Green Olive Hot Dish Recipes

UNBELIEVABLY CREAMY GARLIC & GREEN OLIVE PASTA

Steps:

• Put on a big pot of water to boil.
• Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
• After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
• Get some green olives.
• Any kind you want, really.
• I just get a bottle of cheap salad olives.
• There are usually a lot of pimento pieces floating around in there.
• We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
• You can get a bit fancier if you want.
• Chop up the olives a bit, not tiny.
• Next the garlic.
• OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
• Those are okay for some things, and I do use them often.
• However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
• I will weep.
• Don't do that to me.
• Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
• Just roll it up in there, then roll it back and forth on the countertop a few times.
• Unwrap it, and the peel should be off or mostly off.
• Do this with lots of garlic cloves.
• LOTS.
• At least a couple per person you're feeding.
• Slice the garlic, but not too thinly.
• In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
• Be generous.
• A handful per person is a good start.
• Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
• Add some light cream, and bring to a simmer.
• Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
• Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
• Toss.
• Serve immediately.
• Bow.
• But be humble.

CHICKEN WITH GREEN OLIVES

Steps:

• Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
• Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
• Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

CHICKEN WITH GREEN OLIVES AND PASTA

Steps:

• Heat 2 Tbl of oil and the butter in a skillet. Add the chicken halves, and panfry until they are golden brown all over. Remove the chicken from the skillet.
• Add the onion and garlic to the skillet, and fry over a medium heat until they begin to soften. Add the bell peppers and mushrooms and fry for 2-3 minutes. Add the tomatoes and season to taste. Transfer the vegetables to a casserole dish, and arrange the chicken on top of them.
• Add the wine to the pan and bring to a boil. Pour the wine over the chicken. Cover the pan and cook in a preheated oven at 350°F for 50 minutes.
• Add the olives to the casserole and mix them in . Pour in the cream, cover, and return to the oven for 10-20 minutes.
• Meanwhile, bring a large pan of lightly salted water to a boil. Add the pasta and the remaining oil, and cook until the pasta is tender bur still firm to the bite. Drain the pasta well and transfer it to a serving dish.
• Arrange the chicken on top of the pasta, spoon the sauce over the top, garnish with the parsley and serve immediately. Alternatively, place the pasta in a large serving bowl and serve it separately from the vegetables.

GREEN SALAD WITH OLIVE DRESSING

Steps:

• Whisk the olive oil, vinegar and sugar, then stir in the chopped olives and onion. Season. Tip the leaves into a bowl. Drizzle the olive dressing over and toss gently to coat.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

HOT ARTICHOKE & GREEN OLIVE PARMESAN DIP

Steps:

• Heat oven to 350ºF.
• Mix all ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

GREEN OLIVE RELISH

Steps:

• Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)