Best 3 Cerignola Olives With Hot Pepper Garlic Oil Recipes
**Cerignola Olives with Hot Pepper Garlic Oil: A Taste of Italy**
Journey to the heart of Puglia, Italy, and discover the delightful flavors of Cerignola olives, renowned for their plump texture and rich, buttery flavor. These hand-picked olives are cured in a traditional brine and then infused with a vibrant blend of hot pepper and aromatic garlic oil, creating a symphony of taste that will tantalize your palate. This article presents a collection of recipes that showcase the versatility of Cerignola olives, from classic appetizers to innovative main courses and delectable desserts.
- Savor the simplicity of **Cerignola Olives with Hot Pepper Garlic Oil**, a timeless combination that captures the essence of Italian antipasti.
- Indulge in a flavorful **Cerignola Olive Tapenade**, a versatile spread that adds a piquant touch to crackers, crostini, and grilled vegetables.
- Elevate your pasta dishes with **Cerignola Olive Pesto**, a vibrant and aromatic sauce that brings a burst of freshness to your favorite noodles.
- Treat yourself to a hearty **Cerignola Olive and Sausage Frittata**, a protein-packed breakfast or brunch dish that is sure to satisfy.
- Surprise your guests with **Cerignola Olive and Feta Stuffed Chicken**, a succulent main course that combines the briny taste of olives with the tanginess of feta cheese.
- Satisfy your sweet tooth with **Cerignola Olive and Almond Biscotti**, a delightful cookie that combines the unique flavor of olives with the nutty crunch of almonds.
Discover the culinary magic of Cerignola olives through these enticing recipes, and embark on a culinary adventure that will transport your taste buds to the sun-kissed fields of Puglia.
CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL
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
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.
WARM MARINATED OLIVES
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.
ITALIAN OLIVES
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
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.
Tips:
- Choose the right olives: Cerignola olives are large, meaty, and have a slightly sweet flavor. They are the perfect olive for this recipe.
- Use fresh garlic and chili peppers: Fresh garlic and chili peppers will give the oil the best flavor. If you don't have fresh garlic or chili peppers, you can use dried, but the flavor will not be as good.
- Be careful not to burn the garlic and chili peppers: Garlic and chili peppers can burn easily, so be careful not to cook them over high heat. If you see the garlic or chili peppers starting to brown, remove them from the heat immediately.
- Let the oil cool before using: The oil needs to cool completely before you use it. This will allow the flavors of the garlic and chili peppers to infuse into the oil.
- Use the oil within a few weeks: The oil will keep for a few weeks in the refrigerator. However, the flavor will be best if you use it within a few days.
Conclusion:
This Cerignola olives with hot pepper garlic oil is a delicious and versatile condiment. It can be used to add flavor to salads, pasta dishes, pizzas, and more. It is also a great gift for friends and family.
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