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Dec 28, 2012 01:52 PM

Excess of olives

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. Tapenade
    Black olive relish
    Olive pesto on crostini

    1 Reply
    1. re: Dirtywextraolives

      +1 on those suggestions.

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

    2. 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

        Oh yes, warmed herbed olives are wonderful.

      2. Hi! Look on the pioneer woman 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. Picadillo
          Chicken Marbella

          1. 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


            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)


            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

              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.