Lemon and Herb Olives

These are great make ahead appetizers; delicious at room temperature or slightly warm

Braised chicken with olives and pine nuts

Chicken joints braised in white wine, with a lively garlic and orange-zest finish

This is Sicilian inspired and can be sweet-sour (in which case add the raisins) or simply savoury (in which case leave them out). Apart from a quick browning on the stove top, this dish really looks after itself. (Serves 4)

Braised_chicken_wi_3098301b1½ tbsp olive oil
8 chicken thighs, or a chicken jointed into 8 pieces
3 medium red onions, peeled and cut into half-moon-shaped wedges about 1cm (½in) thick at the widest part
2 celery sticks, trimmed and diced
3 garlic cloves, crushed
2 small dried chillis, crumbled
500g (1lb 2oz) baby waxy potatoes, halved
250ml (9fl oz) white wine
finely grated zest of ½ orange, plus juice of 1
75g (2¾oz) raisins, soaked in boiling water for half an hour, then drained (optional)
2 tbsp capers, rinsed
75g (2¾oz) green olives
30g (1oz) pine nuts, toasted

for the gremolata
2 garlic cloves
zest of 1 small orange, removed in strips (cut away any bitter white pith)
leaves from about 10 stems of mint, torn

Preheat the oven to 180°C/350°F/gas mark 4.Heat the olive oil in a wide oven-proof sauté pan or shallow casserole (large enough to hold the chicken in a single layer – or use two) and brown the chicken on both sides, seasoning as you go. You are just trying to get a good colour, not cook the chicken through. Remove the joints to a dish as they’re ready.

Pour off all but 1 tbsp of oil from the pan and add the onions. Cook over a medium heat to colour, then add the celery, cooking for two minutes before adding the garlic and chilli. Cook for a further minute, add the potatoes and toss them around, then add the wine, orange juice and zest, and the raisins (if using). Put the chicken back (plus any juices that have run out of it), skin-side up in a single layer. Bring to the boil, then turn down the heat to a simmer. Season well and transfer to the oven for 40 minutes.

Add the capers and olives 15 minutes before the end of the cooking time, stirring them in around the chicken joints. The cooking juices will have reduced, the potatoes should be tender and the chicken will be cooked through.

Meanwhile make the gremolata by chopping the garlic and orange zest finely, then mix with the mint. Toss this over the chicken with the toasted pine nuts just before serving. A big watercress salad is all you need on the side – everything else is in the pan.

(Source: http://www.telegraph.co.uk)

What’s Inside New York’s Hautest Egg Roll?

It’s what’s inside that counts.

But when it comes to Lower East Side restaurant Fung Tu and its wildly popular “Original Egg Roll Version 2,” the outside’s pretty important, too.

Fung Tu’s upmarket take is a riff on neighboring Chinatown dim sum stalwart Nom Wah Tea Parlor’s “Orignal Egg Roll.” Both use a thin egg omelet—and not the typical store-bought wheat dough wrapper—to encase the filling, making them literal “egg rolls.”


That’s where the similarities end. Nom Wah’s massive egg roll is filled with chicken and mixed vegetables and wrapped in a plain egg omelet about 10 inches in diameter. It’s then dipped in a thick pancake-like batter and deep fried.

Fung Tu’s egg roll is smaller, stuffed with cumin-coriander-anise braised pork belly with melted leeks, picholine olives, nicoise olives, pickled Thai bird chilies, and cilantro. It’s encased in a thin garlic and chive egg crepe with a diameter of about 8 inches. Then, it’s dusted with Wondra flour and potato starch, dredged in a tempura-like flour and water batter and deep-fried.

Click for more

(Source: http://www.forbes.com/)

Olives and oranges

Olive and orange have a lot in common. The O — obviously. The spherical shape — sorta. And the intensity of flavor. Olive hits the low notes on the palate; orange the high.

Together, they strike a rich chord. One I found refreshingly fresh. Proving me late to the party. Olive and orange have been palling around the Mediterranean for a long time. The team adds complexity to stews, sharpness to salads and intrigue to metaphor.

