Roasted Olives And Clementines With Rosemary And Chiles Food

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.

ROASTED WINTER VEGETABLES WITH ROSEMARY AND CALAMATA OLIVES

Steps:

• Preheat oven to 450 degrees F and prepare vegetables.
• In a large roasting pan, add potatoes, carrots and Brussels sprouts. Add olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes,
• Add garlic, shallots, and toss with oil in bottom of pan. Roast for 20 more minutes
• Add bell peppers, olives, fresh herbs and black pepper. Toss with the oil in the pan and return to oven.
• Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred. Serve immediately.

CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL

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.

ROASTED OLIVES

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.

ROASTED OLIVES AND CLEMENTINES WITH ROSEMARY AND CHILES

Steps:

• Coarsely crush chiles with back of knife. Place in medium bowl. Add rosemary, all olives, and 1/4 cup olive oil. Using vegetable peeler, remove peel of 1 clementine in strips. Using sharp knife, scrape off any pith from strips. Mix peel into olives. Cut peeled clementine in half. Squeeze clementine juice over. Cover and let marinate at least 1 hour and up to 1 day, stirring occasionally. Preheat oven to 475°F. Transfer olive mixture to ovenproof dish. Cut remaining 3 clementines crosswise in half and mix into olives. Drizzle remaining 1/4 cup olive oil over. Season to taste with salt and pepper. Roast until heated through and flavors blend, 15 to 20 minutes. Cool 5 to 10 minutes. Squeeze juice of roasted clementines over olives. Serve warm with crusty bread.

CITRUS SALAD WITH FRIED ROSEMARY AND OLIVES

Steps:

• Pour vegetable oil into a small heavy saucepan to a depth of 1". Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°F. Add four 3" rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel-lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2" rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.
• Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.