Warm Spiced Olives Food

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 SPICED OLIVES

Steps:

• Using a mortar and pestle, lightly crush the coriander seeds. Transfer to a 1-quart saucepan and cook over medium heat, stirring, until fragrant and lightly browned, about 1 minute. Stir in the olive oil, orange zest, garlic, and red pepper flakes. Cook, stirring often, until the garlic is fragrant but not browned, about 1 minute after the oil begins to sizzle. Add the olives and Pernod, if using. Warm the olives through, stirring often, about 1 minute. Strain the oil into a small serving bowl. Transfer the olives to another serving bowl. Serve with bread for dipping.

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.

SPICED OLIVES

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 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.

SPICY OLIVE OIL

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.

WARM-SPICED SAUCY LAMB STEW

Steps:

• Toasted Cauliflower Crumbs:
• Coarsely chop cauliflower and pulse in a food processor until about the size of grains of rice (or, you can very finely chop with a knife instead). You should have about 2 cups.
• Heat oil in a large skillet, preferably cast iron, over medium-high. Cook cauliflower, stirring often, until golden brown all over and charred in spots, 6-8 minutes. Remove from heat; season with salt and pepper. Let cool in skillet.
• Lemony Mint Yogurt:
• Mix yogurt, mint, and lemon juice in a medium bowl; season with salt and pepper.
• Stew and assembly:
• Season lamb shanks very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook lamb shanks in a single layer, turning occasionally, until browned all over, 8-12 minutes per batch. As the shanks finish cooking, transfer to a large plate.
• Reduce heat to medium; add onions and garlic, cut side down, to the same pot and cook, tossing onions occasionally, until onions are browned in spots and garlic is golden brown, about 5 minutes. Add cinnamon and crushed coriander and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add harissa paste and cook, stirring often and scraping bottom of pot, until vegetables are coated and paste is slightly darkened in color, about 2 minutes. Add 7 cups water, stirring to release any bits stuck on bottom of pot. Season generously with salt and pepper and bring to a simmer. Return lamb shanks to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1 1/2-2 hours.
• Transfer lamb shanks to a cutting board and let cool 10-15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces. Add bones back to pot as you go. Transfer meat to a medium bowl and cover with plastic wrap.
• Simmer bones in broth, uncovered, until liquid is thick and very flavorful, 25-30 minutes. Remove from heat; add meat back to pot and let cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
• Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones. Taste and season with more salt and pepper if needed. Ladle stew into bowls and serve with Toasted Cauliflower Crumbs, Mint Yogurt, harissa, and olives, mint leaves, and/or preserved lemon as desired.
• Do Ahead
• Yogurt can be made 1 day ahead. Cover and chill. Stew can be made 3 days ahead. Keep chilled.

SPICED OLIVES

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.

WARM SPICY KALAMATA OLIVES

Steps:

• Place olives in a medium bowl; set aside. Place sun-dried tomatoes in a medium bowl, and cover with very hot water. Let stand 15 minutes; drain. On a work surface, thinly slice tomatoes.
• In a small saucepan, combine vinegar, olive oil, sun-dried tomatoes, chile, and red-pepper flakes; bring to a simmer. Pour warm mixture over olives, and marinate at room temperature for at least 2 hours.