O-live it up
with gluten free recipes! Gluten free recipes that taste great.
www.CalOlive.org
Apple Olive Pork 1 tbsp. 4 (4 oz.) 1/2 tsp. 1/4 tsp. 1 1/2 cups 1 cup 1/2 cup 1/4 cup 1 tsp.
olive oil boneless, center cut pork chops, pounded thin kosher salt ground black pepper peeled and diced Fuji apples diced red onion sliced California Ripe Olives brandy chopped thyme
Heat 1 teaspoon of oil in a large sautĂŠ pan over medium-high heat. Season pork with salt and pepper and brown in pan on both sides for 2 minutes. Transfer pork to a clean plate, cover with tin foil and set aside. Heat remaining oil in pan over medium-high heat. Add apples and onions and cook for 3-4 minutes until golden. Remove from heat and stir in California Ripe Olives, brandy and thyme. Pour over pork cutlets and serve immediately. Serves 4. Nutritional Analysis Per Serving: Calories 310, Fat 16g, Cholesterol 60mg, Sodium 790mg, Carbohydrate 12g, Protein 22g, Calories from fat 46%.
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White Bean Turkey Chili 3 1/2 cups 2 (15 oz.) cans 1 Tbsp. 1 lb. 1 (6 oz.) 1 Tbsp. 1 cup 1 (7 oz.) can 1 tsp.
gluten free, low sodium chicken broth cannelini beans, rinsed and drained olive oil ground turkey yellow onion, peeled and chopped minced garlic California Ripe Olives, halved diced green chilies ground cumin
Combine 3/4 cup of chicken broth with 1 can of beans in the bowl of a food processor. Puree until smooth and set aside. Heat oil in a large saucepan over medium-high heat. Add ground turkey and onions and cook for 8-10 minutes, stirring occasionally and breaking up meat until crumbled and lightly browned. Mix in garlic and continue cooking for another 2-3 minutes. Stir in bean puree, chicken broth, beans, California Ripe Olives, green chilies and cumin. Bring to a boil, cover and simmer for 15-20 minutes. Serves 6. Serving suggestion: Garnish with chopped cilantro and shredded pepper jack cheese.
Nutritional Analysis Per Serving: Calories 280, Fat 10g, Cholesterol 45mg, Sodium 650mg, Carbohydrate 25g, Protein 23g, Calories from fat 32%
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Artichoke Olive Chicken Tagine 1 Tbsp. 2 lbs. 1 lb. 1 medium 1 Tbsp. 1 cup 1 cup 2 cups 1/4 cup 1/4 cup 1 Tbsp.
olive oil bone-in, skinless chicken legs and thighs, separated frozen artichoke hearts red onion, cut into 1-inch strips minced garlic cooked chick peas California Ripe Olives, halved gluten free low sodium chicken broth lemon juice chopped mint harissa
Heat oil in a large high-sided sautĂŠ pan over medium-high heat. Season chicken with salt and black pepper and place in pan to brown for 2-3 minutes on each side. Transfer browned chicken to a clean plate and place artichokes and onions in pan. Cook for 3-4 minutes until golden, then stir in garlic. Return chicken to pan. Add chick peas, California Ripe Olives, chicken broth, lemon juice, mint and harissa. Bring to a boil, cover and cook on a low simmer for 1-1 1/2 hours until fork tender. *Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving. Serving suggestion: Serve over warm quinoa and garnish with slivered almonds and fresh mint.
Nutritional Analysis Per Serving: Calories 400, Fat 14g, Cholesterol 113mg, Sodium 759mg, Carbohydrate 30g, Protein 38g, Calories from fat 32%.
