Olive Recipes

GETTING READY 1. Preheat the oven to 350 degrees. 2. Mix water and milk and keep aside. MAKING 3. Take a heavy saucepan, heat butter in it. 4. Put flour and cook for a minute by stirring well. 5. Slowly add the milk mixture and continue stirring. 6. Put... - 46.8202

Cut the meat into generous bite-sized pieces. Heat the oil and butter in a large saucepan or flameproof casserole and brown the meat on all sides. Work in batches in order that the pan temperature doesn't drop too low otherwise you will be stewing the meat... - 46.6873

Preheat oven to 200°C (400°F) Gas 6. Toss aubergine, red or yellow pepper, fennel, tomatoes and garlic with chilli flakes and oil to coat well. Spread out on a baking tray. Sprinkle with salt and pepper. Roast until soft and lightly charred, 20-25... - 44.3958

GETTING READY 1) Skin onion and chop. 2) Skin carrot and chop. 3) Deseed green pepper and chop. 4) Trim and chop celery. 5) Truss birds. MAKING 6) Heat 3 tablespoons butter in a skillet and sauté the vegetables over medium heat for 10 minutes, stirring... - 44.3958

MAKING 1. In a large serving bowl, combine olives, celery, dill pickle, onion and garlic. 2. Drain oil from anchovies over vegetables. 3. Finely anchovies and add to the bowl. 4. In a cup, combine vegetable oil, vinegar and pepper and whisk lightly to... - 43.8467

PREHEAT OVEN to moderately hot 210°C (190°C gas). 1.Brush a baking tray with melted butter or oil, and sprinkle lightly with flour. Sift self-raising flour and salt into mixing bowl. Add chopped butter. Using fingertips, rub butter into flour until mixture... - 43.7441

Saute shallots or green onions in butter until wilted. Stir in flour and about 2 grindings of the pepper mill. Drain salmon, reserving liquid. Add enough light cream to salmon liquid to make 2 cups; stir into flour mixture. Cook, stirring, until thick and... - 43.5995

Marinated olives Put the olives together with all the other ingredients in a small container and marinate in the refrigerator for 24 hours. Terrine Slice the mozzarella lengthwise. Deep-fry the bell pepper in hot oil for 2 seconds, then remove the skin and... - 43.323

GETTING READY 1. In saucepan of cold water, place frankfurters and heat until boil; simmer for 5 minutes. 2. Drain well. 3. Apply butter on one side of bread; and dip buttered side in cheese. 4. On the other side, spread mustard and sprinkle with 1 teaspoon... - 42.9522

MAKING 1) In a large serving bowl, mix the tomatoes chunks, green olives, herbs, garlic, salt and pepper to taste together. 2) Pour in the olive oil and vinegar, toss to coat thoroughly. 3) Cover and allow to stand at room temperature for minimum 2 hours for... - 42.8206

GETTING READY 1) Take the black olives to pit and to chop in coarse pieces. MAKING 2) Cook pasta according to package direction and drain on a colander. 3) In a large bowl, mix the olives with olive oil, garlic, chilli flakes, pepper, parmesan cheese and... - 42.2487

Butter two 4- by 7-inch au gratin dishes (at least 2 inches deep) or two 1-quart souffle dishes. Cut bread slices in half diagonally to make 12 triangles. In bottom of each buttered dish, place 3 bread triangles, overlapping slightly if necessary. Sprinkle a... - 42.2066

MAKING 1) With the help of a sharp knife, cut in a spiral motion to remove the rind and pith for the oranges. Cut the flesh across into neat slices. 2) On a shallow serving plate, arrange the lettuce neatly and then carefully arrange the orange slices in 2... - 42.1136

MAKING 1. On a slice of Bayonne or Parma ham arrange each veal escalope, roll up and with a fine string tie each slice securely. 2. In a large saute pan fry the onions in hot oil gently such that they are golden brown all over, turning occasionally. 3. To the... - 41.6266

GETTING READY 1. Scrape zucchini and cut on the slant into 1/4" thick slices. 2. Sprinkle with salt and set aside. 3. Cut tomatoes into half. 4. Gently squeeze out seeds and discard. 5. Chop tomato shells fine. MAKING 6. In a pan heat oil over moderate... - 41.4954

Preheat oven to 375°F. In medium skillet over medium heat, cook and stir turkey and garlic in oil 5 to 6 minutes or until turkey is no longer pink in center; remove and set aside. Add onions to skillet; cook and stir until lightly browned. Add potato,... - 40.654

