Rosemary Orange Marinated Olives Recipes

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ROSEMARY AND ORANGE MARINATED OLIVES



Rosemary and Orange Marinated Olives image

These Italian Marinated Olives are so easy to make and are a party favorite!

Provided by Pam Greer

Categories     Appetizer

Time 20m

Number Of Ingredients 6

1 pound olives (mixed)
2 cloves garlic (peeled and smashed)
2 sprigs rosemary
2 slices orange
2 red chili peppers
2 cups extra virgin olive oil

Steps:

  • In a small saucepan, over medium low heat, combine the olive oil, garlic, orange slices, hot peppers, and rosemary sprigs.
  • Heat to a gentle simmer for about 15 minutes.
  • Place olives in a jar or bowl and pour over the warm olive oil.
  • Let cool to room temperature.

Nutrition Facts : Calories 67 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 441 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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.

ROSEMARY-ORANGE MARINATED OLIVES



Rosemary-Orange Marinated Olives image

This is a dead-simple way to jazz up an ordinary jar of kalamata olives. If possible, give yourself time to chill the olives for two nights for maximum flavor.

Provided by Midwest Living

Categories     Food

Time P1DT1h15m

Yield 2 cups

Number Of Ingredients 6

2 cups brine-cured kalamata olives
¼ cup extra-virgin olive oil
2 large cloves garlic, lightly crushed
2 wide strips orange zest, sliced in thin julienne pieces*
2 sprigs fresh rosemary, divided
½ teaspoon fennel seeds, toasted and crushed

Steps:

  • Rinse olives and pat dry; place in a medium bowl. Add olive oil, garlic, orange zest, 2 rosemary sprigs and the fennel seeds. Toss well, cover and chill for 24 to 48 hours, tossing once or twice. Let stand at room temperature for 1 hour before serving. Transfer to a serving bowl, replacing the 2 rosemary sprigs with the remaining fresh one for garnish.

Nutrition Facts : Calories 94 calories, Fat 10 g, SaturatedFat 1 g, Sodium 420 mg

ROSEMARY MARINATED OLIVES



Rosemary Marinated Olives image

Provided by Ted Allen

Categories     Garlic     Herb     Olive     Marinate     Cocktail Party     Thanksgiving     Rosemary

Yield Makes 1 pound

Number Of Ingredients 6

1 pound mixed olives
2 strips lemon zest
1 tablespoon fresh rosemary leaves
A couple of sprigs fresh thyme
1 medium garlic clove
1/2 cup extra-virgin olive oil

Steps:

  • Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.

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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