O-live it up for winners!
The Ultimate Recipe Book 2010.
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California Ripe Olives are delicious right out of the can, but tossed with other flavors they give life to lots of your favorite recipes. And we mean lots! From stews to salads, sandwiches to side dishes, we received hundreds of fantastic recipe ideas from California Ripe Olive aficionados. Of course, picking our winners was a tasty job, but not an easy one.
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1st place winner - Lisa Speer
This recipe has a fresh take on stuffed veggies. We call it delish!
Lamb, Olive and Feta Stuffed Roasted Peppers 1 cup 1 cup 1/2 cup 1 Tbsp. 1 lb. 1/2 cup 1/2 tsp.
2 6
California Ripe Olives, drained and coarsely chopped coarsely crumbled feta cheese coarsely chopped almonds extra virgin olive oil, plus more for drizzling ground lamb chopped sweet onion ground cumin salt and freshly ground black pepper to taste cloves garlic, minced large red bell peppers
Combine olives, feta and almonds in a small bowl, set aside. Preheat a medium skillet over mediumhigh heat. Add oil, then lamb. Cook until well-browned, stirring frequently. Add onion and cumin. Season lightly with salt and pepper and cook until onion softens. Stir in garlic; remove from heat and drain excess oil if necessary. Preheat oven to 425째F. Line a baking sheet with aluminum foil. Slice peppers in half, remove seeds and place on baking sheet skin side down. Drizzle with oil, season lightly with salt and pepper and roast for 20-25 minutes, until edges begin to blacken. Remove from oven and reduce oven heat to 375 째F. Fill pepper halves evenly with lamb and olive mixtures. Return to oven and bake 15-20 minutes, or until golden. Serves 6.
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2nd place winner - Jessie Grearson
Enjoy the splendid flavors of the summer with this satisfying salad.
Bombay-Style Grilled Corn and Olive Summer Salad 1/3 cup 3 Tbsp. 3/4 tsp. 1/2 tsp. 2 1 (15 oz.) can 1 (6 oz.) can 1/4 cup 1/4 cup 1/4 cup 6
olive oil, divided fresh lime juice sea salt fresh ground black pepper ripe tomatoes, diced and drained garbanzo beans, rinsed and drained California Ripe Olives, drained and chopped finely chopped sweet onion crumbled feta cheese chopped cilantro ears corn, shucked cayenne pepper to taste
Combine 1/4 cup oil, lime juice, salt, pepper, tomatoes, chickpeas, olives, onion, feta and cilantro in a glass or ceramic bowl. Toss well and let marinate at room temperature for at least an hour. Preheat grill to 400째F. Brush corn lightly with remaining oil and sprinkle with cayenne. Grill corn until brown in spots, turning occasionally, about 8-10 minutes. Cut corn from cob and stir into tomato olive mixture. Adjust seasoning as desired with salt and pepper. Serves 6.
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3rd place winner - Betsy Green
If mother knows best, this recipe proves that nana taught her everything she knows.
Nana's Cacciatore 1 (8-piece) 2 tsp. 1 tsp. 1/2 cup 3 Tbsp. 1 1 3 3/4 cup 1 (28 oz.) can 3/4 cup 1 (6 oz.) can 1 1/2 tsp. 1/4 cup
cut chicken salt, plus more to taste freshly ground black pepper, plus more to taste all purpose flour, for dredging olive oil large red bell pepper, chopped onion, chopped garlic cloves, finely chopped dry white wine diced tomatoes with juice reduced-sodium chicken broth California Ripe Olives dried oregano coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy-bottomed saute pan, heat the oil over a medium-high flame. Add the chicken pieces and brown, about 3-5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, olives and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the chicken is just cooked through, about 30-40 minutes. Sprinkle with the basil and serve. Serves 4.
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runner up - Catherine DeLoney
Healthy and unique, the sweet and savory flavors in this salad had us smitten.
Heavenly Salad 3 Tbsp. 2 Tbsp. 2 Tbsp. 2 cups 1 cup 1 1 1/2 cup 1
olive oil lime juice lemon juice cooked quinoa golden raisins small onion, chopped red pepper, diced California Ripe Olives, halved small bunch cilantro, chopped salt and pepper to taste
Combine olive oil, lime juice and lemon juice in a large bowl. Mix in quinoa, raisins, onion, chopped red pepper, olives and cilantro. Serve alone or on a bed of lettuce. Serves 6.
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runner up - Heather Carroll
Using yogurt as a base, this dip is smooth, spicy and satisfying.
Hot and Cheesy California Olive Dip 1 cup 1 cup 1/2 cup 1/2 cup 1/4 cup 2 1 cup
shredded cheddar cheese plain Greek yogurt grated parmesan cheese California Ripe Olives, finely chopped roasted red peppers, finely chopped cloves garlic, minced medium green salsa
Preheat oven to 350째F. Combine all ingredients into a large bowl and stir well. Pour into a 2-quart casserole dish or 8x8 glass cake pan and bake, uncovered, for 30-40 minutes until bubbly. Serve hot with tortilla chips or crackers. Serves 10.
