Olives and olives are a very common ingredient in culinary recipes... On their basis, you can prepare both main dishes and snacks, salads, different fillings for pies and pancakes, etc.
Olives are made up of almost one oil. They contain a lot of polyunsaturated acids, vitamins, protein and fiber. In addition, they are easily absorbed in the body and do not harm the digestive system. With regular consumption of olives, the rate of heart disease, including heart attack and cancer, is reduced. Eating 12 olives before meals, a person without suspecting it, carries out prophylaxis against stomach ulcers.

Popularly, the green fruits of the olive tree are called olives, and the black ones are called olives. But few people think that both categories belong to the same tree - European olives.

Only green olives are selected for conservation. But blacks are mainly used for the extraction of olive oil. In order for the olives to turn black, they are placed in a solution that is very highly oxygenated. That's the whole difference.

Olives are most commonly used in Mediterranean cuisine as a main ingredient or to decorate a dish. Small olives are taken for making snacks, medium ones - for pizza or pasta, but large ones are mostly stuffed. Black olives are served with meat and game, and green olives are served with fish dishes. In addition, both green and black olives go well with red and white wine.

	Cod with olives, tomatoes and garlic. Put in a special ceramic dish for the oven olive oil(3 tablespoons), chopped black olives (185 g), finely chopped garlic (2 cloves), tomatoes (400 g), pre-cut into 4 parts and salt. Stir all the ingredients well and place the cod fillets (4 pcs.) On them. Send to oven for 20 minutes. Bake at 180 degrees until full readiness... Sprinkle the fish on top with chopped boiled egg.
	Cheese olives. Combine cream cheese (200 g) with chopped chives (1 tablespoon). Then mix the ingredients and transfer to a pastry bag. Black olives (250 g) and green olives (175 g) do not cut in half completely. Stuff each of the olives with the prepared cheese mixture. Sprinkle the olives on top with chopped chives (1 tablespoon) and almonds (3 tablespoons). The dish can be served at the table.
	Chops in Greek. Grill lamb chops (8 pieces) for 10 minutes. Then turn them over to the other side and simmer for another 5 minutes. Next, you need to chop and combine red onions (1 pc.), Black (50 g) and green (50 g) olives and salted feta cheese (200 g). Sprinkle the chops on top with the prepared mixture and cook for another 3 minutes. It is recommended to serve these chops with chyabatta bread and green salad.
	Olive salad. Hard-boiled eggs and cut. Then chop crab sticks... Cut the green olives into slices. Combine all three ingredients in one container, mix and season with thick mayonnaise.
	Tomatoes stuffed in Italian style. It is necessary to take large tomatoes (4 pcs.) And cut off their tops. Then gently scrub the center with a teaspoon. Finely chop the remaining tomato pulp and combine with white bread crumbs (100 g), Italian spices (1 tablespoon), chopped garlic (1 clove) and black olives (12 pcs.), Which must be cut into 4 parts. Season the mixture with salt on top and not large quantity black pepper. Then fill the tomatoes with the resulting mass, cover them with cut tops on top and sprinkle with olive oil. In this form, the tomatoes must be sent to bake. Cook for 30 minutes.
	Pickled olives. For cooking, you need to take black and green olives (225 g) without pits and crush them with a rolling pin in several places. Then place the olives in a deep bowl and add to them olive oil (4 tablespoons), chopped parsley (3 tablespoons) and finely chopped garlic (1 clove). Mix the whole mass thoroughly and marinate for a day or three days.
	Summer spaghetti. Red and yellow tomatoes cherry (500 g) combine with black olives (150 g), chopped garlic (1 clove) and red wine vinegar (1 tablespoon). Stir everything thoroughly and add basil leaves (20 g), oregano (20 g) and olive oil (150 ml). Mix everything again and let stand for 10 minutes. Meanwhile, boil spaghetti (400 g) strictly according to the instructions on the package. Then drain the pasta and combine with the prepared salad. The dish is ready and ready to be served.
	Olives in puff pastry for beer. Roll out the puff pastry (500 g) and cut into 4x5 cm portions. Put one black olive on each of the squares and roll the dough into a roll. The edges must be pinched. Then, seam down, place the pieces on a greased oven tray. Top the rolls grease with whipped egg white... Then sprinkle with grated cheese (poppy seeds, sesame seeds of your choice). Bake the rolls in the oven at 220 degrees for 12 minutes. Serve the dish with beer.
	Instant snack with feta cheese and olives. Grind Feta cheese (100 g) into small cubes. Then combine with black and green olives. Season the dish with high-quality olive oil on top, sprinkle with chopped red chili (be sure to remove seeds) and fresh basil leaves. Mix everything and serve.
	Greek salad. In a large bowl, combine the following ingredients - chopped tomatoes (3 pcs.), Chopped cucumber (1 pc.), Chopped onion (1 pc.), Chopped into rings Bell pepper(2 pcs.), Green and black olives (25 pcs. Each). Then prepare a dressing with olive oil (6 tablespoons), vinegar (2 tablespoons), salt and pepper to taste. Mix everything and season the salad with the prepared mixture. Sprinkle the dish on top with crumbled feta cheese (150 g), finely chopped parsley and oregano. The salad can be served at the table.

