OLIVES AND PEPPERS MENU RECIPES

HERBED PEPPERS AND OLIVES RECIPE | EATINGWELL

Herbed Peppers and Olives Recipe | EatingWell image

Many large supermarkets or delis offer a variety of olives at a take-your-choice olive bar. Mix and match the ones you like best with this simple recipe.

Provided by Diabetic Living Magazine

Categories Healthy Party Appetizer Recipes

Total Time 20 minutes

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
2 cloves garlic, minced
2 medium red sweet peppers, cut into thin strips
1 medium banana pepper, seeded and cut crosswise into thin slices
12 ounces assorted unpitted olives (about 2 cups)
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

Steps:

In a large skillet, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add sweet peppers and banana pepper. Cook and stir about 4 minutes or until tender.
Add olives and oregano to skillet; cook and stir for 1 to 2 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 89.3 calories, CarbohydrateContent 6.3 g, FatContent 7.4 g, FiberContent 2.4 g, ProteinContent 0.3 g, SaturatedFatContent 0.6 g, SodiumContent 355.4 mg, SugarContent 0.9 g

MARINATED OLIVES AND PEPPADEWS | SOUTHERN LIVING

Marinated Olives and Peppadews | Southern Living image

This colorful, flavorful mix of olives and peppers will be right at home on a cheese or charcuterie board. The secret ingredient here is finely chopped anchovy filets, which essentially melt when cooked in hot oil. If you’re not sure about anchovies, give them a try in this recipe—they don’t taste fishy at all when mixed with the other ingredients. Instead, they add a subtle depth to the olives and peppers. Choose olives with pits from the olive bar in your supermarket’s produce or deli section. The ones in jars taste overly briny and have a tougher texture.

Provided by Paige Grandjean

Categories Appetizers

Total Time 10 minutes

Yield Serves 14

Number Of Ingredients 10

Ingredients

2 cups (12 oz.) Castelvetrano olives (with pits)
2 cups (8 oz.) Peppadew peppers
1 cup (6 1/2 oz.) Kalamata olives (with pits)
2 tablespoons red wine vinegar
3 (2-inch) lemon peel strips (from 1 lemon)
1 cup extra-virgin olive oil
3 finely chopped anchovy fillets
6 smashed garlic cloves
4 rosemary sprigs
2 teaspoons fennel seeds

Steps:

Combine Castelvetrano olives, Peppadew peppers, Kalamata olives, red wine vinegar, and lemon peel strips in a medium bowl.
Heat olive oil and anchovy fillets in a saucepan over medium-low. Cook, stirring often, until anchovies dissolve, 5 minutes. Add smashed garlic cloves, rosemary sprigs, and fennel seeds. Cook, stirring constantly, until fragrant, about 30 seconds. Pour hot oil mixture over olive mixture; stir to combine.
Cover; chill at least 24 hours or up to 1 week. Let stand at room temperature 1 hour before serving.

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