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Country Pot Roast 1 tsp. 3 3/4 lbs. 1 tsp. 1/2 tsp. 6 oz. 2 cups 1 cup 1 cup 1 cup 1 tbsp. 1 lb. 8 oz. 8 oz.
olive oil beef chuck roast, trimmed and tied kosher salt ground black pepper red pearl onions, peeled gluten free low sodium beef or chicken broth California Ripe Olives, whole, pitted, drained canned chopped tomatoes red wine chopped thyme parsnips, peeled and coarsely chopped celery, trimmed and coarsely chopped new potatoes, halved
Heat olive oil in a Dutch oven or deep oven proof roasting pan over medium-high heat. Season roast with salt and pepper and place in pan to brown on all sides for 3-4 minutes. Stir onions into pan and cook for 3-4 minutes. Pour in broth, California Ripe Olives, tomatoes, red wine and thyme and bring to a boil. Turn heat down to a simmer, cover and braise in a 350째F oven for 1 hour, then turn over and cook for another 45-60 minutes. Add parsnips, celery and potatoes to roast and continue cooking for 30-45 minutes until vegetables are cooked through and meat is fork tender. Transfer pot roast to carving board, remove butcher twine and slice across the grain to desired thickness. Top with pan juices and vegetables. Serves 8. Nutritional Analysis Per Serving: Calories 530, Fat 29g, Cholesterol 130mg, Sodium 670mg, Carbohydrate 18g, Protein 43g, Calories from fat 50%.
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Grilled Pepper Olive Pork 2 Tbsp. 2 Tbsp. 6 cloves 1 Tbsp. 1 1/4 cups 1 cup 1 lb. 1/2 cup
balsamic vinegar red wine vinegar roasted garlic cloves, peeled and mashed chopped marjoram pickled cherry peppers, stems removed, quartered and seeded California Ripe Olives, wedged pork tenderloin salt and pepper to taste gluten free low sodium chicken broth
In a shallow baking dish, whisk together balsamic vinegar, red wine vinegar, garlic and marjoram. Add cherry peppers and California Ripe Olives. Place pork in baking dish, roll in marinade topping with peppers and California Ripe Olives. Cover and refrigerate for at least 1 hour and up to 1 day. Season marinated pork with salt and black pepper to taste. Grill over medium-high heat for approximately 15 minutes or until cooked to desired temperature, turning every 3-5 minutes to brown sides evenly Transfer to a clean cutting board, allow to rest for 3-5 minutes, and slice into 1/2-inch thick slices. Pour pepper and California Ripe Olive mixture into a clean saucepan, add chicken broth and bring to a boil. Simmer over low heat for 3-4 minutes. Serve on top of pork slices. Serves 4. Nutritional Analysis Per Serving: Calories 220, Fat 10g, Cholesterol 75mg, Sodium 780mg, Carbohydrate 8, Protein 25g, Calories from fat 40%.
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Lemon Braised Snapper 1 Tbsp. 4 (4 oz.) 2 1/2 cups 1 cup 1 1/2 cups 1 1/2 cups 2/3 cup 1/3 cup 2 tsp. 1 tsp. 1/3 cup
olive oil snapper filets, bones removed sliced yellow onions California Ripe Olives, whole cherry tomatoes, halved tomatillos, husked and quartered gluten free fish stock lemon juice chopped lemon zest kosher salt chopped parsley
Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. Place fish filets in pan and cook on one side for 2-3 minutes until golden. Using a fish spatula, transfer seared filets to a 9 by 13-inch baking dish, placing them browned side up. Add remaining olive oil to sauté pan. Stir in onions and cook for 3-5 minutes on medium, just until translucent. Add California Ripe Olives, cherry tomatoes, tomatillos, fish stock, lemon juice, lemon zest, salt and pepper and bring to a boil. Pour into hotel pan, topping fish evenly. Cover and bake in a 400°F oven for 11-13 minutes until fish is cooked through. Sprinkle with parsley just before serving. Serves 4. Nutritional Analysis Per Serving: Calories 250, Fat 9g, Cholesterol 40mg, Sodium 870mg, Carbohydrate 18g, Protein 27g, Calories from fat 31%.
