Spicy Spanish Olives Recipes

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SPICED OLIVES



Spiced Olives image

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 12m

Yield 4 cups, 12-16 serving(s)

Number Of Ingredients 8

1 tablespoon fruity olive oil
2 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon dried thyme
1/2 teaspoon hot pepper flakes
2 cups large green olives
2 cups kalamata olives
1 teaspoon coarsely grated lemon peel

Steps:

  • Over medium heat, warm oil in a large skillet.
  • Add garlic and cook, stirring often, for 3 minutes until fragrant.
  • Remove garlic and discard
  • Add rosemary, thyme and hot pepper flakes.
  • Cook, stirring often, for 2 minutes.
  • Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
  • Stir in lemon peel.
  • Serve and enjoy!

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

Provided by Geema

Categories     Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

  • Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

SPICY MARINATED OLIVES



Spicy Marinated Olives image

Make and share this Spicy Marinated Olives recipe from Food.com.

Provided by pewpew1982

Categories     < 15 Mins

Time 7m

Yield 3 1/2 cups

Number Of Ingredients 7

1/4 cup extra virgin olive oil
3 sprigs thyme, cut into 1 inch pieces
1 sprig rosemary, cut into 1-inch pieces
2 lemon peel, 1/2 by 2 inches cut into thin strips
1 orange peel, 1/2 by 2 inch cut into thin strips
1/4 teaspoon crushed red pepper flakes
3 cups mixed olives

Steps:

  • In a medium skillet, heat the olive oil, thyme, rosemary, lemon peel, orange peel, and crushed red pepper over medium heat for 2 minutes.
  • Remove from heat and let cool.
  • Stir in olives.

Nutrition Facts : Calories 269.1, Fat 27.7, SaturatedFat 3.8, Sodium 1004.9, Carbohydrate 7.2, Fiber 3.7, Protein 1

WARMED SPICED OLIVES



Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories     Party     Appetizer     Olive     Anniversary     Cocktail Party     Hors D'Oeuvre     Picnic     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 10-12 servings

Number Of Ingredients 6

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

  • Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

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