ROASTED OLIVES WITH ORANGE AND ROSEMARY
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.
SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS
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
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!
SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
- Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.
SPANISH MARINATED OLIVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Add the olive oil and sherry vinegar to a small bowl and whisk.
- Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
- Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.
ROMAINE WITH ORANGES AND ALMONDS
This salad complements any entree. The fruit contributes color, the almonds provide crunch and the dressing lends a lightly sweet flavor.-Louise Fauth, Foremost, Alberta
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, toss the first four ingredients. In a jar with a tight-fitting lid, combine sugar, oil and vinegar; shake well. Drizzle over salad and toss to coat.
Nutrition Facts :
SPANISH MARINATED OLIVES
These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.
Provided by Geema
Categories Spanish
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
SPANISH OLIVE OIL CAKE WITH KUMQUATS AND TOASTED ALMONDS
Steps:
- In a small saucepan, combine kumquats and olive oil, and place over medium heat. Simmer 3 minutes, then remove from heat. Steep 1 hour. Strain the fruit from the oil, discard the fruit and reserve the oil.
- Place the uncut orange and lemon in a medium saucepan, and cover with water. Bring to a boil, then reduce the heat and simmer 30 minutes. Drain and cool. Cut off the stem end of the citrus fruits, and then cut in half. Scoop the pulp and seeds from the lemon, and discard. Finely mince the lemon rind. Squeeze out as much of the orange juice as possible, and discard along with the seeds. Chop the orange skin and pulp very finely, mix with the lemon and mango and reserve. Discard any part of the rinds that have not softened.
- Preheat the oven to 350 degrees. Lightly oil a 9-inch springform pan. In a small bowl, sift together the flour and baking powder. In the bowl of an electric mixer, beat the eggs until thick and pale, 4 to 5 minutes. Continue beating, and slowly add the sugar. Stir in the flour mixture, just until blended. Fold in the reserved fruit, almonds and infused oil. Pour the batter into the oiled pan.
- Bake about 50 minutes, or until a knife inserted comes out clean. Remove from the oven, and place on a wire rack. Run a knife around the inside edge of the pan, and let cool for 15 minutes. Release the springform, and allow to cool completely. Cut the cake into wedges, and serve.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 27 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 47 grams, TransFat 0 grams
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