Green Olive Dip
Green Olive Nut Spread
Green Olive Pesto For Pasta
Chicken With Green Olives (Poulet W/Olive Vertex)
Herbed Green Olive Salad
Green Olive Dip
1 (8 oz.) cream cheese
1 jar green olives
1/2 pt. whipping cream
1 Tbsp. salad dressing
Garlic salt
Whip cream and set aside. Beat cream cheese, then add whipped cream and
salad dressing. Fold in olives and sprinkle garlic salt to taste. Serve
with Ritz crackers.
Green Olive Nut Spread
6 oz. cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup chopped green olives
2 Tbsp. olive juice
Dash of pepper
Combine all ingredients. Refrigerate for at least 24 hours. Good on
crackers. OR double recipe and make cocktail sandwiches.
Green Olive Pesto For Pasta
1 cup firmly packed, drained
pimento-stuffed green olives
1/3 cup pine nuts
1 clove garlic
1/4 tsp. salt
1 cup minced parsley
1/4 cup extra virgin olive oil
2 Tbsp. grated Parmesan cheese
Mince the garlic and mash it with the salt to form a paste. Put this into
a food processor, along with the pine nuts, olives, and parsley. With the
motor running, add the oil in a steam; then add the cheese and blend
mixture
well. Serve the pesto over 1 pound cooked pasta (reserve 3/4 cup cooking
water to thin the pesto). Or serve the pesto as a spread with crackers.
Makes 1 1/2 cups.
Chicken With Green Olives (Poulet W/Olive Verte)
2 whole chickens, cut up in pieces
2 cloves garlic, minced
1 lg. Spanish onion, sliced
1/2 cup oil to fry
1 tsp. crushed red pepper (optional)
1 tsp. parsley
1 sm. jar green Spanish olives,
drained
Salt and pepper to taste
Add white wine to taste (optional)
Place oil in frying pan, saute garlic and onions until golden, remove and
save. Place chicken parts in oil, cook well season with salt, pepper,
parsley, red pepper, then add onions and garlic and green olives and white
wine. Remove chicken to baking dish, add all other cooked ingredients and
bake for 1 hour at 350 degrees. Serves 6 to 8 people.
Herbed Green Olive Salad
2 cup pimento-stuffed green olives,
firmly packed, sliced
4 ribs celery, chopped
1 red bell pepper, chopped
1 sm. red onion, chopped
1 clove garlic, mashed with 1/4 tsp.
salt
1 carrot, diced
3 Tbsp. parsley, minced
2 tsp. oregano
1/2 tsp. dried hot red pepper flakes
2 Tbsp. white wine vinegar
1/4 cup oil
Toss all together. Serve as part of antipasto or with cheese, salami and
French bread. Serves 6-8.
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