Orange Marinated Olives Recipes

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WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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.

MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA



Marinated Olives with Rosemary, Red Chili, Orange and Paprika image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 garlic cloves
1 large sprig rosemary
4 to 5 slices whole orange, peel on
1 teaspoon dried red chili flakes
1 tablespoon Spanish smoked sweet paprika
2 cups extra-virgin olive oil
1 quart large green Spanish olives, unpitted

Steps:

  • Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.

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.

MARINATED OLIVES



Marinated Olives image

Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 10

2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

Steps:

  • Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE-MARINATED OLIVES



Orange-Marinated Olives image

Categories     Garlic     Olive     No-Cook     Cocktail Party     Picnic     Vegetarian     Orange     Hot Pepper     Raw     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 6

1 cup brine-cured olives (such as Kalamata and/or green olives)
1/4 cup fresh orange juice
1/4 cup olive oil
2 tablespoons very thin matchstick-size strips orange peel
2 garlic cloves, very thinly sliced
1/2 teaspoon (or more) dried crushed red pepper

Steps:

  • Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)

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