WARM OLIVES APPETIZER RECIPES

Name: Warm Marinated Olives
Cook time: 15 min
Total time: 20 min
Yield: 10 servings
Ingredients: 2 cups large green olives with pits, such as Cerignola (11 ounces); 2 cups large black olives with pits, such as Kalamata (11 ounces); Zest of 1 orange, peeled in large strips; 4 large garlic cloves, smashed; 2 teaspoons whole fennel seeds; 2 teaspoons chopped fresh thyme leaves; 3/4 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 2/3 cup good olive oil; 4 sprigs fresh thyme

WARM MARINATED OLIVES RECIPE | INA GARTEN | FOOD NETWORK

Warm Marinated Olives Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 20 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

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 OLIVES WITH ROSEMARY, GARLIC AND LEMON RECIPE - MARC ...

Warm Olives with Rosemary, Garlic and Lemon Recipe - Marc ... image

Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. Fast Hors d'Oeuvres

Provided by Marc Murphy

Total Time 25 minutes

Yield makes 1 pound

Number Of Ingredients 5

Ingredients

1/4 cup extra-virgin olive oil
Strips of zest from 1 small lemon
1 small rosemary sprig
2 small garlic cloves, thickly sliced
1 pound mixed oil- and brine-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)

Steps:

In a medium saucepan, combine the oil with the lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes. Remove from the heat, stir in the olives and let stand for at least 15 minutes before serving.

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