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. 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...
  2. 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...
  3. 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...
  4. 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".
  5. 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...
  6. SatNavSaysStraightOn

    Recipe Vegan Swiss Chard Strudel with Tofu & Capers, Olives and....

    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...
  7. Herbaceous

    Recipe Olive pasta

    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...
  8. Jalapeno Stuffed Olives

    Jalapeno Stuffed Olives

    Jalapeno Stuffed Olives
  9. Jalapeno and Garlic Stuffed Olives

    Jalapeno and Garlic Stuffed Olives

    Jalapeno and Garlic Stuffed Olives
  10. Garlic Stuffed Olives

    Garlic Stuffed Olives

    Garlic Stuffed Olives
  11. Tapenade

    Tapenade

    Tapenade
  12. Large Pitted Kalamata Black Olives

    Large Pitted Kalamata Black Olives

    Large Pitted Kalamata Black Olives
  13. Medium Pitted Kalamata Black Olives

    Medium Pitted Kalamata Black Olives

    Medium Pitted Kalamata Black Olives
  14. TastyReuben

    Dry-Cured Olives

    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...
  15. Mountain Cat

    Recipe Almond-Breaded Tapenade-Stuffed Trout, with Mushroom Side

    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...
  16. Large Pitted Kalamata Black Olives

    Large Pitted Kalamata Black Olives

    Large Pitted Kalamata Black Olives
  17. TastyReuben

    Recipe Muffuletta

    MUFFULETTA Serves 8 Ingredients 2 (1-pound) balls pizza dough 2 cups drained jarred giardiniera 1 cup pimento-stuffed green olives 1/2 cup pitted kalamata olives 2 tablespoons capers, rinsed 1 tablespoon red wine vinegar 1 garlic clove, minced 1/2 teaspoon dried oregano 1/4 teaspoon red...
  18. Feta Cheese Stuffed Green Olives

    Feta Cheese Stuffed Green Olives

    Feta Cheese Stuffed Green Olives
  19. Bleu Cheese Stuffed Manzanita Olives

    Bleu Cheese Stuffed Manzanita Olives

    Bleu Cheese Stuffed Manzanita Olives
  20. Morning Glory

    Recipe Pappardelle with Cheddar, Tomatoes and Olives

    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...
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