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Can you freeze black olives? I thought I was opening a can of evap milk.
- Thread starter kendall
- Start date
luisa_calif
Well-known member
They last a REALLY long time opened, covered in fridge.
My mom used to make black olive sandwiches for me as a child
I loved them. I think she used a little mayo to hold the chopped olives together. She also used to sauté onions, then scramble some eggs and add just enough tomato sauce to make the eggs a little red. That was my favorite.
There are not many black olives in a can....just eat them. Use in green salads, casserole, or scrambled eggs. They are gone in no time.
I loved them. I think she used a little mayo to hold the chopped olives together. She also used to sauté onions, then scramble some eggs and add just enough tomato sauce to make the eggs a little red. That was my favorite.
There are not many black olives in a can....just eat them. Use in green salads, casserole, or scrambled eggs. They are gone in no time.
Make Olive and Truffle Oil Tapenade -- I can't stop eating this stuff!
I can't remember where I got this recipe, so if I don't give proper credit, my sincere apologies.
OLIVE AND TRUFFLE OIL TAPENADE
This will be the hit of your party!
________________________________________
IINGREDIENTS:
1 cup Kalamata olives, seeded, and processed to matchhead size
1 cup raw shelled walnuts processed to matchhead size
2 pickled Jalapeno peppers in escabeche, chopped fine
1 T Roasted Red Bell peppers, Chopped fine
1/2 cup flatleaf Italian parsley, chopped very fine
1/4 cup frsh basil leaves, chopped very fine
1 tablespoon Japanese rice wine vinegar
1/2 cup Extra Virgin olive oil, the best you can afford
1 tablespoon Truffle Oil
1 teaspoon fresh ground black pepper
PREPARATION:
Mix all the above ingredients together and refrigerate over night. Add more olive oil to adjust the texture to your preference if necessary. This can be kept in the refrigerator for at least two weeks. Always bring back to room temperature before serving. Serve on toasted Italian or sourdough baguette rounds, "Crostini".
I can't remember where I got this recipe, so if I don't give proper credit, my sincere apologies.
OLIVE AND TRUFFLE OIL TAPENADE
This will be the hit of your party!
________________________________________
IINGREDIENTS:
1 cup Kalamata olives, seeded, and processed to matchhead size
1 cup raw shelled walnuts processed to matchhead size
2 pickled Jalapeno peppers in escabeche, chopped fine
1 T Roasted Red Bell peppers, Chopped fine
1/2 cup flatleaf Italian parsley, chopped very fine
1/4 cup frsh basil leaves, chopped very fine
1 tablespoon Japanese rice wine vinegar
1/2 cup Extra Virgin olive oil, the best you can afford
1 tablespoon Truffle Oil
1 teaspoon fresh ground black pepper
PREPARATION:
Mix all the above ingredients together and refrigerate over night. Add more olive oil to adjust the texture to your preference if necessary. This can be kept in the refrigerator for at least two weeks. Always bring back to room temperature before serving. Serve on toasted Italian or sourdough baguette rounds, "Crostini".