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.
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.
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
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.
.In a large skillet drizzle olive oil approx 2 Tbsp and
Preheat oven to 450\u00b0F. Place pizza crust on a baking sheet and bake for 5 mins.
Meanwhile, put olives, anchovy, capers, parsley and lemon zest in a food processor. Process until finely chopped. Add oil; process until well combined.
Spread mixture over pizza base. Top with chicken, chopped pepper and cheese. Bake for 12-15 mins or until golden brown. Serve with salad.
ame time.
Get some green olives.
Any kind you
teaks on both sides with olive oil, then sprinkle with a
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
lour and 4 tablespoons of olive oil added to a saute
Put all ingredients, except olive oil in the food processor and pulse until chopped.
Turn processor on low setting and gradually add olive oil until you get a grainy texture.
I stop and start and scrape down the sides as I am going.
I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
Serve with slices of grainy baguette.
This is wonderful and easy.
Chop olives and pecans or nuts very fine.
Mix well.
Form into large ball and put in refrigerator 24 hours to make firm. Good with chips or spread on half slices of toast.
You can half the recipe.
core and quarter the green peppers; spread the peppers out on a
Mash softened cream cheese with a fork.
Then add mayonnaise and blend well.
Stir in pecans and olives.
(Notice the recipe calls for salad olives; since they are chopped up anyway, don't spend extra money for the more expensive whole ones.)
Add olive juice and dash of pepper, but no salt.
Stir well.
This mixture will be slightly mushy.
Refrigerate for several hours in a covered container and it will become firm.
Mix and spread on bread for finger sandwiches.
nions and garlic in the olive oil over medium heat until