ROASTED OLIVES WITH ORANGE AND ROSEMARY
Steps:
- Preheat oven to 400 degrees F.
- Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
- While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.
BAKED OLIVES WITH ORANGE & BAY
A delicious French-inspired starter
Provided by Orlando Murrin
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Supper
Time 1h30m
Number Of Ingredients 5
Steps:
- Heat oven to 160C/fan 140C/gas 3. Cut a large square of foil and put it in a small baking tin. Using a sharp knife, cut 2 large strips of zest from the orange. Add the juice from the orange and all the other ingredients, and mix lightly.
- Make the foil into a parcel, enclosing completely, and put in the oven for 10-15 mins, until piping hot. Serve hot or warm as a pre-lunch nibble.
Nutrition Facts : Calories 112 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 1.91 milligram of sodium
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.
ONE-POT PORK WITH ORANGE, OLIVES & BAY
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
- Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
- Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
- When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.
Nutrition Facts : Calories 670 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
ORANGE-MARINATED OLIVES
Categories Garlic Olive No-Cook Cocktail Party Picnic Vegetarian Orange Hot Pepper Raw Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)
More about "baked olives with orange bay recipes"
EASY BAKED FISH IN PARCHMENT WITH ORANGE AND OLIVES
From inspiredtaste.net
ROASTED OLIVES WITH ORANGE AND ROSEMARY - LIDIA
From lidiasitaly.com
SPICY OLIVES RECIPE | EATINGWELL
From eatingwell.com
ROASTED OLIVES | WILLIAMS SONOMA
From williams-sonoma.com
HERB-ROASTED OLIVES RECIPE - SALLY SAMPSON - FOOD
From foodandwine.com
BAKED OLIVES WITH ORANGE & BAY RECIPE - FOOD.COM
From food.com
Servings 6Total Time 25 minsCategory OrangesCalories 133 per serving
FLOUR AND LEG OF LAMB RECIPES - SUPERCOOK.COM
From supercook.com
ORANGE OLIVE OIL CAKE RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
TRISH MAGWOOD'S HOLIDAY ENTERTAINING RECIPES | CTV NEWS
From ctvnews.ca
BAKED CHEDDAR OLIVES RECIPE | CDKITCHEN.COM
From cdkitchen.com
RECIPE : BAKED OLIVES WITH ORANGE & BAY - BOOKS4COOK
From books4cook.com
BAKED FETA WITH ORANGE AND OLIVES - MIA KOUPPA
From miakouppa.com
BAKED OLIVES RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
BAKED OLIVES WITH ORANGE & BAY RECIPE | SEASONAL RECIPES
From recipes.vlinkyou.com
You'll also love