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Presto Pasta Night #69: Spaghetti with basil pesto and olives
2008-06-26 10:47:00 Hillary of Chew on That is co-hosts this week's Presto Pasta Nights, which started in March 2007 by Ruth of Once Upon a Feast.It was my son's turn to prepare lunch, he had a day off school. He made and rolled out the pasta (300 grams pasta flour, 3 eggs and 1/4 tsp. salt), used some basil pesto and added some leftover black olives. A classic recipe but always good! And it's nice to come home and get the lunch served. Technorati Tags: presto pasta night, homemade pasta
By: Kuechenlatein
Beryl Cook?s Big Olives, Little Olives and the Dolphin
2008-06-02 13:03:00 Friends of artist Beryl Cook are planning a wake at the Dolphin , the pub that inspired many of her works. Cook, who died aged 81 on Wednesday, was a regular at the Dolphin on Plymouth’s Barbican. Dolphin landlord Billy Holmes said: “Me and a friend were performing cartwheels in the pub. I told Beryl about ...
Recipe: Leftover Chicken Pasta with Artichoke Hearts, Sun Dried Tomatoes, O
2008-05-19 16:00:00 I really thought twice about posting this recipe. It is so simple, but isn’t that what The Leftover Queen is all about? Simple, yet delicious meals using leftovers and ingredients you already have at home? I also decided to post this, because it is the first thing I actually “cooked” in my kitchen when we came back from our Honeymoon, and therefore it is sentimental, as am I. We stopped at my mom’s house on the way back from the airport to say hi and pick up our kitty. She had a nice chicken dinner ready for us. I was so food-ed out from the trip and the chicken breast was so big, that when I was full, it looked like I had barely touched it! So she wrapped it up to go - just like a good mamma! The next day, I was faced with a kitchen that was mine but unfamiliar after almost 2 weeks without really cooking. The fridge was empty, but luckily the pantry was still full of canned and jarred goods, including artichoke hearts and sun dried tomatoes. I love chicken...
Black Olives
2008-05-09 03:37:00 Conklin has a tummy ache. Conklin's dead slutty wife's evil sister Fiona the Cunt did call the police and the police did say a detective would get back to her. Conklin has been very upset ever since. Which is why he's been eating too many black olives. When Conklin gets upset, he usually calms himself down by smoking an American Spirit. Unfortunately, he recently quit smoking. Fortunately, eating black olives seems to have a similar calming effect, although not quite as satisfying. Unfortunately, eating too many black olives makes him sick to his stomach. Personally, my preference would be green olives, because that reminds me of drinking a martini, which would calm me down if I were upset. "Why aren't you upset?" Conklin asked. "She called the cops.""We didn't kill your slutty wife," I calmly said. "The truck did." "Failing to kill someone is still a crime. It's called Attempted Murder.""Conklin,&quo-t; I said. "When ...
By: The User Pool
Veggie Wednesday: Sorelle Paradiso Organic Olives and Olive Oil - Mambo Spr
2008-05-07 15:39:00 Sorelle Paradiso olive oil is one of those things in life that leaves you briefly dumbstruck. Their Extra Virgin Olive Oil made from 100% Sevillano olives is the best olive oil I have ever tasted. The fragrance alone was enough to make me swoon. We tried it with French bread and compared it to the oil I had been buying. I honestly thought I had been buying really good olive oil, and I was proved very wrong. This particular oil is so smooth and buttery, it's hard to believe it's just olive oil. It's also not as thick as the oils I'm used. This is one of those oils you MUST try; it goes far beyond being used as just a condiment. Don't take it from me, though, this particular oil won "Best of Show" at the International Las Vegas Restaurant Show 2008.All olive oils must have a residual oleic acid level less than 0.5% to be considered extra virgin, Sorelle Paradiso goes a step further and produces oil with a .05% oleic acid level. Impressive.Their Extra Virgin Olive Oil made from 90...
Grab your remote, olives: Stoli show back for another shot
2008-04-28 16:41:00 "Grey Goose presents GAY DUDES DOING GAY THINGS"? No way. "Absolut presents THE LESBIAN VARIETY HOUR"? Doesn't exist. "Popov presents QUEER LIFE (and a nasty hangover)"? You're not gonna find that show on any channel. No, no -- none of...
