Roasted Olives With Orange And Rosemary Recipes

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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 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

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.

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

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

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