Olives

In a previous post - Collecting Olives - I described how we collected the olives that were for eating and not to make oil, and the start of the process before they were ready to go on the table to be eaten.As I said, we cover the olives in water in jars (see photo above) for 20 days, changing the water every day. Well, after the 20 days have passed, what you do is change the water again and add 3

While perusing the many foodie sites that I do, I noticed a strange thing. When asked what food makes you cringe or what taste do you just hate, many said olives. Whuuu? OLIVES? How can you not like these tasty little drops of goodness? I L O to the V E loooove olives! Vermouth garlic stuffed, blue cheese stuffed, pimento stuffed, sun dried tomato stuffed, spicy balsamic, jalapeno stuffed... Oh I

I wrote about this in my other blog Corfu Chronicles, but thought it would be appropriate and of interest to readers here.We went collecting olives this week. We have a few trees that have what are called Kalamon olives, which are the ones you eat rather than make into oil. You may be familiar with Greek Kalamata olives - Kalamata is a town and area in the Peloponnese, Greece - well, the Kalamon o

We went collecting olives yesterday. We have a few trees that have what are called Kalamon olives, which are the ones you eat rather than make into oil. You may be familiar with Greek Kalamata olives - Kalamata is a town and area in the Peloponnese, Greece - well, the Kalamon olives are that type.You collect these so-called "table" olives directly from the trees, rather than spread nets underneat

The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.INGREDIENTS (Nutrition) * 1 1/2 tablespoons olive oil * 4 cloves garlic, thinly sliced * 2 (16 ounce) cans diced tomatoes * 1 cup dry white wine * 1 (2

I'm super excited to announce my needlepoint kits are now available at indie store 29 Olives. Each kit includes thread, needle, gocco printed mesh and easy to follow instructions. If you haven't been to 29 Olives before you'll find a well edited mixture of housewares and gifts. The baby section is a must see, so cute.

It could be a little appetizer besides your dinner or could be a little evening snack. Before we go any further, I want to explain the word “Charmoula or tcharmila”; we use it in Morocco to refer to any mixture of spices used for a specific dish (ex: Fish charmoula). It doesn’t refer to the [...]

I don’t know why a lot of the Moroccan cuisine give me the impression that it is more of a ritual than anything else. I have not seen anywhere else people being full heartedly devoted to their cooking traditions as I have seen it & feel in every Moroccan home I ve been to. You [...]

  This is an extremely easy but deliciously healthy recipe. I have used orange juice instead of the traditional lemon as a citric marinade. The orange does not make it as tangy, but gives it a smoother taste. The cumin in the marinade and the tomato, onion topping adds that smoky flavor. The chicken breasts can [...]

The idea to top halibut fillets with a mixture of chopped Kalamata olives, chopped arugula leaves, garlic, freshly ground black pepper and cottage cheese turned out to be a perfect incarnation of this site's theme. The dish is simple and fast to prepare, it is elegant, even beautiful and the strong and tangy flavor of the topping blends wonderfully with the mild flavor of the halibut. Read&n

Book Review: The Book has Olive recipes. They don't mention much more about the recipe book. Except it is only while supplies last. Also looks like once you sign up with them you will be getting promotional emails with new stuff. Request > Eating Well with California Olives Recipe Book Fill out the online form and click submit.

Although we were the lucky recipients of a gorgeous red tagine as an engagement pressie from my parents friends a few years ago, we decided to forgo using it in the 95 degree heat New Yorkers were forced to endure last week. For those who may not know, a tagine (or tajine) is a [...]

