Marinated Olives With Rosemary Orange Chili Recipe 445

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MARINATED OLIVES WITH ROSEMARY, ORANGE & CHILI RECIPE - (4.4/5)



Marinated Olives with Rosemary, Orange & Chili Recipe - (4.4/5) image

Provided by Chezlamere

Number Of Ingredients 6

8 cups caselvetrano olives
4 cups olive oil
4 oranges
4 six-inch sprigs rosemary
1 teaspoon chili flakes
8 garlic cloves

Steps:

  • Using a vegetable peeler, remove zest from orange in long, wide strips. Smash garlic cloves with the edge of a chef's knife. Place the olive oil in a small saucepan along with the orange zest, rosemary, pepper flakes and garlic. Warm over medium heat until fragrant but not boiling or simmering. Turn heat to medium-low and add olives. Stir occasionally for about 5 minutes. Do not cook olives. Pour olives and oil into serving dish and accompany with crusty bread for dipping in the oil.

MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA



Marinated Olives with Rosemary, Red Chili, Orange and Paprika image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 garlic cloves
1 large sprig rosemary
4 to 5 slices whole orange, peel on
1 teaspoon dried red chili flakes
1 tablespoon Spanish smoked sweet paprika
2 cups extra-virgin olive oil
1 quart large green Spanish olives, unpitted

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.

OLIVES WITH ORANGE AND ROSEMARY



Olives with Orange and Rosemary image

Provided by Food Network Kitchen

Categories     appetizer

Time 13m

Yield 8 (1/4-cup) servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 teaspoon coriander seed, crushed
1 large sprig rosemary
2 bay leaves
1/2 orange zest, peeled in long strips with a swivel peeler
Pinch red pepper flakes
12 ounces mixed olives, like kalamata, nicoise, or cerignola, drained

Steps:

  • Put the olive oil, garlic, coriander seed, herbs, orange zest, and pepper flakes in a medium skillet. Heat over medium-high heat swirling the pan until the mixture is fragrant, about 3 minutes. Add the olives and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature.

Nutrition Facts : Calories 108 calorie, Fat 11 grams, SaturatedFat 1 grams, Carbohydrate 5 grams, Protein 0 grams

ORANGE-MARINATED OLIVES



Orange-Marinated Olives image

Categories     Garlic     Olive     No-Cook     Cocktail Party     Picnic     Vegetarian     Orange     Hot Pepper     Raw     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

1 cup brine-cured olives (such as Kalamata and/or green olives)
1/4 cup fresh orange juice
1/4 cup olive oil
2 tablespoons very thin matchstick-size strips orange peel
2 garlic cloves, very thinly sliced
1/2 teaspoon (or more) dried crushed red pepper

Steps:

  • Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)

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

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.

ROSEMARY-ORANGE MARINADE



Rosemary-Orange Marinade image

This marinade is really wonderful on duck, beef and pork, but I've used it on chicken, too. I usually grill the item I marinate in this. This recipe was also taken from an old issue of Food & Wine.

Provided by P48422

Categories     < 15 Mins

Time 5m

Yield 2/3 cup

Number Of Ingredients 6

1/3 cup fresh orange juice
1 1/2 tablespoons finely grated orange zest
3 tablespoons safflower oil or 3 tablespoons some other mild oil
1 tablespoon chopped fresh rosemary
1 tablespoon crushed green peppercorn
1/2 teaspoon kosher salt

Steps:

  • Combine all ingredients.
  • Use immediately or cover tightly and refrigerate for up to a week.
  • Use for duck, beef, or pork.

Nutrition Facts : Calories 612.9, Fat 61.6, SaturatedFat 4.7, Sodium 1745.5, Carbohydrate 16.8, Fiber 2, Sugar 10.4, Protein 1.1

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