How to cook green olives. Lunch from nothing Lunch from nothing, simple recipes

Olives and black olives are a very common ingredient in recipes. Based on them, you can prepare both main dishes and appetizers, salads, different fillings for pies and pancakes, etc.
Olives are almost all oil. They contain a lot of polyunsaturated acids, vitamins, protein and fiber. In addition, they are easily absorbed in the body and do not cause harm. digestive system. At regular use olives in food, reduces the rate of heart disease, including heart attack and cancer. Eating 12 olives before meals, a person without suspecting it, carries out prophylaxis against stomach ulcers.

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

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

Olives are most used in mediterranean cuisine as a main component or for decorating a dish. Small olives are taken for cooking snacks, medium ones for pizza or pasta, but large ones are mostly stuffed. Black olives are served with meat and game, and green olives 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 oven dish olive oil(3 tablespoons), chopped black olives (185 g), finely chopped garlic (2 cloves), tomatoes (400 g), pre-cut into 4 parts and salt. Mix all the ingredients well and put cod fillet on them (4 pcs.). Send to the oven for 20 minutes. Bake at 180 degrees until fully prepared. Sprinkle the top of the fish with chopped boiled egg.
	Raw olives. Combine cream cheese (200 g) with chopped chives (1 tbsp). Then mix the ingredients and transfer to pastry bag. Black olives (250 g) and green olives (175 g) cut in half not completely. Stuff each olive with cooked cheese mixture. Top the olives with chopped chives (1 tbsp) and almonds (3 tbsp). The dish can be served at the table.
	Chops in Greek. For 10 minutes on the grill, you need to bake lamb chops (8 pcs.). Then turn them over to the other side and simmer for another 5 minutes. Next, you need to chop and combine red onion (1 pc.), Black (50 g) and green (50 g) olives and salted cheese Feta (200 g). Sprinkle the prepared mixture on top of the chops and cook for another 3 minutes. It is recommended to serve such chops with ciabatta bread and green salad.
	Salad "Olive". Hard boil eggs and chop. Then chop crab sticks. Cut green olives into slices. Combine all three ingredients in one container, mix and season with thick mayonnaise.
	Italian stuffed tomatoes. Need to take large tomatoes(4 pcs.) And cut off their tops. Then gently scoop out the centers with a teaspoon. Finely chop the remaining tomato pulp and combine with white bread crumbs (100 g), Italian spices (1 tablespoon), minced garlic (1 clove) and black olives (12 pieces), which must first be cut into 4 parts. Season the top with salt and a small amount black pepper. Then stuff the tomatoes with the resulting mass, cover them with cut tops and drizzle with olive oil. In this form, the tomatoes must be sent to bake. Cook 30 minutes.
	Pickled olives. For cooking, you need to take black and green olives (225 g) pitted and crush with a rolling pin in several places. Then place the olives in a deep bowl and add olive oil (4 tablespoons), chopped parsley (3 tablespoons) and finely chopped garlic (1 clove) to them. Mix the whole mass thoroughly and marinate for a day or three days.
	Summer spaghetti. Red and yellow tomatoes cherry tomatoes (500 g) combine with black olives (150 g), chopped garlic (1 clove) and red wine vinegar (1 tablespoon). Mix 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. In the meantime, boil spaghetti (400 g) strictly according to the instructions that are written on the package. Then drain the water from the pasta and combine with the prepared salad. The dish is ready and ready to serve.
	Olives in puff pastry for beer. Roll out puff pastry (500 g) and cut into portioned squares 4x5 cm. Put one black olive on each of the squares and roll the dough into a roll. The edges must be pinched. Then place them seam side down on an oiled baking sheet. Brush the top of the rolls with whipped egg white. Then sprinkle with grated cheese (poppy seeds, sesame seeds to choose from). Bake rolls in the oven at 220 degrees for 12 minutes. Serve with beer.
	Instant appetizer with feta cheese and olives. Feta cheese (100 g) chopped into small cubes. Then combine with black and green olives. Top the dish with quality olive oil, sprinkle with crushed red chili peppers (be sure to deseed) and fresh leaves basilica. 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 pieces), green and black olives (25 pieces each). Then prepare a dressing of olive oil (6 tablespoons), vinegar (2 tablespoons), salt and pepper to taste. Mix everything and season the salad with the prepared mixture. Top the dish with crumbled Feta cheese (150 g), finely chopped parsley and oregano. Salad can be served at the table.

What do we know about conservation?

Canning olives requires neither exotic ingredients nor expensive equipment: just salt, water and patience. Processing removes the bitter component, oleuropein, from olives, making them edible. You can pickle olives at any stage, from firm green olives to more mature black olives, in our country called black olives. There are as many ways to preserve olives as there are specialists. Some say that before adding the brine, you should cut the olive to the very stone. Others do not consider it necessary. There are two fundamental different ways: dry and wet. In both cases, large plastic buckets with lids and non-iodized salt are used. We invite you to learn how to pickle olives and black olives at home, and choose the method to your liking.

