Citrus Herb Peppers Olives And Cheese Recipes

WARM CITRUS-MARINATED OLIVES

Steps:

• Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
• In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
• Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

MARINATED ROASTED PEPPERS, OLIVES AND CHEESE

Steps:

• Set oven control to broil.
• Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
• Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.
• Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
• Store tightly covered in refrigerator up to 2 weeks.

CITRUS HERB PEPPERS, OLIVES AND CHEESE

Steps:

• Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
• Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
• In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.