GREEN OLIVE TREE
Pretend you're in Italy and do pick the olives off this delicious appetizer tree!
Provided by By Betty Crocker Kitchens
Categories Gifts & Decor
Time 4h
Yield 1
Number Of Ingredients 11
Steps:
- Mix olives, oil, orange peel, orange juice and marmalade. Cover and refrigerate 3 to 4 hours to blend flavors.
- Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. Insert toothpicks into topiary cone; place olives on toothpicks.
- Line top of pot with tissue paper; cover with peanuts.
Nutrition Facts : Calories 65, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 3 Olives and 1/2 Tablespoon peanuts, Sodium 450 mg
GREEK-STYLE RIPE OLIVES RECIPE
Steps:
- Gather the ingredients. For this recipe, choose olives that are red to dark red.
- Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container.
- Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover.
- Weight the olives with a piece of wood or a plastic bag filled with water so that they are completely submerged. Store in a cool place, changing the solution once a week for three weeks.
- If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless.
- At the end of three weeks, taste one of the largest olives. If it is slightly bitter and a bit tangy, they are done. Pour off the brine and rinse the olives. If the olives are still too bitter, brine again, soaking for another week; then rinse and marinate.
- Gather the ingredients.
- Combine white wine vinegar , salted water, oregano, lemon wedges, and garlic in a container large enough to hold the olives.
- Add the cured olives and stir to coat in the mixture.
- Add enough olive oil to form a 1/4-inch layer on top of the marinating olives (this will act as a seal and barrier). The olives will be ready to eat after sitting in the marinade for just a few days.
- For long-term storage, leave the olives in the marinade and place in a cool pantry or refrigerate, covered. If kept too long, the lemon and vinegar flavors will dominate so eat these within a month after they are ready.
Nutrition Facts : Calories 1190 kcal, Carbohydrate 138 g, Cholesterol 0 mg, Fiber 29 g, Protein 12 g, SaturatedFat 10 g, Sodium 7035 mg, Sugar 66 g, Fat 75 g, ServingSize bowl of olives, UnsaturatedFat 0 g
HOW TO USE UP OLIVES
Bet you've got half-used jars lurking at the back of your cupboards. Here are 10 ideas to finish up those olives
Provided by Good Food team
Categories Lunch, Snack, Starter, Supper
Time 10m
Number Of Ingredients 1
Steps:
- Spicy tomato pasta Jazz up a ready-made tomato and chilli pasta sauce by throwing in black olives, capers and chopped anchovy fillets. Stir through long, thin pasta and sprinkle with chopped basil.
- Quick savoury dip Create a quick tapenade by finely chopping pitted olives and a little garlic. Process until smooth, season, then add olive oil to loosen and lemon juice to taste.
- Crispy bruschetta For a summery bruschetta, crush black olives and cherry tomatoes, and spread onto toasted ciabatta rubbed with garlic. Top with peppery rocket leaves, drizzle with oil and season.
- Simple chicken dish Make a marinade with sliced olives, balsamic vinegar, olive oil and seasoning. Coat chicken thighs and leave for 15 mins. Put in a roasting dish with lemon quarters and rosemary leaves. Roast at 190C/fan 170C/gas 5 for 20 mins. Turn and roast for another 15 mins or until cooked through. Serve with the lemons and juices sprinkled over.
- Mediterranean salad Throw together a quick salad with a bag of baby salad leaves tossed with a light dressing. Add cubes of feta, olives and SunBlush tomatoes. Serve with focaccia or other country bread.
- Easy stuffed tomatoes For an easy, prepare-ahead starter or light lunch, stuff scooped-out tomatoes with cooled, cooked rice flavoured with minced garlic, sliced green olives, chopped tomato, lemon juice, and chopped herbs, such as basil or flat-leaf parsley.
- Mayonnaise with a twist Pit and chop olives, add to ready-made mayonnaise, season and add a splash of lemon juice. Mix well before using as a dip for raw vegetables, or spread in a sandwich with salad leaves and ham or salami.
- Chunky veggie sauce Make a rich and chunky sauce using aubergines, red onion, garlic, courgettes, red pepper and a can of chopped tomatoes. Throw in a handful of olives - great as a side dish or stirred through pasta.
- Quick summer tarts Cut 2 circles from a sheet of puff pastry to make quick pizza bases. Score a border 1cm from the edge, then cover with ready-caramelised onions from a jar or ready-roasted red peppers, and sliced tomatoes. Top with black olives, and anchovy fillets before cooking for 15 mins at 220C/fan 200C/gas 7.
- Main-meal salad Lightly dress salad leaves and arrange on a plate. Top with cooked and cooled French beans and baby new potatoes, black olives, halved cherry tomatoes, hard-boiled eggs cut into quarters and tinned tuna chunks. Season before serving.
SKILLET CHICKEN WITH OLIVES
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
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