Black olives?!
I an an entire can of black olives for dinner!.!.is that ok!? what are the health benefits!.!.!.also,what can I cook with black olives so next time I can eat something with themWww@FoodAQ@Com
Answers:
I, and generations of people of Mediterranean origin among others, cannot agree that ripe olives have no flavor, in fact there are olive bars with a variety of kinds to choose from!.
The good news is that black olives are not very high in calories in normal servings (less than 50 calories an ounce, about 4 Tbs!.) The bad news is that 90% of the calories come from fat!. The good news is that the fat from olives is the healthiest kind of fat you can eat, and olives have significant fiber!.
Other bad news is that you ate a lot more than what is considered a serving in America, but not too extreme for what an Italian might eat!. Canned and some other olives on the olive bar can be high in sodium!. Other than possibly tipping your total calorie, sodium or fat intake over the limit for the day (or choking on a pit), it is highly unlikely that you suffered any harm, and certainly a lot less than eating a fast food burger with fries!. Eating black olives right from the can may be regarded as unusual, but I've done it lots of times and am in excellent health, am not obese and most people think I'm 20 years younger than my actual age!.
Olives go great on pizza or in calzones or other pasta, in salads, in hummus or on sandwiches!. Try stuffing whole pitted olives with cheese, any kind from feta or ricotta to cheddar (just don't tell any Italians or Greeks I said that about cheddar!.) But eating olives by themselves as a dish has a tradition going back to the ancient Greeks and Romans and probably the first people who sat under a tree of ripe olives!.Www@FoodAQ@Com
The good news is that black olives are not very high in calories in normal servings (less than 50 calories an ounce, about 4 Tbs!.) The bad news is that 90% of the calories come from fat!. The good news is that the fat from olives is the healthiest kind of fat you can eat, and olives have significant fiber!.
Other bad news is that you ate a lot more than what is considered a serving in America, but not too extreme for what an Italian might eat!. Canned and some other olives on the olive bar can be high in sodium!. Other than possibly tipping your total calorie, sodium or fat intake over the limit for the day (or choking on a pit), it is highly unlikely that you suffered any harm, and certainly a lot less than eating a fast food burger with fries!. Eating black olives right from the can may be regarded as unusual, but I've done it lots of times and am in excellent health, am not obese and most people think I'm 20 years younger than my actual age!.
Olives go great on pizza or in calzones or other pasta, in salads, in hummus or on sandwiches!. Try stuffing whole pitted olives with cheese, any kind from feta or ricotta to cheddar (just don't tell any Italians or Greeks I said that about cheddar!.) But eating olives by themselves as a dish has a tradition going back to the ancient Greeks and Romans and probably the first people who sat under a tree of ripe olives!.Www@FoodAQ@Com
Marinated Olives
1 can (6oz) pitted ripe olives, drained
Greek, Italian, Spanish or French seasonings* See below
Chunked mozza cheese, to taste, optional!.
Mix Olives & seasonings!. Refrigerate 2 hours or over night!. Stir in chunks of fresh mozzarella cheese, if desired!.
Seasonings
Greek
2 TB olive oil, 1 TB each fresh lemon juice & red wine vinegar & 1 ts dried oregano leaves!.
Italian 2 TB olive oil, 1 clove minced garlic, 1/2 ts dried basil leaves & 1/4 ts crushed red pepper!.
Spanish 2 TB olive oil, 1 TB red wine vinegar, 1 clove minced garlic, 2 ts finely chopped chives & 1/4 ts each ground red pepper & paprika
French 2 TB olive oil & 2 cloves minced garlic!.
Or other ****Try 2 teaspoons dried oregano; 2 teaspoons balsamic vinegar; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 pinch ground black pepper!.
Toss olives with seasonings!. Let sit for a minute or two to let flavors develop!. Enjoy!.Www@FoodAQ@Com
1 can (6oz) pitted ripe olives, drained
Greek, Italian, Spanish or French seasonings* See below
Chunked mozza cheese, to taste, optional!.
Mix Olives & seasonings!. Refrigerate 2 hours or over night!. Stir in chunks of fresh mozzarella cheese, if desired!.
Seasonings
Greek
2 TB olive oil, 1 TB each fresh lemon juice & red wine vinegar & 1 ts dried oregano leaves!.
Italian 2 TB olive oil, 1 clove minced garlic, 1/2 ts dried basil leaves & 1/4 ts crushed red pepper!.
Spanish 2 TB olive oil, 1 TB red wine vinegar, 1 clove minced garlic, 2 ts finely chopped chives & 1/4 ts each ground red pepper & paprika
French 2 TB olive oil & 2 cloves minced garlic!.
Or other ****Try 2 teaspoons dried oregano; 2 teaspoons balsamic vinegar; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 pinch ground black pepper!.
