Dried Black Olives Recipes

OVEN-DRIED BLACK-OLIVE SEASONING

We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 3h20m

Yield Makes 1 1/4 cups

Number Of Ingredients 3

Oven-Dried Black-Olive Seasoning image

Steps:

Preheat oven to 250 degrees. Arrange olives on a parchment-lined rimmed baking sheet. Cook until dried and crisp, about 3 hours. Let cool completely.
Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.

Ingredients

2 cups Kalamata olives, pitted
1/4 cup sesame seeds, toasted
1 small dried red chile, crumbled (optional)

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories World Cuisine Recipes African North African Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

Couscous with Olives and Sun-Dried Tomato image

Steps:

Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

Ingredients

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

More about "dried black olives recipes"

OLIVE TREES, OLIVE OIL AND DRIED BLACK OLIVES - JULS' KITCHEN

Web Nov 19, 2012 Choose sound black olives, rinse under running water and put in a large bowl. Bring to the boil a large pot of salted water, then pour …
From en.julskitchen.com
4.8/5 (13)
Category Preserve
Cuisine Italian

Bring to the boil a large pot of salted water, then pour it over the olives and let soak for ten minutes, then rinse and drain.
Arrange the olives on a baking sheet in a single layer and dry completely. You can place the tray next to the fireplace for a few days until the olives are completely wrinkled and dried or you can use the residual heat of the oven, after you baked a pizza, a roast or a cake for example. Alternatively, you can also turn on the oven and heat it to 100°C (212°F), then leave the olive inside until they are dry, as in the picture.
When, after a few days, the olives are ready put them in a glass jar with a pinch of salt, thinly sliced chilli pepper, a clove of garlic and a few tablespoons of extra virgin olive oil. Close the jar and shake to evenly distribute the seasonings.

Dried Black Olives Recipes

OVEN-DRIED BLACK-OLIVE SEASONING

We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

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