Cooking green olives

Your recipes! Have a favourite, personal recipe with our products? E-mail us now for publication on our website! Our fish products: Salmon Tuna Ventresca Mackerel Anchovies Herrings Sardines Cod Stockfish Blue fish Shrimps Crab Scallops Our vegetable products: Green olives Black olives Asparagus Palmitos Home \| Info Recipes \| Products Company \| E-mail		Sicilian style "cunzate" olives Preparation time: 15 minutes Marinating time: 2 hours Ingredients for 4 servings: 300 grams pickled green olives 5 leaves fresh mint or a pinch of marjoram A sprig of rosemary One red pepper ("diavolicchio") cut into pieces 4 garlic cloves One tablespoon olive oil Salt Preparation Wash, dry and pit the olives. Slightly crush them with a meat pounder. Slightly crush the garlic cloves, leaving the pieces attached to the stem. Wash the mint leaves and the rosemary sprig and keep only the leaves of the latter. Place everything in a salad bowl (or in a Tupperware box with cover) with the marjoram, the red pepper, salt and oil. Mix and allow to stand for about two hours, then remove the garlic and place the olives in a serving bowl, eliminating the excess oil (it can be used to dress a raw fennel salad, for example). Serve cold but not fridge cold. "Cunzate" (namely dressed) olives are a tasty traditional dish which in Sicily are also sold at fairs and in popular quarters. Enjoy! French style stuffed olives Preparation time: 1 hours Marinating time: 2 hours Ingredients for 4 servings:: 300 grams giant pickled green olives, drained 70 grams anchovy fillets 100 grams butter Preparation With the pitting tool, pit the olives so that each one can be stuffed. Then prepare the anchovy butter by whisking 4 anchovies with the butter. Place the mixture in a kitchen syringe and fill each olive by 3/4ths. Close each olive with a small piece of anchovy. If the room temperature is very high, place the olives in their serving dish (or tray) in the fridge until it is time to serve them. Enjoy! Pitted olives in oil Water soaking time: 10 days Preparation time: 20 minutes Ingredients: One kg large fresh green olives 4 garlic cloves, cut into small pieces One fresh red pepper, cut into small pieces One tablespoon vinegar One tablespoon marjoram Abundant oil Salt Preparation Pit the olives which should be fairly large. Place them in a large bowl, cover them with cold water and allow to steep for about ten days, changing the water two or three times a day. Drain them thoroughly and pinch them slightly one by one between your fingers so as to crush them a bit. Allow the olives to dry on a clean cloth and then place them by layers in glass jars, alternating each layer with chopped garlic and pepper, marjoram, salt and a sprinkle of vinegar. Press the olives well into the jars using a ladle or a wooden pestle, eliminating the resulting liquid. Cover them with olive oil before sealing the jars. It is important to store these olives in a fresh place, but not in the fridge. As with all home-preserved vegetables, keep an eye on them, especially during the days in which they are steeped in water, to prevent mould from forming. Enjoy! Our green olives product info
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