Italian Spiced Olives Food

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SPICY ITALIAN CHICKEN CASSEROLE



SPICY ITALIAN CHICKEN CASSEROLE image

Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali's Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. Recipe VIDEO below.

Provided by Nagi

Time 30m

Number Of Ingredients 14

5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
Salt and pepper
2 tsp olive oil
2 garlic cloves (, minced)
1 medium onion (, finely chopped)
1 EACH red and green capsicum / bell pepper (, sliced)
½ cup / 125 ml white or red wine (any is fine, I use dry white) (Note 2 for subs)
800 g / 28 oz can crushed tomato
¾ cup / 185 ml water (, swilled in empty tomato can)
1 tsp red pepper flakes ((chilli flakes), adjust to taste)
3/4 cup black olives (, pitted (or 1/3 cup sliced))
2 tbsp baby capers
Salt and pepper to taste
¼ cup finely chopped parsley

Steps:

  • Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
  • Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
  • Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
  • Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
  • Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
  • Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
  • After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
  • Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
  • Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

Nutrition Facts : ServingSize 472 g, Calories 497 kcal

SPICY ROASTED OLIVES



Spicy Roasted Olives image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 3 cups

Number Of Ingredients 7

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.

ITALIAN SEASONING I



Italian Seasoning I image

Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!

Provided by Suzanne

Categories     World Cuisine Recipes     European     Italian

Time 5m

Yield 10

Number Of Ingredients 8

2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried cilantro
2 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons red pepper flakes

Steps:

  • In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

Nutrition Facts : Calories 19.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 3 mg, Sugar 0.3 g

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

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.

SPICY SPANISH OLIVES



Spicy Spanish Olives image

Provided by Tony Rosenfeld

Categories     Appetizers

Yield eight.

Number Of Ingredients 5

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

ITALIAN HERB INFUSED OLIVE OIL



Italian Herb Infused Olive Oil image

Olive oil with Italian herbs.

Provided by Carol

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Italian Dressing

Time 5m

Yield 12

Number Of Ingredients 5

6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 ½ cups extra virgin olive oil

Steps:

  • Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg

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

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.

ITALIAN OLIVES



Italian Olives image

A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 12

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN MARINATED OLIVES WITH CITRUS AND HERBS



Italian Marinated Olives with Citrus and Herbs image

Italian marinated olives are an easy party appetizer of mixed olives, citrus, and herbs which takes only a few minutes to put together.

Provided by Just a Little Bit of Bacon

Categories     Appetizer

Time 15m

Number Of Ingredients 10

1 cup extra virgin olive oil
5 cloves garlic, (smashed)
5-6 strips citrus peel, (lemon and orange)
2 tsp grated orange zest
1 tsp cumin seed, (lightly crushed)
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
1 tsp crushed red pepper, (optional)
2 leaves bay
3 cups mixed olives, (black and green, unpitted)

Steps:

  • In a medium saucepan, gently heat the olive oil and garlic until it is quite warm, about 2 minutes. Add all the rest of the ingredients except the olives and warm it over very low heat for 3 minutes more. Take the pan off the heat, add the olives, and stir to combine.
  • Transfer the olives to a sealed container and let them marinate for at 2 days and up to 1 week in the refrigerator.

Nutrition Facts : Calories 1000 kcal, ServingSize 1 serving

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

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

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!

ITALIAN VINAIGRETTE



Italian Vinaigrette image

What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 12

1/4 cup water
1/4 cup lemon juice
1/4 cup red wine vinegar
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
3/4 cup olive oil

Steps:

  • Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 126 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SPICY OLIVE OIL



Spicy Olive Oil image

Add this spicy olive oil to linguine with clams, two recipes that are from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 1/4 cup

Number Of Ingredients 2

1/4 cup extra-virgin olive oil
1 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, mix together olive oil and red pepper flakes. Let stand at least 3 hours before using.

ITALIAN SPICED OLIVES



Italian Spiced Olives image

Make and share this Italian Spiced Olives recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 5m

Yield 1 jar

Number Of Ingredients 9

1 can pitted black olives, drained
1 teaspoon grated lemon, zest of
2 cloves garlic, minced
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
1 teaspoon fennel seed
extra virgin olive oil

Steps:

  • Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.

SPICY SPAGHETTI WITH GARLIC AND OLIVE OIL



Spicy Spaghetti With Garlic and Olive Oil image

Spaghetti all'aglio, olio, e peperoncino is a classic Italian dish of spaghetti garlic, olive oil, and chile pepper. A simple recipe with bold flavor.