Olive, with its connection to the olive branch, is a natural stand-in for peace. Orange, with its sunny disposition, doubles for optimism. Together the salty-and-sweet, little-and-big, rich-and-acidic odd couple both taste good and do good. Definitely refreshing.

Orange Olives

1008_OLIVE_ORANGE_TB2 cups brine-cured olives

2 teaspoons olive oil

1 teaspoon chopped fresh thyme leaves

1 teaspoon finely grated orange zest

1 clove garlic, finely chopped

1/2 teaspoon fennel seeds

1/2 teaspoon white-wine vinegar

Drain olives and tumble into a bowl. Pour in warm water to cover. Soak 15 minutes. Drain. Pat dry.

Roll olives into a medium skillet along with oil, thyme, zest, garlic and fennel seeds. Cook over medium-high heat until garlic turns fragrant, about 4 minutes. Pull pan off heat; stir in vinegar. Pack into a 1-pint jar (I’m crazy about those Weck canning jars). Serve warm or cold.

Adapted from Bon Appetit.

(Source: http://www.providencejournal.com)

Quick Pasta with Shrimp, Green Olive, Orange and Baby Arugula

IMG_41642-560x840For the Vinaigrette:
1/2 teaspoon orange zest
1/4 cup orange juice (about the juice of 1 orange)
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper

For the Pasta:
1 pound pasta of choice
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 shallot, peeled and diced
2 cloves garlic, minced
1/4 cup dry white wine
1 pound pasta of choice

For Assembly:
7 ounces pitted green olives, drained
4 ounces baby arugula
2 oranges, segmented

Tip to allow this meal to come together quickly and seamlessly: Prep everything in advance/while water is coming to a boil (garlic minced, shallots chopped, vinaigrette made, and pasta ingredients in large bowl – arugula, segmented oranges, and olives). Once the water is boiling, add your pasta and then immediately begin cooking the shrimp portion. The shrimp cooks quickly so everything should finish up right around the same time so you can just toss and serve!

For the Vinaigrette:
Add all ingredients to a glass measuring cup (or other container) and whisk until well combined. Set aside until ready to use.

For the Pasta:
In a large pot, bring salted (always add a teaspoon or 2 of salt to your pasta water!) water to a boil over high heat. Cook pasta according to package instructions, stirring occasionally, drain when cooked to tender but firm.

While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add the chopped shallots and garlic and sauté until soft, about 2 minutes. Season the shrimp with salt and pepper and add to the pan and stir until mixed in with the shallots and garlic. Add white wine to the pan and saute for 2 to 3 minutes (until the shrimp are pink and cooked through).

To Assemble:
Add cooked pasta & shrimp to a large bowl and add the baby arugula, orange segments, olives, and vinaigrette. Gently toss to combine and allow arugula to start to wilt. Portion into pasta bowls and serve with a tiny pinch of sea salt on top. Serve immediately.

(Source: http://www.mylifeasamrs.com/)

Linguine with swordfish and olives


16bb593f992107536b77302246b8185b2295073263-1409814400-54080f80-360x2511 large onion, chopped
120ml extra virgin olive oil
1 garlic clove, crushed
5g chilli, chopped
60g green olives
200g fresh swordfish, diced
½ glass white wine
12 cherry tomatoes
4 tbsps chopped basil
2 tbsps chopped parsley
2 tbsps chopped coriander
400g linguine


Sauté the onion slices in a frying pan with a little extra virgin olive oil until these turn slightly soft. Add the garlic, chilli, olives and the swordfish and sauté for one minute. Then add the white wine and cook until all the wine is absorbed. Add the cherry tomatoes, half the basil, parsley and coriander and allow to simmer for five minutes.

Cook the pasta in boiling water. Take a tablespoon of the pasta water and add it to the sauce, add a pinch of salt and cover. Drain the pasta and transfer to the pan over low heat.

Mix the pasta in the sauce and simmer for a few minutes. Add more fresh herbs, but keep some aside to garnish.

Serve the pasta on warm plates, garnish with the remaining herbs and drizzle some herb oil.

