Best 8 Citrus Spiced Olives Recipes

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In search of a delightful culinary experience, look no further than citrus spiced olives. This exquisite appetizer or side dish is a symphony of flavors that will tantalize your taste buds. Bursting with the tangy brightness of citrus and the warmth of aromatic spices, these olives are sure to make a statement at any gathering. Whether you're hosting a party or simply looking to elevate your everyday meal, this recipe will guide you through the steps of creating a delectable dish that will leave you and your guests craving more.

Here are our top 8 tried and tested recipes!

CITRUS SPICED OLIVES



Citrus Spiced Olives image

Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.-Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 8

1/2 cup white wine
1/4 cup canola oil
3 tablespoons salt-free seasoning blend
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons each grated orange, lemon and lime zest
3 tablespoons each orange, lemon and lime juices
4 cups mixed pitted olives

Steps:

  • In a large bowl, combine the first 5 ingredients. Add citrus zest and juices; whisk until blended. Add olives and toss to coat. Refrigerate, covered, at least 4 hours before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED CITRUS OLIVES



Spiced Citrus Olives image

This flavor-packed appetizer combines the brine of olives, tang of multiple spices, and subtle bite of two different kinds of citrus.

Categories     appetizer recipes     citrus marinated olives     fast appetizers     party appetizers     holiday appetizer recipes

Yield 2 cups

Number Of Ingredients 10

3 strip lemon peel
3 strip orange peel
1 tbsp. lemon juice
2 tbsp. freshly squeezed orange juice
2 c. mixed olives
1/4 c. olive oil
2 tsp. fennel seeds
1/2 tsp. crushed red pepper
1/4 tsp. ground coriander
1/4 tsp. ground cumin

Steps:

  • From 1 lemon, with vegetable peeler, peel 3 strips peel; then squeeze 1 tablespoon juice. From 1 orange, with vegetable peeler, peel 3 strips peel; then squeeze 2 tablespoons juice.
  • In bowl, combine peels, juices, mixed olives, olive oil, fennel seeds, crushed red pepper, ground coriander, and ground cumin.

CITRUS-SPICED MIXED OLIVES



Citrus-Spiced Mixed Olives image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 9

3 tablespoons olive oil
2 cloves garlic, smashed
1 1/2 teaspoons crushed red pepper
1 large sprig fresh rosemary, 2 bay leaves, or both
Zest of 1 orange, peeled in long strips with a vegetable peeler
Zest of 1 lemon, peeled in long strips with a vegetable peeler
12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
  • Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.

SPICED OLIVES



Spiced Olives image

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 12m

Yield 4 cups, 12-16 serving(s)

Number Of Ingredients 8

1 tablespoon fruity olive oil
2 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon dried thyme
1/2 teaspoon hot pepper flakes
2 cups large green olives
2 cups kalamata olives
1 teaspoon coarsely grated lemon peel

Steps:

  • Over medium heat, warm oil in a large skillet.
  • Add garlic and cook, stirring often, for 3 minutes until fragrant.
  • Remove garlic and discard
  • Add rosemary, thyme and hot pepper flakes.
  • Cook, stirring often, for 2 minutes.
  • Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
  • Stir in lemon peel.
  • Serve and enjoy!

SPICED OLIVES



Spiced Olives image

This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 7

1 jar (7 ounces) pimiento-stuffed olives
1/2 cup tomato juice
1 tablespoon olive oil
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS AND ROSEMARY OLIVES



Citrus and Rosemary Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

Zest of 1 lemon
Zest of 1 orange
8 to 10 ounces assorted olives (about 2 cups), such as nicoise, Nyon, Picholine, kalamata, or Bella di Cerignola
2 cloves garlic, minced
1 small shallot, minced
1/4 cup extra-virgin olive oil
2 teaspoons minced fresh rosemary, or 1 teaspoon crumbled dried rosemary

Steps:

  • In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.

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.

HOT OLIVES WITH CITRUS AND SPICE



Hot Olives With Citrus and Spice image

What a fast, different and delicious snack! This is *almost* no-cook... just warm it all in a foil pack in the oven and Bob's yer uncle! I omitted the red pepper flakes and subbed some mild chili powder, cumin and cajun spices this time. Recipe courtesy Ms. Ray.

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups mixed good quality olives
3 -4 slices orange peel
3 -4 slices lemon peel
1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seed
2 -3 tablespoons extra virgin olive oil

Steps:

  • Make a double layer pouch of foil for the olives.
  • Add citrus peels, red pepper flakes and fennel seeds to olives then top with olive oil.
  • Seal the pouch and shake it to distribute the spices and oil.
  • Place in hot oven at any temperature or on outdoor grill to heat them through.
  • I left mine in at 350* for about 10 minutes.

Nutrition Facts : Calories 218, Fat 21.3, SaturatedFat 2.9, Sodium 1179.1, Carbohydrate 9, Fiber 4.7, Sugar 0.1, Protein 1.3

Tips:

  • Choose firm, ripe olives. Avoid olives that are mushy or have blemishes.
  • Use a variety of olives. This will give your dish a more complex flavor and texture.
  • Soak the olives overnight. This will help to remove some of the bitterness.
  • Use a flavorful marinade. Citrus, herbs, and spices are all good options.
  • Roast the olives at a high temperature. This will help to caramelize the sugars and give them a crispy texture.
  • Serve the olives warm or at room temperature. They can be enjoyed as an appetizer, snack, or side dish.

Conclusion:

Citrus-spiced olives are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they also make a great gift. With a variety of flavors to choose from, you are sure to find a citrus-spiced olive recipe that you will love.

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