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Killer App: Spicy Marinated Olives

Camilla Salem — Wed, 25 Jan 2012 13:42:56 PST

Chili flakes are one of my very favorite things to cook with, if you haven't already noticed. This appetizer is a classic in my family, and it even made my husband, the olive-hater, love and appreciate this little Mediterranean fruit. You don't need much for this recipe, and measurements are not the important thing here, so feel free to play around a little bit. What's important is that you shake everything together well, and give the olives some time to sit and collect the flavors. Feel free to make these a day in advance of when you plan to serve them because they will be that much better. And don't forget to serve these with a bowl for the pits.

For this ridiculously simple recipe, keep reading.

A Short Guide to Understanding Olive Oil

YumSugar — Wed, 07 Dec 2011 05:35:06 PST

I recently read Peggy Knickerbocker's mouthwatering book Olive Oil: From Tree to Table, and I was completely blown away by all of the things I learned about my very favorite ingredient.

As it turns out, there is so much that goes into the processing of olive oil, and we should be rather selective in choosing our oils. Here are a few interesting facts:

Olive trees thrive in Mediterranean climates, and therefore in locations such as Spain, North Africa, Italy, Greece, and California.
The term "cold-pressed" olive oil signifies that no heat was applied during the pressing process.
Any olive oil not labeled "extra-virgin" is a combination of extra-virgin oils and refined virgin oils. This blend of oils is best for any cooking process that requires high heat and doesn't need the distinct flavor of olive oil.

For more helpful tidbits on this common cooking ingredient, keep reading.

Fast & Easy Dinner: Pork Tenderloin With Arugula Avocado Salad

Katie Sweeney — Wed, 09 Mar 2011 15:17:23 PST

If you're tired of the same old boring salad, I highly recommend you give this recipe a try. It combines pan-seared pork tenderloin with a hearty, delicious, and flavorful mixture of arugula, avocados, tomatoes, and olives. Feta cheese gives it a creamy texture and tangy saltiness. This dish comes together quickly, which is crucial for weeknight meals. While the meat cooks, put together the salad. Serve with crusty bread and a glass of white wine for a healthful and satisfying dinner. Check out the recipe after the break.

Meatless, Moneysaving Monday: Zucchini and Olive Pizza

OnSugar Blog — Mon, 27 Dec 2010 03:30:09 PST

Hoping to still make it a Meatless Monday over the holidays? For some inspiration, check out what OnSugar blog Cooking in Pajamas is making: zucchini and olive pizza.

Yum! Homemade pizza! If you are starting with ready-made dough (and why wouldn't you?), it is quicker, healthier, cheaper and tastier to make your own. It is . . . really! Even if your favorite pizza is a standard variety tomato sauce and mozzarella cheese, a homemade version really is delicious. Plus, you don't have to go out to get it.

For her recipe - which would taste equally great with seasonal vegetables like eggplant - keep on reading.

Don't Forget the Nut Shell and Olive Pit Bowl

Katie Sweeney — Tue, 14 Dec 2010 14:30:44 PST

Entertaining this holiday season? Here's a tip: when serving nuts that require shelling or olives with pits, don't forget to place a trash bowl nearby. Before guests arrive, eat a couple of nuts or olives and discard the shells or pits in the designated trash bowl. That way your friends will know exactly where to throw away their trash.

Do you have a holiday entertaining tip? Please share with us below!

Olives vs. Almonds

Michele Bell — Mon, 13 Dec 2010 12:00:10 PST

I never turn down an invitation to a holiday party. Too often, it's the same for the food, cocktails, and treats that often accompany them. To make sure I'm snacking smart at the soirees' snack stands, I've checked out two popular items that tend to find their ways onto many a hostess's serving tray - olives and almonds.

Ready to see the side-by-side breakdown?

10 Party-Ready Pantry Items

Katie Sweeney — Thu, 09 Dec 2010 12:50:37 PST

December is a time for edible gifts, festive lights, and fabulous parties. Since I never know who may stop by my apartment on their way home from Christmas shopping or before a spirited Saturday on the town, I'm always party ready. Not only does that mean keeping my house presentably clean, but I also have the previsions on hand to throw together a quick snackable spread. Here you'll find out what 10 ingredients are essential to hosting an impromptu evening of holiday entertaining.

Monday's Leftovers: Striped Bass With Olive-Almond Relish

YumSugar — Mon, 13 Sep 2010 09:15:03 PDT

When there's not a lot of time to prepare a healthy, home-cooked meal, fish is my go-to dinner dish. Why? Because on top of being high in protein and low in saturated fat, its fillets also cook quickly and evenly.

Tonight, I'll be making the most of leftover striped bass fillets by pan-sautéing them, then serving a Mediterranean olive-almond relish alongside the table. The result is a wholesome supper that's ready in under 30. For the simple recipe, keep on reading.

Sunday BBQ: Grilled Steak With Sauce Vierge

YumSugar — Sun, 22 Aug 2010 06:30:00 PDT

For an elegant but relaxed approach to tonight's dinner, serve grilled steaks with a sauce vierge.

This light and pungent sauce, which literally translates to "virgin sauce," is the Frenchman's rendition of Italy's salsa verde. Although the traditional elements, like capers, parsley, olive oil, and garlic still play a starring role, so do Provençal ingredients such as cornichons and Dijon mustard. As you allow all of the elements of the sauce to commingle, start heating up the grill to work on the steaks.
If you need to accommodate pescetarians, serve the fresh sauce on top of seared tuna or swordfish steaks for an equally tasty supper. Ready for the recipe? Then keep reading.

Cure Your Own Olives

YumSugar — Tue, 27 Apr 2010 14:30:42 PDT

I've always wanted to cure my own olives, but it's not every day that I spot fresh olives at the store. So I was thrilled to discover one sunny Saturday that the Ferry Plaza Farmers Market was selling bags of small, black Coratinas for $5, along with a recipe for curing olives. To make bitter and astringent fresh olives edible, there are two ways of preparing them: dry-curing them in salt, or wet-curing them in brine. I went with the dry-curing method, and I wasn't let down. Although I'd opt for an olive with a greater meat-to-pit ratio next time, the recipe produced an intricate flavor that was sweet, salty, and buttery at the same time. Now that I know how easy it is to make my own, I'm hesitant to ever buy a can of olives from the supermarket again! See for yourself when you keep reading.