Cerignola Olives With Hot Pepper And Rosemary Oil Food
CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.
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.
MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA
Steps:
- Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.
WARM IMPORTED OLIVE APPETIZER
From January 2003 issue of Martha Stewart magazine. Can be served warm straight from the oven or at room temperature. (I prefer the olives at room temperature). Three-in-one distinct recipe. Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Rinse and drain the olives well.
- In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
- Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
- Bake approximately 15-25 minutes.
- Transfer to divided serving platter.
Nutrition Facts : Calories 64.8, Fat 4.2, SaturatedFat 0.6, Sodium 333.6, Carbohydrate 7.4, Fiber 2.1, Sugar 2.6, Protein 1.4
CERIGNOLA OLIVES WITH HOT PEPPER GARLIC OIL
Any large green olive is good with this spicy oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium heat. Add peppers and garlic; heat until garlic is golden brown. Toss with olives, and serve.
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