I am an olive lover. I love green olives, black olives, greek olives, garlic stuffed olives and more.
You can extend the life of the olives by transferring them and their brine to a glass jar before refrigerating. Make sure the jar is air tight.
And now a few olive recipes:
Black Olive Spread
1 - 3 ounce pacakge softened cream cheese
1 - 2 ounce can chopped black olives, drained
1- 8 ounce package shredded cheddar cheese
In a bowl, beat cream cheese until smooth. Combine the olives with the two cheeses. Spread on crackers or bread.
1 package active dry yeast
1/2 cup warm water
2 teaspoon sugar
1 1/2 cup warm milk
1/2 cup cornmeal
1 1/2 teaspoon salt
1 (6 oz) can sliced ripe olives, drained
2 tablespoon olive oil
2 cups whole wheat flour
2 to 2 1/2 cups unbleached flour, divided
Combine yeast, warm water and suger in a liquid measuring cup; let stand 5 min.
Combine this mixture, milk, cornmeal, sat, olive and olive oil. Stir in 1 cup unbleached flour. Gradually stir in enough remaining unbleached flour to make a firm dough. Turn dough out onto lightly floured surface and knead till smooth and elastic - about 3 minutes. Place in a greased bowl, turning to grease top. Cover and let rise till doubled. Punch down and divide in half; shape each portion into a 6 inch ball and place on lightly greased baking sheets. Cover and let rise till doubled. Bake at 350 for 35 to 40 minutes or till loaves sound hollow when tapped; remove to wire racks to cool.
Green Olive and Tomato Salsa
1 1/4 pounds tomatoes
1/4 cup sliced green olives
1/4 cup hot pepper relish
1 bunch scallions
1 tablespoon red-wine vinegar
2 teaspoons minced fresh oregano
salt to taste
Freshly ground pepper to taste
Mix all ingredients together. