How To Use Up Olives
This versatile ingredient can add a burst of flavor to a variety of dishes, from pasta and dips to salads and main courses. Try incorporating olives into your cooking to bring a touch of Mediterranean flair to your meals. The salty and tangy taste of olives can elevate your dishes and offer a delightful twist to your recipes. Whether you're creating a simple pasta dish or a vibrant salad, olives can be a great addition to enhance the overall taste of your culinary creations. Dive into the world of olives and explore the numerous ways they can enhance your cooking!
— Constant Cookbook
Ingredients
- olives
Instructions
- 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.
Comments
No comments found.