Recipe: Olives!

Joanne Weir offers several recipes for olives.

Olives!

Make a great summer supper with these olive-inspired recipes

-Joanne Weir, joanneweir.com

Olives – it’s what’s for dinner! From grilled bread with roasted tomatoes and olive oil to olive tosses, these tastes will tantalize and make for a great summer meal!

Grilled bread with roasted tomatoes and olive oil
Serves 6

Picture this – thick slices of country-style bread toasted over a wood fire until lightly golden and smeared all over with a juicy, fleshy tomato. Drizzle with garlic-scented oil, sprinkle with coarse salt, and you have the best of summer, a favorite in Barcelona and at my house when I need a spur-of-the-moment taste sensation.

Grilled bread with roasted tomatoes2 garlic cloves, peeled
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
12 slices coarse-textured country-style bread, sliced 3/4 inch thick
3 very ripe tomatoes
12 anchovy fillets, soaked in cold water for 10 minutes and patted dry, for garnish (optional)
6 paper-thin slices Serrano ham or prosciutto, for topping (optional)
12 paper-thin slices Manchego cheese, for topping (optional)
1/2 cup green or black imported olives, for topping (optional)

Directions:
Preheat a broiler or start a charcoal or wood fire. Mince the garlic and then mash it with the side of a chef’s knife or in a mortar and pestle with a large pinch of salt. Mix the garlic with the olive oil. Reserve for later. Grill the bread until golden brown on both sides. Cut the tomatoes in half and, cupping a tomato half in your palm with the cut side facing away from your palm, rub both sides of the toast with the tomato, squeezing slightly as you go along to leave pulp, seeds, and juice. Drizzle the garlic olive oil on each side of the toast and sprinkle with salt and pepper. Place on a platter and garnish with anchovies, Serrano ham, and Manchego cheese, placing the anchovies, ham, and Manchego alternately on top of different pieces of bread. Scatter the olives between the pieces of bread and serve.

Attribution: Wine Country Cooking by Joanne Weir, (Ten Speed Press, 2008)

Fresh-from-the-Garden Olive Toss
Serves 10

Fresh chives, parsley, lively lemon zest and savory olives bring summer to any dish imaginable.

Fresh-from-the-Garden Olive Toss1/2 cup Lindsay Black Ripe Pitted Olives, drained, coarsely chopped
1/2 cup Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
1 small celery stalk, diced
1 medium carrot, diced
1/4 Maui or other sweet onion, diced
1/2 cucumber, peeled, seeded, and diced
1 small green zucchini, unpeeled, and diced
1 small yellow squash, unpeeled, and diced
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives
1 tablespoon finely shredded lemon peel
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Directions:
In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.

Do Ahead: Fresh-from-the-Garden Toss can be made in advance and will keep for seven days in the refrigerator.

Makes approximately 5 cups

Serving Size: 1/2 cup

Nutrients per serving: Calories: 89 Calories from fat: 72 Total fat: 8g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 136mg Total carbohydrates: 4g Dietary fiber: 2g Protein: 1g

Santa Fe Olive Toss
Serves 10

The taste of the Southwest comes alive with tangy olives, black beans, corn, cumin, and fresh cilantro to create this Southwestern confetti.

Santa Fe Olive Toss1-1/2 (4.5 oz.) jars of Lindsay Spicy Jalapeno Flavor-full Queen Olives, drained, coarsely chopped (about 1-1/2 cups) or 1 (6 oz.) can of Lindsay Black Ripe Pitted Olives or 1 (6 oz.) can of Lindsay Naturals Green Ripe Pitted Olives (about 1-1/2 cups), drained, coarsely chopped
1 ear of cooked corn, cooled and kernels cut off the cob or canned sweet corn (about 4 oz.)
1 small red bell pepper, stemmed and seeded, diced
1 small yellow bell pepper, stemmed and seeded, diced
5 green onions, thinly sliced
3/4 cup canned black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin powder
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste

Directions:
Combine olives, corn, peppers, green onions and black beans. In a small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well. Taste and season with salt and pepper as needed.

Do ahead: The Santa Fe Olive Toss can be made in advance and will keep for seven days in the refrigerator.

Makes approximately 5 cups

Serving Size: 1/2 cup

Nutrients per serving: Calories: 115 Calories from fat: 79 Total fat: 9g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 153mg Total carbohydrates: 8g Dietary fiber: 2g Protein: 2g

Joanne Weir is a James Beard Award-winning cookbook author, cooking teacher, chef and host of the popular television cooking series Joanne Weir’s Cooking Class on PBS. She has written 20 cookbooks, including the companion cookbook to her “Cooking Class series,” Wine Country Cooking, and a connoisseur’s handbook on Tequila: A Guide to Types, Flights, Cocktails and Bites. A fourth-generation professional cook, Joanne spent five years cooking with Alice Waters at Chez Panisse in Berkeley, CA after receiving her Master Chef Diploma. Her ultimate calling has been teaching, and she travels and teaches cooking classes throughout the United States, Canada, Australia, New Zealand, Thailand, South America, England, France, Italy and Spain. Joanne lives in San Francisco. Find out more information about Joanne at www.joanneweir.com.

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