Ingredients: * 1/4 cup prepared pesto * 8 Baked Individual Pizza Crusts * 8 large Spinach leaves, trimmed * 1/2 cup pizza sauce * 1/2 cup Nonfat mozzarella cheese, shredded * 6 small Mushrooms, thinly sliced * 5 Black olives, thinly sliced * 1 tablespoon Parmesan cheese, freshly grated Directions: Preheat the oven to 400F. Spray 1/2 tablespoon of the pesto on each of the pizza crusts. L

Voici une excellente façon de cuisiner un légume que peu de personnes aiment. Un ami de mon mari qui déteste le chou-fleur a beaucoup aimé ce plat, c'est pour vous dire ! J'ai retrouvé cette recette dans mon pc donc je ne sais plus où je l'ai trouvé, [...]

Tired of the same roast chicken on a Sunday? Try these drumsticks instead - you could even freeze the leftovers - not that there will be any!Ingredients * 12 chicken drumsticks * 200g green olives, drained * 2 large lemons * 2/3 cup balsamic vinegar * 2 tablespoons olive oil * 2 garlic cloves, crushed * roasted chat potatoes, to serveMethod 1. Preheat oven to 200°C. Grease

This was a recipe I created when I first started my blog. After I'd lost weight on the South Beach Diet, people started asking me for recipes and for months I sent them out on an e-mail list. As more and more people asked to join the list, my brother convinced me to start a blog, and Kalyn's Kitchen was born when I posted about 20 recipes in a couple of days time. The recipes were all without pho

Sunday is the perfect day for a roast chicken and with winter fast approaching, this slow-cooked version will make your mouth water.Ingredients * 1 tbs olive oil * 4 (about 800g) chicken marylands * 2 Spanish onions, cut into thick wedges * 2 garlic cloves, thinly sliced * 1 lemon, cut into wedges * 1 cup (175g) kalamata olives * 1 cup (250ml) dry white wine * 2 cups (500m

Heike finishes her marathon of Slovenian appetizers with a batch of fried olives:Fried Olives make a great snack, and are served at Slovenian wine vineyards during wine tasting, to cleanse the palette. They are delicious made with a cornmeal batter, and are a hit at any cocktail party.Makes 36 small or 24 medium-size fried olives2 ½ ounces olives, pitted (approximately 36 olives or 24 medium-siz

Preparation Time 5 minutesCooking Time 15 minutesIngredients * 375g dried penne pasta * 4 (600g) Italian sausages * 3 large ripe tomatoes, finely chopped * 1 tbs McCormick Fresh Chopped Taste & Aroma Parsley * 175g (1 cup) kalamata olives * 2 tsp McCormick Pasta & Pizza Blend * Shaved parmesan, to serve * McCormick Cracked Pepper, to serveMethod 1. Cook the pasta in a sa

Ingredients (serves 8) * 1.2kg chicken thigh fillets, trimmed * 2 tablespoons olive oil * 1 brown onion, halved, roughly chopped * 2 garlic cloves, sliced * 400g can diced tomatoes * 1 small lemon, sliced * 1 tablespoon brown sugar * 2 teaspoons fresh oregano leaves * 1 cup (180g) pitted kalamata olivesMethod 1. Season chicken with salt and pepper. Heat oil in a large,

What’s up ladies and gentlemen, This latest in the series of ListenToLeon.net challenges is only open to those who plan being in the DC area soon, or readers who are willing to travel to San Diego between the days of July 9th through July 16th. This contest: The Three Olives Vodka Challenge A couple of days ago, Three Olives sent me three [...]

Conklin has a tummy ache. Conklin's dead slutty wife's evil sister Fiona the Cunt did call the police and the police did say a detective would get back to her. Conklin has been very upset ever since. Which is why he's been eating too many black olives. When Conklin gets upset, he usually calms himself down by smoking an American Spirit. Unfortunately, he recently quit smoking. Fortunately, eating black olives seems to have a similar calming effect, although not quite as satisfying. Unfortunately, eating too many black olives makes him sick to his stomach. Personally, my preference would be green olives, because that reminds me of drinking a martini, which would calm me down if I were upset. "Why aren't you upset?" Conklin asked. "She called the cops.""We didn't kil

Panisse, a polenta-like side dish from southern France, is usually cut like french fries and fried. This adaptation is baked, then broiled until crispy. 1 3/4 cups chickpea (garbanzo) flour 2 cups plain soy milk (soya milk) 1 cup chicken stock, vegetable stock or broth 1 tablespoon extra-virgin olive oil 3 cloves garlic, chopped 1 tablespoon chopped fresh thyme, oregano or [...]

