Citrus And Rosemary Olives Recipes

WARM LEMON ROSEMARY OLIVES

Warm Lemon Rosemary Olives image

Be inspired by Mediterranean tradition by serving these baked olives flavored with rosemary, lemon and red pepper - an easy appetizer recipe for entertaining.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

3 cups mixed olives
2 sprigs fresh rosemary
1 teaspoon crushed red pepper flakes
1 teaspoon grated lemon peel
1 teaspoon olive oil
Lemon twists, if desired

Steps:

Heat oven to 400°F. On large sheet of foil, place olives, rosemary, pepper flakes and grated lemon peel; drizzle with oil. Fold foil over olive mixture; pinch edges tightly to seal.
Bake 30 minutes. Transfer mixture to serving dish. Garnish with lemon twists. Serve warm.

Nutrition Facts : Calories 45, Carbohydrate 2 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg

CITRUS AND ROSEMARY OLIVES

Citrus and Rosemary Olives image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

Zest of 1 lemon
Zest of 1 orange
8 to 10 ounces assorted olives (about 2 cups), such as nicoise, Nyon, Picholine, kalamata, or Bella di Cerignola
2 cloves garlic, minced
1 small shallot, minced
1/4 cup extra-virgin olive oil
2 teaspoons minced fresh rosemary, or 1 teaspoon crumbled dried rosemary

Steps:

In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.

CITRUS & ROSEMARY MARINATED OLIVES

Citrus & Rosemary Marinated Olives image

With a pairing of citrus and rosemary, this olive appetizer is the best part of any charcuterie board. While it may seem like a difficult recipe to make, these marinated olives do all the work for you!

Provided by Kaleb

Categories Appetizer

Time 4h10m

Number Of Ingredients 9

Ingredients

16 oz olives
1 cup olive oil
3 cloves garlic (peeled)
orange peel from ¼ of orange
lemon peel from ¼ of lemon
¾ tsp red pepper flakes
3 bay leaves
2 4-inch sprigs rosemary
1 tsp black pepper

Steps:

In a small saucepan, combine the olive oil, garlic cloves, orange peel, lemon peel, red pepper flakes, bay leaves, rosemary, and black pepper.
Gently warm over low heat until the oil is warm to the touch but not boiling, 4-5 minutes.
Remove from the heat and pour over the olives. Allow to marinate at room temperature for 4 hours.

Nutrition Facts : ServingSize 1 serving, Calories 83 kcal, Carbohydrate 0.9 g, Protein 0.2 g, Fat 9.3 g, SaturatedFat 1.3 g, Sodium 233.6 mg, Fiber 0.6 g, Sugar 0.1 g, UnsaturatedFat 7.7 g

LEMON-ROSEMARY-MARINATED RIPE OLIVES

Lemon-Rosemary-Marinated Ripe Olives image

Yield Makes about three cups

Number Of Ingredients 7

Ingredients

1/2 lemon, sliced thin
1/4 cup fresh lemon juice
3 large shallots, sliced thin
3 tablespoons chopped fresh rosemary or 1 tablespoon crumbled dried
1 teaspoon dried hot red pepper flakes
two 6-ounce cans ripe olives, drained (about 3 cups)
about 1 1/2 cups olive oil

Steps:

In a 1-quart glass jar with a tight-fitting lid combine the sliced lemon, the lemon juice, the shallots, the rosemary, and the red pepper flakes. In a saucepan of boiling water blanch the olives for 1 minute, drain them well in a colander, and add them to the jar while they are still warm. Add enough oil to the jar to just cover the olives. Seal the jar with the lid and shake it several times to combine and distribute the ingredients. Let the olives stand in a cool, dark place, shaking them daily, for 3 days. The olives keep, covered and chilled, indefinitely.

CITRUS AND ROSEMARY OLIVES

Citrus and Rosemary Olives image

I saw this quite a while ago on Martha Stewart's show. We love good olives so this is a favorite in our house. This would make a good gift in an air-tight pretty jar for your olive-loving friends! Cooking time is the marinating time.

Provided by TXOLDHAM

Categories < 4 Hours

Time 2h10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 lemon, zest of
1 orange, zest of
8 -10 ounces olives, such as nicoise, Nyon, Picholine, Kalamata, Bella di Cerignola (about 2 cups)
2 garlic cloves, minced
1 shallot, minced
1/4 cup extra virgin olive oil
2 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary, crumbled

Steps:

In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally.
Olive mixture may be kept in an airtight container in the refrigerator up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.

Nutrition Facts : Calories 389.3, Fat 39.9, SaturatedFat 5.5, Sodium 1049.4, Carbohydrate 10.3, Fiber 4, Protein 1.5

ROSEMARY MARINATED OLIVES

Rosemary Marinated Olives image

Provided by Ted Allen

Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary

Yield Makes 1 pound

Number Of Ingredients 6

Ingredients

1 pound mixed olives
2 strips lemon zest
1 tablespoon fresh rosemary leaves
A couple of sprigs fresh thyme
1 medium garlic clove
1/2 cup extra-virgin olive oil

Steps:

Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.

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