Sprinkle gelatin over 2 cups tomato juice. Add remaining tomato juice, Tabasco sauce, chili powder and paprika; cook over boiling water until gelatin dissolves, stirring constantly. Add lemon juice; cool. Combine cream cheese and mayonnaise; beat until... - 40.6149

Heat the oil in a big heavy pot or daubiere. Put in the pieces of oxtail and let them sizzle gently for a few minutes. Pour in the brandy and set it alight. When the flames have died down, add the wine. Let it bubble fiercely for a minute or so. Add just... - 39.3486

MAKING 1) Take a saucepan and heat oil in it. Stir in garlic and chili and fry for a couple of minutes. 2) Now, put anchovies and use a fork to mash them into the saucepan. 3) Next, add sun-dried tomatoes, tomatoes, capers, seasoning, and olives. Simmer,... - 39.2626

MAKING 1. Take a deep bowl and add salt, dry mustard, paprika, sugar, cayenne pepper, catsup together. Whip the mixture well using the electric beater or rotary b eaten 2. Fold in oil gradually say 1 tsp at a time and blend the mixture well using rotary or... - 39.0249

MAKING 1. In a small skillet in oil over low heat saute 2 cloves garlic. 2. Under hot broiler Toast bread slices on both sides. 3. Using a pastry brush, with garlic oil dab charred bread and in a small bowl, place rest of oil with chopped olives. 4. On a... - 38.8694

Cut the curd into small dice. Put the curd in a small colander. In a large stockpot, bring the water to a simmer. Add the salt and place the container in the stockpot. The curd will soften and form one smooth mass. Remove the colander from the stockpot and... - 38.6737

GETTING READY 1. Cook the pasta as per the directions given on the package. Drain the pastas and keep it aside in a serving dish. MAKING 2. Take a large nonstick saucepan and heat oil. Add garlic and sauté for 1 to 2 minutes to make them soft. 3. Add... - 38.2163

Stir pine nuts in a medium-size frying pan over medium-low heat until lightly browned (about 3 minutes); set aside. In a 4- to 5-quart pan, combine cream and broth. Bring to a boil over high heat; boil, uncovered, stirring occasionally, until reduced to 1 1/2... - 38.1854

MAKING 1. Using scissors cut the game hens down the backbone. 2. In a frypan heat the oil over high heat and sear the hens. 3. Turn over, reduce the heat and add the onion, garlic and brandy. 4. Blend the olives and capers and to the pan add with the wine,... - 38.0456

Cook the beef in bacon drippings until lightly browned, then add the onion and cover. Cook until the onion is soft. Mix in the thyme, salt, pepper, Worcestershire sauce and flour, then stir in the broth. Cook for about 10 minutes, stirring occasionally, until... - 38.0405

In a pan, heat olive oil. Add the garlic and saute for 30 seconds. Add the onions and saute till they become transparent. Add the tomato concasse and stir until thick. Then add the tomatoes, capers and the olives. Check for seasoning. Add oregano and... - 37.9614

MAKING 1. In a large bowl toss olives, celery, dill pickle, onion and garlic lightly to mix. 2. Into olive mixture drain oil from the anchovies 3. Make tiny pieces out of the anchovies into and toss well in with vegetable oil, vinegar and pepper to mix. 4.... - 36.8106

1. Preheat oven to 375°F. Spray an 8" square baking pan with nonstick cooking spray. 2. In medium saucepan, heat oil; add onion, carrot, celery, garlic and salt. Saute over medium-low heat, stirring, 5 minutes. 3. Add tomatoes, crushing with back of spoon;... - 36.7077

MAKING 1) In a food processor, combine all the ingredients. 2) Process until just pureed. A bit of texture should be retained. SERVING 3) Transfer to a decorative bowl and serve at room temperature. TIPS This puree can be kept covered in the refrigerator... - 35.9328

MAKING 1) Cream the butter until fluffy, beat in the cream, olives, black pepper, lemon juice and blend well to smoothen. 2) On the bread slice, spread the butter mixture, scatter the cress and roll up each slice and insert a... - 35.8056

MAKING 1. In a quart jar with tight-fitting lid, put the olives along with their liquids. 2. Add the remaining ingredients; cover tightly and shake well. FINALISING 3. Refrigerate the jar for several days; shake occasionally. SERVING 4. Drain and serve. - 35.1829

MAKING 1) Drain and hammer the olives until the pits are visible. 2) Immerse the olives in vinegar and allow to stand for 2 days. 3) Drain and spoon the olives into the sterilized jars, alternately with layers of sliced lemons and chopped celery. 4) Pour and... - 35.1125

GETTING READY 1) Preheat the oven to 450° F. MAKING 2) Flatten the biscuits, brush thoroughly with butter and fold each of them. 3) In a bowl, beat the egg yolk and milk together. 4) Brush each biscuit top with the egg mixture and firmly press an olive... - 34.5826

