Orange Marinated Olives Recipes

CITRUS MARINATED OLIVES

Citrus Marinated Olives image

Provided by Valerie Bertinelli

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano olives

Steps:

Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

CITRUS-MARINATED OLIVES

Citrus-Marinated Olives image

Provided by Miriam Chandler

Categories Olive Marinate No-Cook Picnic Lemon Orange Summer Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

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.

MARINATED OLIVES

Marinated Olives image

For an easy holiday party appetizer, jazz up assorted olives with citrus slices and fresh herbs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

2 cups assorted unpitted olives, rinsed and drained
3/4 cup extra-virgin olive oil
3 thin orange slices
3 thin lemon slices
2 sprigs fresh thyme or rosemary
Red pepper flakes

Steps:

In a medium saucepan, combine olives, olive oil, orange slices, lemon slices, and fresh thyme. Season to taste with red-pepper flakes. Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit, and herbs to a serving dish; reserve oil for another use.

Nutrition Facts : Calories 87 g, Fat 8 g, Fiber 1 g

ROSEMARY ORANGE AND GARLIC MARINATED OLIVES

Rosemary Orange and Garlic Marinated Olives image

Castelvetrano olives are marinated with the bold flavors of rosemary, orange, and garlic. Quick and easy recipe ideal for the holidays.

Provided by Abbey

Categories Appetizer

Time 10m

Number Of Ingredients 6

Ingredients

1/2 cup olive oil
2 sprigs fresh rosemary
2 cloves garlic (sliced thin)
1/2 teaspoon red pepper flakes
1 orange
16 ounces Castelvetrano olives (pitted)

Steps:

In a medium saucepan set over low heat, combine the oil, rosemary sprigs, sliced garlic, and red pepper flakes.
Using a vegetable peeler, cut the peel from the orange. Cut the orange into slices. Add both the peel and the orange slices to the saucepan.
Drain the olives and add to the oil mixture. Stir to coat the olives with the marinade.
Heat for 5 minutes to warm through. Transfer the olive mixture to a glass jar and allow to cool to room temperature. The olives can be served slightly warm or at room temperature.
The olives can be refrigerated in the glass jar for 7 days. Bring the olives to room temperature before serving.

Nutrition Facts : Calories 211 kcal, Carbohydrate 4 g, Protein 1 g, Fat 22 g, SaturatedFat 3 g, Sodium 885 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

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

Ingredients

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.

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

Ingredients

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.)

MARINATED ORANGES

Marinated Oranges image

This flavorful fruit was actually the topping in a cake recipe. But I didn't want all the calories or fat from the cake-and the oranges are a good dessert all by themselves! The dash of vanilla extract brings out the fruit's sweetness. -Carol Poindexter, Norridge, Illinois

Provided by Taste of Home

Categories Desserts Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon grated orange zest
1 cup orange juice
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon vanilla extract
4 medium oranges, peeled and thinly sliced (about 3 cups)
Optional: Lime zest strips and vanilla yogurt

Steps:

Mix the first 6 ingredients, stirring until sugar is dissolved. Place oranges in a glass bowl; add juice mixture., Refrigerate, covered, until flavors are blended, 2-3 hours. If desired, top with lime zest strips and serve with yogurt.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MARINATED OLIVES

Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

Ingredients

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

Steps:

Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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