Joe Vella is an Executive chef, Hilton Malta.

(Source: http://www.timesofmalta.com)

A tapas party for end of summer

Tapas and small bites make a refreshing, relaxing summer meal, such as the above “Pintxos”, or skewered bites with a mix of ingredients such as olives, cheeses, and meats.


Gilda Pintxos

6 medium cured guindillas (see note, recipe)

12 large green Spanish olives, cured, marinated

6 cured cornichons

6 cured cebollitas

6 cured anchovy fillets

Arrange 1 guindilla, 2 olives, 1 cornichon, 1 cebollita and 1 anchovy on each wooden skewer. Serve on baguette slices or, if you want the pintxos to stand up, skewer the cebollitas last for stability.

Note: You can use Italian pepperoncini, for example, instead of guindillas, small Basque pickled peppers.

Makes 6

(Source: http://www.providencejournal.com)

Marcona almonds, Padron peppers, Jamon Iberico and chorizo are staples of a Spanish food spread.



Tapas heaven with olives – recipes


750ml flour | 10ml salt | 10ml sugar | 10g sachet of instant yeast | 50ml olive oil | 400-500ml warm water | 60ml chopped black olives | 60ml chopped green olives | extra oil for brushing

  • 20140821_834680664Put the flour, salt, sugar and yeast in a mixing bowl.
  • Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
  • Put the dough in an oiled plastic bag and leave to rise in a warm place until double in size.
  • Remove dough and knead lightly.
  • Knead the olives into the dough. Shape the dough into an oval loaf and place on a greased baking tray, cover with an oiled plastic bag and leave to rise for about 30 minutes.
  • Brush the surface with olive oil and bake at 190°C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove and cool on a rack.


250ml grated Cheddar cheese | 100g butter, softened | 310ml flour | 5ml dry mustard powder | 2ml salt | 12 large green stuffed olives, drained

  • 20140821_Olive PastryPut the cheese, butter, flour, mustard and salt in a food processor and process until the mixture comes together to form a dough. Remove from the processor, wrap in cling film and set aside for 30 minutes. Break off pieces of pastry and mould around an olive. Place on a baking tray lined with baking paper.
  • Repeat with remaining dough and olives. Bake at 180°C for about 20-25 minutes until golden brown. Remove and cool. Delicious served as a cocktail snack.


250ml olive oil | 300g green olives in brine | 300g black olives in brine | 4 bay leaves | 4 sprigs of rosemary | 1-2 red chilies, seeded and sliced | a few strips of lemon rind | a few strips of orange rind | 60ml red wine vinegar

  • 20140821_citrus marinated olivesPour oil into a small saucepan. Heat over medium heat until just warm. Divide olives, bay leaves, rosemary, chili, rind and vinegar between sterilised glass jars. Pour over warm olive oil. Seal.
  • Turn jars upside down and stand for five minutes. Turn upright.
  • Allow to infuse for one week, turning once daily.

OLIVE TAPENADE (Makes 125ml)

250ml black olives, pitted | 50ml chopped parsley | 5ml chopped garlic | 2-3 anchovy fillets | 30-60ml olive oil

  • 20140821_834680664Put the olives, parsley, garlic and anchovies into a processor and process until finely chopped.
  • With the machine running, add in the olive oil. Process until smooth.
  • Store in a jar in the refrigerator and serve on slices of toasted baguette.

(Source: http://www.iol.co.za)

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am-12.30pm weekdays, or e-mail Janice at angeladay@inl.co.za

* See www.angeladay.co.za

Tilapia with toasted Almonds and Green Olives

Tilapia is the beige of the fish world: inoffensive and ubiquitous. It doesn’t stand a chance against, well, just about every other fish around, but it’s also incredible cheap and fairly adaptable to whatever toppings you’d like to add to it. This explains why I spent far more time worrying about what would go with the fish than I did worrying about the fish itself.


I wanted something dramatic and flavorful, which led to the idea of coating the tilapia in crushed almonds. But I always cringe before starting a recipe where I have to make sure something adheres to fish. Regardless of how careful I am, half the time the coating falls off in the pan, burning the ingredients and leaving the fish exposed. And even when I do succeed, I’ve usually made a mess of the kitchen in the process.

