Kicked Up Olives Recipes

KICKED-UP NEW ORLEANS MUFFULETTA

Steps:

• Preheat the oven to 375 degrees F.
• Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
• Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
• To serve, unwrap the sandwich and slice into portions.
• Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.

KICKED UP CITRUS MARINATED OLIVES

Steps:

• In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.

KICKED UP CITRUS MARINATED OLIVES

Steps:

• Kicked Up Citrus Marinated Black Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Kicked Up Marinated Green Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Yield: About 3 cups

KICKED UP OLIVES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix olives, garlic, balsamic vinegar, and red pepper flakes together in a bowl.
• Carefully peel tangerines and cut peels into strips. Squeeze juice from 1 tangerine over olive mixture. Add tangerine peel strips to olive mixture and toss well.
• Make a packet with a large piece of aluminum foil. Pour olive mixture into packet. Arrange onion slices and rosemary over olives; drizzle with olive oil. Sprinkle fennel seeds over mixture. Fold and seal packet; place on a baking sheet.
• Bake in the preheated oven until warmed, about 90 minutes. Serve warm.

HOW TO USE UP OLIVES

Steps:

• Spicy tomato pasta Jazz up a ready-made tomato and chilli pasta sauce by throwing in black olives, capers and chopped anchovy fillets. Stir through long, thin pasta and sprinkle with chopped basil.
• Quick savoury dip Create a quick tapenade by finely chopping pitted olives and a little garlic. Process until smooth, season, then add olive oil to loosen and lemon juice to taste.
• Crispy bruschetta For a summery bruschetta, crush black olives and cherry tomatoes, and spread onto toasted ciabatta rubbed with garlic. Top with peppery rocket leaves, drizzle with oil and season.
• Simple chicken dish Make a marinade with sliced olives, balsamic vinegar, olive oil and seasoning. Coat chicken thighs and leave for 15 mins. Put in a roasting dish with lemon quarters and rosemary leaves. Roast at 190C/fan 170C/gas 5 for 20 mins. Turn and roast for another 15 mins or until cooked through. Serve with the lemons and juices sprinkled over.
• Mediterranean salad Throw together a quick salad with a bag of baby salad leaves tossed with a light dressing. Add cubes of feta, olives and SunBlush tomatoes. Serve with focaccia or other country bread.
• Easy stuffed tomatoes For an easy, prepare-ahead starter or light lunch, stuff scooped-out tomatoes with cooled, cooked rice flavoured with minced garlic, sliced green olives, chopped tomato, lemon juice, and chopped herbs, such as basil or flat-leaf parsley.
• Mayonnaise with a twist Pit and chop olives, add to ready-made mayonnaise, season and add a splash of lemon juice. Mix well before using as a dip for raw vegetables, or spread in a sandwich with salad leaves and ham or salami.
• Chunky veggie sauce Make a rich and chunky sauce using aubergines, red onion, garlic, courgettes, red pepper and a can of chopped tomatoes. Throw in a handful of olives - great as a side dish or stirred through pasta.
• Quick summer tarts Cut 2 circles from a sheet of puff pastry to make quick pizza bases. Score a border 1cm from the edge, then cover with ready-caramelised onions from a jar or ready-roasted red peppers, and sliced tomatoes. Top with black olives, and anchovy fillets before cooking for 15 mins at 220C/fan 200C/gas 7.
• Main-meal salad Lightly dress salad leaves and arrange on a plate. Top with cooked and cooled French beans and baby new potatoes, black olives, halved cherry tomatoes, hard-boiled eggs cut into quarters and tinned tuna chunks. Season before serving.