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Golden Polenta Caprese 2 cups
gluten free low sodium chicken broth 2/3 cup polenta 1 cup California Ripe Olives, wedged 1 1/2 cups (8 oz.) cherry tomatoes, halved 1 cup (4 oz.) diced fresh mozzarella cheese (1/2-inch) 1/2 cup (1/2 oz.) basil leaves, torn 2 Tbsp. olive oil 2 tsp. red wine vinegar kosher salt and coarsely ground black pepper to taste
Bring broth to a boil in a small saucepan. Whisk in polenta, turn heat down to a low simmer and cook for 2030 minutes, stirring occasionally with a wooden spoon. Remove from heat and mix in 1/2 cup of California Ripe Olives. Pour onto a lightly greased baking sheet and form into a 7-inch by 8-inch rectangle. Top with a piece of plastic wrap and set aside to cool for 30 minutes. While polenta is setting, combine tomatoes, mozzarella, basil leaves and remaining California Ripe Olives in a large mixing bowl. Toss with 1 tablespoon of olive oil and red wine vinegar. Season to taste with salt and pepper and set aside. Remove plastic wrap covering and cut polenta into 4 (approximately 3 1/2-inch by 4-inch) rectangles. Heat remaining olive oil in a large sautĂŠ pan or non-stick griddle over medium-high heat. Place polenta slices in pan and cook for 2-3 minutes on each side until golden. Place cooked polenta onto serving plates and top with salad mixture. Serves 4. Nutritional Analysis Per Serving: Calories 288, Fat 17g, Cholesterol 22mg, Sodium 689mg, Carbohydrate 25g, Protein 9g, Calories from fat 53%.
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Turkish Sea Bass 1 1/2 pounds 3/4 cup 1/2 cup 1 Tbsp. 1/8 tsp. 4 (6 oz. each) 3/4 tsp. 1 Tbsp.
oranges, peeled and sliced into 1/4-inch thick rounds California Ripe Olives, wedged red onion, thinly sliced chopped mint ground coriander boneless, skinless sea bass fillets kosher salt olive oil
In a medium sized mixing bowl combine oranges, California Ripe Olives, onions and mint. Season with coriander. Set aside. Season fish with salt. Heat oil in a large sautĂŠ and over medium high heat. Place bass in pan and cook on each side for 3-4 minutes. Serve sea bass on top of orange salad. Serves 4. Nutritional Analysis Per Serving: Calories 228, Fat 10g, Sat Fat 2g, Cholesterol 69mg, Sodium 698mg, Carbohydrate 18g, Protein 33g, Calories from fat 30%, Fiber 3g.
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Coriander Olive Braised Beef 1 tsp. 1 1/2 lbs.
2 Tbsp. 1 1/2 cups 1 cup (8 oz.) 1 cup 1/2 cup 1/2 cup 1 Tbsp. 1 tsp. 2 cups 1/4 cup
olive oil beef chuck roast, brisket or other stew meat kosher salt and ground black pepper to taste quartered garlic cloves gluten free beef stock chopped canned tomatoes whole California Ripe Olives red wine golden raisins ground coriander ground allspice cauliflower florets chopped cilantro
Heat oil in a large high-sided sautĂŠ pan over mediumhigh heat. Season beef with salt and pepper to taste. Place in pan and cook for 3-4 minutes on each side until well browned. Add garlic and continue cooking for 1-2 minute until golden. Pour in beef stock, tomatoes, California Ripe Olives, red wine and raisins and bring to a boil. Stir in coriander and allspice, cover and cook on a low simmer for 2 hours turning meat every half hour to evenly cook. Add cauliflower and continue cooking for 10-15 more minutes until tender. Pull beef apart into 2-inch chunks or transfer to a clean cutting board and slice across the grain into 1/2-inch slices before plating. Stir cilantro into sauce just before serving. Serves 4. Serving suggestion: Serve over a bed of cooked brown rice.
Nutritional Analysis Per Serving: Calories 371, Fat 11g, Cholesterol 102mg, Sodium 640mg, Carbohydrate 28g, Protein 40g, Calories from fat 27%.
www.CalOlive.org
California Ripe Olives Calories & Sizes Sizes
Average Calories Per Ripe Olive
Approx. No. of Olives in 15 gram serving
Small
4
6
Medium
5
5
Large
6
4
Extra Large
7
3
Jumbo
7
3
Colossal
9
2
Super Colossal
12
1
California Ripe Olives have only two grams of fat in a 15-gram serving, which makes them a low fat food according to FDA definitions. More importantly, they contain monounsaturated fats (also known as “good fat”) with the remaining fat being essential fatty acids. And, because they are a fruit, they have no cholesterol at all. An extra large Black Ripe Olive has only seven calories – and a serving equal to only 25 calories! This makes olives an ideal snack or ingredient for adding flavor and variety to meals you prepare. We hope these recipes will inspire you.
www.CalOlive.org