Olives "Askolana"

Olives of the "Askolana" variety have been known since the days of the ancient Romans. Cato and Varrone wrote about them, Pope Sisto V simply adored them. They were immensely loved by composers Rossini and Puccini, and Garibaldi was going to almost breed them.

The very same recipe for stuffed olives is relatively young - it is only a couple of hundred years old. Nevertheless, they have become a symbol of the Le Marquet region's gastronomy and are now known and loved all over the world.

History of the dish

Investigations by an inquisitive citizen of the region have led to the fact that the recipe does not belong to anyone in particular. Olives are most likely the fruit of the collaborative effort of several chefs. who worked for wealthy families and who it was necessary to dispose of not only a large number of fruits, but also a considerable amount of meat, because in those days she hunted a lot and often, but she ate the fruits of her labor somehow.

The subtleties of cooking

The hardest part is to cut the olives in a spiral., so as not to damage the pulp - well, imagine that you are peeling an orange! Meat for the filling is taken 2-3 varieties, then stewed for a long time with the addition of white wine and ground, and then kneaded with eggs, cheese and lemon zest, after which it is just as neatly divided into small balls, around which it is necessary to wrap an olive spiral. With a certain skill, everything turns out quickly, but you have to practice. After all, earlier these olives were served on huge trays in large quantities for all sorts of important events: weddings, engagements, baptisms, etc. Now this dish has lost all its original significance, but we get no less pleasure from eating them than our ancestors.

Yes, there are also fish and seafood fillings, vegetables and even truffle fillings, but this is not the case. Let's at least sometimes not make "fusion" out of such a beautiful classic dish!

Askolan olives

RECIPE "ASCOLANE OLIVES" (STUFFED IN ASCOLANE)

NECESSARY:

600 g large green olives in brine
3 eggs
Flour
Breadcrumbs
1 liter of oil for deep fat

For stuffing:

100 g pork tenderloin
100 g beef tenderloin
100 g chicken breast
1 small onion
1 small carrot
1 stalk of celery
½ glass of white wine
Olive oil
1 egg
50 g grated Parmesan
1 lemon
Nutmeg
Salt
Pepper

HOW TO COOK:

1. Cut the meat into small cubes.

2. Peel the onions, carrots and celery, chop them finely. Heat 2 tablespoons of oil in a heavy-bottomed saucepan and sauté the vegetables.

3. Add meat and fry everything over medium heat, then pour in wine and let it evaporate.

4. Season with salt, pepper, cover and simmer over low heat for 30-40 minutes.

5. When the meat is completely soft, grind it a couple of times in a meat grinder and transfer to a bowl. Add egg, parmesan, shabby nutmeg and some grated lemon zest. 6. Season with salt, pepper and knead well.

7. Using a small knife, cut each olive with a spiral in order to free the pit and not tear the flesh. Take some of the filling, roll an oval ball and wrap the spiral around the pulp of the olive, as if reshaping it.

8. Dip the olives in flour, then in loose eggs and breadcrumbs so that everything sticks well. Repeat the operation again until the crust is firm and crispy.

9. Heat the oil in a skillet with high sides and fry the olives little by little, for 5-6 minutes, turning them often, until golden brown.