Wet pickling olives This simple method can be applied to both green and black olives. Greens have more oleuropein, so they should first be immersed in a large bucket for 7-12 days and the water changed every day.

Rinse the olives and discard the spoiled fruit. With a sharp knife cut each one to the very bone or lightly beat the olives with a hammer (do not overdo it). Many people think that neither is necessary.

Fill a 20-liter bucket with a lid three-quarters full with olives. Dilute 1 kg of salt in 20 liters of water, pour over the olives, sparingly, until it starts to overflow. Cover the bucket with a lid and place in cool place for 6-12 months. If you like bitter olives, take them out after 3-4 months.

A lot of foam forms on the surface. This is how it should be, so you should not delete it.

As soon as the salting of the olives is completed (this is checked for taste), the brine is drained, and the berries are washed properly running water. Sort the olives, discard any that are too soft or damaged, and then soak in clean water for 2 days.

Dry them, put them in sterilized jars and pour fresh brine (2 tablespoons of salt and a quarter liter wine vinegar per liter of water).

Add spices to taste, for example, dried rosemary or thyme, bay leaf, dried garlic, peppercorns, crushed coriander seed or a piece of lemon peel.

Cover the surface of the water with at least a centimeter layer of olive oil, seal the jar and let it ripen for another couple of weeks before eating them.

Dry pickled olives

This method is especially good for large olives. They will be more bitter, but much faster, in about 5-6 weeks, they will reach the condition.

• Rinse the olives, discard the beaten ones. Take a pound of salt, ideally kosher, for every kilogram of olives.

• Place the olives, sprinkling with salt, into large plastic containers with holes at the bottom to allow the juice to drain and turn every week so they are always covered with salt.

• After pickling is complete (tested for taste), rinse the olives well in two changes of water and soak in fresh water for 1-2 days.

• After drying the olives, place them in sterilized jars, pour the same brine as in wet salting, and leave to ripen before use.

Take photos family dinner and place them in the family calendar, which you can get from us for free.

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 entertaining and very summery recipes for which you will need olives. Martini, as you understand, 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

Instruction

Put the ingredients in a blender bowl and grind. It is important to start at a minimum speed so that everything is properly mixed and turned out. uniform consistency. In the process, you can add olive oil, adjusting the density of hummus at your own discretion.

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 pc.
• Olive oil - 3 tbsp.
• Wine, sherry or wine vinegar - 2 tbsp.

Instruction

Preheat the oven properly, put all the ingredients in the pan and mix gently and bake for about 20 minutes until the butter starts 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 tbsp.
• Salt - to taste
• Water - 220 ml
• Sliced ​​olives - 160 g

Instruction

Mix 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 make it rise. After that, take out the dough, divide it into 4 parts, roll each of them into a long sausage and twist two of them together to make a pigtail closed in a circle. Place on a baking sheet, cover and let rise for 30 minutes. Lubricate each pigtail with olive oil, sprinkle with olives and put in the oven for half an hour.

Lamb ragout in a pot

Ingredients

• Lamb fillet - 900 g
• Large potatoes - 4 pcs
• 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 tbsp.
• Sunflower oil - 2 tbsp.
• Garlic - 1 small head
• Salt, pepper, thyme - to taste

Instruction

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. Take out the lamb and sauté the onion in the same oil until soft, then add the garlic, potatoes, tomatoes and anchovies. While stirring, simmer everything together for another 5 minutes. Add wine, broth and honey, bring to a boil, return the meat to the pot along with the olives, cover and bake in the oven for about 2.5 hours until the potatoes are tender. Serve with soft bread with which you can wet 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 tbsp.
• Flour - 1/2 cup
• Breadcrumbs - 1/2 cup
• frying oil

Instruction

Cut the sausage into small pieces that will be convenient to stuff the olives, then put it on paper or on cling film and send for 10 minutes in the freezer - 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. Separately cook breadcrumbs. Heat the oil in a pan with high sides - it should cover the bottom by about 2 cm. Thoroughly stuff the olives, then roll them in flour, dip in egg mixture and coat 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 layer cake

Ingredients

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

Instruction

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

Mediterranean salad with tuna

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 pc.
• Parsley, pepper, salt - to taste

Instruction

Mash the garlic on a cutting board or in a mortar with a pinch of salt, then chop it into a fine powder. Mix olive oil, lemon juice, parsley and pepper in a deep bowl, add garlic, well-mixed and mashed canned tuna. Throw salt, olives and red onion on top, then carefully and gently mix. Season with a couple of tablespoons of tuna juice and mix 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 tbsp.
• Butter for frying
• paprika, pepper - to taste

Instruction

Cut the banana in half lengthwise. Fry olives, garlic, onions, 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 beautiful crust above. Let cool slightly and serve on the table, cut into slices.

