Cerignola Olives With Hot Pepper And Rosemary Oil Recipes

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.

MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA

Steps:

• Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.

CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL

Steps:

• Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.

CERIGNOLA OLIVES WITH HOT PEPPER GARLIC OIL

Steps:

• Heat oil in a skillet over medium heat. Add peppers and garlic; heat until garlic is golden brown. Toss with olives, and serve.

ROSEMARY GARLIC INFUSED OLIVE OIL

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

OLIVE OIL WITH ROSEMARY AND PINK PEPPERCORNS

Steps:

• Rinse and dry the rosemary branches.
• Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
• Fill with the olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months stored in a cool, dark place.
• Note: Taste the oil at the end of the week.
• If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
• Leave the herbs and spices in the bottle as you use the oil.