10. Pat dry and serve.

Under favorable conditions, an olive tree can live for about two thousand years. The ancient Greeks considered it a sign of nobility, knowledge, maturity and believed that they give vitality and endurance. Now olives are very popular and they are added to big number dishes (canapes, salads, pizzas). Are pickled olives good for you? These fruits help to better absorb nutrients from other foods, satisfy hunger and are a mild laxative.

Pickled olives with spicy marinade are very aromatic and will be an ideal decoration for any dish. For preservation, you can choose any type of olives, but only choose smaller fruits.

List of ingredients required for cooking:

• 280 grams of pitted green olives;
• 160 milliliters of olive oil;
• 70 milliliters of white wine vinegar;
• zest of one lemon;
• two black peppercorns;
• one branch of rosemary, only needles;
• three carnation buds;
• seven grams of sea salt.

Pickling olives at home:

1. Wash the olives with cool water, and sterilize all the required containers using the method that is most acceptable for you (over steam, boiling water). Divide the food into the jars.
2. Place the olive oil, lemon zest and rosemary in a saucepan, then heat to a simmer over low heat. Add pepper to butter and remove from heat after four minutes. Pour the contents of the saucepan into the containers for the olives.
3. Tighten the jars, grasp them carefully with oven mitts and shake them thoroughly. The oil will be cloudy at first, but don't worry, it will turn clear again after two days.
4. Insist twisting at room temperature for two days, and after another five days in the refrigerator. This preservation can be stored under suitable conditions (cold and dry) for up to three months.

How to make pickled olives

If you do not really like the taste of olives, then by preparing canning according to this recipe, you will change your mind. The many spices that make up this appetizer significantly interrupt the natural tart taste of olives, which some people do not like so much. In addition to the unusually rich taste, such a preparation will help strengthen the immune system due to medicinal properties spices.

What is needed for this conservation:

• four hundred and thirty grams of olives;
• two pods of cardamom;
• nine grams of ginger;
• forty milliliters of lime juice;
• one and a half cinnamon sticks;
• thirty-six grams of citric acid.

How to marinate olives properly:

1. We wash the olives cold water and carefully put in sterilized jars.
2. Add olive oil and the remaining products (except citric acid) to a deep iron bowl. We boil this composition for seventeen over a fire, pour the contents into a container, fill it with citric acid, tighten with sterile lids and shake thoroughly.
3. We wrap the twists in a dense heat-retaining fabric, insist for two days, after which we put them away where you usually store your workpieces.

Pickled olives at home

This twist will go perfectly with both meat and vegetables. Spices and lemon give the olives an unusual sour and spicy aroma. By eating this snack often, you will enrich your body with more vitamins.

Products for canned olives:

• eight hundred seventy grams of olives;
• six stems of fresh rosemary;
• eleven grams of chopped thyme;
• half a lemon;
• six cloves of garlic;
• seventy milliliters of olive oil;
• six grams of black pepper;
• four carnation buds;
• 160 milliliters 9% fruit vinegar.

Pickled olives with garlic:

1. Wash everything necessary ingredients and container. All the greens, also cut the garlic into strips. Fill the olives with boiling water for fourteen minutes, then drain it.
2. We put all the ingredients from the list in prematurely disinfected containers, pour in boiling water and twist.
3. Wrap the twist jars in a heat-shielding cloth for a day, then place them in the storage area.

How to deliciously marinate olives with cucumbers

If you often cook cucumber curls and they all do not differ in a special variety, then you will like this recipe. From juicy cucumbers and aromatic olives, a wonderful bright green appetizer comes out. They will last for a long time with their natural flavors, vibrant color palettes and fresh spicy scents.

Ingredients you need:

• one and a half kilograms of small cucumbers;
• four hundred and seventy grams of fresh olives;
• eight peas of allspice;
• seven buds of a carnation;
• seven grams of coriander;
• eight grams of nutmeg;
• 380 milliliters of red wine vinegar
• eleven grams of iodized salt;
• one bunch of dill;
• one bunch of cilantro.

How to prepare this canning from olives and cucumbers:

1. Everything necessary products rinse with water. Chop greens and nuts into small pieces, cucumbers into half-centimeter thick circles, and leave the olives whole. We put all the ingredients evenly in disinfected jars.
2. For pouring, you need to pour water, red wine vinegar into the dishes, salt, pepper and hold for seventeen minutes on the fire, and pour the contents of the dishes into the blanks.
3. Sterilize the curled cans as described in recipe 5. We seal the jars and wrap them in a thick cloth, insist for sixteen minutes. Then place the cooled containers with snacks in appropriate place(cold and dry).

