Black VS Green Olives, Which Would You Choose? Great Recipes

Every parent who has ever sent a child to summer camp knows about color wars. That fight to the death Olympic like couple of days where what color/team you’re a part of defines you, empowers you and generally consumes every waking moment. In our house color wars revolves around olives; team green and team black.

Yes, we’re a house divided and while I’m the captain of team black and my husband is the captain of team green our ambivalent side shifting children could care less. They just want olives.

Just so we’re clear, aside from their taste and color olives all come from the same tree. The only difference between them is the state of their ripeness when picked (green ones are harvested when they are immature, a bit denser and a tad more bitter and black ones stay on the tree just a little longer and have a more mellow flavor). All olives must be cured before being eaten and they way they are cured with determine their, final flavor and texture.

Olives are one food you can keep on your pantry shelf, unopened for 3 to 4 years. Once opened, keep them in their original brine in a container with a lid or the original jar. For the most part we use the stuffed green olive or the black from the can in most of our recipes. However, get creative and try some of the other varieties that specialty markets and gourmet sections of your supermarket now carry

 

manzanilla:  Spanish green olive, available unpitted and/or stuffed

 

picholine:  French green olive, salt-brine cured, with subtle, lightly salty flavor

 

kalamata:  Greek black olive, deep purple, almond-shaped rich and fruity flavor

 

niçoise:  French black olive, small in size, rich, nutty, mellow flavor, high pit-to-meat ratio, often packed with herbs and stems intact

 

liguria:  Italian black olive, with a vibrant flavor, sometimes packed with stems

 

ponentine:  Italian black olive, salt-brine cured then packed in vinegar, mild in flavor

 

gaeta:  Italian black olive, dry-salt cured, then rubbed with oil, wrinkled in appearance, mild flavor, often packed with rosemary and other herbs

 

lugano:  Italian black olive, usually very salty, sometimes packed with olive leaves

 

sevillano:  Californian, salt-brine cured, very crisp

 

Modified from about.com

 

Olives are typically not the main ingredient in a recipe. That being said the following recipes are all olive centric and showcase the full bodied flavor of these bite size treats. While you can interchange the different types of olives in the recipes you should know that some are saltier than others and you need to adjust the recipe accordingly.

 

TRADITIONAL TAPENADE

This is a thick olive topping that is terrific with crackers, bread or on chicken or fish.

 

2 teaspoons minced garlic

2 to 4 tablespoons capers

2 anchovy fillets, rinsed

1 3/4 cups pitted black or green olives (or a combination)

3 tablespoons fresh lemon juice (fresh is best)

1/3 cup olive oil

Black pepper to taste (optional)

 

In a food process combine all the ingredients and pulse until the mixture forms a paste. Makes approx 2 cups

 

Modified from epicurious.com

CLASSIC GREEK SALAD

 

4 large tomatoes cut into chunks

1 large cucumbers, peeled and diced

1 green pepper, cleaned and chopped

1 red pepper, cleaned and chopped

1 red onion, sliced thin

1 head romaine, shredded

1 to 1 1/2 cups feta cheese, crumbled

14 to 16 Kalamata olives, pitted

 

Dressing

 

1/4 cup olive oil

1 tablespoon fresh lemon juice

1/4 cup red wine vinegar

1 teaspoon dried oregano

1 tablespoon fresh parsley, finely chopped

1 clove garlic, minced

Salt and black pepper to taste

 

Combine all the dressing ingredients into a jar with a tight fitting lid. Shake to combine and set it aside. In a salad bowl combine the tomatoes, cucumber, green pepper, onion and romaine and toss to combine.  Top with cheese and olives and drizzle the dressing on top. Toss to coat and serve. Serves 6.

