Warm Olives With Rosemary Garlic And Lemon Recipes

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WARM MARINATED OLIVES

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10



Warm Marinated Olives image

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

WARM MARINATED OLIVES

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



Warm Marinated Olives image

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.

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

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