OLIVES WITH ORANGE AND ROSEMARY
Provided by Food Network Kitchen
Categories appetizer
Time 13m
Yield 8 (1/4-cup) servings
Number Of Ingredients 8
Steps:
- Put the olive oil, garlic, coriander seed, herbs, orange zest, and pepper flakes in a medium skillet. Heat over medium-high heat swirling the pan until the mixture is fragrant, about 3 minutes. Add the olives and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more. Serve warm or at room temperature.
Nutrition Facts : Calories 108 calorie, Fat 11 grams, SaturatedFat 1 grams, Carbohydrate 5 grams, Protein 0 grams
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.
CITRUS AND ROSEMARY OLIVES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.
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