven or at room temperature. (I prefer the olives at room temperature). Three-in-one distinct recipe. Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al.

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb kalamata olive
1/2 lb nicoise olive
extra virgin olive oil
2 garlic cloves, minced finely
1 tablespoon fresh red hot chili pepper, finely minced
2 -3 bay leaves (fresh if you have them!)
1/2 teaspoon fennel seed, slightly crushed
1 tablespoon fresh lemon peel (or orange peel)
1/2 teaspoon fresh thyme (rosemary or oregano can be substituted)

Steps:

Preheat oven to 350 degrees.
Rinse and drain the olives well.
In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
Bake approximately 15-25 minutes.
Transfer to divided serving platter.

Nutrition Facts : Calories 64.8, Fat 4.2, SaturatedFat 0.6, Sodium 333.6, Carbohydrate 7.4, Fiber 2.1, Sugar 2.6, Protein 1.4

WARM MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

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