Best Citrus Marinated Olives Recipes

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CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Valerie Bertinelli

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

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.

CITRUS-MARINATED OLIVES



Citrus-Marinated Olives image

Provided by Miriam Chandler

Categories     Olive     Marinate     No-Cook     Picnic     Lemon     Orange     Summer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 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 dried 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.

WARM CITRUS-MARINATED OLIVES



Warm Citrus-Marinated Olives image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups olives, such as Castelvetrano, Cerignola and Kalamata
1/2 tangerine, sliced and cut into quarters
4 strips lemon zest
1 cup extra-virgin olive oil
3 large sprigs thyme
2 large sprigs oregano
1 bay leaf
1 clove garlic, smashed
1/2 teaspoon red pepper flakes

Steps:

  • Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
  • In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
  • Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

CITRUS & FENNEL MARINATED OLIVES



Citrus & fennel marinated olives image

This simple tapas dish can be made well in advance - the longer they are left, the more flavour the olives will absorb

Provided by Lizzie Harris

Categories     Buffet, Canapes, Snack, Starter

Time 15m

Yield Serves 4 as a snack

Number Of Ingredients 8

½ tsp heaped fennel seeds
pared zest 0.5 orange (use a vegetable peeler to get long strips)
pared zest 0.5 lemon
2 bay leaves
3 rosemary sprigs
3 medium dried red chillies , halved, deseeded and roughly chopped
250g drained mixed olives
50ml olive oil

Steps:

  • Heat a large dry pan, add the fennel seeds and cook for 1-2 mins until fragrant. Add the citrus zests, bay leaves, rosemary and chillies, then cook for 30 secs more. Tip in the olives and add the olive oil. Mix well and cook for 1-2 mins, then turn off the heat and leave to cool in the pan before serving. Will keep in a plastic container in the fridge for up to 1 week - bring to room temperature before eating.

Nutrition Facts : Calories 193 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium

CITRUS MARINATED OLIVES



Citrus Marinated Olives image

Provided by Alton Brown

Categories     appetizer

Time P3DT15m

Yield 1 pound olives

Number Of Ingredients 8

1 pound large green olives with pits
1 clove garlic, minced
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 lemon, zested and juiced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried tarragon
1/4 teaspoon curry powder

Steps:

  • Drain the olives of any brine and rinse thoroughly with cool water. Cover in cool water and allow to soak for at least 5 minutes and up to 5 hours.
  • In a 1 to 1 1/2-quart container combine the garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, tarragon, and curry powder. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade.
  • Allow to sit in a cool dry place for 1 day. Place in the refrigerator for another day or 2 before serving.

CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS



Citrus-Marinated Olives with Roasted Peppers image

Orange and lemon peels give marinated olives a refreshing citrus flavor.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 16

Number Of Ingredients 12

1/4 cup olive or vegetable oil
1/4 cup balsamic vinegar
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1 tablespoon chopped fresh rosemary leaves
1 teaspoon fennel seed, crushed
1 cup drained pitted Kalamata olives
1 cup drained pitted Spanish olives
1/4 cup sliced roasted yellow bell peppers (from 12-ounce jar)
1/4 cup sliced roasted red bell peppers (from 7.25-ounce jar)
Fresh rosemary sprigs, if desired
Orange and/or lemon peel spirals or wedges, if desired

Steps:

  • Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
  • Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

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

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.

CITRUS MARINATED FETA AND OLIVES



Citrus Marinated Feta and Olives image

Make and share this Citrus Marinated Feta and Olives recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Cheese

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/4 cup chopped fresh basil
1/4 cup extra virgin olive oil
1 tablespoon orange zest
1 teaspoon ground pepper
1 garlic clove, minced
1 cup pitted kalamata olive
1 cup pimiento-stuffed Spanish olives
1 (8 ounce) feta cheese, block cubed

Steps:

  • Whisk together first 5 ingredients in a medium glass bowl; gently stir in olives and cheese.
  • Cover and chill 24 hours.

