Marinated Olives With Rosemary Red Chili Orange And Paprika Recipes

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ROSEMARY AND ORANGE MARINATED OLIVES



Rosemary and Orange Marinated Olives image

These Italian Marinated Olives are so easy to make and are a party favorite!

Provided by Pam Greer

Categories     Appetizer

Time 20m

Number Of Ingredients 6

1 pound olives (mixed)
2 cloves garlic (peeled and smashed)
2 sprigs rosemary
2 slices orange
2 red chili peppers
2 cups extra virgin olive oil

Steps:

  • In a small saucepan, over medium low heat, combine the olive oil, garlic, orange slices, hot peppers, and rosemary sprigs.
  • Heat to a gentle simmer for about 15 minutes.
  • Place olives in a jar or bowl and pour over the warm olive oil.
  • Let cool to room temperature.

Nutrition Facts : Calories 67 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 441 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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.

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

MARINATED OLIVES WITH TANGERINE AND ROSEMARY



Marinated Olives with Tangerine and Rosemary image

Categories     Citrus     Fruit     Herb     Olive     Appetizer     Marinate     No-Cook     Thanksgiving     Rosemary     Fall     Winter     Chill     Tangerine     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

1 pound assorted olives (such as Kalamata, Gaeta, and picholine)
1 small tangerine, cut into 4 wedges, each wedge thinly sliced crosswise
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon fennel seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1/8 teaspoon dried crushed red pepper

Steps:

  • Drain olives if in brine. Combine all ingredients; mix well. Cover and refrigerate for 2 days, turning and shaking several times. Do ahead: Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.

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.)

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