Pickled olives with horseradish

Horseradish olives perfectly normalize the digestive and immune systems. Therefore, regularly eating this snack (adding to different dishes) you will be provided with good health and will not get sick in winter.

Ingredients that come in handy:

• three hundred sixty grams of olives;
• one hundred sixty grams of horseradish root;
• two hundred and sixty ml. distilled water;
• seventy grams of sugar;
• eighty milliliters of 9% table vinegar;
• six carnation buds;
• four cherry leaves;
• seven grams of table salt;
• three leaves of black currant;
• seven grams of rosemary.

How these horseradish canned olives are prepared:

1. Wash the olives and horseradish with cold water, and sterilize all the necessary containers in the way that will be most acceptable for you (over steam, boiling water). Cut the horseradish into thin 5mm circles and place with the olives in the jars.
2. Pour drinking water into any container, place on fire. Add the rest of the ingredients and simmer for twelve minutes. Pour the resulting marinade into the curls, then cover the infusion neck with something.
3. At this time, prepare everything for sterilizing the workpiece. Spread a small white towel in a deep container at the bottom, then pour warm water, but not cold, otherwise, due to the large difference in water temperature in the dish and in the jar, the latter will burst. We put all this on the fire, place it inside the container with snacks and sterilize for eleven minutes over low heat.
4. With the help of a towel or potholders, we take them out and seal them with lids. After that, cover with a warm blanket, placing the bottom up in advance and leave them for seventeen hours.
5. We put the carefully cooled twists into a room with temperature data below zero and humidity (balcony, cellar, refrigerator) before use.

Olive and tomato twist

The olives in this winter spin recipe give the tomatoes a unique spicy smell and tart flavor. Such an appetizer will be in perfect harmony with any meat, fish and vegetable dishes giving them a refreshingly sweet taste. In addition, the blank contains a large number of vitamins that protect the body from autumn avitaminosis (a disease accompanied by the corresponding symptoms due to a lack of essential substances for the body).

Ingredients required for half a liter of this twist:

• three hundred grams of tomatoes;
• one hundred thirty grams of olives;
• three inflorescences of dill;
• one sheet of horseradish;
• three bay leaves;
• one bunch of basil;
• one bunch of parsley;
• six cloves of garlic;
• four grams of red hot pepper;
• three peas of black pepper;
• two liters of distilled water;
• one hundred and eighty ml. fruit vinegar;
• one hundred thirty grams of sugar;
• thirty-five grams of salt.

Prepare the workpiece like this:

1. We wash all products that need it under water. Cut the horseradish root into strips, the tomatoes into half-centimeter thick circles, and leave the olives as they are. We put exactly all the products from the list in sterilized jars.
2. For the marinade, pour water, fruit vinegar into an iron (or glass) dish, add salt, add sugar and keep on fire for fourteen minutes, and pour the composition of the dish into twists.
3. Sterilize the curls using the method described in the fifth recipe. We roll up the cans and wrap them in a blanket to cool the day. After that, remove the present containers with snacks in a dry and cold room for further storage.

When preserving olives, you retain most of the nutrients (the rest are evaporated during heat treatment), which gives you the opportunity to use their medicinal and healing properties even in the cold season.
Olives are an excellent prevention of diseases of the cardiovascular and digestive systems, they soothe and strengthen the nerves, remove cholesterol, toxins and heavy salts, have a beneficial effect on muscle and bone tissue, increase male potency and the female reproductive system, add strength and energy.

For our readers, we have specially prepared other interesting recipes blanks, such as:, and.

summer recipes dishes with olives ">

13 summer recipes with olives

When it comes to olives, the first thing that comes to mind is a martini! However, we have collected 13 more fun and very summer recipes for which you will need olives. Martini, as you know, is provided by default!

Hummus with olives and allspice

Ingredients

• Canned chickpeas - 1 can
• Olives - 1 can
• Garlic, allspice, lemon juice, olive oil, salt - to taste

Instructions

Place the ingredients in a blender bowl and chop. It is important to start at the lowest speed so that everything is properly mixed and a uniform consistency is obtained. You can add olive oil in the process, adjusting the thickness of the hummus to your liking.

