Chopped Olives Appetizer Or Light Dinner Fare Recipes

Steps:

• Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
• Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it's OK if the olives don't close completely).
• Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
• Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.

Steps:

• Peel the rutabaga.
• Add to the food processor.
• Use a high setting and gradually add olive oil.
• You want as smooth consistency as you can get.
• Peel the shallots, garlic and add to the food processor.
• You might have to add more olive oil so you can get this very smooth consistency.
• This might take at least 4 minutes.
• I add a lot of pepper and salt to taste.
• The pepper adds more taste.
• This keeps well.
• I serve on black bread.
• Goes well with a really dry white wine.

Steps:

• Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Steps:

• Mix chopped olives and green onions and cheese and salt and curry.
• Spread mayo on split english muffins.
• Spread with mixture and broil until slightly browned.
• Serve immediately.
• This can be served with sliced tomatoes.