By: Good As You
Lucky Comestible II (4): Tagine of Quinoa with Chickpeas, Olives and Prunes
2008-04-10 18:12:00 It’s a truism when discussing the era of flower children and Woodstock to say, ”If you remember the ’60s, you probably weren’t there.” When it comes to the 1980s, however, those of us who lived through it are more likely to lament, ”I remember it all–if only I could forget!” Still, the Era of All Things Excessive (also known as the “Me” Decade) did- have its touchstones. Let’s see: if you (a) know what a “social X-Ray” refers to; (b) can name the performers who sang “Ebony and Ivory“; (c) own one of the original Cabbage Patch Dolls; (d) know where Expo ‘86 took place; and (e) have seen the only movie in which Julia Roberts was actually any good, then you, like I, were most likely cognizant of the 1980s–like it or not. And yet, I can’t help but feel nostalgic for those times. I mean, how can anyone forget the heady 80s, with their typical Yuppie...
Yummy Link Chicken With Almonds and Green Olives
2008-03-26 13:28:00 I love chicken, I love almonds, and I love green olives. Why haven’t I ever thought of cooking all three together?! This dish for chicken with almonds and green olives does just that. It looks like a memorably delicious meal. ” Smitten Kitchen Related Entries: Yummy Link Homemade Granola BarsWhen I was little I ate a granola bar everyday for a snack. Now that I'm grown and prone to ...Yummy Link: McDonald’s Topped PizzaApparently there are some things in life that just need to be created. This time it was McDonald's topped pizza. ...Off To Market Recap: Chicken With PastaMy mom is hosting a dinner party and since she does not cook I promised her I would cater the ...Yummy Link Baked Figs With Sesame and AlmondI am always looking for quick-fix appetizers that will wow my guests. That's why these simple figs baked with sesame ... Tags: chicken, Almonds, yummy links, smitten kitchen, - Dieting, buzz, dinner, Green Olives
Minnie Driver's Pregnancy Craving: "Only Olives!"
2008-03-22 20:27:00 Minnie Driver is basking in her pregnancy. "I feel really good, happy and healthy," she told Usmagazine.com at the Prada Trembled Blossoms event in LA Wednesday. "It's great just to be able to eat!" the star of The Riches added. "No guilt! No guilt about anything." And her big pregnancy craving? "Honestly, only olives," she revealed. "That's all I ...
By: Mochizuki
Minnie Driver Pregnancy Update - Olives Cravings
2008-03-21 23:42:00 LALATE BABY WATCH Minnie Driver Pregnancy Update While she hasn’t told all the details yet about her pregnancy, one is so for sure for actor Minnie Driver - cravings for olives!At the Prada event earlier this week here in Los Angeles, the star of the hit cable show “The Ritches” told US Magazine is all about olives and ...
Dreamy Vegetarian Pizza
2008-03-20 22:16:00 So, I was surfing the internet for interesting food events.... Yup, feels like I have been doing a lot of that lately!! But then there are so many wonderfully enthusiastic chefs out there, each dreaming up new ways to challenge our skills and creativity!! I still continue to be quite literally gobsmacked at the variety and range of food events online.Anyway, the first site to pop out from the blogosphere was Stephanie's blog announcing a Pizza Party. Just perfect I thought. And then, almost simultaneously - what exactly is a pizza? I mean I know what a pizza is, I have eaten it often enough, I bake it at home quite frequently - and yet - what is a pizza?? Quite simply, a pizza as we know it today is an Italian open pie usually made of thin bread dough spread with a spiced mixture of a.k.a tomato sauce and cheese. According to the Smithsonian, the pizza could be said to be a descendant of the focaccia or bread rounds covered with herbs and spice which made their debut in Naples arou...
