Peppered Olives Recipes
SAUTéED PEPPERS & ONIONS
This simple technique of cooking onions and peppers is a useful way to get your veggie servings in. They're quite versatile--use these peppers and onions on a burger or sausage sandwich, stuff them into quesadillas or layer them into casseroles.
Provided by Katie Webster
Categories Healthy Bell Pepper Side Dish Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Heat oil in a large straight-sided sauté pan or Dutch oven over medium heat. Add peppers, onions and salt; cook, stirring occasionally, until the vegetables are tender and starting to brown, 18 to 21 minutes.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 4.6 g, Fat 2.5 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 163.9 mg, Sugar 3 g
SPICY MARINATED OLIVES WITH ALEPPO PEPPER
This is like having an olive bar in your own fridge! These spicy marinated olives are so easy to make and the heat can be adjusted to your taste.
Provided by Tracey Hatch-Rizzi
Categories Snacks
Time P1D
Number Of Ingredients 8
Steps:
- Toss all of this goodness together in a large bowl and mix thoroughly to coat the olives.
- Marinate in the refrigerator at least overnight before serving. The flavor is best if marinated for 48 hours.
- To serve: Remove olives from the refrigerator about 2 hours before serving to bring them to room temperature.
Nutrition Facts : ServingSize 1/2 cup, Calories 137 calories, Sugar 0 g, Sodium 920 mg, Fat 14 g, Carbohydrate 4 g, Fiber 2 g, Protein 1 g, Cholesterol 0 mg
FRIED PEPPERS AND OLIVES
Steps:
- Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.
ROASTED PEPPERS IN OLIVE OIL
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 12 appetizer servings
Number Of Ingredients 6
Steps:
- Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
- Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.
SPICED OLIVES
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
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!
SPICED OLIVES
This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERED OLIVES
Here's a great idea as well as a delicious one! So easy you don't even have to turn your stove or oven on! If you don't have Meyer lemons, a regular lemon will do. These go fast, so you might want to double the recipe!
Provided by FLUFFSTER
Categories Lemon
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Drain olives and place in glass or other non-reactive container.
- Using a wooden mallet or the back of a wooden spoon, hit the peppercorns just enough to.
- bruise or barely crack them. Add to the olives.
- Cut the lemon into 12-15 pieces, removing the seeds. Add the lemon to the olives.
- Rub the sprigs of thyme between your hands over the bowl, dropping some of the leaves onto.
- the olives, then add the sprigs and the olive oil.
- Turn the olives to coat them with the mixture. Cover with plastic wrap and refrigerate at least 24.
- hrs, or up to 3 days before serving.
Nutrition Facts : Calories 108.8, Fat 11.4, SaturatedFat 1.5, Sodium 697.5, Carbohydrate 3, Fiber 1.9, Sugar 0.6, Protein 0.6
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