Hot And Spicy Sicilian Style Olives Recipes

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HOT AND SPICY SICILIAN-STYLE OLIVES



Hot and Spicy Sicilian-Style Olives image

Yield 2 Pounds Cured Green Olives

Number Of Ingredients 14

2 pounds fresh green olives unpitted
BRINE
4 ounces (1/2 cup) salt
2 quarts water
4 pints white vinegar
SEASONINGS
2 tablespoons pickling spices
1 tablespoon fennel seed
2 cloves garlic
2 small red hot chili peppers
2 sprigs fresh dill
10 peppercorns
STORAGE CONTAINERS
Two 1 quart glass jars with rubber seals and lids

Steps:

  • 1. To prepare the brine, completely dissolve the salt in the water. Then stir in the vinegar, blending thoroughly. 2. Divide the olives evenly between the 2 jars. Add half of each of the seasonings to each jar, and follow with half of the brine. Fasten the lids loosely, and store the jars in a cool place (between 60°F and 70°F) for 2 months. If the brine spews out at any time, open the lid carefully and replace it with enough of the salt-and-vinegar brine to cover the olives. 3. After about 2 months, gas production and fermentation will stop. Seal the jars tightly and store in a cool place until the olives are mellow and have the desired flavor. The entire curing process will take from 4 to 6 months. The brine will preserve the olives for about a year, as long as the container is airtight and the olives are immersed in the brine.

Nutrition Facts : Nutritional Facts Serves

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!

WARMED SPICED OLIVES



Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories     Party     Appetizer     Olive     Anniversary     Cocktail Party     Hors D'Oeuvre     Picnic     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 10-12 servings

Number Of Ingredients 6

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

  • Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

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