A super quick sauce for pasta. If you are using dried pappardelle you can make the sauce while the pasta cooks.
Ingredients (serves 1)
75 g paparadelle
1 tbsp olive oil
1 large clove of garlic, grated or finely chopped
6-9 (depending on size) fresh baby tomatoes, quartered
6 pitted black...
I have 2 olive trees and for the first time (only my first year with 2 olive trees :whistling: ) I have ripe and ripening olives.
I know from my time in Greece 10 years ago that you don't eat olives ripe off the trees. Something needs doing to them first, I think. But what?
I only have a...
These tasty baked cheddar cheese and olive balls are delicious and the recipe is quick and easy! This recipe is courtesy of my mother-in-law, with a little tweak from me with the addition of grated parmesan cheese. I have no idea where she got it and she doesn't remember, but she has been...
Back in the day (pre-COVID) I'd go to the supermarket olive bar, and pick about 10-12 olives, generally a mix of a couple favorite types of pitted olives, and take this home. I only really want olives about once a month or so, and that would do me.
Now they sell pint sized pre-filled...
It's getting warmer here in the Midwest. I love all kinds of salads and thought this one look appetizing. I've made variations of this before. Always yummy.
Marinated Tomato Olive Salad
Prep Time: 35 minutes Cook Time: 1 hour 35 minutes Servings: Yield: 2 ¾ cups
How to Clean Squid & Simple Pan Fried Calamari Recipe
1 kg fresh squid / calamari
milk to tenderize
parsley (chopped, ¼ cup)
1 red chili pepper
100 g cherry tomatoes
50 g black (kalamata) olives
1 clove of garlic
3 tbsp extra virgin olive oil...
Serves 4, Preparation 15 min, Cooking time 30-35 min
500 g yellow potatoes
500 g Oyster Mushrooms (or any other mushrooms) fresh or frozen
1 clove garlic, minced
Pitted black olives, 40 g
Grated Parmigiano cheese, 3 tablespoons
A sprig of minced fresh thyme or dried one, 1 teaspoon
Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name ‘ascolane’. It is a recipe that has its roots in the ‘800.
They are served as a starter or even as an aperitif...
This is an easy, versatile dish with an intriguing and complex taste. The fennel seeds accentuate the slight anise taste of the basil and the anchovy provides a savoury background note. You could make this with good quality tinned chopped tomatoes, such as San Marzano. I served it with some...
Purple rice and blue eggs without using artificial food colouring is a simple trick. Boil some red cabbage, don’t add anything to the water. Drain off the water and reserve. The water will be dark blue. Use the water to cook rice and the rice will turn purple. Place the water in a beaker and add...
Onion and Olive Frittata
Adapted from Christopher Kimball’s Milk Street, 2017 (September-October, page 10), which in turn comes from Deborah Madison. My changes are in halving the recipe and, well, adding olives. I also substituted in a few minor changes based on what’s in my “Stay at...