 

My files source unknown

GREEN OLIVE CHICKEN

 

4 chicken breasts

1/2 cup olive oil

1 onion, chopped

1 green pepper, chopped

1 1/2 cup uncooked rice

1 tablespoon minced garlic

1 large can whole tomatoes

14 to 16 large green or black olives

1 cup chicken broth

1 teaspoon oregano

1 teaspoon chili powder or more to taste

 

In large skillet heat the oil and lightly brown the chicken. Don’t cook it totally, just brown the outside. Remove the chicken from pan and drain it on paper towels.  Don’t clean the pan.  Add the onion and green and red pepper to pan and cook slightly. Stir in the garlic and rice. Cook stirring until rice is turning golden. Add the tomatoes, olives, chicken broth, oregano and chili powder. Bring the mixture to a boil and then add the chicken. Cover the pan and cook, at a simmer for 30 to 35 minutes or until the chicken is done. Serves 4.

 

My file source unknown

 

OLIVE PEPPER CHEESECAKE

 

Butter for greasing pan

1 cup panko bread crumbs

16 oz cream cheese, softened

8 oz grated sharp cheddar

1 pkg. taco seasoning

16 oz sour cream, divided

3 eggs

1/3 cup diced green or black olives, drained well

1/2 cup red bell peppers, diced

1/2 cup salsa

2 cups of your favorite guacamole or avocado dip

Chopped tomatoes for garnish

Chopped olives for garnish

Cheddar for garnish

Corn chips

 

Preheat oven to 350. Grease a 10 inch spring form pan and then coat it with panko bread crumbs and set it aside. In the bowl of an electric mixer, combine the cream cheese, cheddar and taco seasoning until fluffy; stir in 1 cup sour cream. Beat in the eggs 1 at a time. Fold in the olives and peppers. Pour the mixture into the prepared pan and bake for 40 to 45 minutes. Cool 10 minutes on a wire rack. Combine remaining sour cream with salsa and spread the mixture on top. Bake for an additional 5 minutes. Cover and refrigerate overnight. To serve, run a knife around the edge of the pan and then remove sides from spring form. Top with the guacamole. Garnish the additional tomatoes, olives and cheese. Serve corn chips.    Serves 12 to 16.

 

Submitted by Reggie Magaran Chicago IL

FRESH OLIVE CHOP

 

2 (6 oz.) can Lindsay Naturals Green Ripe Olives, drained and chopped

1/2 cup jarred roasted red pepper, diced

4 ounces crumbled feta

1 tablespoon plus 1 teaspoon chopped fresh oregano

1 teaspoon freshly grated lemon zest

toasted pita wedges, crackers, thinly sliced baguettes or tortilla chips

Italian flat leaf parsley as a garnish

 

Place the olives, red pepper, feta, oregano and lemon zest together in a bowl.  Gently toss together.

 

Spoon the mixture into a small bowl and place on a larger platter.  Surround the bowl of with the pita wedges, crackers, baguette slices and/or tortilla chips.  Or spread the olive mixture onto the pita wedge and/or baguette slices, garnish with flat leaf Italian parsley.  Place on a platter and serve immediately.es, crackers and/or baguette slices, garnish with flat leaf Italian parsley.  Place on a platter and serve immediately.

 

This recipe was created By cookbook author Joanne Weir, modified.

 

ARTICHOKE AND BLACK OLIVE DIP

 

1 (7.5 oz.) jar marinated artichoke hearts, drained and diced

1/2 cup diced Lindsay® Ripe Pitted or Lindsay® Greek Kalamata Pitted Olives

1/2 cup diced plum tomatoes

1/4 cup shredded Asiago cheese

2 tablespoons light or regular sour cream

2 tablespoons light or regular mayonnaise

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground black pepper

 

In a medium bowl, combine all ingredients; mix well. Cover and chill at least 30 minutes or up to 24 hours before serving. Serve with crackers or chips. Serves 6 (1/4 cup) servings.

