SPICED OLIVES
This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPICY ROASTED OLIVES
Steps:
- Preheat oven to 300 degrees F.
- In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
WARMED SPICED OLIVES
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
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.
SPICED OLIVES
Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.
Provided by Elly in Canada
Categories Lunch/Snacks
Time 12m
Yield 4 cups, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Over medium heat, warm oil in a large skillet.
- Add garlic and cook, stirring often, for 3 minutes until fragrant.
- Remove garlic and discard
- Add rosemary, thyme and hot pepper flakes.
- Cook, stirring often, for 2 minutes.
- Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
- Stir in lemon peel.
- Serve and enjoy!
ITALIAN SPICED OLIVES
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
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.
CITRUS-SPICED MIXED OLIVES
Steps:
- Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
- Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.
CITRUS SPICED OLIVES
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
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.
BEANS MARBELLA
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook." Instead of chicken, a pot of thin-skinned, creamy beans and their rich cooking liquid form the base, which are then added to a pan of fried garlic and reduced red wine with plenty of olive oil, prunes and olives. They're then topped with a simple roasted potato salad, dressed with vinegar-soaked shallots, capers and parsley. It's not an exact replica of chicken Marbella, but it's a beautiful and satisfying way to enjoy its familiar flavors - the tangy, briny sharpness of vinegar, capers and olives, set against the sweetness of prunes. You can serve the dish as is, but it's even more luxurious with some thickly sliced and toasted bread, brushed with olive oil and garlic.
Provided by Tejal Rao and Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
- Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
- Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
- Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
- Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.
SPICED OLIVES
Steps:
- Place the olives in a bowl and toss with the olive oil. Add the garlic, red pepper and rosemary and mix well. Let the olives marinate overnight at room temperature.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 883 milligrams, Sugar 0 grams
More about "spicedolives recipes"
MAKE YOUR OWN MOROCCAN SPICED OLIVES - MAROCMAMA
From marocmama.com
Reviews 8Category Moroccan FoodCuisine MoroccanEstimated Reading Time 2 mins
- In a saute pan add the olive oil, onions and garlic and cook on medium heat for about 5 minutes.
60+ BEST SPICY RECIPES - EASY SPICY DINNER IDEAS - DELISH
From delish.com
SPICY SPANISH OLIVES - RECIPE - FINECOOKING
From finecooking.com
SPICY MARINATED OLIVES | RACHAEL RAY IN SEASON
From rachaelraymag.com
SPICED OLIVES | RACHAEL RAY IN SEASON
From rachaelraymag.com
SPICED OLIVES | RECIPE - KOSHER.COM
From kosher.com
WARM SPICED OLIVES - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE A SPICED OLIVE MIX | TASTING TABLE RECIPE
From tastingtable.com
4.5/5 (35)Total Time 25 minsCategory AppetizerCalories 309 per serving
SPICED OLIVES - BIGOVEN.COM
From bigoven.com
MOROCCAN SPICED OLIVES RECIPE | EPICURIOUS
From epicurious.com
SPICY BAKED FETA (MPOUGIOURDI) - THE RECIPE REBEL
From thereciperebel.com
SPICY OLIVES RECIPE | EATINGWELL
From eatingwell.com
NIGEL SLATER’S EASY SUMMER SALAD RECIPES | SALAD | THE GUARDIAN
From theguardian.com
HERBED SPICED OLIVES RECIPE | MYRECIPES
From myrecipes.com
SPICED OLIVES RECIPE | RECIPELAND
From recipeland.com
SPICY MARINATED OLIVES WITH ALEPPO PEPPER - RAD FOODIE
From radfoodie.com
GET BEST SPICEDOLIVES RECIPES ONLINE MYFUD.IN
ORANGE-SPICED OLIVES | CANADIAN LIVING
From canadianliving.com
SPICED OLIVES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
SPICED OLIVES RECIPE FROM CALIFORNIA GRILL, CONTEMPORARY
From magicalkingdoms.com
SPICES RECIPES | ALLRECIPES
From allrecipes.com
SUPER EASY CHRISTMAS SPICED MIXED OLIVES - LARDER LOVE
From larderlove.com
SPICY ROASTED OLIVES RECIPE - FOOD NEWS
From foodnewsnews.com
MARINATED OLIVES WITH SUN-DRIED TOMATOES & FENNEL - COOKIN …
From cookincanuck.com
BROWSE RECIPE IDEAS FOR HOME COOKING & GRILLING | SPICEOLOGY
From spiceology.com
THIS WARM SPICED OLIVES RECIPE WILL TAKE YOU LESS THAN 5 …
From pinterest.ca
SPICY GREEN OLIVES RECIPE - LORI DE MORI | FOOD & WINE
From foodandwine.com
WARM SPICED OLIVES - CITRUS.COM
From citrus.com
RECIPES - SPICE ISLANDS
From spiceislands.com
QUICK, EASY & HEALTHY 'EVERYDAY' RECIPES! - SPICE CRAVINGS
From spicecravings.com
WARM SPICED OLIVES - RECIPE - FINECOOKING | RECIPE | OLIVE RECIPES ...
From pinterest.ca
MOROCCAN SPICED OLIVES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES - THE SPICY OLIVE
From thespicyolive.com
ITALIAN SPICED OLIVES RECIPE - THERESCIPES.INFO
From therecipes.info
SPICED OLIVES RECIPE - RECIPEZAZZ.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search