Citrus Herb Peppers Olives And Cheese Recipes

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WARM CITRUS-MARINATED OLIVES



Warm Citrus-Marinated Olives image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups olives, such as Castelvetrano, Cerignola and Kalamata
1/2 tangerine, sliced and cut into quarters
4 strips lemon zest
1 cup extra-virgin olive oil
3 large sprigs thyme
2 large sprigs oregano
1 bay leaf
1 clove garlic, smashed
1/2 teaspoon red pepper flakes

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



Citrus Marinated Olives image

Provided by Valerie Bertinelli

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano 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.

CITRUS HERB PEPPERS, OLIVES AND CHEESE



Citrus Herb Peppers, Olives and Cheese image

Chilled do-ahead appetizers take the heat and hassle out of entertaining. Even better--they're scrumptious!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h50m

Yield 10

Number Of Ingredients 12

6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped

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.

Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

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