By: Annarasa
Recipe: Polenta Lasagna with Fire Roasted Tomato Sauce
2008-03-03 15:10:00 I love polenta ? it is total comfort food and a great base for a variety of vegetables and great with tomato sauce and cheese. My favorite way to make polenta is with sundried tomatoes, olives, cheese and spinach ? put it in the fridge until it gets hard, dust it with flour and pan fry in olive oil. Served with a hearty tomato sauce it is really one of the best things to eat. This time though, I didn’t feel like frying the polenta ? I wanted something lighter but still comforting and flavorful, so I decided to use the polenta rectangles as a base for lasagna. It was really good and something I will certainly make again. This is also my contribution to Marie of Proud Italian Cook and Maryann of Finding La Dolce Vita ’s Event: Festa Italiana. All Entries due March 22nd. Please click on either of their links for participation guidelines! INGREDIENTS: for the polenta: 4 cups vegetable broth 1 cup polenta cup Parmesan cheese, shredded cup extra sharp cheddar, shredd...
Chicken with green olives and rice skillet recipe
2008-02-29 21:23:00 I'm not much of an olive eater, but this is a good recipe. The dry sherry in this chicken skillet recipe adds a nice flavor:Nonstick cooking spray1 tbs olive oil1 1/2 pounds boneless chicken, cubed3/4 cup dry sherry3 1/4 cups water1 chicken bouillon cube3/4 cup sliced pimiento stuffed green olives1 1/2 tsp dried sage1 1/2 cups uncooked long grain white riceSpray a large skillet with nonstick cooking spray. Add olive oil and chicken over medium high heat. Cook until chicken is browned.Add sherry, water, chicken bouillon cube, olives and sage; bring to a boil.Add rice and gently stir to distribute evenly in skillet.Cover; reduce heat to low, simmer 20 to 25 minutes or until rice is tender.More Chicken Skillet Recipes
Sardines l'orange, aux olives et pignons de pin
2008-02-24 17:47:00 Une recette de poisson dans l'esprit de la cuisine sicilienne. Une culture culinaire tonnante qui tmoigne d'une histoire insulaire mouvemente: les peuples qui ont travers l'le participrent l'volution d'une gastronomie de contrastes, clbrant avec talent des produits de caractre, une cuisine populaire qui ne craint pas d'associer mets sucrs et sals, ni d'accommoder les anchois toutes les sauces... Ces sardines l'orange auraient d'ailleurs t des anchois, suivant la version originale issue d'un plat traditionnel de Catane, si j'en avais trouvs! Je me suis contente de ces petites sardines de mditerrane - dont c'est le tout dbut de saison selon certaines sources trs trs bien informes, mme si les dites sources prfrent commencer leurs agapes de sarde (comme on dit en Italie) en mai (quel beau mois). Sardines l'orange, aux olives et pignons de pin Pour 4 personnes 500g de sardines 1 citron non trait 1 orange non trait (ici sanguine)...
By: Ma dolce vita
Maslinic Acid In Olives Inhibits Cancer Cells
2008-02-15 11:02:00 A compound extracted from olives inhibits cancer cells growth and prevents their appearance A research group of the University of Granada has found out that maslinic acid, a compound present in the leaf and the olive skin wax extracted from alpeorujo (crushed olive pulp), has the capacity of preventing cancer as well as regulating apoptosis in ...
The olives - Do we know them?
2008-01-21 18:25:00 Originating in the East the Olive was consumed by both the ancient Egytians and Greeks and was spread in its cultivation to all Mediterranean regions by the Romans. More recently the low level of saturated fat has made the olive more popular as a healthy and tastier alternative to other vegetable oils. How we to ...
By: Healthy Temple
Spanish Olives and Spanish Olive Oil
2008-01-13 20:32:00 To say I'm a FAN of olives and olive oil would be a gross understatement.Olives and olive oil are part of a Mediterranean diet - and certainly are part of my daily diet. It's rare if I pass one day here in Spain without eating olives and often have a dish of them with my dinner or lunch or just for an afternoon or evening snack with a can of beer. Being offered a small plate of green olives in bars is always a very welcome free tapa.Here at home I frequently make pasta or rice dishes and one of the most important ingredients is green olives. For these dishes I'll buy the small, sealed plastic bags of green manzanilla olives "Sin Hueso" - without pitts. These olives are always from the Seville area.I also always keep a good supply of canned green olives stuffed with anchovies. What?! ANCHOVIES? That's disgusting, right?! RIGHT! They were disgusting the first, second, and even third time I tried them. After that, I was hooked. And I don't even like anchovies! In Spanish, they're...
