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Excess of olives

sunangelmb Dec 28, 2012 01:52 PM

Help. My mom brought over several containers of speciality olives for Christmas. I am the only one in our house that enjoys olives,and could never finish all of them on my own. What can I make with them? I'm going to a party tomorrow night, and thought about bringing some kind of app that calls for olives. What are your best recipes that will help me use up these yummy variety

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  1. d
    Dirtywextraolives RE: sunangelmb Dec 28, 2012 02:28 PM

    Tapenade
    Black olive relish
    Olive pesto on crostini

    1 Reply
    1. re: Dirtywextraolives
      v
      valerie RE: Dirtywextraolives Dec 28, 2012 07:22 PM

      +1 on those suggestions.

      This olive artichoke crostini is very good. I add more olives than it calls for.

      http://smittenkitchen.com/blog/2009/0...

    2. jmcarthur8 RE: sunangelmb Dec 28, 2012 04:54 PM

      We had an appetizer of warmed olives in olive oil with herbs at a restaurant a while back.
      It was delicious .. I'd never eaten whole olives warmed up, and it was a real treat.
      I'd say some rosemary, thyme and maybe a little oregano and some red pepper flakes would do it.
      Maybe you could mix some cremini mushrooms in, too.

      1 Reply
      1. re: jmcarthur8
        d
        Dirtywextraolives RE: jmcarthur8 Dec 28, 2012 08:31 PM

        Oh yes, warmed herbed olives are wonderful.

      2. s
        scamper RE: sunangelmb Dec 28, 2012 05:09 PM

        Hi! Look on the pioneer woman cooks.com and see her recipe for Cheesy Olive Bread. It is sooooo good and maybe you can put those olives to good use! I have made this so many times and everyone loves it!!

        Happy New Year to you and your family!!

        1. monavano RE: sunangelmb Dec 28, 2012 05:39 PM

          Picadillo
          Tagines
          Chicken Marbella

          1. Antilope RE: sunangelmb Dec 28, 2012 10:37 PM

            Olive Bread for Bread Machine

            I created this recipe by combining several olive bread recipes.
            The olives, rosemary and basil releases a wonderful aroma while it's baking and carries through to the finished product when you eat it. Try it warm spread with butter. It makes wonderful savory toast the next day.

            Makes one 2-lb loaf

            Ingredients:

            2 tablespoons olive oil
            1/3 cup of brine (juice) from jar of green olives,
            1 1/3 cups warm water
            2 tablespoons honey
            1 teaspoon table salt
            1 1/2 teaspoons dried leaf basil
            1 1/2 teaspoons crushed dry rosemary
            4 cups all-purpose flour
            2/3 cup whole wheat flour
            2 1/4 teaspoons (or 1 packet) bread machine or instant yeast

            1/3 cup drained black olives, sliced into fine rings
            1/3 cup drained green olives, sliced into fine rings (pimento stuffed olives ok)

            Preparation:

            Mix 1/3 cup of olive brine in a 2-cup measure along with 1 1/3 cups warm water.

            Add all ingredients (except for the sliced olives) into the bread machine in the order given.

            Select Basic or White Bread setting; 2-lb loaf; medium crust.

            If required, add more water or flour, a tablespoon at a time, to form a firm, slightly sticky, non-crumbly ball of dough.

            Add the sliced olives at the beep.

            Makes one 2-lb loaf of olive bread.

            1 Reply
            1. re: Antilope
              alkapal RE: Antilope Dec 29, 2012 01:13 AM

              antilope scores again. this sounds fabulous!
              ~~~~~~
              for the OP,
              good thing olives last such a long time! you don't need to "use them up" quickly.

              i love olives in cream cheese with rare roast beef on pumpernickel bread, grilled till the cheese is warmed and melty.

            2. sunangelmb RE: sunangelmb Dec 29, 2012 10:06 AM

              Looks like I'll be buying more olives. All of these recipes look so fabulous. Thanks guys. Think I'm gonna start with smitten kitchens tapenade. Happy new year to all my favorite chowhounds.

              1 Reply
              1. re: sunangelmb
                alkapal RE: sunangelmb Dec 30, 2012 04:31 AM

                starting off with tapenade is sure to welcome in a happy new year!

              2. s
                silverjewl RE: sunangelmb Apr 13, 2013 01:59 PM

                I like the mix of olive with capers, lemon, garlic and cream cheese, it is good on Keebler TownHouse Flatbread Crisps,
                their new cracker that is great with Hummus also! I have the same problem with the olives right now I haven't tried to freeze
                them, yet, hate to risk the texture, but I think if I made this mixture again and froze some it will hold them for a short while, say two-three weeks.

                1. Antilope RE: sunangelmb Apr 13, 2013 03:31 PM

                  duplicate post deleted.

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