Baked olives

Ingredients

• Olives - 300 g, ideally choose multi-colored or with different fillings
• Feta cheese - 150 g
• 1 or 2 jalapeno peppers
• Lemon - 1 piece
• Olive oil - 3 tablespoons
• Wine, sherry or wine vinegar - 2 tablespoons

Instructions

Preheat the oven thoroughly, place all the ingredients in a mold and gently stir and bake for about 20 minutes, before the butter begins to bubble. Garnish with a sprig of thyme and serve with a fresh baguette.

Olive bread

Ingredients

• Flour - 450 g
• Yeast - 20 g
• Olive oil - 4 tablespoons
• Salt to taste
• Water - 220 ml
• Sliced ​​olives - 160 g

Instructions

Combine water and yeast, leave for a couple of minutes, then mix well and pour into flour mixed with salt. Add olive oil and olives, knead the dough, knead it until it becomes soft and elastic, and then leave it in a warm place for 2-3 hours to rise. After that, take out the dough, divide it into 4 parts, roll each of them into a long sausage and bind two together to make a pigtail closed in a circle. Put on a baking sheet, cover and let stand for 30 minutes. Brush each braid with olive oil, sprinkle with olives and place in the oven for half an hour.

Lamb stew in a pot

Ingredients

• Lamb fillet - 900 g
• Large potatoes - 4 pieces
• Bulb
• Cherry tomatoes - 150 g
• Red wine - 250 ml
• Vegetable or meat broth- 250 ml
• Anchovy paste -1 tbsp (or 4 pieces of finely chopped anchovies)
• Honey - 2 tablespoons
• Sunflower oil - 2 tablespoons
• Garlic - 1 small head
• Salt, pepper, thyme - to taste

Instructions

Preheat the oven to 160 degrees. Rub the meat on all sides with salt and pepper, then fry in hot oil for about 10 minutes. Remove the lamb and sauté the onions in the same oil until soft, then add the garlic, potatoes, tomatoes and anchovies. While stirring, mascara all together for another 5 minutes. Add wine, broth and honey, bring to a boil, return the meat and olives to the pan, cover and bake in the oven for about 2.5 hours, until the potatoes are tender. Serve with soft bread to soak off the sauce and a decent red wine.

Stuffed olives

Ingredients

• Large black olives - 1 can
• Italian sweet sausage - 1 pc.
• Eggs - 2 pcs.
• Water - 1 tablespoon
• Flour - 1/2 cup
• Breadcrumbs - 1/2 cup
• Frying oil

Instructions

Cut the sausage into small pieces that will be convenient for stuffing the olives, and then put it on paper or cling film and put it in the freezer for 10 minutes - this will make the stuffing process much easier. While the sausage is freezing, make the breading: mix the flour with salt and pepper, add water, eggs and beat the whole mixture well. Prepare separately breadcrumbs... Heat the oil in a skillet with high sides - it should cover the bottom by about 2 cm.Stuff the olives thoroughly, then roll them in flour, dip in egg mixture and roll well in breadcrumbs. Fry in batches for 1-2 minutes on each side until golden brown. Serve warm with aioli sauce, mayonnaise or whatever you like.

Vegetarian Puff Pie

Ingredients

• Puff pastry - 1 sheet
• Eggplant - 1 piece
• Red onion - 1 pc (diced)
• Olives - 2 tablespoons
• Parmesan - 100 g (grated)
• Vegetable oil - 2-3 tsp
• Salt, pepper, basil - to taste

Instructions

Fry the eggplant over medium heat for 5-6 minutes until soft. Then put it on a pre-rolled puff pastry together with onions, olives and cheese, sprinkle with salt and pepper and place in the oven, preheated to 200 degrees for 15-20 minutes, until the cake turns golden brown. Serve hot, sprinkled with finely chopped basil.

Mediterranean tuna salad

Ingredients

• Garlic - 1 clove
• Olive oil - 1/4 cup
• Lemon juice - from 1/2 lemon
• Olives - 100 g
• Tuna in own juice- 2 banks
• Red onion - 1 piece
• Parsley, pepper, salt - to taste

Instructions

Mash the garlic on a cutting board or mortar with a pinch of salt, then chop it into dust. Combine olive oil, lemon juice, parsley and pepper in a deep bowl, add garlic, well-mixed and mashed tuna from a can. Top with salt, olives and red onions, then stir gently and gently. Season with a couple of tablespoons of tuna juice and stir until smooth. Serve with lettuce or crackers.

