2 cups Olinda Bistro Blend (California Sicilian style green olives blended with Greek style imported black olives)
3 tbsp. Olinda Extra Virgin Olive Oil
4 tbsp. finely chopped mixed fresh herbs such as parsley, basil, oregano, thyme
1 tbsp. lemon zest
1 red chili pepper, optional
Combine ingredients in a bowl and let sit for 1 hour. Serve at room temperature or store in a covered container in the refrigerator for up to 2 weeks.
3 cups whole plum tomatoes (canned)
4 cloves of garlic
2 anchovy filets
1 cup black pitted Olinda Kalamata Olives
3 tbsp wholes capers
4 tbsp Olinda Extra Virgin Olive Oil
3 ‘turns’ of the peppermill
good pinch of red pepper flakes
Place all ingredients in a food processor. Pulse for several seconds to achieve a thick, coarse consistency. Pour into a sauce pan, and cook in 2 tablespoons of Olinda Extra Virgin Olive Oil in large skillet for approximately 10-15 minutes. Serve over al dente Linguine with grated Pecorino Romano, drizzle with more olive oil.
1/4 pound (1 link) fresh Italian sausage
1 teaspoon mined garlic
1/2 teaspoon crushed red pepper flakes (optional)
8 ounces pitted Olinda Jumbo Bar green olives
4 to 6 cups peanut oil, for deep frying
1/2 cup all purpose flour
2 large eggs
1/2 cup fine bread crumbs
2 teaspoons extra virgin olive oil
Salt and freshly ground pepper
Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes. Mix to evenly distribute the ingredients.
Drain the olives and rinse them under cold water/
Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
Heat the oil in a deep fryer, or stock pot to 375 degrees F.
Spread the flour on a dinner plate.
Break the eggs into a shallow bowl and beat lightly.
Spread the breadcrumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
Roll the olives in the flour, coating them all over and shaking off the excess. Then dip the in egg, letting any excess drip back into the bowl. Finally, coat the olives all over with bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until the are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil.
Serve warm or at room temperature.
1 pound any fleshy white fish, boned & filleted
15 Olinda Sun Dried and Cured Olives, pitted and chopped
2 oz capers
3 oz Olinda Extra Virgin Olive Oil
Salt and pepper, to taste
3 oz chopped plum tomatoes (canned if fresh is not available)
1 oz fresh basil, torn not chopped
2 oz Chardonnay
2 garlic gloves, whole
1 oz bread crumbs
1 oz finely chopped parsley
Preheat oven to 400 degrees F.Rub fish with some of the olive oil. Use the remaining olive oil to oil a baking dish. Top fish with tomatoes, basil, salt and pepper, a squeeze of lemon (place halved lemons in dish), garlic cloves in bottom of dish. Add the Chardonnay to the dish. Top fish with bread crumbs and parsley. Bake at 400 degrees F for 20 minutes or until crumbs are brown and fish is opaque. Serves 2.