Chili Lemon And Bay Olives Recipes

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

OLIVE AND CHILI SAUCE

Steps:

• Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
• This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.

LEMON-GARLIC OLIVES

Steps:

• Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

Steps:

• Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
• Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
• Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
• After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
• Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

OLIVE OIL WITH LEMON AND BAY LEAF

Steps:

• Scrub the lemon to remove surface impurities; rinse and dry well.
• Pour olive oil in a small heavy saucepan.
• Using a zester, add lemon zest directly to olive oil.
• Add bay leaf and peppercorns.
• Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
• Remove from heat and cool slightly.
• Transfer oil to hot, sterilized bottle and seal.
• Can be stored at room temperature for up to 2 months.

CHILI LEMON AND BAY OLIVES

Steps:

• In a large bowl, mix together the olives, chili, lemon, garlic and bay leaves.
• Pack the mixture into two sterilised 1 pint jars.
• Pour in the olive oil, making sure that the olives are covered completely.
• Seal the jars and use within 2 weeks. Once the jars have been opened, store in the refrigerator.