Layer the green olives, orange and oregano in a hot, sterilized 1-quart jar.
Gently heat the olive oil, orange juice and whole black peppercorns in small saucepan. Pour enough of the oil mixture into jar to cover the olives completely, leaving 1/3 inch space between the olives and the top of the jar. Seal while hot. Store in refrigerator. Oil will solidify upon refrigeration. Bring to room temperature before serving.
o spread evenly. Sprinkle the green olives over the crust. Top with
Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
Olives to be eaten within three days or flavour will change dramatically.
he pan.
Add the green olives and cook just a minute
Trim crusts and soak bread in milk.
Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
Add ground beef.
Form meat into small walnut size meatballs.
Roll meatballs in flour.
Cut onion into rings.
Heat olive oil in heavy pan.
Cook meatballs until browned; remove from pan.
Add more olive oil.
Brown onions lightly .
Add meatballs back to pan with the sliced stuffed green olives.
Add wine and chicken stock.
Cook until thickened, about 5 minutes.
jar of drained sliced green olives.
Add 1 large diced
Place olives in a plastic bag with flour and shake well to coat.
Dust off excess flour. Dip olives in egg, then roll in breadcrumbs. Refrigerate for 15 mins.
Heat oil in a deep saucepan until a small piece of bread sizzles immediately when it is added.
Deep-fry olives, in batches, for 1-2 mins, until golden. Remove with a slotted spoon and drain on paper towel.
Skewer with toothpicks and serve warm.
Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.
bowl, combine the tomatoes, olives, and olive oil. With damp
In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.
Ref: Foodnetwork.com
o a platter. Sprinkle the green olives over the vegetables in the
then add the honey, harissa, olives and preserved lemon.
Season
ame time.
Get some green olives.
Any kind you want
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.
er side.
Stir in olives and capers. Add stock and
Pick over the olives, discard any with big blemishes.<
Put the drained olives in a glass or ceramic
he pimento out of the olives (use a tooth pick).
old in the chorizo, shrimp olives and parsley.
Season with
chicken broth, 1/2 cup green olives, harissa, 1/2 of the