Best 4 Cerignola Olives With Hot Pepper And Rosemary Oil Recipes

**Cerignola Olives with Hot Pepper and Rosemary Oil: A Trio of Delectable Italian Appetizers**

Unleash the vibrant flavors of Southern Italy with this exquisite trio of Cerignola olive appetizers. Originating from the sun-kissed region of Puglia, these plump and meaty olives are transformed into culinary delights, each boasting its own unique character. From the fiery kick of the Hot Pepper Cerignola Olives, to the aromatic allure of the Rosemary Oil Cerignola Olives, and the classic simplicity of the Traditional Cerignola Olives, this collection promises an unforgettable taste experience. These appetizers are not only visually appealing, but also incredibly versatile, serving as perfect accompaniments to cheese boards, antipasti platters, or simply enjoyed as a standalone snack. Elevate your next gathering or impress your dinner guests with these authentic Italian culinary gems.

Here are our top 4 tried and tested recipes!

WARM MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Categories appetizer

Time 20m

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.

CERIGNOLA OLIVES WITH HOT PEPPER GARLIC OIL

Cerignola Olives with Hot Pepper Garlic Oil image

Any large green olive is good with this spicy oil.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

1/4 cup olive oil
6 whole dried red chile peppers
2 large cloves garlic, peeled and sliced
2 cups Cerignola olives

Steps:

Heat oil in a skillet over medium heat. Add peppers and garlic; heat until garlic is golden brown. Toss with olives, and serve.

CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL

Cerignola Olives with Hot Pepper and Rosemary Oil image

This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 cups Cerignola olives
1/4 cup extra-virgin olive oil, plus more for filling jars
6 whole dried red chiles
2 teaspoon sprigs rosemary, plus more for jars, rinsed and dried
2 tablespoons white-wine vinegar

Steps:

Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.

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

Ingredients

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.

Tips:

Choose ripe and firm Cerignola olives for the best flavor and texture.
Use a sharp knife to cut the olives in half lengthwise, taking care not to cut all the way through the pit.
Remove the pits from the olives using a small spoon or a cherry pitter.
Toast the rosemary in a dry skillet over medium heat until fragrant, about 2 minutes.
Bring the olive oil, rosemary, and hot pepper flakes to a simmer in a saucepan over low heat. Remove from heat and let cool slightly.
Pour the olive oil mixture over the olives in a jar or container. Cover and refrigerate for at least 24 hours before serving.

Conclusion:

Cerignola olives with hot pepper and rosemary oil are a delicious and easy appetizer or snack. They are also a great addition to salads, sandwiches, and pasta dishes. With their unique flavor and beautiful appearance, these olives are sure to impress your guests.