Auberge Spiced Olives With Garlic Orange And Sun Dried Tomatoes Recipes

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LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON



Linguine with Sun-Dried Tomatoes, Olives, and Lemon image

Provided by Giada De Laurentiis

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound linguine pasta
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil
Zest and juice of 1 large lemon
3/4 cup grated Parmesan
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
  • In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
  • Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

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



Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes image

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these!

Provided by French Tart

Categories     Oranges

Time P1DT2m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 teaspoons coriander seeds
10 ounces good quality unpitted green olives
1 orange, zest of
2 garlic cloves, peeled and finely slivered
4 small bay leaves
2 -3 sun-dried tomatoes packed in oil, drained and chopped
4 fluid ounces extra virgin olive oil

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.

Nutrition Facts : Calories 174.9, Fat 19.1, SaturatedFat 2.6, Sodium 554, Carbohydrate 2, Fiber 1.4, Sugar 0.2, Protein 0.5

OLIVE AND SUN-DRIED TOMATO VEGETABLES



Olive and Sun-Dried Tomato Vegetables image

Provided by Giada De Laurentiis

Time 16m

Yield 2 servings

Number Of Ingredients 11

1/3 cup olive oil, plus 3 tablespoons
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons pitted small black olives, such as kalamata, halved
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Kosher salt for seasoning, plus 1/2 teaspoon
Freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

Steps:

  • In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
  • In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
  • Transfer the vegetables to a serving bowl. Serve immediately.

SPICED OLIVES



Spiced Olives image

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 12m

Yield 4 cups, 12-16 serving(s)

Number Of Ingredients 8

1 tablespoon fruity olive oil
2 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon dried thyme
1/2 teaspoon hot pepper flakes
2 cups large green olives
2 cups kalamata olives
1 teaspoon coarsely grated lemon peel

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!

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO



Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
  • Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
  • Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
  • Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

CITRUS SPICED OLIVES



Citrus Spiced Olives image

Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.-Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 8

1/2 cup white wine
1/4 cup canola oil
3 tablespoons salt-free seasoning blend
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons each grated orange, lemon and lime zest
3 tablespoons each orange, lemon and lime juices
4 cups mixed pitted 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.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

SUN-DRIED TOMATO AND OLIVE BREADS



Sun-Dried Tomato and Olive Breads image

Categories     Bread     Olive     Tomato     Bake     Parmesan     Rosemary     Winter     Capers     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon crumbled dried rosemary
1 teaspoon freshly ground black pepper
1/2 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil
2 large eggs
1 1/2 cups milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup chopped pitted Kalamata or other brine-cured black olives
2 tablespoons drained bottled capers, minced
1/2 cup minced fresh parsley leaves (preferably flat-leaved)
1 cup freshly grated Parmesan

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

ORANGE-MARINATED OLIVES



Orange-Marinated Olives image

Categories     Garlic     Olive     No-Cook     Cocktail Party     Picnic     Vegetarian     Orange     Hot Pepper     Raw     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

1 cup brine-cured olives (such as Kalamata and/or green olives)
1/4 cup fresh orange juice
1/4 cup olive oil
2 tablespoons very thin matchstick-size strips orange peel
2 garlic cloves, very thinly sliced
1/2 teaspoon (or more) dried crushed red pepper

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.)

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