Cerignola Olives With Hot Pepper Garlic Oil Recipes

SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes image

Provided by Giada De Laurentiis

Time 25m

Number Of Ingredients 7

Ingredients

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 cloves garlic cloves
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
Remove the pan from the heat and top with the fresh herbs.

CERIGNOLA OLIVES WITH HOT PEPPER GARLIC OIL

Cerignola Olives with Hot Pepper Garlic Oil image

Any large green olive is good with this spicy oil.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

1/4 cup olive oil
6 whole dried red chile peppers
2 large cloves garlic, peeled and sliced
2 cups Cerignola olives

Steps:

Heat oil in a skillet over medium heat. Add peppers and garlic; heat until garlic is golden brown. Toss with olives, and serve.

CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL

Cerignola Olives with Hot Pepper and Rosemary Oil image

This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 cups Cerignola olives
1/4 cup extra-virgin olive oil, plus more for filling jars
6 whole dried red chiles
2 teaspoon sprigs rosemary, plus more for jars, rinsed and dried
2 tablespoons white-wine vinegar

Steps:

Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.

ITALIAN OLIVES

Italian Olives image

A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 12

Ingredients

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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