WARM MARINATED OLIVES
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.
WARM MARINATED OLIVES
Heating olives with herbs, spices, and oil is a quick way to elevate the humble pantry staple to star appetizer status.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Heat oil, chiles, rosemary, and fennel and coriander seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Reduce heat to low and add olives; stir to coat. Heat mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm.
CALABRIAN CRACKED OLIVES
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 5m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Place Sicilian green olives in a resealable plastic bag, hit with mallet or hammer to crack the olives. Add olive oil, chili powder, parsley, garlic and vinegar. Mix well and serve.
WARM OLIVES WITH CRACKED CORIANDER
Coriander seeds are toasted in olive oil until fragrant, then tossed with Castelvetrano olives and bay leaves for this impressive four-ingredient appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium. Add coriander; cook, stirring occasionally, until fragrant, 3 minutes. Add olives, bay leaves, and 1/4 cup water. Cook, stirring occasionally, until heated through, about 3 minutes. Serve warm.
GREEN OLIVE AND CORIANDER RELISH
Categories Condiment/Spread Food Processor Olive No-Cook Vegetarian Quick & Easy Summer Chill Coriander Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.
CRACKED GREEN OLIVES WITH HERBS AND PRESERVED LEMON
Steps:
- If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
- Serve olives at room temperature.
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