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Janice Elder We would never have thought of combining these ingredients on our own. Turns out California Ripe Olives and dried fruits are a match made in, uh, Moracco.
Casablanca Chopped Salad 2 1 1 Tbsp. 2 Tbsp. 1 Tbsp. I 1 cup 1 can (15 oz.) 1/2 cup 1/4 cup 1/4 cup
fresh oranges fresh lemon (juice & grated zest) grated fresh ginger honey extra virgin olive oil head romaine lettuce, cleaned and chopped California Ripe Olives, coarsely chopped chickpeas, rinsed and drained coarsely chopped pistachio nuts chopped dates dried apricots, chopped salt and pepper to taste
Using a fine grater, remove orange zest from one of the oranges; reserve. Peel both oranges, being careful to remove and discard bitter white pith, and chop, removing and discarding any seeds. Place orange zest and chopped oranges into a large mixing bowl. Stir in lemon juice, zest, ginger, honey and olive oil. Toss with lettuce, olives, chickpeas, pistachio nuts, dates and apricots. Season with salt and pepper to taste. Serves 4-6.
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Peter Halferty Here's a hearty dish that's simple, yet exotic. Herbs, red wine and California Ripe Olives round out the flavor.
Thyme for Greek Pork Stew with Olives 1 Tbsp. 3 lbs.
olive oil boneless pork shoulder, trimmed and cut into 1-1/2-inch pieces kosher salt and freshly ground pepper to taste 1 cup dry red wine 6 anchovy fillets, coarsely diced 6 garlic cloves, coarsely chopped 1/4 tsp. dried thyme 2 cups water 1 (6 oz.) can California Ripe Olives 2 cans (15-16 oz.) white beans, rinsed and drained
Heat the oil in a large Emile Henry Dutch Oven over medium-high heat. Add as many pieces of pork that will fit into the pot uncrowded and season them with salt and pepper. Cook, turning the meat until browned all-over (about 4 minutes). Transfer the meat to a platter and repeat with another batch until all the meat is browned. Add the wine to the pot and stir to deglaze. Add the anchovies, garlic, thyme and water. Add the meat with any juices collected on the platter. Bring mixture to a boil over high heat, cover and reduce the heat to low; simmer gently 1 hour, then set the pot cover ajar and simmer partially covered for another 20 minutes. Stir in the olives and cook until the meat is fork-tender (about 30 minutes). Add beans just before serving. Serves 6-8.
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Paula Henrod Feta cheese and sundried tomatoes give this tapanade an extra little zing in every bite.
Tapenade Bruschetta 1 (6 oz.) can 4-5 1/2 cup 4-5 1/4 cup 1
California Ripe Olives sun dried tomatoes, rehydrated roasted red peppers, coarsely chopped large fresh basil leaves crumbled feta cheese olive oil & black pepper to taste baguette, sliced and toasted
Place olives, sun dried tomatoes, peppers and basil in a food processor. Pulse a few times until combined, but not pureed. Stir in the feta cheese. Drizzle with olive oil and black pepper (to taste). Give one last stir. Serve on toasts. Serves 10-12.
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Tina Verrelli Don't be afraid of the long cook time. The oven does all the work for you in this delicious recipe.
Easy & Hearty Oven Baked Beef Minestrone 2 Tbsp. 1 1/2 lbs. 1 cup 4
olive oil beef, cubed chopped sweet onion medium cloves garlic, peeled & trimmed 1 tsp. salt ½ tsp. pepper 1 cup dry red wine 48 oz. can low-sodium beef broth, plus additional if needed 1 ½ tsp. Italian seasoning 1 (28 oz.) can diced tomatoes with juice 1 (15.5 oz.) can cannellini beans, rinsed and drained 2 (6 oz.) cans California Ripe Olives, drained 1 cup sliced carrots 1 cup sliced celery 1 cup small shell pasta, cooked 1/4 head savoy cabbage, cored and shredded 1 cup grated parmesan cheese
Preheat oven to 400°F. Add olive oil to large Dutch oven (approx. 5-7 quart) and stir in beef, onion, garlic, salt and pepper. Brown, uncovered in oven for 45 minutes. Stirring 1-2 times. Reduce heat to 350°F. Remove from oven, add wine and stir to deglaze pan. Add broth and Italian seasoning, return to oven and cook covered for 1 hour. Remove from oven and stir in tomatoes, beans, olives, carrots and celery. Return to oven and cook covered for 1 hour. Remove from oven and stir in pasta and cabbage. Add additional broth if needed. Cover and cook for 30 minutes. Sprinkle with Parmesan cheese just before serving. Serves 8.
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