Toss olives with seasonings!. Let sit for a minute or two to let flavors develop!. Enjoy!.Www@FoodAQ@Com
Black olives pair well with most meats, particularly lamb and poultry!. Of course, they are a natural with most vegetables (in salad)!. Very good with any cheese and as pizza toppings!.
There are lots of health benefits of olives like they are rich in Monounsaturated fat, iron, Vitamin E, and dietary fiber !.Www@FoodAQ@Com
There are lots of health benefits of olives like they are rich in Monounsaturated fat, iron, Vitamin E, and dietary fiber !.Www@FoodAQ@Com
Oh olives are good with almost anything! But then again, I love olives!.
With salad, pizza, spaghetti, pasta, lasagna, or even a simple cheese and crackers with black olive on top and a good wine! Mmmmm - now, I need to get me those!
---Www@FoodAQ@Com
With salad, pizza, spaghetti, pasta, lasagna, or even a simple cheese and crackers with black olive on top and a good wine! Mmmmm - now, I need to get me those!
---Www@FoodAQ@Com
Allrecipes!.com has great recipes also Epicurious!.com!. You can search for some recipes with olives in the ingredients!.Www@FoodAQ@Com
My daughter loves these!. Olives on pizza or in a salad!. How about some cheese and crackers to go along with it!. Or a bagel with cream cheese!.Www@FoodAQ@Com
black olives are fillers!. they realy have little to no flavor of their own!. try foodnetwork!.com for creative ideas with olives!.Www@FoodAQ@Com
Traditionally cured olives, such as those found at most olive bars, offer a host of health benefits!. For starters, they're rich in iron, vitamin E and copper, and are an excellent source of fiber!. It's true that olives do have some fat, but it's the incredibly healthy monounsaturated variety!. Monounsaturated fats have been found to reduce the risk of atherosclerosis and increase HDL (good) cholesterol!.
However, olives contain a triple whammy for your health that works in synergy to provide extreme benefits!. Along with monounsaturated fats, olives are rich in vitamin E, a fat-soluble antioxidant that neutralizes damaging free radicals, along with polyphenols and flavonoids, which have anti-inflammatory properties!.
It is the combination of these three health-boosting compounds that make olives:
Have a protective effect on cells that can lower the risk of damage and inflammation
Help reduce the severity of asthma, osteoarthritis, and rheumatoid arthritis
Help prevent heart disease
Help prevent colon cancer
Help prevent the frequency and intensity of hot flashes in women going though menopause
Recipes for green olives and or black olives:
Green Olive Soup
Ingredients:
2 cups cracked green olives, Mideastern or Greek, soaked in water for an hour, drained, and chopped
2 Tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
3 Tablespoons olive oil
4 Tablespoons flour
1/8 teaspoon cayenne
8 cups vegetable or chicken stock
1/2 cup heavy cream
1/4 cup dry sherry
Garnish: minced parsley
Method:
In a large saucepan, sauté the onions, garlic, and two-thirds of the olives in the olive oil until the onions are transparent!. Puree with 1 cup of stock!.
Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux!. Whisk in remaining stock, then pour in the puree!. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes!. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes!.
When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls!. Garnish with generous pinches of minced parsley!.
Source: SoupSong!.com
Homemade Olive Tapenade
Ingredients:
20 pitted Kalamata olives, coarsely chopped
1 tablespoon rinsed, drained, and chopped capers
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon anchovy paste (optional)
Fresh cracked black pepper
Method:
Mix well!. Refrigerate and use within two weeks!.
Use as a spread for sandwiches like panini and muffaletta, serve with crackers or use as a condiment!.
Chicken with Green Olives
Adapted from “The Best Recipes in the World,” by Mark Bittman Broadway Books, 2005
Ingredients:
3-4 pounds chicken leg-thigh combination pieces
1 1/2 tsps salt, divided
1/4 tsp black pepper
2 TBLS olive oil
1 onion, chopped
2 tsps ginger, peeled and minced
1/4 tsp ground cinnamon
1/2 tsp dried turmeric
1 TBLS garlic, minced
1 bay leaf
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
2 cups canned chicken stock
2 cups green olives, pitted and halved
2 TBLS lemon juice
2 TBLS cilantro, chopped
Directions:
In large deep skillet over medium-high heat, warm olive oil!. Sprinkle chicken pieces with one-half teaspoon salt and the pepper!. Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes!. Reduce heat to medium and remove chicken to a plate!.
To same skillet, add onion pieces, ginger, cinnamon, turmeric, garlic, bay leaf cumin, paprika and cayenne pepper!. Cook together, stirring occasionally, until onion softens, about 5 minutes!. Add remaining teaspoon of salt and stir well!. Add chicken stock; raise heat to medium-high temperature and return chicken to pan, skin-side up!. Continue cooking at low simmer!.
