Spicy Herbed Olive Melange Recipes

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SPICY MARINATED OLIVES WITH ALEPPO PEPPER



Spicy Marinated Olives with Aleppo Pepper image

This is like having an olive bar in your own fridge! These spicy marinated olives are so easy to make and the heat can be adjusted to your taste.

Provided by Tracey Hatch-Rizzi

Categories     Snacks

Time P1D

Number Of Ingredients 8

4 cups olives (any combination - see post for recommended varieties)
3 tablespoons olive oil
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon aleppo pepper
1 teaspoon oregano
1 teaspoon basil
Pinch of red pepper flakes (optional for more heat)
1/4 teaspoon smoked paprika (pimenton)

Steps:

  • Toss all of this goodness together in a large bowl and mix thoroughly to coat the olives.
  • Marinate in the refrigerator at least overnight before serving. The flavor is best if marinated for 48 hours.
  • To serve: Remove olives from the refrigerator about 2 hours before serving to bring them to room temperature.

Nutrition Facts : ServingSize 1/2 cup, Calories 137 calories, Sugar 0 g, Sodium 920 mg, Fat 14 g, Carbohydrate 4 g, Fiber 2 g, Protein 1 g, Cholesterol 0 mg

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

SPICY HERBED OLIVE ME'LANGE



Spicy Herbed Olive Me'lange image

Great for an appetizer, or serve with a simple meal of fresh bread and cheese. You can store these in the frig for up to 1 month.

Provided by southern chef in lo

Categories     European

Time P1DT10m

Yield 6 cups

Number Of Ingredients 11

8 ounces large kalamata olives
8 ounces of cracked green olives
8 ounces nicoise olives
1/2 cup of diced red bell pepper
4 sprigs Italian parsley
2 tablespoons of minced fresh Italian parsley
2 kumquats, thinly sliced
2 teaspoons of grated lemons, rind of
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoon crushed red pepper flakes

Steps:

  • In large bowl, stir together all ingredients. Cover and refrigerate at least 1 day.
  • When ready to serve, discard the parsley sprigs.
  • Serve at room temperature.

Nutrition Facts : Calories 192, Fat 18.5, SaturatedFat 2.5, Sodium 1254.7, Carbohydrate 8.6, Fiber 4.4, Sugar 1.5, Protein 1.4

SPICED OLIVES



Spiced Olives image

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

1 jar (7 ounces) pimiento-stuffed olives
1/2 cup tomato juice
1 tablespoon olive oil
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

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.

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

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

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

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.

HERBED OLIVE OIL



Herbed Olive Oil image

Provided by Anna Stockwell

Categories     Quick & Easy     Mint     Parsley

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1 1/4 cups extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
  • Do Ahead
  • Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.

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