Garlic stuffed olives

[Leaf]

What meals or dishes do these go well with?

I am NOT a cook by any means but one of my goals for this year is to learn the basics and some nicer dishes as well.

I bought a container of these the other day and ate a few - they are GOOD, but I want to have them with some dish, but don't have a clue as to what to make..

 

[MsBinky]

Fish and pork comes to mind. Are you trying to incorporate the olives in the meal, or just want something to accompany it? If it's to accompany...

A nice salmon steak marinated in olive oil, lemon juice, salt, pepper, fresh aneth, bit of oregano, could be nice

Or a nice honey-mustard pork roast with mashed potatoes...

:biggrin2:I's hungry!

 

[pamnock]

They'd go really well in a Caesar salad or in a béchamelsauce over pasta (toss some shrimp and cheese in the sauce also).



Pam

 

[NZminilops]

I LOVE olives with salad. Never had them with anything else so not too sure, but, now I'm hungry!

 

[seniorcats]

YOu mean they aren't a meal by themselves? They are wonderful, aren't they? I usually just make a meal out them with a chees plate, marinated articholes, various salads or I make hummus or some Greek fish dish (baked filets with fresh tomato, feta cheese, red onion and capers.

 

[Bo B Bunny]

I like olives with a vegetable plate - like carrots, celery and dip with some olives and I have a meal bigtime! YUMMY!

 

[MsBinky]

Oh man Seniorcats,

I haven't had my greek fish in a while... I have to make it now! And now I gotta find those olives too

 

[tundrakatiebean]

would be good in piccata me thinks - would go nicely with the capers. My mom makes an AWESOME halibut piccata very versitile recipie.

 

[maherwoman]

We're big olive-eaters here, too. We usually go for pimento-stuffed, traditional Spanish olives...but Danny occassionally likes the garlic-stuffed ones, and I LOVE the blue cheese-stuffed olives!

I think they would go wonderfully over a greek salad.

 

[SnowyShiloh]

I don't think I've ever had garlic stuffed olives, but they sound GOOOOOD! I would probably just enjoy them on their own Or the recipe Ms Binky suggested, only using chicken breasts instead of fish and grilling them, then enjoying the olives cold on the side... sounds delicious! What is fresh aneth? And, where did you get these wonderful olives?

 

[katt]

well, i might be the only one so far, but i am totally against olives.

my roommate loves them, and every time she brings a new kind home, i always look at it, and try one thinking "maybe this time i will like them" and low and behold my face scrunches up, and i am gagging!

but, being a lover of foods, i do know how to toss a great salad together with them that gets rave reviews:

any shape pasta (i prefer spiral), cherry/grape tomatos all cut in half, feta cheese, olives (also halfed), a *nice* quality balsamic vinegar, and a nice quality olive oil (try red island olive oil)

i have found with food that have that basic, distinced flavor (olives, beets, ect) that it is best to go way simple!

 

[tundrakatiebean]

katt wrote:

well, i might be the only one so far, but i am totally against olives.

I only like black olives so not totally against, but pretty close.

 

[trailsend]

So I've read everyones responses... and for some reason all I can think about is pizza! It's driving me crazy. I'm litterly going to the kitchen now to start making dough!

 

[seniorcats]

SnowyShiloh wrote:

I don't think I've ever had garlic stuffed olives, but they sound GOOOOOD! I would probably just enjoy them on their own Or the recipe Ms Binky suggested, only using chicken breasts instead of fish and grilling them, then enjoying the olives cold on the side... sounds delicious! What is fresh aneth? And, where did you get these wonderful olives?

Check out your local grocery. They may have an olive bar back by the cheese and deli section. Tony Roma's Restaurant has a grilled checken breast recipe with 40 cloves of garlic so your idea of grilled chicken sounds great! A little parmesan cheese, more garlic, e-e-e-e-e-e chopped parsley and tomato - just about whatever you like.

 

[maherwoman]

seniorcats wrote:

SnowyShiloh wrote:

I don't think I've ever had garlic stuffed olives, but they sound GOOOOOD! I would probably just enjoy them on their own Or the recipe Ms Binky suggested, only using chicken breasts instead of fish and grilling them, then enjoying the olives cold on the side... sounds delicious! What is fresh aneth? And, where did you get these wonderful olives?