Instead, I took the easy way out and sprinkled on almonds at the end. That way I could focus on making sure they were properly toasted, and not on whether they were sticking to the fish or burning in the pan. This also allowed me to mix in some briny green olives with the almonds, which added even more character to the dish.

I took the easy route with the green beans, too. They’re simmered in boiling water until bright green, drained, and then immediately tossed in a tart Sherry vinaigrette. I liked the vinaigrette so much, I drizzled a bit of it over the whole finished dish.

Get the recipe at http://www.seriouseats.com/2013/06/dinner-tonight-tilapia-with-toasted-almonds-a.html

(Source: http://www.seriouseats.com)

Mario Batali’s Beef Braciole with Prosciutto and Olives

Beef Braciole with Prosciutto and Olives Recipe: This Italian specialty takes a traditional beef tenderloin to the next level with prosciutto and provolone slices nestled inside.

  • Beef290x2903 Garlic cloves (minced)
  • 1/4 cup freshly chopped Italian Parsley
  • 4 ounces thinly sliced Prosciutto
  • 8 ounces aged Provolone (cut into 1/4 inch cubes)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup toasted Breadcrumbs
  • 1/3 cup brined Green Olives (chopped)
  • 4 Scallions (thinly sliced)
  • Extra Virgin Olive Oil
  • 1 10-inch long Beef Tenderloin Roast (2 1/2-3 pounds butterflied)
  • Kosher Salt and freshly ground Black Pepper


  • In a medium bowl, combine the garlic, parsley, cheeses, bread crumbs, olives, and scallions with 1/4 cup of olive oil and mix well. Season with salt and pepper. Set aside.

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Baked fish with tomatoes, olives and capers

Serve up dinner in 15 minutes with this simple and satisfying baked fish with olives, tomato and capers.



  • 4 x 175g ling fillets (or other firm skinless white fish such as blue-eye or snapper), skin removed
  • 250g cherry tomatoes, halved
  • 100g pitted kalamata olives
  • 2 tablespoons capers, rinsed, drained
  • 4 thyme sprigs
  • 2 tablespoons extra virgin olive oil
  • 1-2 tablespoons balsamic vinegar
  • 2 cups mixed salad leaves, to serve
Step 1
Preheat the oven to 200°C. Place the fish in a roasting pan, scatter with the tomatoes, olives, capers and thyme sprigs, then drizzle with the olive oil. Season with sea salt and pepper, then bake for 15 minutes. Remove pan from oven, cover with foil and leave to rest for 5 minutes.
Step 2
Divide the fish, tomatoes and olives among 4 warmed plates. Stir the vinegar into the pan juices and spoon over the fish. Serve with salad leaves.

Fair time: How about a deep-fried olive on a stick?

The lakes area’s own Helmer family were noted in this month’s Better Homes and Gardens to mark the arrival of state fair season, also known as food-on-a-stick season. The Helmers will be back at the Minnesota State Fair with their deep-fried olives, which won best new food chosen by WCCO television, last year.The queen green olives are stuffed with cream cheese and deep fried in a special seasoned batter. Carol Helmer said many people didn’t realize the olive was a fruit.


The Helmer family has worked in the concession business for more than 20 years. Fred and Carol Helmer had a retail store providing frozen foods before they moved into the concession business. Their deep-fried fruit was years in the making to perfect the right mix and taste. Then the Helmers were faced with the daunting task of being accepted as a concession stand by the fair.

They applied for 14 years before they were finally accepted in 2007.

They had a brightly colored concession trailer custom made for them and developed an entire list of fruit snacks on a stick. Their idea for fried and fresh fruit brought a new element to fair foods.

They said the idea for fried fruit came when their daughter Alison, then age 14, dropped her lunch of grapes into batter and deep fried them.

