olives

The olive, botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found traditionally in the Mediterranean Basin. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. Olea europaea is the type species for the genus Olea.
The olive's fruit, also called an "olive", is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine. The tree and its fruit give their name to the plant family, which also includes species such as lilacs, jasmine, Forsythia, and the true ash trees (Fraxinus).

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  1. karadekoolaid

    Recipe Mediterranean Tart

    I suppose it's quite possible that no-one in the Mediterranean region actually makes this, but it does have a lot of typical, yummy Mediterranean ingredients. I think I got the idea whilst idling away my time on Instagram. Anyhow, I found a few hits on google, so I cobbled up this version. Since...
  2. Morning Glory

    Recipe Maple and lemon roasted yellow courgette, aubergine and olives with sumac

    Sweet and sour flavours work very well with courgette and aubergine, both of which are rather mild tasting. I added some radishes for a little texture and colour. The final result should produce a little ‘sauce’ under the vegetables and the whole garlic cloves should be just ready to 'squidge'...
  3. badjak

    Recipe Lazy pizza

    A very lazy recipe and alternative to a pizza 1 x flat bread (pita) 2 tsp tomato paste (but not the concentrated stuff) 1/2 tsp oregano 1/4 tsp ground kashmiri chili 2 cloves of garlic, chopped or thinly sliced 1/2 tomato, thinly sliced 1 tbsp capers or sliced olives Cheese to your liking. I...
  4. JAS_OH1

    Bread with herbs, olives, sundried tomatoes, etc.

    (Mod edit: new thread to discuss bread with all sorts of things added. Originally from Barriehie 's recipe for herbed bread . KKA) Pretty cool! Did you come up with this recipe on your own or borrow a bit from here and there (I do that often)?
  5. Morning Glory

    Recipe Slow cooked lamb and potato with coriander and lemon

    Coriander leaves (cilantro) are generally added to dishes at the end of cooking because they tend to lose flavour when cooked. However, if used in generous amounts, including the stalks, coriander leaves can survive slow cooking, particularly with sweet, mild meat such as lamb. In this recipe...
  6. kaneohegirlinaz

    Recipe Vera Cruz-Style Fish

    Vera Cruz-Style Fish Makes 2 servings for very hungry people Ingredients: 1-2 Tbsp. Olive Oil ¼ C. Onion, finely minced ½ C. Carrots, chopped ½ C. Celery, chopped ½ C. Red Bell Pepper, chopped 2-3 cloves Garlic, minced 1 tsp. dried Oregano 1 15oz can diced Tomatoes, drain and reserve the...
  7. msmofet

    Recipe Ms. Mofet’s Green Olive Tapenade

    Leave out anchovies for a vegan version. Ms. Mofet’s Green Olive Tapenade Yield: Makes ≈ 1 cup 1 1/4 C. pimento-stuffed green olives, drained well 1 TBSP. Capers, drained 1 large garlic clove, minced 1 tsp. Fresh lemon juice 1/4 C. olive oil (preferably extra-virgin) 2-4 Anchovy fillets (or...
  8. msmofet

    In the Spotlight ... Olives

    Inspired by a recent thread. (If this thread steps on toes, please delete). A place to share your favorite recipes for Olives. Please share: tips, tricks, techniques, shortcuts, time-saving tips, cost-saving tips, and secrets to success. This is not a contest. There is no judging. It is just...
  9. msmofet

    Recipe Ms. Mofet's Cream Cheese, Green Olive, and Nut Poppers

    Ms. Mofet's Cream Cheese, Green Olive, and Nut Poppers 1 (8 oz.) pkg. Cream cheese (Or cashew butter for vegan alternative) - cold and firm 8 Queen (Colossal or Jumbo) sized pimento-stuffed green olives in brine Pecans (Or Walnuts) - finely chopped Drain the green olives and pat dry. Mold...
  10. badjak

