Simmered Chili Olives Food

CITRUS MARINATED OLIVES

Citrus Marinated Olives image

Provided by Valerie Bertinelli

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano olives

Steps:

Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

WARM CITRUS-MARINATED OLIVES

Warm Citrus-Marinated Olives image

Provided by Giada De Laurentiis

Categories appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups olives, such as Castelvetrano, Cerignola and Kalamata
1/2 tangerine, sliced and cut into quarters
4 strips lemon zest
1 cup extra-virgin olive oil
3 large sprigs thyme
2 large sprigs oregano
1 bay leaf
1 clove garlic, smashed
1/2 teaspoon red pepper flakes

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.

SIMMERED CHILI OLIVES

Simmered Chili Olives image

A short simmer in some tomato-garlic-pepper seasoning does wonders for the ordinary olive! Serve at room temperature for a unique addition to a relish tray. Prep time includes cooling overnight.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 9h

Yield 5-6 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup pitted black olives
3/4 cup pitted green olives
2 tomatoes, peeled,seeded,and finely chopped
1/4 cup extra virgin olive oil
1 clove garlic, minced (or more if you like!)
1 tablespoon tomato paste
1 teaspoon red chili pepper flakes

Steps:

*imported olives are nice, but any will do Bring olives to a boil in a saucepan of water.
Drain and rinse under cold water; repeat process.
Drain again, and set aside.
Place remaining ingredients in a saucepan and simmer for 15 minutes.
Add olives with 1/4 cup water; simmer over low heat until water is absorbed.
Let cool overnight.
Serve at room temperature.

Nutrition Facts : Calories 132.7, Fat 13.2, SaturatedFat 1.8, Sodium 209.2, Carbohydrate 4.3, Fiber 1.6, Sugar 1.7, Protein 0.8

CHILI WITH BLACK OLIVES RECIPE - (4.5/5)

Chili with Black Olives Recipe - (4.5/5) image

Provided by starspangledlady

Number Of Ingredients 12

Ingredients

2 lbs ground beef, browned
2 cups chopped onions
2 cans kidney beans
2 cans white beans (I used Northern)
1 can Mexican tomatoes
1 can diced tomatoes
1 can tomatoes with chilies
2 (4.5 oz) can diced green chilies (I used mild)
1 small can black olives (drained and chopped)
1/2 cup green olives, sliced
1 pkg taco seasoning mix (I use Kroger mild)
1 pkg. Ranch dressing mix (I used Hidden Valley)

Steps:

Put it all in the crock pot. Makes a bunch!

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