Roasted Olives And Clementines With Rosemary And Chiles Recipes

ROASTED OLIVES WITH ORANGE AND ROSEMARY

Roasted Olives with Orange and Rosemary image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 oranges
1 pound large green olives with pits (such as Castelvetrano)
3 tablespoons extra-virgin olive oil
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, thinly sliced
2 pinches crushed red pepper flakes
1/4 teaspoon fennel powder

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.

ROASTED OLIVES

Roasted Olives image

Make and share this Roasted Olives recipe from Food.com.

Provided by Miraklegirl

Categories Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups assorted green and black olives
2 rosemary sprigs, cut in half
1 orange, zest of, cut into long,thin strips
1/4 cup extra virgin olive oil
1/4 teaspoon dried chili pepper flakes
salt, to taste

Steps:

Preheat an oven to 400°F.
In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 235.4, Fat 24.3, SaturatedFat 3.3, Sodium 741.2, Carbohydrate 6.3, Fiber 3.2, Protein 0.8

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.

CHARRED CAULIFLOWER WITH CLEMENTINES AND OLIVES

Charred Cauliflower with Clementines and Olives image

Caramelizing cauliflower takes it to a whole new level. Olives and clementines lend salty, citrusy swagger.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

1 head cauliflower, trimmed and cut crosswise into 1/2-inch slabs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 clementines, zested and segmented
1/4 cup Kalamata olives
1 teaspoon white-wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.
Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.

ROSEMARY CHICKEN WITH TOMATOES AND OLIVES

Rosemary Chicken with Tomatoes and Olives image

A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

6 whole chicken legs (3 to 3 1/2 pounds total), patted dry
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon capers, drained, or rinsed if salt-packed
1 teaspoon minced anchovies (from 2 to 3 fillets)
3 rosemary sprigs (each 4 inches)
1/4 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes in juice, crushed by hand or pulsed a few times in a blender until chunky
1 cup low-sodium chicken broth or water
3/4 cup pitted mixed olives
Mashed potatoes or creamy cooked polenta, for serving (optional)

Steps:

Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.

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