Kicked Up Citrus Marinated Olives Recipes

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KICKED UP OLIVES



Kicked Up Olives image

Perfect for holiday appetizers or a cocktail party.

Provided by NONA

Categories     Appetizers and Snacks     Vegetable     Olives

Time 1h45m

Yield 18

Number Of Ingredients 9

4 cups mixed olives with pits
5 cloves garlic, peeled
1 tablespoon balsamic vinegar
¼ teaspoon red pepper flakes
2 tangerines
3 slices sweet onion
4 sprigs fresh rosemary
⅔ cup extra-virgin olive oil
1 teaspoon fennel seeds, or to taste

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl.
  • Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well.
  • Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet.
  • Bake in the preheated oven until warmed, about 90 minutes. Serve warm.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 4.8 g, Fat 16.3 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 489.8 mg, Sugar 1.2 g

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Alton Brown

Categories     appetizer

Time P3DT15m

Yield 1 pound olives

Number Of Ingredients 8

1 pound large green olives with pits
1 clove garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 lemon, zested and juiced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried tarragon
1/4 teaspoon curry powder

Steps:

  • Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
  • In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
  • Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Alton Brown

Categories     appetizer

Time P1DT15m

Yield about 1 pound olives (about 3 1/2 cups)

Number Of Ingredients 8

1 pound large green olives with pits, drained and rinsed
1 clove garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Zest and juice of 1 lemon
1/2 teaspoon red pepper flakes
1/2 teaspoon dried tarragon
1/4 teaspoon curry powder

Steps:

  • Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.
  • In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.

CITRUS-MARINATED OLIVES



Citrus-Marinated Olives image

Provided by Miriam Chandler

Categories     Olive     Marinate     No-Cook     Picnic     Lemon     Orange     Summer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

Steps:

  • Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature 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.

KICKED UP CITRUS MARINATED OLIVES



KICKED UP CITRUS MARINATED OLIVES image

Categories     Olive     Marinate

Yield 3 cups

Number Of Ingredients 7

3 cups brine cured black olives, such as kalamata or nicoise
1/2 cup extra virgin olive oil
1/2-cup lemon juice, or 1/4-cup lemon juice and 1/4 cup fresh squeezed orange juice
2 tablespoons minced garlic
2 tablespoons minced rosemary
1 tablespoon grated lemon peel, or 1 1/2 teaspoons grated lemon peel and 1 1/2 teaspoons grated orange peel
1 teaspoon dried hot pepper flakes

Steps:

  • In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.

KICKED UP CITRUS MARINATED OLIVES



KICKED UP CITRUS MARINATED OLIVES image

Categories     Olive     No-Cook

Yield 3 cups

Number Of Ingredients 16

Kicked Up Citrus Marinated Black Olives:
3 cups brine cured black olives, such as Kalamata or Nicoise
1/2 cup extra virgin olive oil
1/2-cup lemon juice, or 1/4-cup lemon juice and 1/4 cup fresh squeezed orange juice
2 tablespoons minced garlic
2 tablespoons minced rosemary
1 tablespoon grated lemon peel, or 1 1/2 teaspoons grated lemon peel and 1 1/2 teaspoons grated orange peel
1 teaspoon dried hot pepper flakes
Kicked Up Marinated Green Olives:
3 cups brine cured green olives, such as Picholine, Manzanillo or Queen
1 lemon, thinly sliced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano
5 garlic cloves, thinly sliced
1 teaspoon dried hot pepper flakes

Steps:

  • Kicked Up Citrus Marinated Black Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Kicked Up Marinated Green Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Yield: About 3 cups

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