Happy New Year everyone?and a Happy (belated) Birthday?to me!
2008-01-04 15:56:00 Every year, right around the holidays, I turn a year older (don’t I look so much older and wiser here snapping this poor green bean?!). Since most of my family has migrated to Florida over the past 10 years, we now make a point to celebrate birthdays together. Since my birthday is in December, right around the holidays, I usually save my family party for a time when most of my relatives are here ? from Florida and from out of state. So in between Christmas and New Years and MOVING, we put this shindig on - nothing is getting in the way of a party with good food. So this year we celebrated my birthday on January 1st ? New Year’s Day. Per tradition, the birthday person, (in this case, me) gets to choose the menu. The weather has turned a bit cold here in The Sunshine State and so I was after more hearty fare. I chose an Armenian Vegetable Stew, called Kharn Panchareghen, out of one of my favorite cookbooks called Secrets of Cooking: Armenian/Lebanese/Persian which is an ...
Antipasto e Panino: Holiday Goodies
2007-12-29 22:25:00 Antipasto is always a special treat for us, especially during the holidays season - Italian coldcuts like salami, capocollo and soppressata are typical meats. For cheeses - a good parmesan, some mozzarella and for us goat cheese are often featured. Throw in some olives and grape tomatoes and some good bread and it is a delicious feast for the eyes and the stomach. It is a great spread to have around for the holidays when you have unexpected (or expected) visitors, or it is just great with a glass of wine to enjoy with good friends or family. Perfect for a New Year’s Eve celebration! If you have leftovers, try making a panino. This one has the coldcuts, mozzarella, pesto and greens! Buon Appetito! *On a personal note, I will be taking a short hiatus from the blogosphere. Roberto and I are moving on Jan 2 into our new fabulous condo in St. Augustine, so I will be very tied up with all of that. I wish everyone a happy and healthy and SAFE New Years celebration!*
black olives machine.
2007-12-26 07:05:00 I am looking machines to remove seed form black olives making pickle. And wish or the fastest way to make pickle vinegar. please get back to me soon. Thank you very much.
2 Fat Olives
2007-12-09 14:02:00 Here is a shameless plug for our friends pizza shop, and I make no apologies, it’s great!!
California Olives Recipe Book
2007-12-09 03:32:00 Get a free copy of the recipe book: Eating Well with California Ripe Olives from the California Olive Industry.
CouponSurfer Coupon - Want the finest olives and peppers? - Save at least $
2007-12-07 13:59:00 Peloponnese Source: CouponSurfer Coupons Technorati Tags: discount-products , best-coupons , online-deals , coupon-codes , deals-bargains , best-coupon Share This
Olives, Lavender and Balsamic Vinegar
2007-11-08 05:02:00 Oil on Gessoed Hardboard (Masonite)4" high x 4" wide Click here to bidThere is nothing, to me at least, that says more Provence or France than Lavender, mix that with olives and balsamic vinegar and you will have a piece of each one of the three European countries I love the most. Lavender for France, Olives for Spain and Balsamic for Italy.Questions? Comments? Post them right here or email meSubscribe FREE to my A Painting a Day Newsletter and receive the new painting for the day in your inboxVisit my private auction siteArtwork, Images and Text Copyright 2007 Manuela Valenti. The reproduction of this work in full or partial in any form is prohibited by law.
Red Snapper with Tomatoes, Black Olives and Capers
2007-10-29 14:26:00 10 (6-ounce) red snapper fillets, skin on 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped 2 and 1/2 teaspoons capers, rinsed 2 tablespoons plus 1 and 1/2 teaspoons red onion, finely diced 8 ripe plum tomatoes, cut into medium dice 10 large basil leaves, roughly chopped 1/2 cup plus 3 tablespoons fresh flat-leaf parsley, roughly chopped 1/2 ...