 

Modified from Lindsay.com

 

CHICKEN CHILI MAC N CHEESE

 

2 tablespoons unsalted butter

2 chili peppers, diced

1 tablespoon minced garlic

2 tablespoons flour

2 1/4 cups chicken broth

2 1/2 cups shredded sharp cheddar cheese

1 (1 lbs.) box macaroni pasta, cooked

8 ounce grilled chicken breast, diced

1 (6 oz.) can California Black Ripe Olives, whole, pitted

1/2 cup panko breadcrumbs

1/8 teaspoon paprika

 

Preheat oven to 400. Grease a 9X13 baking pan. In a saucepan melt the butter. Stir in peppers and garlic and cook for 2 to 3 minutes. Whisk in the flour and cook for 1 to 2 more minutes until smooth and golden. Whisk in the chicken broth, a half cup at a time, until smooth and bring to a boil. Turn heat down to simmer and cook for 3 to 4 minutes. Stir in cheese and remove from heat. Add the cooked pasta, chicken and olives. Pour the mixture into the prepared pan. Top with breadcrumbs, sprinkle the top with the paprika and bake for 15-20 minutes. Serves 6 to 8

 

Recipe courtesy of the California Olive Committee, modified

 

OLIVE CORN AND RICE SALAD

You can add or subtract the amount of veggies as you please!

 

1 (16 oz.) can whole corn, drained or 2 cups fresh off the cob

3 to 4 cups cooked rice

1/ 2 cup chopped red pepper

1/ 2 cup chopped green onions

1 cup chopped black olives

1 head romaine lettuce, shredded

1 to 2 tomatoes, chopped and seeded

3 tablespoons olive oil

3 tablespoons white wine vinegar

2 tablespoons soy sauce

2 tablespoons chopped fresh parsley

1/ 2 teaspoon Dijon mustard

1/ 4 teaspoon garlic powder

2 tablespoons Parmesan cheese

 

In medium bowl, combine the tomatoes, corn, rice, peppers, green onions and olives. Toss to combine. In a jar with a lid combine the oil, vinegar, soy sauce, parsley, mustard and garlic powder. Shake the dressing to combine and pour over the salad. Cover and chill several hours. Stir in the shredded lettuce just before serving then top with the Parmesan cheese. Serves 6 to 8

 

My files source unknown

 

BAKED PASTA WITH OLIVES

 

1 pound pasta (fusilli or bow tie), cooked according to the package, drained, kept warm

5 small zucchini cut into 1/2-inch slices

2 tablespoons olive oil

Salt and pepper

1 (28 ounces) can Italian plum tomatoes, drained and chopped

1cup black olives, sliced

1/3 cup grated Parmesan cheese

1/2 to 1 teaspoon dried rosemary

1/2 pound Mozzarella cheese shredded or cubed

2 to 3 tablespoons parmesan cheese for topping

 

Preheat oven to 350. Grease a 9X13 baking pan. In a large frying pan, heat the oil and saute zucchini until lightly browned, about 5 minutes. Season them with salt and pepper and put them in a large bowl. Add the pasta, tomatoes, olives, 1/3 cup Parmesan, rosemary and 1/2 of the mozzarella. Mix to combine. Season with salt and pepper and mix to combine Place the mixture into the prepared pan and then sprinkle the top.

Cover the top with the remaining mozzarella and parmesan and bake until cheese is melted and the top slightly browned, 15 to 20 minutes. Serves 4 to 6

 

Modified from The New Pasta Cookbook by Joanne Glynn

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1 Comment (+add yours?)

  1. AKMamma
    Jul 18, 2012 @ 23:30:50

    OMG I am drooling! I may have to share some of this wisdom in my recipe for a special Italian Recipe I am sharing next week! THIS Is a great info and TONS of great recipes. I hate black olives, well the ones from a can, they have to be in BRINE, in a jar or.. OMG YUMMY! I LOVE olives and I want to play and stuff them and .. I could live on olives, bacon and cheese.. le sigh!

    Reply

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