WARM MARINATED OLIVES
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.
ROASTED OLIVES WITH ORANGE AND ROSEMARY
Steps:
- Preheat oven to 400 degrees F.
- Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
- While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.
BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Provided by Alison Roman
Categories Fish Olive Quick & Easy Dinner Rosemary Seafood Bass Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.
- Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
WARM LEMON ROSEMARY OLIVES
Be inspired by Mediterranean tradition by serving these baked olives flavored with rosemary, lemon and red pepper - an easy appetizer recipe for entertaining.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. On large sheet of foil, place olives, rosemary, pepper flakes and grated lemon peel; drizzle with oil. Fold foil over olive mixture; pinch edges tightly to seal.
- Bake 30 minutes. Transfer mixture to serving dish. Garnish with lemon twists. Serve warm.
Nutrition Facts : Calories 45, Carbohydrate 2 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg
ROSEMARY OLIVE FOCACCIA
Whether you're an herb gardener or just love cooking with herbs, here's a tasty bread that's sure to highlight any meal. Focaccia, one of Italy's oldest breads, has recently become popular in this country. This makes a wonderful base for pizza, a delicious addition to a bread basket or a first-course appetizer. If you need a homemade hostess gift, consider sharing the bread along with the recipe. NOTE: I use my kitchen aid mixer to mix the focaccia. Time for rising not included.
Provided by Barb G.
Categories Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.
- Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes.
- Add olives and remaining rosemary; knead for 1 minute.
- Place in a greased bowl, turning to grease top; cover and let rise until doubled about 45 minutes.
- Punch down; divide dough in half, cover and let rise 5 minutes.
- Sprinkle cornmeal on greased baking sheets.
- Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled, about 30 minutes.
- Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations.
- Brush loaves with remaining olive oil, sprinkle with Parmesan cheese, pepper and rosemary.
- Bake at 375°F for 25 to 30 minutes or until golden brown, serve warm.
Nutrition Facts : Calories 1016.8, Fat 33.2, SaturatedFat 5.3, Cholesterol 4.4, Sodium 1155.1, Carbohydrate 154.4, Fiber 7.3, Sugar 2.7, Protein 23.5
ROSEMARY MARINATED OLIVES
Provided by Ted Allen
Categories Garlic Herb Olive Marinate Cocktail Party Thanksgiving Rosemary
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.
WARM ROSEMARY OLIVES
Make and share this Warm Rosemary Olives recipe from Food.com.
Provided by dicentra
Categories European
Time 35m
Yield 30 serving(s)
Number Of Ingredients 3
Steps:
- Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil.
- Fold the foil to enclose the olives in a pouch. (Recipe can made to this point 1 day ahead, Refrigerate.) Heat oven to 400º F. Bake for 30 minutes. Serve warm.
Nutrition Facts : Calories 31.3, Fat 2.9, SaturatedFat 0.4, Sodium 234.4, Carbohydrate 1.8, Fiber 0.9, Protein 0.2
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