Grapes, strawberries, pineapple, banana, apples and peaches are all on the list to be placed in a sweet batter and deep fried. Carol Helmer described the result as a warm pie on a stick. Toppings include powdered sugar, cinnamon with sugar or chocolate. They expanded the menu to include fruit smoothies with or without ice cream and fresh fruit bowls, and then added a fruity salsa served cinnamon and sugar chips.

Fried Fruit on-a-Stick is near the State Fair Grandstand. Working the fair continues to be a family affair for the Helmers.




White Cheddar Olive Poppers | Friday Night Bites

Are you looking for a proven crowd pleaser appetizer recipe?  Look no further.  These little bites of divine goodness are your ticket to elevating your entertaining status to a high level.  They are simple, tasty and addictive.  They combine the “carb” component we all crave, along with the saltiness of the olive which makes for an unbelievable combination.  Trust me, the only problem you will have is that you and your guests will devour them and will want you to make more.DSC02069

We are having a bit of a heat wave in the Bay Area this week.  It is actually sort of refreshing after a winter of chill yet little rain.  The sprinkling of heat signals that summer is around the corner and our Friday Night Bites can now move from indoors to outdoors.  Got to get hubby to refresh the fountains and get them running again.  I love sitting outside with the sound of trickling water along with a light breeze and a glass of wine in hand with some scrumptious appetizers an arms length away. Continue reading

Sofrito Zucchini pasta with Beans and lightly fried Plantains

This bowl of zucchini pasta with sofrito sauce is so easy to make and packed with flavor and smells that’ll sneak up your nose and put a smile on your face. It’s satisfying, interesting, and much different than a traditional Italian pasta sauce. Unlike a traditional Italian tomato sauce, sofrito is made of yellow onions and red and green peppers. I tossed in some chopped manzanilla olives for saltiness and spiced it up with smoked paprika and gave it a delectable aroma with some chopped cilantro.

Oh, and the plantains. I really tried my hardest not to fry the plantains, but I couldn’t resist. I only used a half tablespoon of olive oil, so I call that “lightly fried.” I chose plantains that were green but ripe and soft, so they were slightly sweet. Once fried in the olive oil with some salt and pepper, their sugars popped through and when topped on the savory and spiced zucchini pasta, they tasted fantastic.

  • 1 green plantain
  • 2 half-tablespoons of olive oil
  • salt and pepper
  • 2 tsp minced garlic
  • 1/4 cup chopped yellow onion
  • 3 tbsp chopped red bell pepper
  • 3 tbsp chopped green bell pepper
  • 2 round red tomatoes, chopped (or 1/2 a 14-oz can of diced tomatoes)
  • 1 tsp smoked paprika
  • 3 tbsp chopped manzanillo olives or Chalkidiki green olives
  • 1 heaping tbsp chopped cilantro
  • 1.5 medium zucchinis, spiralized
  • 1/3 cup pink beans or beans of choice

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7 Easy Summer Recipes

David Leite is the publisher of the James Beard Award-winning website  and the author of The New Portuguese Table cookbook.

I don’t know about your home, but there’s a very handsome hammock in our backyard, strung between two trees, looking to all the world like a giant smile. And The One and I would very much like to spend the better part of the month in it, which is why these 7 easy summer recipes are worthy of your printer. (Now if only I could find a way to move the kitchen closer to the hammock. Time to call Contractor Dan.)rigatoni-artichokes-olives

1. Rigatoni with Artichokes, Garlic, and Olives What would summer be without pasta, I ask you? And this rigatoni recipe (pictured above) is packed with high-octane flavors. Besides artichokes, garlic, and olives, you’ll also find orange zest, rosemary, and a bit of butter. And Fatty Daddy here would never be caught melting over a pot of boiling water in August heat with guests nipping at his heels, and neither should you. What I love about this is you can make the pasta ahead of time: Cook as directed, drain it, toss it lightly with olive oil, dump it into a zip-top bag, and chuck it in the fridge. When dinnertime rolls around, whip up your sauce and add the cold pasta to the pan and stir until heated through.

2. Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches  Let’s face it. There aren’t a ton of recipes that come together in minutes and have sass and surprise to spare. But this cantaloupe soup is an exception. The ingredients list: cantelopes, mint, salt, and pepper. That’s it. On the side, a gussied-up ham and cheese sammie. Boo-yah!

