Warm Imported Olive Appetizer Food

WARMED SPICED OLIVES

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.

BAKED FETA CHEESE WITH OLIVES, LEMON AND ROSEMARY

Steps:

• Set oven to 350F
• Put the feta in a gratin dish or other small ovenproof dish that you will also use for serving.
• Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all.
• Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
• Serve hot with toasted bread.

WARM MEDITERRANEAN OLIVES

Steps:

• Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

WARM IMPORTED OLIVE APPETIZER

Steps:

• Preheat oven to 350 degrees.
• Rinse and drain the olives well.
• In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
• Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
• Bake approximately 15-25 minutes.
• Transfer to divided serving platter.

HOT OLIVE & ARTICHOKE DIP

Steps:

• Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.Serve with Stacy's Simply Naked chips.Delicious!

CHEESE OLIVE APPETIZERS

Steps:

• In a large bowl, dissolve yeast from hot roll mix in warm water. Add the egg, butter, cheese and poppy seeds. Add flour from mix; blend well. Press into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Combine topping ingredients; spread over dough. , Bake at 400° for 20-25 minutes or until golden brown. Cut into squares; serve warm.

WARM MARINATED OLIVES

Steps:

• Heat oil, chiles, rosemary, and fennel and coriander seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Reduce heat to low and add olives; stir to coat. Heat mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm.

OLIVE CHEESE APPETIZERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix the cheese, butter, flour, and paprika together using an electric mixer or food processor. Take tablespoon-size pieces of the dough and one olive per tablespoon of dough. Roll the dough around the olive, so that the olive in completely enclosed in the center of the dough. Arrange the olive and cheese balls on the prepared baking sheet.
• Bake for 15 minutes.