CITRUS-MARINATED FETA AND OLIVES



CITRUS-MARINATED FETA AND OLIVES image

Categories     Cheese

Yield 6-8

Number Of Ingredients 8

1/4 cup chopped fresh basil
1/4 cup olive oil
1 tablespoon orange zest
1 teaspoon coarsely ground pepper
1 garlic clove, minced
1 cup pitted kalamata olives
1 cup pimiento-stuffed Spanish olives
1 (8-oz.) feta cheese block, cubed

Steps:

  • Whisk together first 5 ingredients in a medium-size glass bowl; gently stir in olives and cheese. Cover and chill 24 hours.

CITRUS-MARINATED OLIVES



CITRUS-MARINATED OLIVES image

Categories     Citrus     Vegetable     Appetizer     Side

Yield 20

Number Of Ingredients 7

3 cups extra-virgin olive oil
1 large orange
4 sprigs fresh rosemary
2 dried ancho chiles,* torn in half, stemmed, seeded
1 lemon, quartered
1 teaspoon whole black peppercorns
1 3/4 pounds Kalamata olives with pits

Steps:

  • Place 3 cups extra-virgin olive oil in heavy large saucepan. Using vegetable peeler, remove peel from orange in strips. Add orange peel to saucepan. Add rosemary sprigs, ancho chiles, lemon quarters, and whole peppercorns. Heat olive oil mixture over medium heat just until warm, about 3 minutes. Place olives in medium bowl. Pour oil mixture over. Let marinate at room temperature 1 day. (Can be made 1 week ahead. Cover; chill.) *Sold at Latin American markets, specialty foods stores, and some supermarkets.

WARM CITRUS MARINATED OLIVES - GIADZY



Warm Citrus Marinated Olives - Giadzy image

Citrus & herbs give these olives a welcome bit of brightness, and make for an easy appetizer that you can make ahead of time!

Provided by @MakeItYours

Number Of Ingredients 9

2 cups olives (such as Castelvetrano, Cerignola and Kalamata)
1/2 tangerine (sliced and cut into quarters)
4 strips lemon zest
1 cup extra-virgin olive oil
3 large sprigs thyme
2 large sprigs oregano
1 bay leaf
1 clove garlic (smashed)
1/2 teaspoon red pepper flakes

Steps:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Christmas Cocktails.
  • Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
  • In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
  • Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

KICKED UP CITRUS MARINATED OLIVES



KICKED UP CITRUS MARINATED OLIVES image

Categories     Olive     No-Cook

Yield 3 cups

Number Of Ingredients 16

Kicked Up Citrus Marinated Black Olives:
3 cups brine cured black olives, such as Kalamata or Nicoise
1/2 cup extra virgin olive oil
1/2-cup lemon juice, or 1/4-cup lemon juice and 1/4 cup fresh squeezed orange juice
2 tablespoons minced garlic
2 tablespoons minced rosemary
1 tablespoon grated lemon peel, or 1 1/2 teaspoons grated lemon peel and 1 1/2 teaspoons grated orange peel
1 teaspoon dried hot pepper flakes
Kicked Up Marinated Green Olives:
3 cups brine cured green olives, such as Picholine, Manzanillo or Queen
1 lemon, thinly sliced
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano
5 garlic cloves, thinly sliced
1 teaspoon dried hot pepper flakes

Steps:

  • Kicked Up Citrus Marinated Black Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Kicked Up Marinated Green Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Yield: About 3 cups

CITRUS MARINATED OLIVES



CITRUS MARINATED OLIVES image

Categories     Citrus     Appetizer

Number Of Ingredients 9

1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
1 cup olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 dried bay leaves
2 garlic cloves, crushed and chopped
1/4 teaspoon ground black pepper
1 1/2 pounds black or green brined olives

Steps:

  • Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature. Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.

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