3. Lobster Salad Okay, before you start squirming around the kitchen howling like Woody Allen in “Annie Hall,” you don’t have perform crustacean murder to make this recipe.  Most markets will either cook your lobsters for you or have the meat already cleaned and packaged. Just ask.  Either way, you’ll love the combination of chunks of lobster, lightly dressed with mayonnaise, red onion, and basil, and the cherry tomato salad.  And the best thing for all you low-carb and/or Paleo folks, there’s nary a top-split roll in sight.

4. Tomato and Green Bean Salad Fresh, fresh, fresh. That’s what comes to mind when I think of this tomato salad. It’s called Tomatosalata me Fasolakia in Greek. Toss in toasted chunks of day-old bread that are brushed with extra-virgin olive oil, and you’ve got yourself a Greek version of the Italian favorite panzanella. And here’s a fun idea: Grab a copy of “My Big Fat Greek Wedding,” throw pillows around the family room for atmosphere, and invite your guests to lounge while supping on their salad. Serve grilled lamb chops as a main course and somepastelli (sesame, pistachio, and honey candy) as a sweet finish.

5. Smoky Gazpacho Sorry for two tomato recipes, but it is August, after all. Because this gazpacho, rich with smoky flavor–not from smoked paprika, as many think–but from tomatoes, cucumber, bell pepper, onion, and garlic that are lightly smoked on the grill, was such a favorite of my recipe testers, I’d be strung and quartered if I didn’t include it. Serve it room temp or just slightly chilled so as not to mute the smokiness of the dish. And this concludes the tomato portion of our program. We now return to our regularly scheduled recipes.

6. Parmesan-Crusted Chicken This one’s for the kids–no matter their age. It’s a simple dip (in egg white), flip (in Parmesan cheese), and bake (in the oven) recipe. And what I like about it, besides how quick it is to make, is that it’s not first slathered with mayonnaise before being coating with cheese. Not that I have anything against mayo, mind you, but I’d rather pull it out for the aforementioned lobster salad.

7. Thai Grilled Pork If you’re like me, you just roll your eyes at any summer recipe with more than a handful of ingredients. And when I think Thai, I think bigshopping lists. But not with these little lovely pork skewers. They’re a cinch to put together. The marinade, made with cilantro root (more on that in a minute), garlic, fish sauce, soy sauce, sugar, and coconut cream, is what gives the pork flavor and keeps it moist.  This recipe plays nicely with a green papaya salad and sticky rice. If you can get cilantro with its roots still attached, just wash, scrape, and finely chop it. If not, plain ole cilantro leaves will do.

(Source: http://parade.condenast.com)



Great colours and flavours salad

Mixed Tomato Salad with Cucumber & Olives

Tom salad1A bright and colourful cornucopia of mixed summer vine ripened and cherry tomatoes, this vibrant Mixed Tomato Salad with Cucumber and Olives is delicious as it spectacular. Tossed with diced English or Persian cucumber, tangy Kalamata olives, crunchy red onion, a handful of fresh herbs and dressed with a simple oil and vinegar or homemade vinaigrette, this light and refreshing Mediterranean-style salad celebrates the richness of summer’s bounty. Garnish with fresh feta, crumbled goat cheese, creamy Buffalo mozzarella or large curls of shaved pecorino for an extra blast of flavour and texture.

Mixed Tomato Salad with Cucumber & Olives (Serves 8-10)

Tom salad2
4 red hot house tomatoes
4 yellow hot house tomatoes
2 cups red, yellow and orange cherry tomatoes, halved
1 english cucumber, quartered and sliced 
1/4 cup diced red onion
1/2 cup pitted, sliced Kalamata olives
1/4 cup mixed herbs, such as cilantro, chives and basil
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp dried Greek oregano
Maldon salt and fresh ground black pepper

tom salad3In a large bowl toss to combine the tomatoes, cucumbers, red onion, olives and herbs and drizzle with olive oil and red wine vinegar. Arrange the dressed salad on a large platter and garnish with Greek oregano, Maldon salt and black pepper to taste.

