This is a partnered post.
I love olives, I went to a food conference not that long ago and ended up with as many olives as you think a person could eat in a year but it still wasn’t enough for me. My whole family loves them we use them in recipes all the time. We eat them right out of the jar too, but love cooking with them. Of course the easy way to cook with them is to add them on the top of something. We have them on top of pizzas, salads, burritos, nachos. I’ve put them in cornbread, and used them to make a olive tapenade that we put in quesadillas.
- 1 cup loosely packed pitted black Spanish olives
- 2 tablespoons finely diced red onion
- 1 tablespoon minced garlic
- 3 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh marjoram
- 4 filets of anchovy minced
- 2 tablespoons minced capers
- 1 lemon juiced
- 2 ounces virgin olive oil
- Mince the olives.
- Combine with the other ingredients in a mixing bowl.
- Let sit one hour and season with salt if needed, black pepper and chili flakes for spice. Reserve room temperature.
Use it inside like we do or as a dip.
Spain has such a rich history that is linked to olives – with trees for table olives growing in the country since the 1st century. There is a wide range of varieties, types and forms of presentation. Spain is the leader in table olive production and exports, with the most modern industry in the world leading to the highest food safety and quality standards. Olives from Spain are a more versatile than olives from any other region – get creative, and find out why they can add life to any party.
This month, Olives from Spain will head to Miami for the country’s premiere food festival. If you are lucky enough to attend the renowned South Beach Wine and Food Festival, be sure to stop by the Olives from Spain station to sample some tasty bites. The event is expecting approximately 18,000 attendees.
We wanted to share a few recipes that we that would be excellent combined with Olives from Spain. Here is one that was popular at Thanksgiving.
Turkey Deviled Eggs
Darigold 4% Milk Fat Small Curd Cottage Cheese
Spicy brown mustard
Green olives stuffed with pimento
Extra large black olives
Peel hardboiled eggs and cut in half. Using a spoon, scoop out the yolk into a bowl; set the whites aside.
To taste, add cottage cheese, mustard, salt and cumin to the bowl. Mix thoroughly, then spoon carefully into the egg white halves.
Cut a green olive in half. Take one half and gently pull the pimento slice down just far enough to look like a beak. Set the olive into the egg yolk on one of your deviled eggs.
Take the other green olive half and cut it into thirds. Cut the pimento in half. Arrange the olive and pimento pieces on top of the egg to resemble a tail.
Cut an extra large black olive in half and rest it in the middle of the green olives to form the body.
Finally, squeeze two mustard dollops on the “Head” to form eyes.
Mexican Cornbread Recipe
1 pkg of Jiffy Corn Bread Mix (or 8.5 ounces of your choice corn bread mix)
1 tablespoon butter
1/2 pkg Chorizo
1 1/2 cups frozen corn cooked
2 can green olives from Spain
2 cups half-and-half or whipping cream
1/2 teaspoon salt
1. Preheat oven to 400 degrees. Prepare muffin batter according to package directions, pour into lightly greased 8-inch square baking pan. Bake 20-25 minutes or until lightly browned. Cool completely.
2. Cut cornbread into 1-inch cubes; place in 13×19 inch baking pan. Bake 5-10 minutes or until golden brown. Transfer lightly greased 2-quart casserole.
3. Melt the butter and pour over the bread cubes, then top with corn, olives and sausage
4. Beat eggs, half-and-half, salt in small bowl with wire whisk until well blended; pour over ingredients in casserole. Gently press bread cubes into egg mixture until completely covered. Cover with foil.
5. Bake 30 minutes then uncover and cook 10 more (make sure the knife comes out clean) Let stand 10 minutes before serving.
And Beeb used olives in the salad above: Meals in a Snap. We love adding olives to salads. Be sure to look for the Olives From Spain logo, to ensure you are getting the highest quality olives and taste the difference for yourself. And be sure to follow along with with Olives from Spain on-line.
Compensation was provided by Olives from Spain via MomTrends. The opinions expressed herein are those of the author and are not indicative of the opinions of Olives from Spain or Momtrends.