Orange And Rosemary Baked Olives Recipes

WARM LEMON ROSEMARY OLIVES

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.

OLIVES WITH ORANGE AND ROSEMARY

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.

ROASTED OLIVES WITH ORANGE AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
• While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.

CITRUS AND ROSEMARY OLIVES

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.

ORANGE AND ROSEMARY BAKED OLIVES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives.
• Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.

ORANGE-MARINATED OLIVES

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.)

BAKED OLIVES WITH ORANGE & BAY

Steps:

• Heat oven to 160C/fan 140C/gas 3. Cut a large square of foil and put it in a small baking tin. Using a sharp knife, cut 2 large strips of zest from the orange. Add the juice from the orange and all the other ingredients, and mix lightly.
• Make the foil into a parcel, enclosing completely, and put in the oven for 10-15 mins, until piping hot. Serve hot or warm as a pre-lunch nibble.

ORANGE AND ROSEMARY BAKED OLIVES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives.
• Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad.