CITRUS SPICED OLIVES
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
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.
SPICED CITRUS OLIVES
This flavor-packed appetizer combines the brine of olives, tang of multiple spices, and subtle bite of two different kinds of citrus.
Categories appetizer recipes citrus marinated olives fast appetizers party appetizers holiday appetizer recipes
Yield 2 cups
Number Of Ingredients 10
Steps:
- From 1 lemon, with vegetable peeler, peel 3 strips peel; then squeeze 1 tablespoon juice. From 1 orange, with vegetable peeler, peel 3 strips peel; then squeeze 2 tablespoons juice.
- In bowl, combine peels, juices, mixed olives, olive oil, fennel seeds, crushed red pepper, ground coriander, and ground cumin.
CITRUS-SPICED MIXED OLIVES
Steps:
- Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
- Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.
SPICED OLIVES
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
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!
SPICED OLIVES
This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CITRUS AND ROSEMARY OLIVES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
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-MARINATED OLIVES
Steps:
- Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.
HOT OLIVES WITH CITRUS AND SPICE
What a fast, different and delicious snack! This is *almost* no-cook... just warm it all in a foil pack in the oven and Bob's yer uncle! I omitted the red pepper flakes and subbed some mild chili powder, cumin and cajun spices this time. Recipe courtesy Ms. Ray.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make a double layer pouch of foil for the olives.
- Add citrus peels, red pepper flakes and fennel seeds to olives then top with olive oil.
- Seal the pouch and shake it to distribute the spices and oil.
- Place in hot oven at any temperature or on outdoor grill to heat them through.
- I left mine in at 350* for about 10 minutes.
Nutrition Facts : Calories 218, Fat 21.3, SaturatedFat 2.9, Sodium 1179.1, Carbohydrate 9, Fiber 4.7, Sugar 0.1, Protein 1.3
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