Provided by Danette St. Onge

Categories     Entree     Dinner     Side Dish     Lunch     Pasta

Time 15m

Yield 6

Number Of Ingredients 6

1 pound/450g spaghetti
1/3 cup good-quality extra-virgin olive oil
Optional: 1/2 cup breadcrumbs
2 to 3 cloves of garlic (peeled and finely minced)
1/2 teaspoon dried red chili pepper flakes, or 1 to 2 dried peperoncini chili peppers (crushed)
Optional: 1/4 cup chopped flat-leaf parsley leaves

Steps:

  • Gather the ingredients.
  • Set a large covered pot of water over high heat to boil.
  • When it reaches a rolling boil, salt the water and add the spaghetti, giving a few stirs to keep the pasta from clumping together.
  • Meanwhile, in a medium skillet , heat the olive oil over medium heat and add the breadcrumbs if using (if you are not including the breadcrumbs, skip to the next step). Toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
  • Add the minced garlic and continue cooking until it is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic or it will become bitter.
  • Add the red chile pepper (dried or fresh) and chopped parsley, if using. Cook until fragrant, about 30 seconds.
  • When your pasta is al dente , drain it, reserving a few tablespoons of the cooking water.
  • Add the spaghetti to the skillet and toss until evenly coated. Add a little bit of the pasta cooking water as needed if the mixture is too dry. Serve and enjoy.

Nutrition Facts : Calories 221 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 4 mg, Sugar 1 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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TFRECIPES - MAKE FOOD WITH LOVE
Tfrecipes.com provides more than 600 000 recipes from all countries over the world. In Tfrecipes.com, you can easily find your deserved receipe by using filtering by category function or you can use searching function on the top of page. In additon, if you are in diet, you can find the helful recipes by Finding Recipes . That is special function helps you searching by …
From tfrecipes.com


ITALIAN SPICED BLEND OLIVES WITH PEPPERS & HERBS, ITALIAN ...
Italian spiced blend olives with peppers & herbs, italian spiced blend by Raley's contains 15 calories per 28 g serving. One serving contains 1 g of fat, 0 g of protein and 1 g of carbohydrate. The latter is g sugar and g of dietary fiber, the rest is complex carbohydrate. Italian spiced blend olives with peppers & herbs, italian spiced blend by Raley's contains g of saturated fat and …
From nutritionvalue.org


ANTIPASTI | ITALIAN SPICES | ITALIAN FOOD | ITALIAN OLIVES ...
Shop our Italian Market & Bring the Best of Italy to your Home. Satisfy all your Italian cravings under one roof at our Georgetown emporium! Our fresh food market, café, wine shop, Italian specialty goods and nightly gourmet restaurant await. Can’t make it to DC? Our vast selection of imported artisanal specialties are available online.
From viaumbria.com


10 BEST ITALIAN SEASONING OLIVE OIL PASTA RECIPES | YUMMLY
Italian Seasoning Olive Oil Pasta Recipes. 656,642 suggested recipes. Air Fryer Pasta Chips With Parm & Italian Seasoning! Pink When. parsley, bow tie pasta, Parmesan cheese, garlic powder, olive oil and 7 more.
From yummly.com


HOW FOOD PLAYS A BIG PART IN EVERYDAY ITALIAN LIFESTYLE ...
In Italy, food is more than a means of supplying the body with the essential nutrients to stay healthy and grow, even though the Mediterranean diet which is rich in olive oil, vegetables, grains, spices, and herbs is a great source of health-enhancing nutrients. Food is far from an ordinary source of nourishment in the life of an Italian. It is something to be proud of, …
From florafoods.com


HOW TO SEASON YOUR OLIVES - LA CUCINA ITALIANA
Olives with a kick. If you like things spicy, serve them with chili pepper. Wash the olives, place them in an oven dish and dress them with a drizzle of oil. Add a few cloves of garlic and a little crumbled chili pepper. Stir and put to rest in the fridge. After a few hours, they will be ready to be served. If you prefer a little less kick, add ...
From lacucinaitaliana.com


ITALIAN SPICED BLEND OLIVES W...142846 CALORIES/NUTRIENTS ...
Food category: Pickles, Olives, Peppers and Relishes; A food with a name containing, like or similar to ITALIAN SPICED BLEND OLIVES WITH PEPPERS and HERBS, UPC: 04656796079: ITALIAN SPICED BLEND OLIVES WITH PEPPERS and HERBS, ITALIAN SPICED BLEND, UPC: 046567960791 contain(s) 54 calories per 100 grams (≈3.53 ounces) [ price] About this …
From aqua-calc.com


PRODUCT OF ITALY - ITALIAN FINEST GOURMET FOOD EMPORIUM
Olives & Antipasti; Salt & Spices; SWEET PANTRY; SKINCARE; GIFTS; RECIPES; Sign in; Create an Account; Menu . Cart 0. Shop For. Browse all products by category › Extra-Virgin Olive Oils. Balsamic & Vinegars. Pasta & Grains. Olives & Antipasti. Salt & Spices. Sweet Pantry. New Arrivals! More new arrivals! › Crastan Nocciolino - Instant Hazelnut Cappuccino - 150g - 12 …
From productofitaly.com


LIST OF ITALIAN DISHES - WIKIPEDIA
This is a list of Italian dishes and foods. ... Brodetto di Porto Recanati – fish stew, without tomato, wild saffron spiced. Olive all'ascolana – fried stoned olives stuffed with pork, beef, chicken, eggs and Parmesan cheese in Ascoli Piceno. Passatelli all'urbinate – spinach and meat dumplings; Unique ham and sausage specialties Coppa – coppa in this region refers to a boiling sausage ...
From en.wikipedia.org


ITALIAN SPICED OLIVES RECIPES
Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to ...
From tfrecipes.com


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