Simmered Chili Olives Recipes
CITRUS MARINATED OLIVES
Provided by Valerie Bertinelli
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
WARM CITRUS-MARINATED OLIVES
Provided by Giada De Laurentiis
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
- In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
- Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.
MOROCCAN CHILI OLIVES
Make and share this Moroccan Chili Olives recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time P1DT8m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Place the olives in a medium saucepan, add water to cover, bring to a boil, then drain.
- Heat the oil in a large skillet or saucepan over medium heat.
- Stir in the garlic, then the tomato paste and sauté until the paste begins to darken, 2 to 3 minutes.
- Add the tomatoes, water, lemon slices, cayenne, cumin, salt, and pepper.
- Simmer over medium-low heat, stirring frequently, until the liquid evaporates, about 5 minutes.
- Stir in the olives.
- Discard the lemon slices and let cool.
- Cover and let marinate in the refrigerator for at least 24 hours.
- Store in the refrigerator for up to 1 week.
- Serve at room temperature.
Nutrition Facts : Calories 459.3, Fat 47.5, SaturatedFat 6.5, Sodium 2454.3, Carbohydrate 12, Fiber 6.5, Sugar 3.3, Protein 2.9
SIMMERED CHILI OLIVES
A short simmer in some tomato-garlic-pepper seasoning does wonders for the ordinary olive! Serve at room temperature for a unique addition to a relish tray. Prep time includes cooling overnight.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 9h
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- *imported olives are nice, but any will do Bring olives to a boil in a saucepan of water.
- Drain and rinse under cold water; repeat process.
- Drain again, and set aside.
- Place remaining ingredients in a saucepan and simmer for 15 minutes.
- Add olives with 1/4 cup water; simmer over low heat until water is absorbed.
- Let cool overnight.
- Serve at room temperature.
Nutrition Facts : Calories 132.7, Fat 13.2, SaturatedFat 1.8, Sodium 209.2, Carbohydrate 4.3, Fiber 1.6, Sugar 1.7, Protein 0.8
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