Slow Roasted Spanish Olives With Oranges And Almonds Food

SPANISH MARINATED OLIVES

Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo

Steps:

Add the olive oil and sherry vinegar to a small bowl and whisk.
Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

SPANISH HAM WITH OLIVES AND ORANGES

Spanish Ham with Olives and Oranges image

If you can't find dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 10

Ingredients

2 oranges
1/4 cup imported green olives, such as Provencal, pitted
1/2 small shallot, sliced into very thin rounds
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon sherry vinegar
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 round loaf of country bread (about 1 pound and 10 inches in diameter)
8 very thin slices serrano ham (about 2 ounces)

Steps:

Remove zest from a quarter of 1 orange, cut zest into very thin strips, and set aside.
Cut away peel and pith of oranges and separate segments, removing white membranes. Cut segments into 1/2-inch pieces, and place in a small bowl. Coarsely chop olives, and add to oranges. Add shallot, olive oil, orange juice, vinegar, salt, and pepper; toss to combine.
Cut bread into 4 wedges. Split 1 wedge crosswise with your hands (set remaining bread aside for another use), separating the top and bottom crusts. Tear each half into 4 chunks, and arrange on a serving plate. Place a slice of ham, folding or rolling it if necessary, on each piece of bread, and spoon about 1 tablespoon of the orange mixture on top. Sprinkle with zest, and serve.

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS

Slow-Roasted Spanish Olives With Oranges and Almonds image

What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence.

Provided by LifeIsGood

Categories Spanish

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs Spanish olives, such as manzanilla, with pits
1 orange, unpeeled, sliced into 1/8 inch circles
1 cup whole almond, with skin
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chili pepper, halved lengthwise

Steps:

Preheat the oven to 300 degrees F.
Combine the olives and the remaining ingredients in a mixing bowl.
Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
Drain the oil out (keep it to use as a bread dip!).
Serve the olive mixture warm or at room temperature.
They go nicely with assorted cheeses!

SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE

Slow-Roasted Olives with Fennel and Orange image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb. large green olives, with pits
1 orange, unpeeled, sliced into 1/8-inch circles
1/2-cup whole almonds, with skin
1 fennel bulb, quartered
2 bay leaves
1 handful fresh thyme sprigs
1 red chile pepper, halved lengthwise
1/4-cup red wine vinegar
1 cup extra-virgin olive oil

Steps:

Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.

SPANISH MARINATED OLIVES

Spanish Marinated Olives image

These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

Provided by Geema

Categories Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

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