    Recipe Pissaladiere

    More or less based on the recipe as posted in the Guardian: How to make the perfect pissaladière – recipe | Felicity Cloake's How to make the perfect… Base 250 gr flour (AP as that was all I had) 1 tbsp olive oil 4 g salt (I aim for 1.5-2% as percentage of flour) 150 ml water 3 gr yeast Mix...
  11. karadekoolaid

    Recipe Pissaladiere

    Ingredients: (serves 2) For the dough: 300 gms flour 2 tsps dried yeast 1/2 tsp salt A splash of olive oil Enough warm water to bring the dough together (about 400 mls) For the topping: 3 small tins of anchovies 12-15 black olives, cut into halves 2 large onions (about 600 gms) olive oil for...
  12. TastyReuben

    Recipe Olive & Onion Salad

    Olive & Onion Salad Makes about 15 servings Ingredients 1 5-6oz jar small pimento-stuffed green olives, drained 1 6oz can small pitted ripe olives, drained 1 7oz jar cocktail onions, drained 1/2 cup olive or vegetable oil (or a blend of the two) 1/4 cup red wine vinegar 1 tsp dried oregano 1/4...
  13. P

    Olives - love them or hate them?

    (Mod Comment: Posts moved to form a new thread. KK) To me, all olives taste the same. Whole or sliced, so I'm not a big fan of them.
  14. msmofet

    Recipe Ms. Mofet's Cream Cheese, Green Olive, and Nut Poppers

    Ms. Mofet's Cream Cheese, Green Olive, and Nut Poppers 1 (8 oz.) pkg. Cream cheese - cold and firm 8 Queen (Colossal or Jumbo) sized pimento-stuffed green olives in brine Pecans (Or Walnuts) - finely chopped Drain green olives and pat dry. Mold 1 oz. cream cheese around each olive. Roll in...
  15. Herbaceous

    Recipe Moroccan chicken tagine

    This recipe is super yummy and incredibly easy as long as you’ve got a slow cooker. Serve it over rice, or on its own. Adapted from Skinnytaste. Ingredients: 8 boneless, skinless chicken thighs 4 medium carrots, peeled and sliced into rounds 1 onion, chopped 1/3 cup dried fruit - I usually...
  16. Z

    Freezing olives?

    I have two packets of olives and I doubt if I will eat them all before the Use By date expires The advice on the packet is that they are not suitable for home freezing - why? It seems to me that olives are fairly indestructible, and I don't see why freezing should do any harm If not frozen...
  17. Yorky

    Brine Curing Olives

    We had a few green olives given the other day. I tried one and it was almost inedible so I decided to brine them as a trial (there are only just over a dozen). I soaked them in stages in cold water for 5 days and I believe now is the time to put them in brine solution. From the net I found a...
  18. msmofet

    Recipe Ms. Mofet's Green Olive Tapenade

    Ms. Mofet's Green Olive Tapenade Yield: Makes about 1 cup 1 1/4 C. stuffed green olives, drained well 1 TBSP. drained capers 2-4 Anchovy fillets (or anchovy paste) 1 large garlic clove, minced 1 tsp. fresh lemon juice 1/4 C. olive oil (preferably extra-virgin) 1 TBSP. chopped fresh parsley...
  19. karadekoolaid

    Recipe Classic Tapenade

    Ingredients : 150 gms black olives (preferably Nicoise) 60 gms capers 5 cloves garlic 2 tsps black pepper Olive oil Method: Stone the black olives, peel the garlic, put all the ingredients into a food processor and blend until well-mixed. The texture depends on what you prefer, smooth or "rough".
  20. karadekoolaid

    Recipe Salade Niçoise

    Ingredients: 2 tins tuna in olive oil * 2 medium potatoes, cooked, peeled and cut into slices A handful (technical term) of dwarf green beans 3-4 fresh juicy tomatoes 3 hard boiled eggs, cut into quarters 1 tin anchovies 12 black olives 2 tbsps capers Lettuce leaves or mesclun Extra virgin...
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