Olives love them or hate them?

Question

I love them ...any receipe ideas?

Answer 1

3 drops of vermouth
2 ounces absolute
2 olives

Wonderful!

Answer 2

I adore them, too. Green olives are my favorite, I like them right out of the jar. But here is a good and super-easy recipe, with only two ingredients!

Green Olive and Cream Cheese Spread

8 ounces cream cheese, at room temperature

1 cup pitted large green olives or pimiento-stuffed olives, coarsely chopped

1. In a food processor, work the cream cheese until smooth. Add the olives and pulse once or twice, just until they are evenly distributed.

2. Pack the mixture into a 1 1/2 cup bowl and smooth the top. Cover with plastic wrap and refrigerate overnight. Serve with crackers and radishes or cherry tomatoes.

It will stay fresh in the fridge for up to 3 days. It's so easy and delicious!

Answer 3

LOVE them!!

Chicken stew.
Rough chop 3 onions and 2 chicken breasts. Fry in a pan with a little oil (from the jar of olives!). Add a punnet of cherry tomatoes, 1/2 jar olives (in oil not brine), a little chopped up chorizo, a squirt of tomato puree, a tin of chickpeas (drained) and some coriander. Stir it through and cook for 5 - 10 minutes. Put into a casserole dish and cook on gas 4/ 180 celcius for about 2 hours.

Mega yummy - had it for tea last night.

Answer 4

I don't like black ones, but the green ones are okay

Chicken with black olives and lemon

1 whole chicken, cut into 8 pieces
100ml/3½fl oz olive oil
2 sprigs of thyme, stripped of leaves
300g/10oz salad potatoes, sliced in half lengthways
4 shallots, roughly chopped
1 garlic clove, chopped
2 tbsp butter
150g/5oz stoned black olives
2 lemons, zest only
2 tsp lemon juice
2 tbsp white wine
3 bay leaves
2 tbsp flatleaf parsley, roughly chopped
To serve
mashed potatoes

Method
1. Preheat the oven to 160C/320F/Gas 2.
2. Rub the chicken with 1-2 tbsp of the olive oil, the thyme and some salt and pepper.
3. Heat a heavy casserole until hot then add half the remaining olive oil and the chicken and potatoes.
4. Fry until browned on all sides.
5. Add the shallots and garlic and fry for a further 2-3 minutes.
6. Add the remaining olive oil, butter, olives, lemon zest and half the lemon juice.
7. Add the wine and bay leaves and bring to a boil.
8. Cover and reduce the heat to a simmer for 10 minutes.
9. Remove the lid and stir, then cook for a further 5 minutes until tender and cooked through.
10. Check the seasoning and add the remaining lemon juice.
11. Stir in the parsley and serve.

or Herb couscous

85g/3oz couscous
500ml/16¾fl oz boiling water
1 lemon, juice and zest
handful chopped oregano, basil and mint
black olives, chopped
cardamom olive oil, to drizzle

Method
1. Place the couscous in a bowl and cover with boiling water. Leave to stand for 10-15 minutes until all the water has soaked in and the couscous has swollen up.
2. Add the lemon juice and zest. Add the herbs and olives.
3. Mix in about 2 tbsp cardamom olive oil and mix using a fork, until fluffy.
4. Transfer to a serving dish and top with a slice of lemon and serve

Answer 5

Nothing like Tapenade. It is a Provençal dish with minced or pureéd black olives, anchovies, capers, and olive oil. You can also put in some garlic, lemon, fine herbs, brandy, fresh tuna. It is a popular in the south of France, as hors d'œuvre, spread on toast. Sometimes it is also used to stuff filets or you can make a delicious crust with it with some bread crumbs over a full flavored fish like salmon. To die for. . .

Answer 6

Love 'em (as long as they're not stuffed with anchovies). I might throw a handful of black olives in a mediterranean casserole in the last 20 minutes of cooking, or add them to some home-made bread, but, otherwise, I'd just eat them as they are...

Answer 7

Good grief, I thought olives were one food item that everyone loved!! What's to hate?! There is an appetizer dish that uses lots of finely chopped olives. I think it is called tapenade. Anyway, go to www.epicurious.com and you can use their search engine to look for recipes that use lots of olives.

Answer 8

I adore them, I like them as nibbles with drinks at dinner parties. My favourites are the big fat green ones stuffed with peppers and marinaded in garlic olive oil. Just chop them and sprinkle in salads or on pizza, don't cook them too much, they are more delicious if they are kept natural.

Answer 9

Love them!

I like to toss them with some pasta, olive oil, vinegar, and a little romano cheese.

Answer 10

I love olives! My favourites are the almond stuffed ones and kalamata olives.

They go great with pizza and pasta. I make a tomato and herb pasta sauce and I add chopped black olives to it. I also add chopped green and black olives to spaghetti with pesto sauce.

Answer 11

I hate olives they stink to me ,
but they are healthy an it is good that you love them