Drain olives and crush them slightly. Put them in a mixing bowl or other container. Add remaining ingredients and stir well to coat all the olives. Chill, stirring occasionally, for several hours or overnight. Serve as an appetizer. These olives keep well in... - 33.8287

MAKING 1. Drain liquid from olives. 2. In a bowl mix vinegar, oil, bay leaf, garlic and oregano together and pour over olives and refrigerate in a covered jar. 3. Bring to room temperature for at least 1 hour. SERVING 4. Remove olives from marinade, drain... - 33.5772

1. Heat oil and butter in a frypan and cook onions and garlic over a low heat for 3 minutes, or until ontons soften. 2. Add quail to pan and cook over a high heat until brown on all sides. Add sage, rosemary and black pepper to taste. 3. Stir in Marsala,... - 33.39

MAKING 1) Slice the tomatoes into wedges or quarters and sprinkle with the olive oil. 2) Grill the tomatoes under a hot grill about for 5-10 minutes, until they are tender and slightly blackened at the edges. 3) Evenly spread the olive paste on the toasted... - 33.0708

MAKING 1) In a bowl, mix together beef, cheese, olives, and mayonnaise. 2) Spread 1 tablespoon of the mix over each cracker. 3) Arrange on a baking sheet. 4) Place in the oven at 375° for 5 to 7 minutes or till the cheese melts. SERVING 5) Garnish with a... - 32.837

1. Heat the oil in a 2-quart saucepan over moderate heat. Add the onion, olives, and green pepper, and cook uncovered, for 3 minutes. Add the tomatoes, and cook 5 minutes longer. Add the wine, tomato paste, salt, and black pepper, and simmer, uncovered, for... - 31.957

Butter a 7 1/2- to 8- by 11-inch baking dish. Line the bottom with a layer of bread, cut to fit. Make another layer of bread to fit on top, then lift out top layer and set aside. Sprinkle half the cheese over the bread in dish. Scatter tomatoes and olives on... - 31.9019

Let instant onion stand in the water a few minutes. Cut olives in thin wedges. Combine all ingredients. For blend of flavors, let stand an hour or longer before serving. Chill if desired. - 31.3218

Cream butter and cheese until blended. Add remaining ingredients except olives and mix well. Chill for 15 to 20 minutes. Shape a small portion of dough around each olive. Bake in preheated hot oven (400°F.) for about 15 minutes. Good hot or cold. - 31.2743

GETTING READY 1) In a soup plate, place the olives after draining properly. MAKING 2) Drizzle Sherry and sprinkle garlic on top. Combine all and let it sit for at least a day or 24 hours. FINALIZING 3) Use a serving platter to place the olives at the... - 31.1648

Combine the tuna, eggs, cucumber, celery, and pickle relish with mayonnaise, lemon juice, and seasonings. Butter 8 slices of the white bread and spread with tuna mixture. Add whole-wheat slices, buttered side up, and spread with chopped olives. Top olives... - 30.8689

Cut thin slice from stem end of each tomato and scoop out pulp, reserving shells; set shells upside-down on paper towels and let drain. Drain off excess liquid from pulp; chop pulp and set aside. In small nonstick skillet heat margarine until bubbly and hot;... - 30.4321

Place all the ingredients in a non-metallic bowl and stir until well combined. Transfer to a sterilised kilner jar with a tight-fitting lid or simply leave in the bowl and cover tightly with clingfilm. Set aside for 4 days or up to 2 weeks before eating... - 30.1738

Stone the olives. Mix together the butter, anchovy paste, yolks of the eggs, chutney and seasoning. Spread a little of the puree on each croute, and put a stoned olive filled with the rest of the mixture on each. Decorate with chopped egg white. Curl an... - 29.996

1. Cook pasta in a large pot of boiling salted water until tender but still firm, 6 to 8 minutes. 2. Meanwhile, in a large frying pan, heat olive oil over medium-low heat. Add red peppers, garlic, olives, capers, hot pepper flakes, oregano, parsley, salt, and... - 28.8247

Cover a serving platter with salami then arrange cheese, tomatoes and olives attractively on top. De-seed the red pimento and cut it into thin strips. Put them into a bowl with the parsley. Add oil, lemon juice and salt and pepper to taste and toss... - 27.823

1. Roast the peppers directly over a gas flame or under the broiler, as close to the heat as possible, turning frequently, until blackened all over. Place the peppers in a paper or plastic bag and let steam for 10 minutes. When cool enough to handle, peel off... - 27.4456