Citrus Herb Peppers Olives And Cheese Recipes

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CITRUS HERB PEPPERS, OLIVES AND CHEESE

Chilled do-ahead appetizers take the heat and hassle out of entertaining. Even better--they're scrumptious!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h50m

Yield 10

Number Of Ingredients 12



Citrus Herb Peppers, Olives and Cheese image

Steps:

  • Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
  • Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
  • In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.

Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped

CITRUS MARINATED OLIVES

Provided by Valerie Bertinelli

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8



Citrus Marinated Olives image

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.

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

CITRUS SPICED OLIVES

Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.-Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 8



Citrus Spiced Olives image

Steps:

  • In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

1/2 cup white wine
1/4 cup canola oil
3 tablespoons salt-free seasoning blend
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons each grated orange, lemon and lime zest
3 tablespoons each orange, lemon and lime juices
4 cups mixed pitted olives

CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS

Orange and lemon peels give marinated olives a refreshing citrus flavor.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 16

Number Of Ingredients 12



Citrus-Marinated Olives with Roasted Peppers image

Steps:

  • Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
  • Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

1/4 cup olive or vegetable oil
1/4 cup balsamic vinegar
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1 tablespoon chopped fresh rosemary leaves
1 teaspoon fennel seed, crushed
1 cup drained pitted Kalamata olives
1 cup drained pitted Spanish olives
1/4 cup sliced roasted yellow bell peppers (from 12-ounce jar)
1/4 cup sliced roasted red bell peppers (from 7.25-ounce jar)
Fresh rosemary sprigs, if desired
Orange and/or lemon peel spirals or wedges, if desired

CITRUS-SPICED MIXED OLIVES

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 9



Citrus-Spiced Mixed Olives image

Steps:

  • Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
  • Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.

3 tablespoons olive oil
2 cloves garlic, smashed
1 1/2 teaspoons crushed red pepper
1 large sprig fresh rosemary, 2 bay leaves, or both
Zest of 1 orange, peeled in long strips with a vegetable peeler
Zest of 1 lemon, peeled in long strips with a vegetable peeler
12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained
1/2 teaspoon kosher salt
Freshly ground black pepper

GRILLED PEPPERS WITH OLIVES AND FETA CHEESE

Make and share this Grilled Peppers With Olives and Feta Cheese recipe from Food.com.

Provided by Abby Girl

Categories     Cheese

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 13



Grilled Peppers With Olives and Feta Cheese image

Steps:

  • For basting sauce: With a piece of wax paper, mash garlic and salt with a fork until well blended. Place in a small bowl. Whisk in balsamic vinegar, olive oil and pepper; set aside.
  • Core, seed and cut bell peppers into thirds. Brush both sides of peppers with sauce and place in large bowl. Pour remaining sauce over top.
  • Remove peppers from sauce; reserving sauce. Place peppers skin side down on greased barbecue rack over medium high heat for 6 - 8 minutes or until lightly charred but not mushy, basting with sauce and turning every three minutes. Slice peppers into wide strips. Arrange on a platter, alternating colors. Season with salt and pepper. Sprinkle with fresh herbs, feta and olives. Drizzle the one tablespoon balsamic vinegar over peppers.

3 garlic
1 teaspoon salt
3 tablespoons balsamic vinegar
2 -4 tablespoons olive oil
1/2 teaspoon ground pepper
2 lbs bell peppers (red, yellow and orange)
salt and pepper, to tase
2 teaspoons oregano, finely chopped
1 teaspoon thyme, finely chopped
1 teaspoon rosemary, finely chopped
1/4 lb feta cheese, drained and cut into cubes
16 kalamata olives
1 tablespoon balsamic vinegar

CITRUS-HERB SEASONING SALT

This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 8



Citrus-Herb Seasoning Salt image

Steps:

  • Combine salt, lemon zest, rosemary, thyme, oregano, sugar, paprika, and red-pepper flakes.

3/4 cup coarse salt
2 tablespoons finely grated lemon zest
4 teaspoons dried rosemary
3 teaspoons dried thyme
3 teaspoons dried oregano
1/2 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon red-pepper flakes

CITRUS AND GREEN OLIVES WITH GOAT CHEESE

For the appetizer equivalent of a trip to Sicily, drizzle this platter of briny green olives and juicy winter citrus with olive oil, salt, and pepper. Then, simply spread slices of toasted rustic bread with tangy goat cheese, and have guests pile on the bounty.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Appetizers

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 6



Citrus and Green Olives with Goat Cheese image

Steps:

  • Preheat broiler. Remove any white pith remaining from peeled fruit and cut into thin rounds or pull-apart segments (or a combination of the two); arrange on a platter. Season with salt and pepper and drizzle generously with oil; nestle olives in among them.
  • In a small bowl, beat together goat cheese and oil; season with salt. Transfer to a serving bowl, drizzle with more oil, and sprinkle with salt and pepper. Place bread on a rimmed baking sheet and drizzle both sides with oil. Broil, flipping once, until charred in spots and crisp, about 1 minute. Serve citrus, olives, and goat-cheese mixture with bread alongside.

2 pounds mixed oranges and tangerines, such as Cara Cara, satsuma, mandarin, and blood orange, peeled
Flaky sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
3/4 cup mixed green olives, such as Cerignola and Castelvetrano
4 ounces goat cheese, room temperature
12 (1/2-inch-thick) slices rustic Italian bread

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