Spiced Olives With Lemon And Fennel Recipes

CITRUS SPICED OLIVES

Citrus Spiced Olives image

Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.-Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1/2 cup white wine
1/4 cup canola oil
3 tablespoons salt-free seasoning blend
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons each grated orange, lemon and lime zest
3 tablespoons each orange, lemon and lime juices
4 cups mixed pitted olives

Steps:

In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

WARMED SPICED OLIVES

Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

LEMON FENNEL OLIVES

Lemon Fennel Olives image

Provided by Nancy Harmon Jenkins

Categories easy, appetizer

Time 10m

Yield 2 1-pint jars

Number Of Ingredients 7

Ingredients

1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed
1 lemon, cut in half and sliced thinly
1 bulb fennel, trimmed and sliced thinly lengthwise
3 or 4 cloves garlic, peeled and thinly sliced
1 tablespoon green or black peppercorns
1 tablespoon fennel seeds
Extra virgin olive oil to cover olives

Steps:

Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams

BAKED OLIVES AND FENNEL

Baked Olives and Fennel image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 bulb fennel, thinly sliced
4 tablespoons olive oil
1 cup Kalamata olives, pitted
1/2 cup red wine
1 clove garlic, thinly sliced
Salt and pepper to taste

Steps:

Preheat oven to 325 degrees F.
In a saute pan heat 2 tablespoons oil. Add fennel and saute for about 8 to 10 minutes, or until fennel is tender.
In a small baking dish combine olives, red wine, garlic and Sauteed fennel. Toss to combine and season with salt and pepper. Sprinkle with remaining olive oil.
Bake, uncovered, until olives and fennel are heated through, about 15 minutes. Serve warm with chunks of peasant bread

ITALIAN SPICED OLIVES

Italian Spiced Olives image

Make and share this Italian Spiced Olives recipe from Food.com.

Provided by Diana Adcock

Categories Fruit

Time 5m

Yield 1 jar

Number Of Ingredients 9

Ingredients

1 can pitted black olives, drained
1 teaspoon grated lemon, zest of
2 cloves garlic, minced
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
1 teaspoon fennel seed
extra virgin olive oil

Steps:

Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

FENNEL AND OLIVE RELISH

Fennel and Olive Relish image

Categories Condiment/Spread Olive Fennel Fall Winter Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

2 fennel bulbs with fronds (sometimes labeled "anise"; 1 1/2 lb total)
1/2 cup pitted Kalamata olives
1/2 teaspoon finely grated fresh orange zest
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.

MARINATED OLIVES WITH LEMON AND FRESH HERBS

Marinated Olives With Lemon and Fresh Herbs image

Many grocery stores now carry bulk olives. I buy large bulk green olives, with pits, and dress them up with this flavor-packed marinade. It's a wonderful appetizer during the summer when fresh herbs are plentiful. Serve with wine and cheese for a wonderful summertime appetizer.

Provided by CookinDiva

Categories Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups green olives, large size, drained
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced
1 teaspoon fresh rosemary, minced
2 garlic cloves, minced
2 tablespoons lemon juice, fresh
fresh ground pepper
2 tablespoons olive oil
fresh lemon zest (from one lemon)

Steps:

In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
Pour marinade over olives. They can be served immediately but will improve with a day to marinate.

Nutrition Facts : Calories 81.2, Fat 8.5, SaturatedFat 1.1, Sodium 523.4, Carbohydrate 2, Fiber 1.2, Sugar 0.3, Protein 0.4

SPICED OLIVES

Spiced Olives image

Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.

Provided by lutzflcat

Categories Olive Appetizers

Time P14DT10m

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup pimento-stuffed green olives, drained
¾ cup kalamata olives, drained
9 thin lemon slices
2 tablespoons capers, drained
1 teaspoon crushed coriander seed
½ teaspoon coarsely ground black peppercorns
½ teaspoon crushed red pepper flakes
1 cup good-quality extra-virgin olive oil

Steps:

Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 3.6 g, Fat 33.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 704.5 mg

MARINATED OLIVES WITH OREGANO AND FENNEL SEEDS

Marinated Olives with Oregano and Fennel Seeds image

These Marinated Olives with Oregano and Fennel Seeds can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving as an appetizer or snack.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 5

Ingredients

1 1/4 pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian rinsed and drained well
3 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds, crushed
2 1/2 tablespoons fresh oregano, chopped
1 garlic clove, thinly sliced

Steps:

Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.

CITRUS & FENNEL MARINATED OLIVES

Citrus & fennel marinated olives image

This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb

Provided by Lizzie Harris

Categories Buffet, Canapes, Snack, Starter

Time 15m

Yield Serves 4 as a snack

Number Of Ingredients 8

Ingredients

½ tsp heaped fennel seeds
pared zest 0.5 orange (use a vegetable peeler to get long strips)
pared zest 0.5 lemon
2 bay leaves
3 rosemary sprigs
3 medium dried red chillies , halved, deseeded and roughly chopped
250g drained mixed olives
50ml olive oil

Steps:

Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.

Nutrition Facts : Calories 193 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium

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