Preheat oven to 350 degrees.
Rinse and drain the olives well.
In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
Bake approximately 15-25 minutes.
Transfer to divided serving platter.
ide.
Place 3 tablespoons olive oil in a pan, when
heet, then spray with an olive oil mister or drizzle evenly
Heat olive oil in a large skillet
Put first six ingredients in a skillet and cook 10 minutes. Stir occasionally.
Add all other ingredients. Simmer about 30 minutes until eggplant is tender.
Chill overnight to blend flavors. Serve cold. May be frozen.
NOTES:
I have never included the stuffed green olives.
I increase the peppers and mushrooms (1 cup or a bit more).
I have another very similar recipe which adds 3 tablespoons pine nuts with \"all other ingredients\". I have never tried this but I think it sounds good.
I prefer it room temperature.
Boil
water; place octopus in salted water and cook for 5 minutes.
Cover
and let sit 30 minutes off of heat.
Drain and cool.
Cut into 1-inch pieces.
Place in shallow bowl and add
the rest of the ingredients.
Toss and allow to marinate at least 2 hours before serving.
This will stay in refrigerator
for several
months.
This is wonderful as an appetizer. Makes 4 to 6 servings.
Slice and seed peppers.
Brush with olive oil.
Boil until peppers are slightly blistered.
Cool and chill in refrigerator, approximately 20 minutes or until slightly chilled.
Place peppers on serving platter.
Sprinkle generously with olive oil, chopped black olives, cheese and Italian seasonings.
Serve chilled as a cold salad or appetizer for an Italian dinner.
Bring water to a boil.
Stir in barley and 1/4 teaspoon salt. Reduce heat and cover.
Simmer 50 to 60 minutes or until tender. Drain and cool.
Transfer to large bowl.
Add tomatoes, green onions, parsley, cheese and mint.
Combine lemon juice, oil, garlic, remaining 1/2 teaspoon salt and pepper.
Pour over barley mixture; toss.
Cover and chill at least 2 hours.
Great served with tortilla chips as an appetizer.
Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving.
Serve this with toasted pita bread as an appetizer.
nd drain.
To make appetizer sauce - Mix all ingredients together
ix add the yeast water, olive oil, balsamic and red wine
dd all the water and olive oil at once and mix
oriander. Cook in 1 tbsp olive oil until not pink inside
Put all the prepared vegetables into a large mixing bowl with the tomato juice. Season with Tabasco, salt, pepper, lime juice and cumin. Refrigerate for at least 2 hours. Serve garnished with chopped parsley and drizzled with olive oil.
r tray.
Drizzle with olive oil.
Place on grill
Preheat oven to 350 degrees F.
Flake smoked trout into a bowl. Stir in mayonnaise and yellow mustard.
Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
Spread trout mixture on toasts. Top with sliced radishes and a little chopped dill.
Season with salt, pepper, and lemon juice to taste.
eat 1/2 table spoon olive oil over medium high heat
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
Slice up bread into appetizer sizes and place on a platter.
In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
Garnish with fresh basil leaves, if desired.
Take a piece of the bread and lightly dunk into the mixture. Take a bite!
Now the Roman gods are happy and you should be, too!
cherry tomato; drizzle with olive oil and sea salt.