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. Olive nere dolci.jpg

    Olive nere dolci.jpg

  2. Olive taggiasche and tomato tart.jpeg

    Olive taggiasche and tomato tart.jpeg

  3. Pesto, tuna, olive taggiasche tart.jpeg

    Pesto, tuna, olive taggiasche tart.jpeg

  4. MypinchofItaly

    Recipe Olive all’Ascolana, Meat-Stuffed Fried Green Olives

    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...
  5. Olive all’ Ascolana.jpeg

    Olive all’ Ascolana.jpeg

  6. Morning Glory

    Recipe Cannellini Beans, Cherry Tomatoes, Basil and Olives

    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...
  7. Lunch.jpeg

    Lunch.jpeg

  8. Black Olive Dried Sourdough Bread.jpg

    Black Olive Dried Sourdough Bread.jpg

  9. Morning Glory

    Recipe Purple Rice Salad with Tuna, Egg and Asparagus

    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...
  10. Mountain Cat

    Recipe Onion and Olive Frittata

    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...
  11. Morning Glory

    Recipe Potatoes with Celery, Black Olives and Tarragon

    As simple as can be to make this unusual side dish. Its perfect with fish. If you have any left over, its delicious pan fried with an egg (see pictured below). Ingredients (serves 2 as a side) 200g new potatoes. peeled and halved or quartered, depending on size 10 black olives 2 sticks of...
  12. Morning Glory

    Recipe Two Salads with Olives

    Olives are a great way to liven up a salad. Their bitter, tang works particularly well with ingredients such as anchovy, avocado, bacon, celery, cheese (particularly feta and goat’s cheese), chicken, eggs, tomatoes and potatoes. Here are two salads which use some of those ingredients: 1...
  13. Morning Glory

    Recipe Spicy Roasted Pepper Shakshuka with Green Olives

    There are several versions of eggs cooked in spicy tomato sauce around the world. For example: Italian 'Eggs in Purgatory', Mexican 'Ranch Eggs (Huavos Ranchos)' and Middle Eastern 'Shakshuka'. In this version, tangy and savoury green olives work perfectly with the hot spicy sauce and silky...
  14. Morning Glory

    Recipe Poussin with Oranges, Chicory & Green Olives

    This tray bake is very easy to make. It would work equally well using chicken thighs and/or legs. I partially spatchcocked the poussin, by which I mean I removed the backbone and sort of flattened out the poussin (I didn’t twist the legs round which I believe is more traditional). I think its...
  15. The Late Night Gourmet

    Recipe Greek Salad Tapenade

    I like when I discover things as I go in a recipe. I had a theory on how this would work, and it generally came together as I hoped it would. The biggest surprise was that the (raw) onion mellowed as it settled with the other ingredients. The end result is like a Greek salad, providing you...
  16. ElizabethB

    Recipe Olive Stuffed Pastry

    :oops::oops::oops: My intention was to make olive stuffed bread. I started entering the recipe while the dough was proofing. The dough would not rise. I think my yeast was old. I inadvertently posted the incomplete recipe. I had to edit the entire recipe to fit what was actually made. Mom...
  17. Morning Glory

    Recipe Daube of Venison with Black Olives

    The word ’daube' comes from the French 'daubière’, a kind of braising pot used for the long, slow cooking of less tender cuts of meat. Here I’m using venison shoulder steaks but the dish could be made with a half shoulder on the bone which would probably improve the flavour. I used Moroccan...
  18. The Late Night Gourmet

    Recipe Green Olive Tapenade

    I looked at a number of olive tapenade recipes, and one thing they all seem to have in common is that they add a small amount of capers to the mix. For example, a cup of olives would have a teaspoon of capers added. I don’t see the point in that: can you even taste them? I decided to be...
  19. Saranak

    Recipe Olive, fig an grape Jam.

    Ciao a tutti, This very easy an is from my nonna, I cannot make as can not find ingredient I need but may be some can find. This beautiful with nice toast an cheese. You Need - 243 g. dry figs, fine chopped. 4 tablespoon olive oil. ½ onion, thin sliced. 1 shallot, puree. 1 tablespoon dark...
  20. ElizabethB

    Recipe Braised Chicken and Olives

    INGREDIENTS 4 bone in, skin on chicken thighs Salt Black pepper Cayenne to taste 2 Tsp Herbes de Provence (No Herbes de Provence - had make a mixture using herbs in my pantry) 2 TBSP EVOO 1/4 cup thinly sliced shallot 1/2 cup pitted and sliced green olives (horizontally) 1/2 cup pitted and...
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