Red Snapper with Tomatoes, Black Olives and Capers
2007-10-29 14:26:00 10 (6-ounce) red snapper fillets, skin on 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped 2 and 1/2 teaspoons capers, rinsed 2 tablespoons plus 1 and 1/2 teaspoons red onion, finely diced 8 ripe plum tomatoes, cut into medium dice 10 large basil leaves, roughly chopped 1/2 cup plus 3 tablespoons fresh flat-leaf parsley, roughly chopped 1/2 ...
Chicken and orzo with lemon and olives recipe
2007-10-26 10:13:00 Chicken and orzo with lemon and olives recipe ingredients8 chicken drumsticks (I used four whole chicken legs)Salt, pepper to taste2 tablespoons olive oil1 1/2 cups orzo3 cups chicken broth1 large clove garlic, minced1 small lemon, cut into 8 wedges1 teaspoon freshly squeezed lemon juice3/4 cup pitted Kalamata olives1 large bay leaf3 tablespoons chopped fresh oregano, divided (I used 1 tablespoon of dried oregano)Read the rest of the recipe at The Wednesday Chef.
Chicken Tajine with Olives and Preserved Lemons Recipe
2007-10-11 19:24:00 Servings per recipe: 6Amount per servingCalories: 743Total Fat: 54.8gCholesterol: 207mgSodium: 727mgTotal Carbs: 8.3gDietary Fiber: 2.5gProtein: 52.8gINGREDIENTS1/4 cup olive oil 2 (3 lb) chickens, each cut into 6 pieces 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 2 small onions, finely grated 2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger 3 inches cinnamon sticks or 1/2 teaspoon ground cinnamon 1/4 teaspoon saffron threads, crumbled 2 medium tomatoes, peeled,seeded and coarsely chopped or 1 1/2 cups drained, canned tomatoes 6 cloves garlic, finely chopped 1 cup flat leaf parsley, finely chopped 1 cup cilantro, finely chopped 3 preserved lemons 1/2 lb kalamata olives PREPARATION1. Heat the oil in a large saucepan.2. Season the chicken pieces with salt and pepper and add them to the pan along with the onions, ginger, cinnamon and saffron.3. Cook over high heat, turning the chicken occasionally, until browned all over, about 10 minutes.4. Add the tomatoes, garlic...
Feta Potato Mash with Black Olives
2007-10-08 05:28:00 This mashed potato recipe has a delightful Mediterranean twist with the addition of feta and beautiful black olives. Serve with fresh salad and some tuscan spiced fish for an easy and delicious meal. Ingredients: 4-6 medium-sized potatoes 2 tablespoons of butter. 1 glass of milk or cream A handful of pitted Kalamata Olives Small block of Feta Cheese Extra-virgin olive oil salt and pepper to
By: Make Some Mash
Green Olives in the Holy Land
2007-09-16 04:50:00 “But I am like a green olive tree in the house of God: I trust in the mercy of God for ever and ever. (Psalms 52:8)”May everyone's year be fruitful and blessed.Olives are an amazing fruit. While bitter and almost inedible right from the tree, when pressed their oil is prized around the world. When soaked and rinsed and then cured, their fruits can be as varied as black salty olives to tart green olives.How great the wonders of the olive." title="Atom feed">Site Feed
By: Safed Dreams
4 Green Olives
2007-08-03 18:42:00 4" x 4" (10.2cm x 10.2cm)Oil on Masonite (Gessobord)$150 with FREE shipping and handling in the US and CanadaE-mail me for International shipping rates or other inquiries.I love to cook, I love to be in the kitchen preparing gourmet food and having a blast with my husband. But whenever we are in the kitchen preparing our meals we like to have something to nibble while we talk about our days, and I always keep handy a jar of olives. It doesn't matter if they are black, green, large, small in salmuera or prepared, we like to eat olives like every European family.This little painting came after a night in the kitchen (well not a whole night, but like an hour or two in the kitchen).I finished it yesterday, August 2, but by the time I finished it, it was too late, almost midnight, and I was so tired, so that I decided to post it today instead on my blog. So, this painting counts as for yesterday, not today as I'll have another one ready soon this afternoon. =]Questions? Comments? Post ...