Voici une recette que j'ai trouvé sur le blog de Jihène " Jihène cuisine". Cette recette m'a donné vraiment envie de tester ce tajine, surtout que cela change un peu de la cuisine algérienne ;o) J'ai un peu arrangé la recette à ma façon. [...]

My famous Duckey Olive tapenade is really yummy and so easy to make!You can use this in so many ways too!A spread for breadsA dip to accompany vegetable crudités or breadsticksA spread to put in a sandwichA topping to use on fish or poultryA sauce to add to pasta You will need: OlivesOlive oilGarlicItalian seasoningPut pitted olives in a food processor with olive oil, garlic, and your favorite seasoning! It really is that simple!Olives can also be used to add to a pasta recipe…Or I frequently add chopped olives to tuna or chicken salads or stuff fish with them adding a little light cheese!So many possibilities if you can think of anymore add your comments below! To see the health benefits and history of Olive click here... Olives.

Olives are one of my favourite foods especially as a starter in a restaurant or on a hot summers day! Great Tapas food! You can do so much with them and get so many varieties! So I have researched these wondrous tree fruits and would like to share the information with you! Where do they come from?Olives are grown on trees and are usually harvested in September, however they are available all year round much to our benefit! There is a special process that an Olive has to undertake for us to reap their true benefits, they have a unique bitterness to them which vary depending on the type of Olive tree an Olive stems from… this could be the region they are grown, the colour, desired taste or texture.This creates the difference between green and black Olives. Green Olives are picked early be

"Grey Goose presents GAY DUDES DOING GAY THINGS"? No way. "Absolut presents THE LESBIAN VARIETY HOUR"? Doesn't exist. "Popov presents QUEER LIFE (and a nasty hangover)"? You're not gonna find that show on any channel. No, no -- none of...

I love chicken, I love almonds, and I love green olives. Why haven’t I ever thought of cooking all three together?! This dish for chicken with almonds and green olives does just that. It looks like a memorably delicious meal. — Smitten Kitchen Related Entries: Yummy Link Homemade Granola BarsWhen I was little I ate a granola bar everyday for a snack. Now that I'm grown and prone to ...Yummy Link: McDonald’s Topped PizzaApparently there are some things in life that just need to be created. This time it was McDonald's topped pizza. ...Off To Market Recap: Chicken With PastaMy mom is hosting a dinner party and since she does not cook I promised her I would cater the ...Yummy Link Baked Figs With Sesame and AlmondI am always looking for quick-fix appetizers that w

During a drive around Istria this weekend we stumbled upon Draguć. Its just another small, picturesque, hill-top Istrian town, with a main street, square, water fountain, dirt streets and church - a dime-a-dozen around the region. But after speaking to the owner of Buffet Zora (shown above), we discovered the town has even more to offer. Of [...]

LALATE BABY WATCH Minnie Driver Pregnancy Update While she hasn’t told all the details yet about her pregnancy, one is so for sure for actor Minnie Driver - cravings for olives!At the Prada event earlier this week here in Los Angeles, the star of the hit cable show “The Ritches” told US Magazine is all about olives and [...]

"Conflict Chair" by Aviad Gil - olive wood + red felt. Trees that were used to manufacture this chair were uprooted during the construction of "The Conflict Wall" that separates Israel and Palestine. ONE-OFF piece.

