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    OLIVE RECIPES

    Tara's Favorite Olives

    The Lindsay brand is what makes this recipe delicious.

    You'll need: 1 pint sized jar with tight fitting lid (Mason jar is ideal)

    Combine:
    - 1 (6 oz.) can Lindsay Pitted Green Olives, using the liquid. Do NOT drain.
    - 1 Large clove garlic, crushed
    - Black pepper
    - 2 pinches coarse oregano (not powdered)
    - 2 tablespoons olive oil

    Keep in the refrigerator, turning the jar upside down every day or so to let the flavors set up.

    The flavors are just about right after a week, although you might not want to wait that long. My batch of olives rarely makes it to two weeks. They are too tasty.

    To keep them longer than two weeks, you could add a 1/2 teaspoon of citric acid as a preservative without changing the flavor.

    Feel free to substitute other spices you especially like - basil, dill, fennel, tarragon.




    Garlic Lemon Olives

    Recipe provided by award-winning cookbook author Joanne Weir.

    Ingredients

    - 1 (6 oz.) can Lindsay Pitted Green Olives, drained
    - 2 teaspoons freshly grated lemon zest
    - 1 clove garlic, minced
    - 1 tablespoon extra virgin olive oil
    - 6 fresh basil leaves

    Cooking Directions

    Toss together olives, lemon zest, garlic and olive oil.

    Roll the basil leaves on top of one another and slice into thin strips. Add the basil to olive mixture and toss together gently.

    Serving Suggestion: Place the olives in a wide, shallow bowl and serve with frilled bamboo toothpicks.





    Lindsay Green Olives




    Keto Pan-Fried Tilapia with Green Olive Salsa

    Recipe from www.ilovelindsay.com

    10 mins prep -- 25 mins cook -- 6 servings

    Nutty green olives, tangy lemons, fresh cilantro, parsley and oregano make a zingy chimichurri-inspired salsa, a perfect topper for tilapia.

    Ingredients

    2 teaspoons seasoning salt
    1 clove garlic, very finely chopped
    1/2 teaspoon paprika
    1/2 teaspoon fresh-cracked pepper
    3 Tbsp olive oil
    6 tilapia filets
    1/4 cup yellow onion, diced
    1/2 cup Italian parsley
    1/2 cup cilantro
    1 Tbsp loosely packed fresh oregano
    Juice and zest of 1 lemon
    Juice and zest of 1 orange
    1/2 teaspoon pure maple syrup or honey
    1 (6 oz) can Lindsay Naturals Medium Pitted Ripe Green Olives
    2 green onions, very finely sliced
    Pinch red pepper flakes (optional)
    Salt to taste

    Cooking Directions

    In a small bowl, whisk together seasoning salt, garlic, paprika and pepper. Sprinkle evenly over tilapia filets.

    Heat a large skillet over medium-high heat. Add olive oil.

    Add tilapia to skillet, cook 2-3 minutes or until light golden brown. Flip with a fish spatula, cook on second side until fish is cooked through. Transfer to a serving platter.

    In a food processor, add onion, parsley, cilantro, oregano, lemon and orange juice and maple syrup.

    Pulse several times until finely chopped. Add olives, pulse quickly until coarsely chopped. Stir in green onions and lemon and orange zest. Salt to taste.

    Top tilapia with green olive salsa and enjoy!







    Smoked Salmon and Green Olive Spread on Toasts

    Recipe from www.ilovelindsay.com

    20 mins prep -- 10 mins cook -- 16 servings

    Ingredients

    - 1 lemon
    - 4 ounces smoked salmon, skin removed, flaked (be sure to use salmon that's smoked, not cured-dry, flaky fish rather than a moist thinly sliced fish like lox or gravlax)
    - 3 ounces cream cheese, room temperature, cut into 3 or 4 chunks
    - 1/2 cup coarsely chopped Lindsay Naturals Medium Pitted Ripe Green Olives, plus 16 whole olives for garnish
    - 1 tablespoon coarsely chopped capers
    - Black pepper, to taste
    - 16 slices cocktail bread or thinly sliced baguette
    - 16 flat-leaf parsley leaves

    Cooking Directions

    1. To toast bread, arrange slices on a rimmed baking sheet in a single layer, then cook in a 400F oven until lightly browned, about 10 minutes, turning halfway through. Set aside.
    2. Finely grate zest from lemon. Halve lemon and squeeze 2 tablespoons of juice.
    3. Combine zest, juice, salmon, cream cheese, chopped olives, and capers in a medium bowl, stirring and mashing to make a spreadable paste. Add pepper to taste.
    4. Mound about 1 tablespoon salmon mixture onto each toast.
    5. Garnish with parsley leaves and olives and serve.

    If you like, you can serve the salmon mixture in a small bowl or crock with the toasts along side, for guests to prepare their toasts.




    Feta Herb Bites

    Recipe from www.ilovelindsay.com

    10 mins prep -- 15 mins cook -- 4 servings

    Ingredients

    4 oz cream cheese, at room temperature
    6 oz herbed feta cheese, at room temperature
    1 can Lindsay Black Olives
    3/4 cup finely crushed walnuts

    Cooking Directions

    In a medium bowl, combine cream cheese and herbed feta cheese.

    Coat olives with the cheese mix and form them into balls, completely encasing them in the cheese mixture.

    Roll the balls in the walnut crumbles to lightly coat them. Chill for at least 30 minutes.

    Let the cheese balls sit at room temperature for a few minutes before serving. Serve with toothpicks.







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