Best 4 Citrus Marinated Olives With Roasted Peppers Recipes

Indulge in a delightful culinary journey with our Citrus Marinated Olives and Roasted Peppers. Embark on a flavor-filled adventure as you explore this collection of tantalizing recipes, carefully crafted to tantalize your taste buds and elevate your culinary skills.

Uncover the secrets of creating vibrant and tangy Citrus Marinated Olives, where zesty citrus flavors dance harmoniously with savory herbs and aromatic spices. Discover the art of roasting peppers to perfection, unlocking their smoky, sweet, and slightly charred essence.

Prepare to be captivated by the vibrant colors and tantalizing aromas as you embark on this culinary adventure. Each recipe is meticulously detailed, guiding you through the process of creating these culinary delights, ensuring success every time. From selecting the freshest ingredients to mastering the techniques, we've got you covered.

Whether you're a seasoned chef or just starting your culinary journey, this collection of recipes will inspire and guide you towards creating unforgettable dishes. Elevate your appetizers, salads, and main courses with these versatile and flavorful additions.

So, gather your ingredients, prepare your taste buds, and let's embark on this delectable odyssey of flavors. From the zesty Citrus Marinated Olives to the smoky Roasted Peppers, each recipe promises an explosion of taste that will leave you craving more. Bon appétit!

Let's cook with our recipes!

WARM MARINATED OLIVES

Warm Marinated Olives image

Provided by Ina Garten

Categories appetizer

Time 10m

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) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute 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.

CITRUS MARINATED OLIVES

Citrus Marinated Olives image

Provided by Valerie Bertinelli

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano olives

Steps:

Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

CITRUS MARINATED OLIVES

Citrus Marinated Olives image

This is great as an appetizer or to take along on a picnic, the flavors really meld together well. The green olives really shine with the citrus flavor, so I use 2 cups green olives and 1 cup Kalamata olives. I double the garlic, orange peel and add 1 Tablespoon fresh thyme. The cooking time is the marinading time. This is adpated from Bon Appetit magazine, July 2000.

Provided by Scoutie

Categories Vegetable

Time P1DT15m

Yield 3 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups kalamata olives or 1 1/2 cups other brine-cured black olives
1 1/2 cups cracked green olives in brine
1 cup olive oil
1/8 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dry crushed red pepper

Steps:

Combine all ingredients in large heavy-duty resealable plastic bag.
Shake bag to blend ingredients.
Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl.
Let stand 1 hour at room temperature before serving.

Tips:

Choose firm, ripe olives for marinating. Overripe olives will become mushy.
Use a variety of citrus fruits for the marinade. This will give the olives a more complex flavor.
Add some herbs and spices to the marinade for extra flavor. Good options include garlic, rosemary, thyme, and oregano.
Let the olives marinate for at least 24 hours before serving. This will give them time to absorb the flavors of the marinade.
Serve the olives as an appetizer, snack, or side dish. They are also a great addition to salads, sandwiches, and pasta dishes.

Conclusion:

Citrus marinated olives with roasted peppers are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they also make a great gift. With a variety of flavors and textures, these olives are sure to please everyone.