Killer App Spicy Marinated Olives Food

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.

SPICY MARINATED BLACK OLIVES

Steps:

• Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
• Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

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.

SPICY MARINATED OLIVES WITH ALEPPO PEPPER

Steps:

• Toss all of this goodness together in a large bowl and mix thoroughly to coat the olives.
• Marinate in the refrigerator at least overnight before serving. The flavor is best if marinated for 48 hours.
• To serve: Remove olives from the refrigerator about 2 hours before serving to bring them to room temperature.

ORANGE-MARINATED OLIVES

Steps:

• Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)

SPICY BLACK MARINATED OLIVES

Steps:

• Drain olives.
• Combine remaining ingredients.
• Turn olives in mixture.
• Place in sealed bowl, jar or other sealable container.
• Refridgerate for a week before serving.
• Will keep for a month (remove garlic and chilles after 2 weeks).