ork. Put the apricots, almonds, green onions, mint, and cilantro on
For the green olive salsa, combine all ingredients in
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
Cut each chicken thigh into 6 long strips and combine with garlic, oregano, lemon zest and juice and oil in a medium bowl. Cover with cling wrap and refrigerate 2 hours.
Meanwhile, for the dressing, coarsely chop 4 olives and set aside. Blend remaining ingredients in a blender until almost smooth. Spoon into a serving bowl and top with reserved olives.
Thread chicken strips onto 24 skewers. Grill, in batches, on a heated oiled grill or grill pan 2 mins each side, or until cooked through. Serve with olive dressing and lemon wedges.
pastry star, black olive, tomato, green olive and pastry heart.
Cook
Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad.
In a small bowl, mix the tapenade and mustard together.
Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
Top with the cheese and the second piece of bread, then press together well.
Lightly brush the outside of each sandwich with olive oil.
Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
Serve hot and sizzling.
Heat a small non-stick pan over medium heat.
Add olive oil and olives, and saute just until lightly browned.
Remove olives, temporarily, to your serving plate.
Add a bit more olive oil to pan, if needed.
Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
ooking.
Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1
ither a black or a green olive in each hole. Cover and
tir in orange juice, vinegar, olive oil, and mint. Season to
br>Meanwhile, heat two tablespoons olive oil in a large saute
Mix the olive brine (reserved juices from green olives) with the 1 1/3 cups of warm water.
Add all ingredients (except for the sliced olives) into the bread machine in the order given, or as recommended in you bread machine manual.
Select Basic or White Bread setting; 2-lb loaf; medium crust.
If required, add more water or flour, a tablespoon at a time, to form a firm, slightly sticky, non-crumbly ball of dough.
Add the sliced olives at the beep.
Makes one 2-lb loaf of olive bread.
Place olive on cutting board
and
lay a spatula on top of each olive.
Smash down to crack skin.
Put olives, carrots and celery in a large bowl
with lid.
Combine the rest of the ingredients and pour mixture on top of olives.
Cover container and toss occasionally.
Serve
after
24 hours.
Makes 8 to 10 servings.
Store in refrigerator but serve at room temperature.
Cook the beans in a large pot of boiling water until tender. Drain well.
In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well. Add the onions, green olives, and hot beans and toss until coated.
Serve immediately.
ame time.
Get some green olives.
Any kind you
In large bowl, mix flour, yeast, sugar and salt.
Stir in hot water, milk and olive oil.
Mix in enough flour to make dough soft.
Add the olives and knead 4 minutes.
Cook the pasta in boiling salted water for 10-12 minutes until al dente.
Meanwhile -- Slice the olives into 5-6 slices each (may sound time-consuming but it's not, really).
Remove seeds from red bell pepper, quarter and slice finely.
Drain mushrooms.
When the pasta is cooked, drain in colander.
Quickly heat all other ingredients in the olive oil (1-2 minutes maximum). The idea is to take the chill off, not to cook!
Serve vegetables spooned generously over pasta.
In a large skillet over medium high heat, saute the garlic and onion in the 1 tablespoon of the olive oil, until softened, a few minutes.
Add the both and cream and bring to a simmer.
Remove from heat, add the olives and let cool for a couple minutes. Taste and add a bit of fresh lemon juice if you like, as well as black pepper and/or red pepper flakes.
You can keep this as is, or for a more sauce like consistency, feel free to blend/puree.