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    You are in: Home / Recipes / Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes Recipe
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    Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

    Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes. Photo by JanuaryBride

    1/4 Photos of Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 2 mins

    2 mins

    24 hrs

    French Tart's Note:

    Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side.
    2. 2
      Mix all the other ingredients together, and then add the toasted coriander seeds and mix again.
    3. 3
      Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse.
    4. 4
      Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed.
    5. 5
      Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres.
    6. 6
      These can be made up to 3 days in advance.

    Ratings & Reviews:

    • on July 12, 2010

      55

      HUGE fan of marinated olives and these did not disappoint! Hubby doesn't like pits in olives, so I used the pitted sorts. I found a can of green olives in a simple light brine (they tasted like just regular black olives) and I also threw in some kalamatas for color and a change of pace. I let mine marinate for about a day and a half before tasting. I will certainly make these again, but I will use only 1 garlic clove. THANKS for a great recipe! UPDATE: These were even MORE fabulous on day 3. . .the orange was much more pronounced and I have to say they were downright OUTSTANDING.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2007

      55

      FT - this is sooooo good!! So simple to prepare and such a hit with my family and friends!! Waited a couple of days before trying them and they were well worth the wait!!! Thanks FT!! :) Made for Holiday Tag

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

    Serving Size: 1 (40 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 174.8
     
    Calories from Fat 172
    98%
    Total Fat 19.1 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 553.9 mg
    23%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.2 g
    0%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    oranges, zest of

    Ideas from Food.com

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