Warm Olives With Cracked Coriander Recipes

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WARM MARINATED OLIVES



Warm Marinated Olives image

Heating olives with herbs, spices, and oil is a quick way to elevate the humble pantry staple to star appetizer status.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Serves 8 to 10

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 dried red chiles, such as chiles de árbol
1 rosemary sprig, broken into 1 1/2-inch pieces
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon coriander seeds, crushed
2 cups mixed olives, patted dry

Steps:

  • Heat oil, chiles, rosemary, and fennel and coriander seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Reduce heat to low and add olives; stir to coat. Heat mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm.

WARM OLIVES WITH CRACKED CORIANDER



Warm Olives with Cracked Coriander image

Coriander seeds are toasted in olive oil until fragrant, then tossed with Castelvetrano olives and bay leaves for this impressive four-ingredient appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes about 2 cups

Number Of Ingredients 4

2 teaspoons extra-virgin olive oil
1 tablespoon coriander seeds, lightly cracked
2 cups Castelvetrano olives, drained
2 small bay leaves

Steps:

  • Heat oil in a skillet over medium. Add coriander; cook, stirring occasionally, until fragrant, 3 minutes. Add olives, bay leaves, and 1/4 cup water. Cook, stirring occasionally, until heated through, about 3 minutes. Serve warm.

CRACKED GREEN OLIVES WITH HERBS AND PRESERVED LEMON



Cracked Green Olives with Herbs and Preserved Lemon image

Categories     Olive     Marinate     No-Cook     Cocktail Party     Lemon     Mint     Cilantro     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

1 pound small to medium brine-cured green olives (preferably cracked)*
1/4 cup chopped fresh coriander
3 tablespoons chopped fresh mint leaves
peel of 1/2 preserved lemon , cut into julienne strips, plus 3 tablespoons preserved lemon juice to taste
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon ground coriander
a pinch dried red hot pepper flakes
*available at Middle Eastern and Mediterranean markets.

Steps:

  • If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
  • Serve olives at room temperature.

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