Chili Lemon And Bay Olives Food

WARM CITRUS-MARINATED OLIVES

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.

MARINATED OLIVES WITH LEMON AND FRESH HERBS

Steps:

• In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
• Pour marinade over olives. They can be served immediately but will improve with a day to marinate.

OLIVE OIL WITH LEMON AND BAY LEAF

Steps:

• Scrub the lemon to remove surface impurities; rinse and dry well.
• Pour olive oil in a small heavy saucepan.
• Using a zester, add lemon zest directly to olive oil.
• Add bay leaf and peppercorns.
• Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
• Remove from heat and cool slightly.
• Transfer oil to hot, sterilized bottle and seal.
• Can be stored at room temperature for up to 2 months.

CHILI BAKED BEANS WITH BLACK OLIVES AND LEMON

Steps:

• Heat baked beans.
• Add chili(es).
• Add olives.
• Add lemon juice.
• Heat through and serve on toast or with whatever you fancy.