Marinated Pork Loins with Olives
2007-08-01 19:43:00 Make a marinade by putting following ingredients into a bowl: 3 tablespoons olive oil, 3 tablespoons balsamico vinegar, 1 teaspoon mustard and 2 finely chopped garlic cloves. Stir well. Season the pork loins and marinate them for at least 5 minutes. Chop green olives (as much as you want) in halves. Heat a grill pan ...
By: Brutsellog.com
Knife, Garlic and Olives
2007-07-25 06:52:00 5" x 5" (12.7cm x 12.7cm)Oil on Masonite (Gessobord)$150 with FREE shipping and handling in the US and CanadaE-mail me for International shipping rates or other inquiries.Cooking is another one of my favorites things to do. My source of inspiration for many of these little gems is my kitchen. Olives, garlic, onion, tomatoes, anything could get my attention to run quickly for my camera and to snap that special picture that later would become a painting, just like this one.After I finished this one, a few minutes ago, I called my son who was on his computer on the other room to come take a look at my last one (he's my best critic, and also a great young artist!). While he stopped in front of the painting he said "this one is blocky" meaning this one wasn't like some other still lives I've painted lately. I explained to him, the technique is the same exact one, the only thing that changed was the size and shape of the brush. He said he noticed I went back to paint blocks of colors, ...
Egg-Shaped Musical Olives
2007-07-13 15:16:00 No, you’re not looking at the latest Tamagotchi or Transformers toy; this is a portable audio player called Digital Olive and from Sofmap. It’s hard to get an idea of how small this one is from the photo but the Digital Olive measures 80mm x 140mm and weighs 275 grams, so it’s lightweight enough to ...
By: SlipperyBrick
Baby Greens Salad with Oranges and Olives
2007-06-07 05:57:00 Add the blood orange sections just before serving. Over mixing can cause their festive color to bleed into other ingredients.12 cupsmesclun or other mild salad greens3 Tbsolive oil2 Tbsblood orange juice or regular orange juice2 Tbsbalsamic vinegar8thin slices red onion, separated into rings2 cupsblood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)2/3 cupmixed country olives or regular kalamata olives1/8 tspsalt1/8 tsppepper1Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.2Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.Servings: 8http://daily-cook-book.blogspo-t.com
Fried olives, Ascoli-style
2007-05-28 19:56:00 Serves 4Level: medium difficultyTime: preparation: 20 minutes cooking: about 60 minutesThe wine: Rosso Conero (a red wine from Marches - Italy)Ingredients20 green olives, stoned 100 g (3 1/2 oz) pork loin, boned 100 g (3 1/2 oz) stewing steak 45 g (1 1/2 oz) "prosciutto" (ham)30 g (1 oz) dry breadcrumbs 20 g (3/4 oz) white flour 100 ml (4 fl oz - 1/2 C) dry white wine 2 tablespoons grated "Parmesan" cheese 1 egg Olive oil SaltCut the meat (pork, steak and prosciutto) into little pieces; saut them in a saucepan with 6-8 tablespoons olive oil. Season with salt; pour in the white wine and let it evaporate over a medium heat. Keep on cooking until meat is soft. Add a little warm water, if necessary. Let the meat cool; pure in a food processor until smooth. Stuff the olives with this mixture. Dip them first into white flour, then into the beaten egg, finally into breadcrumbs. Fry them in olive oil in a frying pan, brown them on both sides. Serve hot.Note- It isn't a light dish, so it ...
By: ItalianFlavours
6 Olives
2007-04-20 15:02:00 Oil on Gessoed Masonite Board (Gessobord) 5" wide x 5" high (12.7cm x 12.7cm)$100.00 (free shipping in the USA and Canada)Buy now using PayPal or any major credit card.I love olives, as a good Italian of course. I took a plate of olives to my studio as I wanted to eat something salty. When I was picking up one looking at the plate I realized that I had a nice simple composition right infront of me, so why not! I put the plate in my shadow box, got the lamp going, grabed a new board that I had already primed and so I began. I finished it this morning, and I'm really pleased with the way this simple painting turned out... do you?This painting will be available for immediate purchase from my website at this low price for 24 hours. After that if not purchased it will be listed at auction on eBay Questions? Comments? Post them right here or email me
Oh no, now its olives!