While chicken is cooking, prepare olives by covering them with water in a small saucepan!. Bring to boil over high heat; drain water and repeat!. Add drained olives to chicken cooking on stove!. Continue cooking until chicken is done, about 15 minutes total from the time it is returned to the pan!. Add lemon juice and stir well!. Add cilantro and stir!. Serve immediately!.
Serves 4
Black Olives Hamburgers
1 1/2 pounds ground beef
1/4 cup chopped black olives
1/4 cup onion, chopped
1/4 cup evaporated milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
6 hamburger buns
1 tomato, sliced
1/2 pound lettuce
Preheat barbecue grill!.
In a large bowl mix together ground beef, chopped black olives, chopped onion, evaporated milk, salt, worcestershire sauce, and pepper!. Shape into 6 patties, each about 3/4'' thick!.
Grill 4-inches from the heat, turning once, until done, about 10 to 15 minutes!.
Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your choice!.
Serves 3-4Www@FoodAQ@Com
However, olives contain a triple whammy for your health that works in synergy to provide extreme benefits!. Along with monounsaturated fats, olives are rich in vitamin E, a fat-soluble antioxidant that neutralizes damaging free radicals, along with polyphenols and flavonoids, which have anti-inflammatory properties!.
It is the combination of these three health-boosting compounds that make olives:
Have a protective effect on cells that can lower the risk of damage and inflammation
Help reduce the severity of asthma, osteoarthritis, and rheumatoid arthritis
Help prevent heart disease
Help prevent colon cancer
Help prevent the frequency and intensity of hot flashes in women going though menopause
Recipes for green olives and or black olives:
Green Olive Soup
Ingredients:
2 cups cracked green olives, Mideastern or Greek, soaked in water for an hour, drained, and chopped
2 Tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
3 Tablespoons olive oil
4 Tablespoons flour
1/8 teaspoon cayenne
8 cups vegetable or chicken stock
1/2 cup heavy cream
1/4 cup dry sherry
Garnish: minced parsley
Method:
In a large saucepan, sauté the onions, garlic, and two-thirds of the olives in the olive oil until the onions are transparent!. Puree with 1 cup of stock!.
Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux!. Whisk in remaining stock, then pour in the puree!. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes!. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes!.
When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls!. Garnish with generous pinches of minced parsley!.
Source: SoupSong!.com
Homemade Olive Tapenade
Ingredients:
20 pitted Kalamata olives, coarsely chopped
1 tablespoon rinsed, drained, and chopped capers
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon anchovy paste (optional)
Fresh cracked black pepper
Method:
Mix well!. Refrigerate and use within two weeks!.
Use as a spread for sandwiches like panini and muffaletta, serve with crackers or use as a condiment!.
Chicken with Green Olives
Adapted from “The Best Recipes in the World,” by Mark Bittman Broadway Books, 2005
Ingredients:
3-4 pounds chicken leg-thigh combination pieces
1 1/2 tsps salt, divided
1/4 tsp black pepper
2 TBLS olive oil
1 onion, chopped
2 tsps ginger, peeled and minced
1/4 tsp ground cinnamon
1/2 tsp dried turmeric
1 TBLS garlic, minced
1 bay leaf
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
2 cups canned chicken stock
2 cups green olives, pitted and halved
2 TBLS lemon juice
2 TBLS cilantro, chopped
Directions:
In large deep skillet over medium-high heat, warm olive oil!. Sprinkle chicken pieces with one-half teaspoon salt and the pepper!. Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes!. Reduce heat to medium and remove chicken to a plate!.
To same skillet, add onion pieces, ginger, cinnamon, turmeric, garlic, bay leaf cumin, paprika and cayenne pepper!. Cook together, stirring occasionally, until onion softens, about 5 minutes!. Add remaining teaspoon of salt and stir well!. Add chicken stock; raise heat to medium-high temperature and return chicken to pan, skin-side up!. Continue cooking at low simmer!.
While chicken is cooking, prepare olives by covering them with water in a small saucepan!. Bring to boil over high heat; drain water and repeat!. Add drained olives to chicken cooking on stove!. Continue cooking until chicken is done, about 15 minutes total from the time it is returned to the pan!. Add lemon juice and stir well!. Add cilantro and stir!. Serve immediately!.
Serves 4
Black Olives Hamburgers
1 1/2 pounds ground beef
1/4 cup chopped black olives
1/4 cup onion, chopped
1/4 cup evaporated milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
6 hamburger buns
1 tomato, sliced
1/2 pound lettuce
Preheat barbecue grill!.
In a large bowl mix together ground beef, chopped black olives, chopped onion, evaporated milk, salt, worcestershire sauce, and pepper!. Shape into 6 patties, each about 3/4'' thick!.
Grill 4-inches from the heat, turning once, until done, about 10 to 15 minutes!.
Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your choice!.
Serves 3-4Www@FoodAQ@Com