FABULOUS OLIVE SALSA BY JAMES
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.
Provided by Brent Rice
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 25
Number Of Ingredients 9
Steps:
- Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g
SALSA DI NOCI
A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.
Provided by Marketchef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
- Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
- Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Toss walnut sauce with pasta. Garnish with fresh chives.
Nutrition Facts : Calories 1065.9 calories, Carbohydrate 90.4 g, Cholesterol 61.1 mg, Fat 71.7 g, Fiber 6.8 g, Protein 22.3 g, SaturatedFat 17.1 g, Sodium 189.7 mg, Sugar 5.1 g
THE ACTUAL OLIVE GARDEN BOLOGNESE SAUCE RECIPE (SPAGHETTI SAUCE)
This is the actual Olive Garden bolognese (spaghetti sauce) recipe that I got from the Olive Garden website. Please don't leave a feedback saying how this recipe, "Is soooo much better than Olive Garden's", or how it is, "Close to Olive Garden's, but no cigar". It IS Olive Garden's recipe. Now we just have to figure out how they make their breadsticks! I like to throw the cooked veggies in the blender so my son doesn't realize that they're in there! ;)
Provided by mojoloh
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
- Add meat and cook 10 minutes over medium heat, stirring occasionally.
- Deglaze pan with wine, let it reduce.
- Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
- Serve over fresh, hot pasta.
OLIVE SALSA
A salsa with no tomatoes, for olive lovers. It's full of strong flavors. Can be prepared in a food processor, but I just chop with a knife. Serve with tortilla chips, bagel chips, crackers etc.
Provided by Monstr
Categories Peppers
Time 6h25m
Yield 2 Cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- To toast pine nuts heat in a small skillet over low heat, stirring frequently, until lightly browned.
- Drain olives well and chop.
- Very finely chop garlic Seed and remove membranes from halapenos and finely chop Dice onion, red and yellow peppers Combine all ingredients and add olive oil and vinegar, mix well Chill several hours or overnight, bring to room temperature to serve.
OLIVE SAUCE - SALSA DI OLIVA
It is written that the olive is a gift from the gods. Certainly no food is more revered than the oil extracted from this ancient fruit that is known today for its health benefits as well as its culinary fame. In this no-cook olive sauce two types of olives, Kalamata and Cerignola, are blended together to make a piquant sauce that is sensational not only on pasta like Pici but on fish, bruschetta, and pizza and mixed into bread dough. The intensity of the flavors allows one to use the sauce sparingly (1/2 cup will sauce about 1/2 pound of pasta) and it will keep for a couple of weeks in the refrigerator if the top is covered with a thin layer of olive oil. If you do not have an olive pitter to remove the pits, use a wide-bottomed jar to smash each olive; this easily removes the pit. Note: If you prefer a hot-tasting olive sauce, add 1 teaspoon dried red pepper flakes to the sauce. This recipe is from Mangia Pasta by Mary Ann Esposito. ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
- Add the parsley and thyme, and pulse again for 10 seconds.
- With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it.
- Transfer the sauce to a bowl, and stir in the salt and black pepper.
- Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.
- After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow.
- Variation:
- Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.
STEAK WITH OLIVE SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
- Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
- Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
- Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
Nutrition Facts : Calories 346, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 313 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 31 grams
OLIVE SAUCE
Steps:
- Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.
LAMB CHOPS WITH OLIVE SALSA
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 14
Steps:
- Preheat broiler.
- On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
- In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
- Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
- Spoon olive salsa over lamb chops.
- In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
- In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.
JALAPENO-OLIVE SALSA
The perfect salsa! So easy to make, I made it without olives...you can make it as hot or as mild as you like! From Canadian Living Magazine.
Provided by Sarah_Ont
Categories Sauces
Time 15m
Yield 1 and a half cups
Number Of Ingredients 9
Steps:
- Stir together tomatoes, olives, green onions, garlic and jalapeno.
- Whisk together olive oil, vinegar, sugar and salt and pepper.
- Stir both mixtures together.
- Chill and enjoy!
Nutrition Facts : Calories 488.1, Fat 44.9, SaturatedFat 6.2, Sodium 272.1, Carbohydrate 21.8, Fiber 6.4, Sugar 12.6, Protein 4.2
SALSA DI PARMIGIANO
This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.
Provided by Jessica
Categories Sauces
Time 45m
Yield 2-3 cups
Number Of Ingredients 8
Steps:
- Place all ingredients except olive oil into the bowl of a food processor.
- Pulse for 10 seconds while adding olive oil.
- Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
- Transfer mixture into a sealed container and refrigerate for up to one week.
- *** Bring to room temperature before serving.
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