2007-04-17 22:10:00 In what seems like an uncharacteristically long line of recent food recalls, olives are the latest to garner the spotlight.The olives in question are manufactured by Charlie Brown di Rutigliano & Figli S.r.l, of Bari, Italy. These may be contaminated with Closteridum botulinum, the organism which causes botulism. The following brands are affected: Bonta di Puglia, Cento, Corrado's, Dal Raccolto, Flora, Roland and Vantia. A recall is in effect for all Cerignola, Nocerella and Castelvetrano type olives. Manufacturing codes for all of these start with the letter "G", followed by 3 or 4 digits. Developing botulism can be fatal. If you or someone you know has eaten the suspected olives, watch for physical signs that include general weakness, dizziness, difficulty breathing, stomach distention, constipation and swallowing difficulties.Anyone with questions or concerns is advised to contact the Charlie Brown Company at 011-039-080-7839073 or charliebrownbari@yahoo.com.
Crock Pot Recipe - Artichoke, Chicken And Olives
2007-04-10 12:42:00 We need: 1 1/2 lbs skinless, boneless chicken breast halves and/or thighs 2 c sliced fresh mushrooms 1 (14.5 oz) can diced tomatoes 1 (8 or 9 oz) pkg frozen artichokes 1 c chicken broth 1 med onion, chopped 1/2 c sliced pitted ripe olives (or 1/4 cup capers, drained) 1/4 c dry white wine or chicken broth 3 tbsp quick cooking tapioca 2-3 tsp ...
Marinated Green Olives
2007-03-29 07:55:00 Been buying these at a local Italian food store. Here's how you make them and they are wonderful! For another layer of flavor, stuff them with Maytag blue cheese!14 ounces large pitted green olives, drained 3 tablespoons olive oil 2 large cloves fresh garlic, minced 1/2 teaspoon oregano leaves 1 tablespoon parmesan cheese1/2 teaspoon red pepper flakesMarinate drained olives in the olive oil, garlic, cheese, and oregano in a covered container for a minimum of four hours, the longer the better.
By: Sara's Kitchen
Jupiter in Sagittarius ? Mashing The Cultures: Olives, Garlic, Jalopenos an
2007-01-29 02:34:02 Astrology in Real Life...I never dreamed I?d be soaking cloves of garlic in soy sauce? marinating, I guess you?d say, with jalapeo peppers (thought those were Mexican), etc. in order to have something that tastes Korean in my house! Stranger things have happened, though I don?t recall when. It?s was HQ?s wife who gave me the recipe which was of course, no recipe at all. ?Put it all together, proportions don?t matter and let them marinate for 1-2 weeks?? I didn?t ask her to elaborate, I just did it. And it reminds me of curing olives which my family did when I was a kid. And this was strange too. See, olive trees grow in the desert, but Italians? not so frequently. And my family has no olive trees (and lived in the middle of nowhere) which meant we had to go to town and knock on the doors of strangers and ask to pick the olives from their trees in their backyards. And once they got over the shock, people were glad to allow this because fact is, the olives eventually fall to t...
Rigatoni with Olives and Bacon
2006-12-13 03:12:02 Serves 46 slices bacon1/2 large onion, thinly sliced8 ounces dried rigatoni (or other small pasta shape)12 pitted & chopped cured black olives (such as Kalamata)Small piece (1-2 oz.) Parmesan cheese2 tablespoons coarsely chopped marjoram or thyme (optional)In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside. In bacon drippings, saut onion until soft and just beginning to brown, about 5 minutes. Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl. Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, toss again. Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired. Serve with a vinaigrette-dressed salad of orange wedges and romaine, and hard rolls.
By: Sara's Kitchen
Pizza aux olives noires et aux herbes
2006-01-07 22:25:00 Une recette de pizza rapido-presto! Tout simplement délicieuse avec de belles olives noires avec un savoureux parfum d'herbes. Portions: 1 pizza mince rectangulaire Ingrédient: 1 recette de pâte à pizza huile d'olive olives noires hachées thym séché romarin séché basilic séché origan séché Gruyère râpé (facultatif) Étapes: Préchauffer le four à 400°F/200°C. Dans un bol, mélanger l'huile et |
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