"Conflict Chair" by Aviad Gil - olive wood + red felt. Trees that were used to manufacture this chair were uprooted during the construction of "The Conflict Wall" that separates Israel and Palestine. ONE-OFF piece.+ Aviadgil

One of my favorite snacks is green olives. There is something about the saltiness that I just love and can't enough of. While others may enjoy sweets, sugary snacks or chocolate... I'll take salty olives, dill pickles, pretzels and other salty snacks any day.When I saw this recipe about a year ago I copied it down into my collection excitedly because really... chicken (yum!) and green olives!? Heavenly.Provencal Chicken with Green Olives2 1/2 lbs. chicken pieces¼ cup all-purpose flour½ teaspoon salt¾ teaspoon dried thyme2-4 tablespoons olive oil1 large onion, cut into thin wedges1 garlic clove, finely chopped1 cup chicken broth8 large green olives, rinsed, drained and pittedFreshly ground black pepperPlace the chicken in a plastic bag with the flour, salt and 1/2 teaspoon thyme. Sha

I'm not much of an olive eater, but this is a good recipe. The dry sherry in this chicken skillet recipe adds a nice flavor:Nonstick cooking spray1 tbs olive oil1 1/2 pounds boneless chicken, cubed3/4 cup dry sherry3 1/4 cups water1 chicken bouillon cube3/4 cup sliced pimiento stuffed green olives1 1/2 tsp dried sage1 1/2 cups uncooked long grain white riceSpray a large skillet with nonstick cooking spray. Add olive oil and chicken over medium high heat. Cook until chicken is browned.Add sherry, water, chicken bouillon cube, olives and sage; bring to a boil.Add rice and gently stir to distribute evenly in skillet.Cover; reduce heat to low, simmer 20 to 25 minutes or until rice is tender.More Chicken Skillet Recipes

My latest craze is for brilliant, sexy, harsh and effeminate performers or characters.To wit Pete Shelley doing Homosapien. (If he doesn't seem harsh enough, you haven't fully appreciated the Buzzcocks). It is the homo semiotic smorgasboard, and a slammin' '8os flashback.Next set aside your awe for the headliners and admire the deft and fabulous handling of the subplot in 3:10 to Yuma. Yes, Russel Crowe and Christian Bale are amazing, creating a tense thread of disdain and respect that carries the film. The direction is extremely sophisticated, like a styley Western version of an Asian martial tragedy. But Ben Foster as Charlie Prince (even the name!) is the true hinge upon which the story moves. Without his devotion there is no loyal gang. Without his suave handling, the thing would lose

My friend introduced me to black olives. Before I am not keen on olives but when I tried her pasta filled with cut black olives, i got hooked. Now I think I used olives all the time, whether in pasta or other types of cuisines. Lately I was thinking of renting an olive tree in Italy for a year, well it will not really be mine, but when you pay the fees, that will be your tree for a year, and you'll gonna have olive oil sent to you, twice a year during the duration of your membership. I know its a weird thing to purchase.

Click image to enlarge: From time to time, I really enjoy doing more sketchbook work while I shift gears. These are both watercolor sketches. Now that plein air season is coming to a close, I’m exploring other possibilities for winter subject matter. I’m excited about diving back into portraiture and figure drawing. I’m also getting ready for my North Salem show. Today I pulled out a lot of my paintings from the area and started sifting through to decide what will go into the show and what I won’t have room for. I’ve got to start varnishing soon and selecting frames…like tomorrow!

The Pietra Santa Winery dominates the Cienega Valley, which is about 25 miles inland from Monterey Bay. A Spanish mission-style winery building sits in the midst of a a 455-acre estate with grape vineyards and a grove of 5,000 imported Italian olive trees. The nearest towns are San Juan Bautista and Holister, Calif. Pietra Santa is one of only two wineries located in the Cienega Valley AVA. We were invited to visit the winery as part of writers junket to see how olive oil is produced. We were the guests of the Blackburn family, which purchased the winery a couple of years ago. Winemaker Alessio Carni, who also is in charge of managing the estate olive oil business, hosted a tour of the vineyard, demonstrated the press and ran the group through an extensive tasting of the wines produced at Pietra Santa. The Blackburns, who have been farming almonds in California for many years, were gracious and friendly. It was interesting to pick the olives and see the manufacturing process, then go t

