In my last post, the Italian Olive Burgers, I confessed my undying, unwavering love for olives. Olives are, of course, more than just a pizza topping (although they are THE pizza topping as far as I’m concerned). I also love olives in pasta salads, tacos, tossed salads, spaghetti, straight from the jar, in pickle trays, omelets, and on and on. I also love to make a Mediterranean bagel with a toasted bagel lightly slathered with Cream Cheese. On top of the cream cheese, I layer slices of roma (or grape) tomatoes and olives. If my herb garden is in glorious bloom, I add a little basil… just a little though, one mustn’t steal the show from the olives.
Below is another great olive recipe. How delicious does this picture look?!
Make Ahead Ripe Olive Bruschetta Topping
Prep Time: 10 minutes | Cook Time: 0 minutes | Servings: 12
1 container (6.5 oz.) Lindsay® Re-closeables Pitted Ripe Olives, drained reserve container
1/4 cup drained finely chopped sun dried tomatoes packed in oil
2 tablespoons shredded (not grated) Parmesan or Asiago cheese
1 tablespoon extra-virgin olive oil or oil from sun dried tomatoes
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Quarter or coarsely chop olives; place in a medium bowl. Add remaining ingredients; mix well. Return mixture to container; chill until serving time. Serve spooned over toasted French bread slices or pita or bagel chips.
Nutrients Per Serving:
Calories from fat: 35
Total fat: 4g
Monounsaturated fat: 3g
Total Carbohydrates: 2g
Dietary fiber: 1g