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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).
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...
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...
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...
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...
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".
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...
So I started off with a humble Swiss Chard strudel, made with the classic Italian combination of olives and capers with flaked almonds from here (Vegan Swiss Chard Strudel with Caper, Olive & Almond -). But I was looking at it thinking that really other than that measly 1tbsp of flakes almonds...
This is one of my all-time favourite, go-to pasta dishes. It’s adaptable and uses common pantry ingredients most people have on hand. This can be easily made vegan by omitting the cheese. This recipe is adapted from an old cookbook called Regina’s Vegetarian Table.
Ingredients
8 oz dry...
Anyone have any suggestions for using these?
I'd bought them for a fantastic recipe as part of a challenge (not an olive challenge, that was the cool part), and I promptly lost the link to the recipe and my Swiss cheese memory prevented me from recalling even the general nature of what I was...
This recipe is inspired by Jacques Pépin, from his book, Poulets & Légumes: My Favorite Chicken and Vegetable Recipes. Although he stuffed chicken breasts, I used trout. So, to be honest, the only part of his recipe I took was the mushroom sauce! I hadn't wanted to adapt the tapenade that...
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