Chicken baked with olives and tangerines

Ingredients

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

Instruction

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

mediterranean pizza

Ingredients

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

Instruction

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

Greek salad

Ingredients

• Cucumbers - 2 pcs.
• Tomato - 1 pc.
• Red onion - 1/2 pc.
• lettuce leaves
• Olives - 1/2 jar
• Feta - 4-5 tablespoons

For refueling

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

Instruction

In a bowl, mix the vegetables, mix gently. For dressing, combine all ingredients in a separate bowl and stir until smooth. Add feta to the salad, and dress the salad just before serving.

Pasta with kalamato olives, tomatoes and capers

Ingredients

• Pasta - 300 g
• Butter - 50 g
• Olive oil - 2 tbsp.
• Onion, diced
• Garlic - 3 cloves
• Cherry tomatoes - 200 g
• Kalamato olives - 100 g
• Grated cheese, basil, salt, pepper - to taste

Instruction

Boil the pasta until al dente, and while it cooks, make the sauce. Melt in a large skillet butter in olive oil, fry the onion and garlic, add the tomato (capers if desired) and simmer over low heat until the pasta is cooked. Then add the cheese, sauce and basil to the pasta, season with salt and pepper. Serve sprinkled 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 tbsp.
• Mixture Italian herbs- 2 tbsp.
• Salt, pepper - to taste

Instruction

Cut the baguette lengthwise, first cutting off both the tops, and then each of the halves in half again. Remove the entire crumb from there, leaving about 1.5 cm around the edges. mix cream cheese, seasonings, olives and salami, with a fork, place tightly in pieces of baguette, wrap in cling film and send to the refrigerator for a couple of hours. Before serving, cut into thick slices - an appetizer goes well with wine!

Personally, I always get confused in the names: what to call olives, what to call olives. Some believe that it doesn't matter, some - that green, unripe ones are olives, and ripe black ones are olives. Or vice versa. For me, it doesn’t matter, I love both green and black, but it’s only very troublesome to cook green at home - you need potash, that is, potassium carbonate, but it doesn’t lie on the street. Yes, and with the use of hassle: if you overexpose the olives in this potash - and that’s it, the product is gone, if you don’t finish it - all the work is also in vain. Therefore, at home, it is easiest to cook black olives, there is no skill and labor, but only patience is needed.

What do we need besides patience? 2 kg of ripe, black olives, a pack of regular large table salt. The list of products can be completed on this, but we will follow the path of sophistication, and we will not salted olives, but marinated. For the marinade, take a bottle of dry red wine, a glass of wine vinegar, a few sprigs of rosemary and a quarter cup of olive oil.

Olives are very tasty to eat with sheep cheese and herbs, add them to a hodgepodge or pizza (by the way, I recommend it to lovers Italian cuisine- pizza Odessa). I can eat them just like the seeds.

Wash the olives well, pour them into a plastic container with a hole in the bottom and sprinkle generously with salt. We put our container with olives in a bowl or basin - bitter juice will pour into it through a hole. Periodically, the container with salt and olives should be shaken, and the bitter liquid should be poured out of the basin. You can even salt the olives in a large colander with a small weight on top.

Olives quickly begin to wrinkle with salt and shrivel. The juice is released slowly, but you have to wait until the bitterness comes out - at least a month. When you taste the olive in a month, it will be very salty, but almost not bitter.

Then we will wash the olives from undissolved salt, pour into glass jar, add garlic and rosemary there, pour a mixture of wine and vinegar, and then add oil to the top of the jar. Another month of passive waiting (now you don’t even need to shake) - and our delicious pickled olives are ready (photos are clickable!).

Boil water, add salt, let stand until completely dissolved. We lay out the dried olives in jars (we get 3 half-liter jars), leaving 1/3 of the container empty, distribute the brine. Pour olive oil into each jar to completely cover, cork. Olives are aged in brine for 2-3 months. Greens will take longer than ripe ones.

When the olives are salted, they are pickled. To do this, take:

• 200 ml of olive oil;
• 100 ml of water;
• 100 ml dry white wine;
• 3 large lemons;
• 3 large cloves of garlic;
• 3 bay leaves;
• 3 branches of thyme.
• 1 tsp oregano.

Mix water, wine, oil, boil, add spices, remove from heat and let it brew for 30 minutes, strain. Drain brine from olives. At the bottom of the jars, lay out 2 thick pieces of lemon, taken from the middle, a clove of garlic, 1 pc. bay leaf, a sprig of thyme from the marinade, fill with olives and pour brine, roll up. Store the product in the refrigerator, no more than 6 months. You can try pickled olives after 2 weeks.

Note to housewives

Because the fresh olives it’s not easy to find, then you can pickle canned ones, which are sold in the store. According to the above recipe, get fragrant and delicious olives succeed in a day.