10 (6-ounce) red snapper fillets, skin on 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped 2 and 1/2 teaspoons capers, rinsed 2 tablespoons plus 1 and 1/2 teaspoons red onion, finely diced 8 ripe plum tomatoes, cut into medium dice 10 large basil leaves, roughly chopped 1/2 cup plus 3 tablespoons fresh flat-leaf parsley, roughly chopped 1/2 [...]

10 (6-ounce) red snapper fillets, skin on 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped 2 and 1/2 teaspoons capers, rinsed 2 tablespoons plus 1 and 1/2 teaspoons red onion, finely diced 8 ripe plum tomatoes, cut into medium dice 10 large basil leaves, roughly chopped 1/2 cup plus 3 tablespoons fresh flat-leaf parsley, roughly chopped 1/2 [...]

Chicken and orzo with lemon and olives recipe ingredients8 chicken drumsticks (I used four whole chicken legs)Salt, pepper to taste2 tablespoons olive oil1 1/2 cups orzo3 cups chicken broth1 large clove garlic, minced1 small lemon, cut into 8 wedges1 teaspoon freshly squeezed lemon juice3/4 cup pitted Kalamata olives1 large bay leaf3 tablespoons chopped fresh oregano, divided (I used 1 tablespoon of dried oregano)Read the rest of the recipe at The Wednesday Chef.

Make a marinade by putting following ingredients into a bowl: 3 tablespoons olive oil, 3 tablespoons balsamico vinegar, 1 teaspoon mustard and 2 finely chopped garlic cloves. Stir well. Season the pork loins and marinate them for at least 5 minutes. Chop green olives (as much as you want) in halves. Heat a grill pan and grill the marinated pork loins at both sides. At your plate scatter some finely chopped basil over it. Serve it with a salad and fried potatoes or pasta. Enjoy!

Tonight, Mare reheated a calzone she brought home from work almost two weeks ago. It still tasted delicious. She also brought home a spinach artichoke dip and some bread which topped me off. I have yet to enjoy an ice cream sandwich I got from the grocery store on Sunday. I also had a craving for [...] Visit my blog @ ModernSoapbox.com to read the rest.

This dish is in the tradition of Moroccan Tangine. It's very easy to prepare, yet yields a colorful presentation which will pique the palate! The recipe yields plenty to feed a group, or plan for a generous amount of leftovers.Piquant Chicken with Dried Fruit and Olives1 cup dry white wine1 cup (packed)light brown sugar1/2 cup red wine vinegar1/2 cup olive oil3 tbsp crumbled marjoram6 cloves garlic, pressed4 1/2 to 4 pounds boneless, skinless chicken breasts, rinsed, and patted dry1 6 oz can kalamata (or nicoise) olives, drained and pitted1 6 oz can pitted green olives8 dried apricot halves8 ounces pitted prunes1/2 cup drained nonpareil capersPrepare the chicken a day before you plan to bake it. In an extra large plastic container with secure lid, combine wine, brown sugar, vinegar, oil, marjoram, and garlic. Add the chicken, olives, apricots, prunes and capers. Cover and shake to coat chicken with the marinade. Refrigerate to infuse flavors overnight.Preheat oven to 400 degrees F. Di

Add the blood orange sections just before serving. Over mixing can cause their festive color to bleed into other ingredients.12 cupsmesclun or other mild salad greens3 Tbsolive oil2 Tbsblood orange juice or regular orange juice2 Tbsbalsamic vinegar8thin slices red onion, separated into rings2 cupsblood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)2/3 cupmixed country olives or regular kalamata olives1/8 tspsalt1/8 tsppepper1Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.2Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.Servings: 8http://daily-cook-book.blogspot.com