Check out your local grocery. They may have an olive bar back by the cheese and deli section. Tony Roma's Restaurant has a grilled checken breast recipe with 40 cloves of garlic so your idea of grilled chicken sounds great! A little parmesan cheese, more garlic, e-e-e-e-e-e chopped parsley and tomato - just about whatever you like.

Ooh....*drools*

That sounds WONDERFUL!!

 

[seniorcats]

Garlic Chicken w/40 cloves of garlic



Servings = 8 | Serving size =1 piece chicken with skin

This recipe can be multiplied by 2, 3, 4.

This healthy recipe makes great leftovers.

Serve with two ounces of sourdough bread per serving.

AND

Serve with Roasted Beets or Parmesan Squash or Green Beans with Red Onion





9
stalks celery

3
sprigs fresh thyme

3
sprigs fresh rosemary

10
leaves fresh sage

3
sprigs fresh curly parsley

1
4 lb. roasting chicken

1 tsp
salt

40 cloves
garlic

1 Tbsp
olive oil

1/2 cup
white wine

Preheat the oven to 375°F.

Place three celery stalks in the bottom of a Dutch oven about 2 inches apart. Stack three stalks on top perpendicular and about 2 inches apart and then place the last three stalks on top perpendicular and about 2 inches apart to form a grid of celery.

Rinse the chicken well and pat dry. Rub the surface of the chicken and the cavity with the salt.

Place the 40 cloves of garlic in the cavity of the chicken and drizzle the oil over the garlic.

Place the chicken on top of the grid of celery and pour the wine into the bottom of the pot. Add the thyme, rosemary, sage and parsley to the pot and cover.

Place the covered pot in the preheated oven and reduce the temperature to 325°F. Cook for 30 minutes and remover the cover. Cook another 15 to 30 minutes until a meat thermometer at the thigh reads 160°F. Remove and let the chicken rest for at least ten minutes before carving.

Remove the cloves of garlic and place in a bowl. Serve the chicken with a two ounce slice of sourdough bread spread with roasted garlic cloves.



Don't forget to drink the rest of the white wine.

 

[MsBinky]

*Looks at oatmeal, looks up at recipes, looks back and cries*

 

[slavetoabunny]

seniorcats wrote:

Check out your local grocery. They may have an olive bar back by the cheese and deli section. Tony Roma's Restaurant has a grilled checken breast recipe with 40 cloves of garlic so your idea of grilled chicken sounds great! A little parmesan cheese, more garlic, e-e-e-e-e-e chopped parsley and tomato - just about whatever you like.

Good grief....an OLIVE bar? Hinkley's grocery must be way more sophisticated than mine here in the great metropolis of Daytona Beach. Other than that, I prefer black olives when combined with another food (i.e., pizza).

 

[Greta]

slavetoabunny wrote:

Good grief....an OLIVE bar?

One of my local supermarkets has one... 15 feet of pure bliss :biggrin2:

As far as recipes go, Olives tossed in a salad with some aged crotin or feta is wonderful... if the olivessurvive that long!

 

[seniorcats]

slavetoabunny wrote:

seniorcats wrote:

Check out your local grocery. They may have an olive bar back by the cheese and deli section. Tony Roma's Restaurant has a grilled checken breast recipe with 40 cloves of garlic so your idea of grilled chicken sounds great! A little parmesan cheese, more garlic, e-e-e-e-e-e chopped parsley and tomato - just about whatever you like.

Good grief....an OLIVE bar? Hinkley's grocery must be way more sophisticated than mine here in the great metropolis of Daytona Beach. Other than that, I prefer black olives when combined with another food (i.e., pizza).

Shoot Miss P. the nearest grocery is 11 miles away. We have a little tiny deli and beverage that opened next door to Foster's Tavern. They have some wonderful food including this incredible shrimp salad and stuffed banana peppers for grilling. Buehler's, a locally owned grocery in Medina, has an olive bar. I think Giant Eagle does too but they only have stores in OH, PA and WVA. Gotta' come up here to snow country toshop theolive bar.