Citrus Marinated Olives With Roasted Peppers Food

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CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS



Citrus-Marinated Olives with Roasted Peppers image

Orange and lemon peels give marinated olives a refreshing citrus flavor.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 16

Number Of Ingredients 12

1/4 cup olive or vegetable oil
1/4 cup balsamic vinegar
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1 tablespoon chopped fresh rosemary leaves
1 teaspoon fennel seed, crushed
1 cup drained pitted Kalamata olives
1 cup drained pitted Spanish olives
1/4 cup sliced roasted yellow bell peppers (from 12-ounce jar)
1/4 cup sliced roasted red bell peppers (from 7.25-ounce jar)
Fresh rosemary sprigs, if desired
Orange and/or lemon peel spirals or wedges, if desired

Steps:

  • Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
  • Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Valerie Bertinelli

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

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

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.

CITRUS-MARINATED OLIVES



Citrus-Marinated Olives image

Provided by Miriam Chandler

Categories     Olive     Marinate     No-Cook     Picnic     Lemon     Orange     Summer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

Steps:

  • Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.

MARINATED FETA WITH KALAMATA OLIVES



Marinated Feta with Kalamata Olives image

Make and share this Marinated Feta with Kalamata Olives recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 5m

Yield 8-12 serving(s)

Number Of Ingredients 10

1 lb feta cheese, cut into large cubes
1 cup kalamata olive, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)
2 roasted red peppers, cut into strips
1/2 cup olive oil
1 small onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh oregano
salt and pepper
lemon juice (always fresh!)

Steps:

  • Combine the peppers, feta and olives in a large bowl.
  • Add the olive oil and toss gently.
  • Add the remaining ingredients and toss gently again.
  • Adjust seasonings, cover and chill atleast 5 hours before serving.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY



Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories     snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

  • Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
  • Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
  • Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

MARINATED CHEESE WITH PEPPERS & OLIVES



Marinated Cheese With Peppers & Olives image

Make and share this Marinated Cheese With Peppers & Olives recipe from Food.com.

Provided by Ashbabe

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil or 1/4 cup vegetable oil
12 ounces cheddar cheese, cut into 3/4-inch cubes about 2 cups
2 red bell peppers, cut into 3/4-inch pieces
1 (14 ounce) can whole pitted ripe olives, drained
1 tablespoon white vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon finely chopped fresh garlic

Steps:

  • Combine all ingredients in medium bowl.
  • Cover; refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 395.9, Fat 35, SaturatedFat 14.2, Cholesterol 59.5, Sodium 930.2, Carbohydrate 7.5, Fiber 3, Sugar 2, Protein 15.1

MARINATED CHEESE WITH PEPPERS AND OLIVES



Marinated Cheese with Peppers and Olives image

Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 15 servings.

Number Of Ingredients 8

12 ounces cheddar cheese, cut into 3/4-inch cubes
2 medium sweet red peppers, cut into 3/4-inch pieces
2 cans (6 ounces each) pitted ripe olives, drained
1/4 cup canola oil
1 tablespoon white vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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