Garlic Parmesan Olives Recipes

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ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY



Roasted Garlic Parmesan Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley

Provided by Robin Broadfoot

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

3 russet potatoes, sliced
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
fresh parsley, chopped

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cut potatoes in half, then slice.
  • Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
  • In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
  • Sprinkle seasoning on potatoes and toss to coat.
  • Spread the potatoes on a baking sheet.
  • Bake for 30 minutes.
  • Remove from the oven, sprinkle with parmesan and pepper.
  • Bake for an additional 20 minutes.
  • Sprinkle potatoes with fresh parsley and serve while hot.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams

GARLIC PARMESAN OLIVES



Garlic Parmesan Olives image

this appetizer is versatile. Great before a casual meal or a fancy sit down. You can mix up the olives and use any kind you like.

Provided by Abby2495

Categories     < 15 Mins

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (6 ounce) can black olives, drained
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons grated parmesan cheese

Steps:

  • In a small bowl, combine olives, garlic, basil, and black pepper.
  • Stir in the olive oil and Parmesan cheese.
  • Stir well and chill, covered for at least one hour before serving.

GARLIC PARMESAN OLIVES



Garlic Parmesan Olives image

Quick and easy, and disappears fast! Good before any Italian meal or with a grilled steak. Goes well with both wine and beer.

Provided by Jake Bryan

Categories     Olive Appetizers

Time 1h5m

Yield 7

Number Of Ingredients 6

1 (6 ounce) can black olives, drained
1 clove garlic, minced
½ teaspoon dried basil
¼ teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine olives, garlic, basil, and black pepper. Stir in the olive oil and Parmesan cheese. Stir well and chill, covered for at least one hour before serving.

Nutrition Facts : Calories 55.4 calories, Carbohydrate 1.9 g, Cholesterol 1.9 mg, Fat 5.2 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 245.2 mg

GARLIC PARMESAN OLIVES



Garlic Parmesan Olives image

Quick and easy, and disappears fast! Good before any Italian meal or with a grilled steak. Goes well with both wine and beer.

Provided by Jake Bryan

Categories     Olive Appetizers

Time 1h5m

Yield 7

Number Of Ingredients 6

1 (6 ounce) can black olives, drained
1 clove garlic, minced
½ teaspoon dried basil
¼ teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine olives, garlic, basil, and black pepper. Stir in the olive oil and Parmesan cheese. Stir well and chill, covered for at least one hour before serving.

Nutrition Facts : Calories 55.4 calories, Carbohydrate 1.9 g, Cholesterol 1.9 mg, Fat 5.2 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 245.2 mg

OLIVE, GARLIC & PARMESAN MASHED POTATOES



Olive, Garlic & Parmesan Mashed Potatoes image

Delicious! Came from Feb. 2005 Women's Day magazine. Looks very attractive drizzled with olive oil and garnished with chopped parsley.

Provided by Mrs.Habu

Categories     Potato

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

4 medium baking potatoes, peeled & cut into quarters
3 medium garlic cloves, peeled
2 tablespoons extra virgin olive oil
1/3 cup parmesan cheese, grated
1/4 cup kalamata olive, pitted & chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Cook the potatoes and garlic gently in boiling water for 25 minutes (or until tender).
  • Reserve 2/3 cup of the cooking water.
  • Drain potatoes and return to the pot.
  • Mash the potatoes and galic with a potato masher(or beat with hand held mixer on medium high speed), adding olive oil and reserved cooking water.
  • Stir in cheese, olives, salt and pepper.

Nutrition Facts : Calories 182, Fat 8.2, SaturatedFat 2, Cholesterol 5.9, Sodium 397.8, Carbohydrate 23.3, Fiber 2.3, Sugar 1, Protein 4.8

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS



Juicy Tomatoes With Parmesan-Olive Bread Crumbs image

This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.

Provided by Christian Reynoso

Categories     easy, quick, weeknight, salads and dressings, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties)
Salt and black pepper
5 ounces day-old country-style bread without crust
1 1/2 ounces thinly shaved or coarsely grated Parmigiano-Reggiano
3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped
2 teaspoons finely grated orange or lemon zest (or a combination)
1 teaspoon fennel seeds or red-pepper flakes (or a combination)
2 garlic cloves
6 tablespoons olive oil
4 tablespoons red or white wine vinegar

Steps:

  • Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
  • Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
  • In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
  • Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
  • To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

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