Mix.
Pour over 1 can drained black olives.
Marinate in refrigerator overnight.
In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
Lower heat and simmer for 5 minutes.
Place pasta in serving bowl and pour artichoke sauce over pasta.
Sprinkle with parmesan cheese and serve.
Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.
Steam broccoli until heated through and still crisp tender.
Place cooked broccoli in serving dish and toss with black olives, seasoned salt, garlic powder and cheese.
Serve warm.
o brown and add tomatoes, black olives, and shrimp.
Mix in
loves. Add red bell pepper, black olives and capers and cook for
hey begin to boil, add black olives and cauliflower.
Cover and
In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.
Place the olives in a bowl.
Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
Pour over the vinegar and the reserved brine to cover olives.
Shake well and let marinate at room temperature for 2 weeks.
Rinse and drain beans and peas.
Add celery, parsley, onions and green and black olives.
In a small bowl, whisk together the rest of the ingredients.
Pour over bean mixture.
Cover and refrigerate overnight.
Makes 8 servings.
Cook noodles according to package directions.
Mix with vegetables, dill weed, garlic salt and Italian dressing.
Add these ingredients in desired amounts according to taste:
fresh mushrooms, black olives, chopped green pepper and sliced pepperoni. Mix and store in refrigerator at least 8 hours before serving.
Mix the cauliflower and black olives. Add any or all of the next 3 ingredients. Make a salad dressing of the remaining ingredients and pour over the vegetables. Marinate, covered, in the refrigerator for 12 to 24 hours. Stir several times while marinating.
Soften cream cheese to room temperature. Stir in enough mayonnaise to make mixture creamy and spreadable. Fold in black olives and pecans. Refrigerate until chilled.
r shallow dish, combine the black beans, sherry, and lemon juice
Peel and slice tomatoes (submerge in boiling water for 1 minute, then peel).
Sprinkle with salt, pepper and basil.
Add garlic to oil; drizzle half of oil over tomatoes.
Sprinkle sparingly with 1 to 2 teaspoons of vinegar.
Rinse mushrooms; do not remove stems.
Slice lengthwise.
Arrange over tomatoes. Season with salt, pepper and remainder of oil.
Sprinkle with remainder of vinegar.
Cover with plastic wrap and chill well. Garnish with black olives.
Serves 10.
Great for a cookout!
In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.
Clean mushrooms.
Combine with tomatoes, onion, artichoke hearts, black olives, garlic powder, salad dressing, basil, onion, salt and parsley, tossing gently.
Cover and refrigerate 8 hours or overnight.
Drain well and serve on spinach or endive.
Garnish with crumbled bacon.
Serves 10 to 12.
tablespoon vinegar, and add black olives.
Add the cheese mix
he dried peas in this recipe for their nutlike flavor.