Spicy Olives Food

SPICY SPANISH OLIVES

Spicy Spanish Olives image

Provided by Tony Rosenfeld

Yield eight.

Number Of Ingredients 5

Ingredients

2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
6 oil-packed sun-dried tomatoes, thinly sliced
1 large clove garlic, minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. hot pimenton de la Vera (smoked paprika)

Steps:

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Nutrition Facts : ServingSize eight., Calories 100 kcal, Fat 70 kcal, SaturatedFat 0.5 g, TransFat 8 g, Carbohydrate 4 g, Sodium 660 mg, UnsaturatedFat 8 g

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES

Spicy Sauteed Fish with Olives and Cherry Tomatoes image

Provided by Candida Sportiello

Categories Fish Garlic Olive Tomato Sauté Healthy Bon Appétit Italy

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced

Steps:

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

WARMED SPICED OLIVES

Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

SPICY OLIVES

Spicy Olives image

Toss olives with orange zest, herbs and spices and just like that you have something that screams it's not just another boring Tuesday evening.

Provided by Stacey Ballis

Categories Healthy Orange Recipes

Time 40m

Number Of Ingredients 6

Ingredients

2 cups assorted olives
1 tablespoon extra-virgin olive oil
Zest of 1 orange
1 1/2 teaspoons minced fresh tarragon, thyme or rosemary
¼ teaspoon ground coriander
1/4 teaspoon Piment d'Espelette

Steps:

Toss olives with oil in a medium bowl until coated. Sprinkle with orange zest, herbs, coriander and pepper; mix well. Let stand at room temperature, stirring occasionally, for 30 minutes before serving.

Nutrition Facts : Calories 49 calories, Carbohydrate 0.9 g, Fat 4.7 g, Fiber 0.5 g, SaturatedFat 0.1 g, Sodium 262.3 mg

CITRUS-SPICED MIXED OLIVES

Citrus-Spiced Mixed Olives image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 cloves garlic, smashed
1 1/2 teaspoons crushed red pepper
1 large sprig fresh rosemary, 2 bay leaves, or both
Zest of 1 orange, peeled in long strips with a vegetable peeler
Zest of 1 lemon, peeled in long strips with a vegetable peeler
12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.

SPICY OLIVE OIL

Spicy Olive Oil image

A hot and spicy olive oil which is great for gift giving. Fabulous for cooking with or as a dip for crusty bread. I've also used it to toss with pasta for a quick meal.

Provided by Becca- B

Categories Very Low Carbs

Time 5m

Yield 1 bottle

Number Of Ingredients 4

Ingredients

2 1/2 cups olive oil
6 tablespoons crushed dried chilies
2 whole bay leaves
2 whole dried chilies

Steps:

Soak the bay leaves for a few minutes in hot water.
Put the whole and dried chilis in a bottle.
Add the bay leaves.
Fill the bottle with olive oil.
Shake well and let sit for 4 days, shaking at least once a day.
The oil is now ready to use.
You can add more olive oil if you find it is becoming too hot.

Nutrition Facts : Calories 4822.2, Fat 540.9, SaturatedFat 74.7, Sodium 24.4, Carbohydrate 10.5, Fiber 4.3, Sugar 6.1, Protein 1.6

SPICED OLIVES

Spiced Olives image

This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1 jar (7 ounces) pimiento-stuffed olives
1/2 cup tomato juice
1 tablespoon olive oil
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SPICED OLIVES

Spiced Olives image

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.

Provided by Elly in Canada

Categories Lunch/Snacks

Time 12m

Yield 4 cups, 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon fruity olive oil
2 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon dried thyme
1/2 teaspoon hot pepper flakes
2 cups large green olives
2 cups kalamata olives
1 teaspoon coarsely grated lemon peel

Steps:

Over medium heat, warm oil in a large skillet.
Add garlic and cook, stirring often, for 3 minutes until fragrant.
Remove garlic and discard
Add rosemary, thyme and hot pepper flakes.
Cook, stirring often, for 2 minutes.
Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
Stir in lemon peel.
Serve and enjoy!

SPICY MARINATED OLIVES WITH ALEPPO PEPPER

Spicy Marinated Olives with Aleppo Pepper image

This is like having an olive bar in your own fridge! These spicy marinated olives are so easy to make and the heat can be adjusted to your taste.

Provided by Tracey Hatch-Rizzi

Categories Snacks

Time P1D

Number Of Ingredients 8

Ingredients

4 cups olives (any combination - see post for recommended varieties)
3 tablespoons olive oil
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon aleppo pepper
1 teaspoon oregano
1 teaspoon basil
Pinch of red pepper flakes (optional for more heat)
1/4 teaspoon smoked paprika (pimenton)

Steps:

Toss all of this goodness together in a large bowl and mix thoroughly to coat the olives.
Marinate in the refrigerator at least overnight before serving. The flavor is best if marinated for 48 hours.
To serve: Remove olives from the refrigerator about 2 hours before serving to bring them to room temperature.

Nutrition Facts : ServingSize 1/2 cup, Calories 137 calories, Sugar 0 g, Sodium 920 mg, Fat 14 g, Carbohydrate 4 g, Fiber 2 g, Protein 1 g, Cholesterol 0 mg

SPICY ROASTED OLIVES

Spicy Roasted Olives image

Provided by Tyler Florence

Categories appetizer

Time 1h10m

Yield 3 cups

Number Of Ingredients 7

Ingredients

3 cups mixed green and black olives with pits
4 sprigs rosemary
1 fresh red chile, sliced thin
4 whole cloves garlic, peeled
2 tangerines
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar

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.

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In a mortar, coarsely crush the peppercorns with the coriander and fennel seeds. Stir in the oregano.
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