Olive recipes!

Miscellaneous and Personal Stuff I Must Share
1

Okay, I posted these here cause I didn’t want them to get lost in line. Here are the recipes I referenced in the Green Olive thread:
CAUTION: THESE RECIPES WILL PUT HAIR ON YOUR CHEST!

Kalamata Olive Puree
1/2 cup pitted Kalamata Olives
2 small cloves garlic, peeled
1 tblsp extra virgin olive oil
1 tblsp fresh lemon juice
1 tblsp fresh oregano leaves or 1 tsp dried oregano mixed with 1 tblsp chopped flat-leaf parsley

Combine all ingredients in food processor and process until just pureed. You want it to still have some texture. Put in bowl and scarf! Watch out for that breath!

Spanish Olive Tapenade
1-1/2 cups pitted Spanish Manzanilla olives
1 clove garlic, finely chopped
1 tsp capers, drained
1/4 cup extra virgin olive oil
1 tsp lemon juice
2 tblsp chopped fresh cilantro
black pepper to taste

In food process, combine olives, garlic and capers. Process until just smooth. With machine running, slowly drizzle olive oil and lemon juice into mix. Transfer to bowl and fold in cilantro and pepper. Let stand at room temperature for 1 hour to let flavors combine. Fabulous!

Both of these are out of Sheila Lukins All Around the World Cookbook.

Enjoy!

…it has never been my way to bother much about things which you can’t cure.

  • A Connecticut Yankee in King Arthur’s Court-Mark Twain
2

Thanks, Bun, we’re gonna try them both. What do recommend to go with - chips, crackers or crusty bread?

3

I wouldn’t use chips: too salty and you have enough salt in the mixes.

I personally used the Old London Melba Snacks (White flavor). They crunchy enough to add some…well…crunch and strong enough to hold up the stuff but they are pretty bland so they don’t compete with the olives. Good crusty bread would be great too. I wouldn’t do anything that has a strong flavor on it’s own like Ritz or something. I think the butter flavor in Ritz type crackers would clash with the stuff.

YUM! Making myself hungry!

…it has never been my way to bother much about things which you can’t cure.

  • A Connecticut Yankee in King Arthur’s Court-Mark Twain
4

Thanks, Bunny Girl.
Tried the Kalamata one. Much yummy.
As for what to eat it with?
Other than a spoon?
Cut a sourdough baguette into 1/4 inch slices and toast lightly.
Peace,
mangeorge

5

My favorite olive recipe would begin with the direction, “Throw the olives into the garbage.” I’m not much of an olive fan.

6

Please post your olive recipe in this thread.