(Source: http://scrumpdillyicious.blogspot.gr)

Olive cookies (Tuiles)

… While both kids love olives, Maddie is so crazy about them that she staged a near riot when spying the olive bar at Schnucks. Tuiles are most often sweet, frequently draped over a handle to form taco-shapes or curled into a cylinder and served with ice cream. This unusual recipe using olives is sophisticated enough to accompany grown-up glasses of wine, but also pleases my olive-loving grandkids. 


• 12 or more large pitted black or green olives
• 6 T. softened butter 
• 2/3 c. all-purpose flour
• 3 egg whites
• 1 1/2 T. whole grain mustard
• Pinch of salt
• Preheat the oven to 325 F.

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Chicken with Lemon and Green Olives

In this budget-friendly dish, chicken drumsticks become luscious and tasty after a long stint in the moist environment of the slow cooker. Serving them with a piquant lemon and olive relish helps to cut the richness of the meat. Accompany with creamy mashed potatoes or a savory herbed rice pilaf for soaking up the flavorful juices.


Chicken with Lemon and Green Olives

3 lb. (1.5 kg) chicken drumsticks, trimmed  of excess fat | Salt and freshly ground pepper, to taste | 4 Tbs. (2 fl. oz./60 ml) olive oil | 1/2 yellow onion, finely chopped | 2 celery stalks, finely chopped | 2 sprigs fresh thyme | 3 bay leaves | 5 garlic cloves, finely chopped | 1/3 cup (3 fl. oz./80 ml) dry white wine | 1/4 cup (2 fl. oz./60 ml) chicken stock | 1 tsp. white wine vinegar | 3 small lemons | 1 1/4 cups (7 1/2 oz./235 g) green olives, pitted and finely chopped | 1/3 cup (2 oz./60 g) finely chopped blanched almonds | 2 Tbs. finely chopped fresh flat-leaf parsley

Pat the drumsticks dry, then season all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm 2 Tbs. of the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a plate.

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Traditional bruschetta with creamy ricotta and olives

article-0-1EB188C900000578-687_634x801Ricotta bruschetta with crushed tomatoes and olives (Makes 4)

Roughly crush 250g (9oz) cherry tomatoes and toss with 4 tbsp good olive oil, 12 stoned kalamata olives, 2 tsp small capers, 4 finely chopped anchovy fillets and some seasoning. Toast 4 slices of good sourdough bread, dress with olive oil and a little sea salt then spread each slice thickly with 2 tbsp ricotta. Pile on the tomato mixture, top with sprigs of summer herbs or peppery leaves (such as basil, rocket and baby chard) and devour!

(Source: http://www.dailymail.co.uk )

A wealth of olives turns into condiment for pasta

Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.

ct-ct-food-fast-olive-pasta01-jpg-20140711I’d made tapenade before with dark olives, but never green. But recently when faced with an overabundance of green olives, I turned to the food processor. We had so many large green olives that I made a huge batch — then faced the problem of what to do with it all. Although olive tapenade keeps well, it doesn’t keep forever. How to use it up? Pasta.

In this dish, the paste is tossed with linguine, then given a flavor boost and heft with rich sausage. Arugula at the end contributes freshness and zing. The tapenade proportions are based on experimentation. I basically thought of the ingredients that usually go into a jar, then played with the amounts. You could do that as well, adjusting with more capers or orange zest instead of lemon or what have you. The key is to start with good quality olives from that olive bar at the grocers.

Linguine with green olive tapenade and sausage

(Prep: 10 minutes Cook: 20 minutes Makes: 4 servings)

Ingredients: 3/4 cup pitted green olives | 1 clove garlic | 1 anchovy fillet, rinsed | 1 tablespoon capers, drained, rinsed | 1 teaspoon lemon zest | 2 tablespoons extra-virgin olive oil | 1 pound linguine | 4 Italian pork or turkey sausage links | 1 cup freshly grated Parmesan, pecorino Romano or aged Asiago | 2 cups baby arugula leaves

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