In what seems like an uncharacteristically long line of recent food recalls, olives are the latest to garner the spotlight.The olives in question are manufactured by Charlie Brown di Rutigliano & Figli S.r.l, of Bari, Italy. These may be contaminated with Closteridum botulinum, the organism which causes botulism. The following brands are affected: Bonta di Puglia, Cento, Corrado's, Dal Raccolto, Flora, Roland and Vantia. A recall is in effect for all Cerignola, Nocerella and Castelvetrano type olives. Manufacturing codes for all of these start with the letter "G", followed by 3 or 4 digits. Developing botulism can be fatal. If you or someone you know has eaten the suspected olives, watch for physical signs that include general weakness, dizziness, difficulty breathing, stomach distention, constipation and swallowing difficulties.Anyone with questions or concerns is advised to contact the Charlie Brown Company at 011-039-080-7839073 or charliebrownbari@yahoo.com.

By George ChristodoulouToday, you go to the store and buy a little container of olives. You can get them in all different shapes sizes colors, and more. You can buy them with pimentos in them or not. Many wonder how this food became such an important part of Greek culture and large part of their diet.Ancient Greeks used olives as there main source of fat instead of meat from animal because they thought it was an unhealthy way of getting fat, since the barbarians (non Greeks) ate that way. In actuality, the barbarians ate meat and their products such as milk and cheese because they were nomadic and had no way of growing an olive tree or preparing olives if they saw any.Preserving olives was possible because there was salt everywhere! Since Ancient Greece was a huge island basically, salt was easily accessible and allowed them to preserve olives with ease.To preserve their olives, first ancient Greeks would gather them while they where not ripe. They left them in eater that they changed

Today, you go to the store and buy a little container of olives. You can get them in all different shapes sizes colors, and more. You can buy them with pimentos in them or not. Many wonder how this food became such an important part of Greek culture and large part of their diet.Ancient Greeks used olives as there main source of fat instead of meat from animal because they thought it was an unhealthy way of getting fat, since the barbarians (non Greeks) ate that way. In actuality, the barbarians ate meat and their products such as milk and cheese because they were nomadic and had no way of growing an olive tree or preparing olives if they saw any.Preserving olives was possible because there was salt everywhere! Since Ancient Greece was a huge island basically, salt was easily accessible and allowed them to preserve olives with ease.To preserve their olives, first ancient Greeks would gather them while they where not ripe. They left them in eater that they changed every 12 hours with wat

When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I'm sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you

Two things I love! Olives and freebies! California Olives is once again offering free recipe postcards to anyone (US residents only, sorry!) who fills out a request on their website at http://www.calolive.org/postcards/index.html?ref=HC200702COI I requested and received this packet last go-round, and it’s darling. (It did take a long time to get to me, but, hey, that [...]

This composition fills every corner of panel. I painted this still life arrangement using thin transparent layers of color and built up the tonal quality to create a rather intense and almost hyper real image. The tomato slices steal the show!Sold

This painting is of two olives immersed in oil on a dish. I particular enjoy the high level of shine and reflection in this composition. The painting is painted on a smooth masonite surface to enhance the transparency.Sold

Ingredients 4 chicken breasts 1 tinned sliced peaches 2tbs sultanas 1tsp curry powder 1tsp chicken stock 125ml water 2tbs balsamic vinegar 2tsp brown sugar 2tsp oat bran Method 1. Gently simmer peaches, curry powder, stock and sultanas in water 2. Add oat bran to thicken 3. Flatten chicken breast with meat hammer 4. Place filling onto flattened chicken breast and roll 5. Place rolls in ...

(Updated July 2008) The twenty-fourth of July is a holiday in Utah, celebrating the day the Mormon pioneers entered the Salt Lake valley in 1847. Nowdays that means everyone gets an extra day off in July, so my friends Mary and Ken had a barbecue. One ...