12 incredibly tasty recipes for those who love olives

Use the olives to prepare mouth-watering recipes.

If you love olives, then you need to learn how to use this delicious ingredient in practical recipes and water your mouth. Dishes like pâté, salad, and even pasta get even tastier when you add olives.

Caprese Salad

Ingredients

  • 1 pack of arugula à juliene
  • 1 pack of american lettuce à juliene
  • 100 g of diced tomatoes
  • 100 g of white cheese in cubes
  • 30 ml of basil pesto
  • 5 g of basil
  • salt
  • pepper
  • 20 ml of oil
  • 20 g of black olives
  • 30 ml of lemon oil sauce

Mode of Preparation

Season the vegetables with olive oil and lemon. Put some lettuce and rocket in the bottom of the bowl. Cover with the tomatoes and the white cheese. Water with pesto. Garnish with basil leaves and olives. Drizzle with olive oil.


Fatty Farofa

Ingredients

  • 3 tablespoons of lard
  • 100g of chopped bacon
  • 1 sausage sausage, chopped
  • 3 cloves of garlic squeezed
  • 1 chopped red pepper
  • 1/2 cup chopped black olives
  • 1 cup of chopped green onion
  • 500g manioc flour
  • Salt to taste

Mode of Preparation

In a pan, place the lard, the bacon and the calabresa and take it to medium heat, stirring from time to time, until golden. Add the garlic and fry until golden brown. Add the pepper, the olive, the spring onion, the flour and mix until incorporated. Remove from heat, season with salt and stir. If you wish, also add 1 cup of chopped cashew nut tea and mix.


Spaghetti alla putanesca

Ingredients

  • 1 pack of spaghetti
  • 40 g of preserved anchovy fillets
  • 1/2 cup black olives
  • 4 chopped tomatoes
  • 3 crushed garlic cloves
  • 1/2 chopped red pepper without the seeds
  • 1 dessert spoon of capers
  • 1/4 cup olive oil
  • 1/2 cup chopped parsley
  • 1/2 tablespoon sugar
  • salt and black pepper to taste

Mode of Preparation

Heat a large pot with olive oil. Then add the crushed garlic, pepper and preserved anchovies. Sauté over medium heat until the anchovies come apart. Add the black olives, even whole, the capers and sauté for a few more minutes. Finally, put the tomatoes and add 1/2 cup of water. Increase the fire and let it simmer for about 10 minutes. Adjust the salt, add black pepper and 1/2 tablespoon sugar to control the acidity of the tomato sauce. While the sauce is cooking, place the pasta in the pan with the boiling water. Follow the instructions on the package so that the pasta is al dente. As soon as it is ready, drain and put in the pan with the sauce. Sprinkle the parsley and mix well.


Olive risotto


Ingredients

  • 1 cup of chopped black olive tea
  • 2 tablespoons of butter
  • 1 chopped onion
  • 2 cloves of crushed garlic
  • 2 cups of arboreal rice
  • ½ cup of white wine
  • 1.6 liters – approximately
  • 3 vegetable stock tablets
  • Pepper and salt to taste
  • 4 tablespoons of grated Parmesan cheese
  • 2 tablespoons of green parsley

Mode of Preparation

Cut the olive into small pieces and reserve. In a pan boil water with the vegetable stock tablets. In another pan, sauté 1 spoonful of butter with a dash of olive oil and add onion and garlic. Add the rice and mix. After, add the white wine, mix to dry and continue adding with a ladle the boiling vegetable stock little by little and stirring, as the stock is drying continue adding. When using half of this broth in about 15 minutes, add the reserved olives and mix. After adding too much seasoning. Continue watering little by little with the rest of the vegetable broth and stirring, confirm if there is a need for salt and finish, add the other spoon of butter mix and turn off the heat.


Olive pâté

Ingredients

  • 1 cup black olives with no stones
  • 2 garlic cloves
  • 2 tablespoons parsley and spring onion
  • 1 cup of mayonnaise tea

Mode of Preparation

Beat all the ingredients in the blender well. Serve with toast or slices of French bread.


Ricotta and Olive Bruschetta

Ingredients

  • 4 slices of rustic bread
  • 1 clove of garlic
  • ½ cup of pitted black olives
  • 100g of ricotta cream
  • 1 tablespoon lemon juice
  • Olive oil, salt and black pepper as much as possible.

How to Prepare

Peel the garlic and rub it on the slices of bread, drizzle with olive oil and bake until lightly browned. Mix the ricotta cream with the lemon juice and two spoons of olive oil. Season with salt and black pepper. Chop the olives in small pieces or put in a processor, water with approximately 2 tablespoons of olive oil. On the toast put some of the seasoned cream, the olives and decorate with herbs of your preference.


Oven Cod

Ingredients

  • 1 kg of desalted cod and in medium pieces
  • 500 grams of rolled potatoes
  • 3 medium onions
  • 3 peppers (one of each color)
  • 5 sliced skinless tomatoes
  • 100 grams of large black olives
  • 4 eggs boiled and cut in half
  • chopped green smell
  • 1 branch of thyme
  • olive oil extravirgin to taste

Mode of Preparation

In a refractory bowl, arrange the potatoes as scales, making layers of cod, peppers, tomatoes and onions, randomly, until the ingredients are finished. Finish the assembly by placing the peppers and olives. Drizzle with extra virgin olive oil and place to bake for 30 minutes over high heat. After roasting, sprinkle green smell and compose the assembly with the eggs.


Penne with olive sauce

Ingredients

  • Sauce
  • 250g black olive (pitted)
  • 100g of Parmesan
  • 1 clove of garlic
  • 10 basil leaves
  • 150 ml of extra virgin olive oil
  • 100g brown pará
  • 1/2 girl’s finger pepper
  • 1/2 red bell pepper
  • a pinch of salt
  • Mass
  • 3 cups of boiled penne tea

Mode of Preparation

Mix all ingredients in a processor until it has a paste or pâté consistency. Serve with boiled penne.


Olive and tomato pie

Ingredients

  • Mass
  • 2 cups of milk tea
  • 2 cups of oil
  • 4 eggs
  • 2 cups of wheat flour
  • 2 packs of grated cheese
  • 2 teaspoons baking powder royal
  • Recheio
  • 300 g of pitted olives and chopped into small pieces
  • 7 large ripe tomatoes with seeds and without skins, chopped
  • Salt and black pepper to taste
  • Green smell

Mode of Preparation

Take all the liquid ingredients of the dough to the blender. Let it liquefy for about 1 minute. Gradually add the wheat flour and the grated cheese. Let it liquefy for another 2 minutes, so that the dough is very homogeneous. Pour this content in a bowl and add the baking powder, mixing well, without beating. In a separate bowl, mix the olives and chopped tomatoes. Season with salt, black pepper and green smell. Mix this salad with the dough. Bake in a baking pan greased with margarine and wheat flour.


Olive muffin

Ingredients

  • 1 tablespoon of yeast
  • 4 tablespoons of grated cheese
  • 2 cups of wheat flour
  • 1 cup of milk
  • 1 cup of oil
  • 3 eggs
  • 1/2 cup pitted olive
  • 1 teaspoon of salt
  • Oregano

Mode of Preparation

Beat all the ingredients in the blender or blender except the olive. When the mass is homogeneous, mix the olive. Grease with margarine or muffin pies, pour the dough up to half of the form because it grows a lot. Add the oregano on top. Bake in low oven until golden brown.

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