SPICY ROASTED OLIVES
Steps:
- Preheat oven to 300 degrees F.
- In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
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.
CRISPY OLIVES STUFFED WITH SAUSAGE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
- Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
- Spread the flour on a dinner plate.
- Break the eggs into a shallow bowl and beat lightly.
- Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
- Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
- Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.
LUCCA-STYLE ROASTED OLIVES
Make and share this Lucca-Style Roasted Olives recipe from Food.com.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400ºF.
- Cook the olive oil and garlic cloves in an ovenproof skillet over moderate heat until the cloves begin to sizzle and caramelize lightly.
- Add the thyme sprigs and let them sizzle in the oil for about 30 seconds. Add the olives and stir until they are hot throughout, 2 to 3 minutes.
- Add the orange zest.
- Transfer the skillet to the oven and bake, stirring occasionally, until the olives start to soften, 5 to 8 minutes.
- Serve warm.
Nutrition Facts : Calories 71.8, Fat 7, SaturatedFat 0.9, Sodium 293.4, Carbohydrate 2.9, Fiber 1.1, Protein 0.4
LINDSAY ROASTED OLIVES
Roasting olives is a fun and simple technique that gives them a slightly chewy outside and a dense flesh and transforms them into a truly unique bite. The addition of tomatoes, whole garlic and herbs de Provence adds color, texture and added flavor to a mixture of glossy black ripe olives, brightly flavored Kalamatas and briny green olives stuffed with garlic. We like to serve this starter with toasted baguette slices, crackers, pita bread or just by themselves with skewers to make it easy to pick them up and pop them in your mouth. Note: herbs de Provence is a dried herbal blend of rosemary, basil, sage, thyme, summer savory and lavender. It can be found at larger grocery stores or online. If you have trouble finding it, just make your own mix of a few of the designated dried herbs that you have on your pantry shelf. It will be delicious.
Provided by Food Network
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.
LUCCA
When my wife, Julie, and I got married, we knew there was only one place to go for our honeymoon: Italy. I was excited to take her to Gombitelli, the tiny town in the mountains near Lucca where my dad's side of the family came from. My great-grandparents, Angelo and Olimpia Gemignani, had left Gombitelli for America at the turn of the last century, and my Grandpa Frank was born right after they got off the boat. We meandered through the Tuscan countryside, following increasingly sketchy gravel roads and finally ending up on a narrow donkey trail that wound up the side of a steep mountain. I remembered this road from a visit I'd made seven years earlier. Since then, it seemed to have eroded and gotten even narrower. It was barely wide enough for a car, with a sheer drop along one side and, naturally, no guardrail. We came to a dead end, the front of the car facing a deep ravine, and an old man came out of his house, waving violently and screaming at us in Italian. I rolled down the window and said "Gemignani?" His expression changed from rage to joy as he motioned to follow him and raced off, back down the road, yelling "Gemignani! Gemignani!" I made the most terrifying U-turn of my life and followed him. The minute I saw the little house and farm, I had the same overwhelming feeling I'd had the first time I'd been there. It was like stepping into my grandpa's farm in California. Although he'd never even been to Italy, he had the blood of a Tuscan _contadino_-and there in front of me was his backyard in every detail: the same flowers, the lemon tree, the dogwood, the fava beans, the big wine jugs wrapped in straw, the rusty tools scattered around. That California farm and my grandpa are long gone, but in that moment, I was home again. My cousins had decided there was one thing they absolutely had to serve us for our welcome meal: pizza, of course. And this is the one they made. It was quite thin, almost like a toasted flatbread, and I've replicated that in this recipe by rolling the dough out and docking it, so you get a light, crisp crust that's just right with the gutsy _puttanesca_-style combination of crushed tomatoes, olives, garlic, and anchovies.
Provided by Tony Gemignani
Yield Makes one 13-inch pizza; 6 slices
Number Of Ingredients 11
Steps:
- Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
- In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside.
- Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
- Sprinkle a wooden peel with the dusting mixture.
- Roll out the dough into a round 14 to 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, then dock the surface.
- Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
- Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border. Drizzle more oil over the top.
- Slide the pizza onto the top stone. Bake for 4 minutes. Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown.
- If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds.
- Transfer the pizza to a cutting board and cut into 6 wedges. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.
ROASTED OLIVES
Make and share this Roasted Olives recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 400°F.
- In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
- Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 235.4, Fat 24.3, SaturatedFat 3.3, Sodium 741.2, Carbohydrate 6.3, Fiber 3.2, Protein 0.8
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