164898 flavoring home cured olives Recipes

olive oil, divided, sliced fresh fennel bulb, fronds chopped and reserved, tomatoes, chopped pitted green brine-cured olives, eggs, beaten to blend with 1/4 tsp salt and 1/4 tsp ground black pepper, crumbled goat cheese provencal (with thyme, basil, and sweet red pepper), chopped fresh dill

pitted kalamata or oil-cured olives, sun-dried tomatoes packed in oil, chopped walnuts

green olives, lye, goggles, scale, spoon, bucket , for measuring water, the red 1 is from ace hardware., table salt (i buy 50 bags at smart and final) of course for small batches, the salt from any grocery store will work. with or without iodine., strainer bucket - the strainer bucket is my idea. i purchase it from a restaurant supply house , attached a handle at the bottom to make it easier to control and attached two plexiglass ears to keep the olives from spilling out. the olives pour beautifully with the ears. you can drill holes all over a five gallon if you can tsp get a strainer like in the pics., plexiglass lid - originally the recipe called for placing towels on the olives to keep the air from discoloring olives. i came up with the plastic lid, it should be 10 7/8 inches in diameter. the plastic lid is perfect., bucket , i purchased all orange s from home depot. these are dedicated to olive making. s are rinsed when finished and placed in 55 gallon plastic bags until next season., anyone who would like the printed recipe from the university of davis can send me a fax number .

sesame seeds, extra-virgin olive oil, nicoise olives or other full-flavored brine-cured black olives, rinsed and dried, chopped oregano , or better yet summer savory

extra-virgin olive oil, chopped fresh flat-leaf parsley, fresh thyme, kosher salt & freshly ground black pepper, lemon , zested & finely chopped, carrots, minced garlic, pitted & thinly sliced oil-cured olives, shallot sliced 1/4 thick

fresh tuna fillets, sea salt, garlic , smashed, fresh oregano, fresh marjoram, extra virgin olive oil, to cover

fresh tuna fillets, sea salt, garlic , smashed, fresh oregano, fresh marjoram, extra virgin olive oil, to cover

pitted kalamata olives, green olives, oil-cured olives, pitted, freshly chopped parsley leaves, drained capers, fresh thyme leaves, anchovy fillets, boneless, skinless chicken breast halves, salt and freshly ground black pepper, peeled garlic cloves, quinoa, chopped roasted red peppers (from water-packed jar), freshly chopped basil leaves

olive oil, chopped onion, minced garlic, italian plum tomatoes, drained, dried basil, dried crushed red pepper, canned low-salt chicken broth, penne or rigatoni, grated havarti cheese, sliced pitted brine-cured olives (such as kalamata), grated parmesan cheese, chopped fresh basil

olive oil (divided ), chopped onions, minced garlic, italian plum tomatoes, drained, dried basil, dried crushed red pepper flakes, canned low sodium chicken broth, penne or 1 lb rigatoni pasta, grated havarti cheese, sliced pitted oil-cured olives (such as kalamata), grated parmesan cheese, chopped fresh basil

olive oil, pizza dough, seeded tomatoes, chopped and drained, salt and pepper to taste, oregano, oil-cured olives halved and pitted, garlic , sliced into paper-thin shreds

flour, sugar, salt, fresh ground pepper, oil cured olives, pitted and chopped, ev olive oil, water, spices, salt, garlic powder, curry powder, paparika, ground cumin

french le puy green lentils (about 1/2 lb), red lentils (about 4 oz), scallions, thinly sliced, chopped drained oil-packed sun-dried tomatoes, chopped pitted brine-cured olives, fresh lemon juice, olive oil, salt and freshly ground pepper

assorted exotic mushrooms, cleaned and stemmed, olive oil, essence , recipe follows, diced tasso , recipe above, chopped shallots, chopped garlic, chopped green onions, heavy cream, butter, fresh angel hair pasta, grated parmigiano-regginao, chopped parsley, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

extra-virgin olive oil, garlic, chopped, black brine-cured olives , like gaeta, drained and rinsed, green brine-cured olives , like arbequina, drained and rinsed, basic tomato sauce , recipe follows, extra-virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt

chopped pitted green brine-cured olives (such as greek or italian), chopped pitted black brine-cured olives (such as kalamata), chopped roasted red peppers from jar, minced fresh parsley, anchovy fillets, minced, drained capers, red wine vinegar, garlic clove, minced, olive oil, swordfish steaks (about 3/4 inch thick )

fennel bulb (sometimes called anise; about 1 lb), extra-virgin olive oil, pine nuts, golden raisins, kalamata or other brine-cured black olives, salt, milk ricotta* (about 2 cups; see note ), leaves from a 1-lb jar brine-packed grape leaves, toasted thinly sliced rustic italian bread, assorted brine-cured olives

sturgeon fillet, cut into 2 pieces, minced garlic, sliced onion, fresh chopped rosemary, dry-cured or brine-cured olives, pitted, capers, dry white wine, fresh tomato sauce (or a very good canned 1), olive oil