Slow Roasted Olives With Fennel And Orange Recipes

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ROASTED OLIVES WITH ORANGE AND ROSEMARY



Roasted Olives with Orange and Rosemary image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

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.

WARM OLIVES WITH FENNEL AND ORANGE



Warm Olives with Fennel and Orange image

Categories     Salad     Olive     Vegetarian     Orange     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 cups assorted brine-cured olives
2 cups water
2 teaspoons extra-virgin olive oil
1/2 teaspoon chopped fresh thyme
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1/2 teaspoon white wine vinegar

Steps:

  • Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
  • Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.

WARM OLIVES WITH FENNEL AND ORANGE



Warm Olives with Fennel and Orange image

These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d'oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don't have zest. I love to serve these straight from the oven, still warm.

Yield makes about 2 1/2 cups

Number Of Ingredients 9

1 cup picholine olives with pits
1 cup niçoise olives with pits
1/2 cup oil-cured black olives with pits
1/4 cup olive oil
2 tablespoons minced fresh thyme
2 cloves garlic, minced
1 tablespoon fennel seeds, bruised
Strips of orange zest from 1 orange
1 tablespoon white wine vinegar

Steps:

  • Prepare a hot fire (400°F) in a wood-fired oven, cooker, or grill.
  • Soak the picholine and niçoise olives in water to cover for 10 minutes, then drain. Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes. Remove from the heat and add the vinegar. Toss to combine. Let cool slightly, then serve warm. To store, cover and refrigerate for up to 1 month. The flavor gets better with time. Rewarm to serve.

WARM OLIVES WITH FENNEL AND ORANGE



Warm Olives With Fennel and Orange image

Make and share this Warm Olives With Fennel and Orange recipe from Food.com.

Provided by Abby Girl

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups olives (assorted)
2 cups water
2 teaspoons olive oil
1/2 teaspoon fresh thyme, chopped
1 garlic clove, minced
1/4 teaspoon fennel seed, ground
1/4 teaspoon orange peel, grated
1/2 teaspoon white wine vinegar

Steps:

  • Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
  • Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar.
  • Cool slightly; serve warm.

Nutrition Facts : Calories 53.1, Fat 5.1, SaturatedFat 0.7, Sodium 294.8, Carbohydrate 2.4, Fiber 1.1, Protein 0.3

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS



Slow-Roasted Spanish Olives With Oranges and Almonds image

What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence.

Provided by LifeIsGood

Categories     Spanish

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 8

2 lbs Spanish olives, such as manzanilla, with pits
1 orange, unpeeled, sliced into 1/8 inch circles
1 cup whole almond, with skin
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chili pepper, halved lengthwise

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the olives and the remaining ingredients in a mixing bowl.
  • Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
  • Drain the oil out (keep it to use as a bread dip!).
  • Serve the olive mixture warm or at room temperature.
  • They go nicely with assorted cheeses!

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