Bruschetta with garlic and olives

Ingredients

• Bread - 1 loaf
• Black / green olives -2 cans
• Garlic - 1 small head
• Red onion - 1 pc.
• Cheese - 200 g
• Mayonnaise - 4 tablespoons
• Butter for frying
• Paprika, pepper - to taste

Instructions

Cut the loaf in half lengthwise. Fry olives, garlic, onion, cheese in butter, add mayonnaise, paprika and pepper, mix well so that all ingredients are evenly distributed. Then put the mixture on each of the two halves of the loaf and send it to the preheated oven for half an hour. At the end, turn on the “grill” mode for a couple of minutes to get a beautiful crust on top. Let cool slightly and serve, cut into slices.

Chicken baked with olives and tangerines

Ingredients

• Chicken legs - 4 pcs.
• Oranges or tangerines - 4 pcs. (peeled)
• Orange or tangerine juice - 4 tablespoons
• Olives - 200 g
• Honey - 2 tablespoons

Instructions

Preheat the oven to 200 degrees. Put the chicken on a baking sheet, sprinkle with salt and pepper, put olives and tangerines around, mix them and send to bake for 35 minutes. In the meantime, mix the orange juice and honey in the mica, then spread the chicken with the mixture, pour the rest onto a baking sheet and bake for another 10 minutes, until the chicken is golden brown. Serve with rice or pasta.

Mediterranean pizza

Ingredients

• Bread cake - 1 piece
• Tomato paste - 2 tablespoons
• Garlic - 2 cloves
• Dry basil - 2 tablespoons
• Olives - 5-6 large thinly sliced
• Red onion - 1/2 onion
• Cucumber - 1 piece
• Cashews - 2 tablespoons
• Sweet pepper - 1/2 pc
• Salt, lemon juice, pepper - to taste

Instructions

Preheat the oven. Make a sauce from tomato paste, lemon juice and all the spices, then put the cake on a baking sheet and gently spread it, leaving 1 cm along the edge. Put cucumbers, olives, peppers, onions and chopped cashews on top. Bake for 12 minutes and voila! Everything is ready!

Greek salad

Ingredients

• Cucumbers - 2 pcs.
• Tomato - 1 pc.
• Red onion - 1/2 pc.
• Lettuce leaves
• Olives - 1/2 can
• Feta - 4-5 tbsp

For refueling

• Balsamic vinegar - 2 tablespoons
• Lemon juice - 1 tsp
• Honey - 1-2 tsp
• Olive oil - 1 tablespoon
• Salt, pepper to taste

Instructions

Mix vegetables in a bowl, stir gently. For dressing in a separate container, combine all the ingredients and stir until smooth. Add feta to the salad and season the salad before serving it directly.

Pasta with Kalamato olives, tomatoes and capers

Ingredients

• Pasta - 300 g
• Butter - 50 g
• Olive oil - 2 tablespoons
• Diced onion
• Garlic - 3 cloves
• Cherry tomatoes - 200 g
• Kalamato olives - 100 g
• Grated cheese, basil, salt, pepper - to taste

Instructions

Boil the pasta until it is al dente, and while it is cooking, make the sauce. Melt in a large skillet butter in olive, fry the onion and garlic, add the tomato (capers if desired) and simmer over low heat until the pasta is cooked. Then add cheese, sauce and basil to the pasta, season with salt and pepper. Serve with grated cheese on top.

French bread with olives and salami

Ingredients

• French baguette - 1 pc.
• Cream cheese (any) - 150 g
• Olives, finely chopped - 100 g
• Salami, finely chopped - 100 g
• Dried garlic - 1/2 tablespoon
• A mixture of Italian herbs - 2 tablespoons
• Salt, pepper - to taste

Instructions

Cut the baguette lengthwise, having previously cut off both peaks, and then each of the halves in half. Pull all the crumb out of there, leaving about 1.5 cm around the edges. Mix cream cheese, seasonings, olives and salami, put a fork tightly in pieces of baguette, wrap in plastic wrap and send to the refrigerator for a couple of hours. Cut into thick slices before serving - the appetizer goes well with wine!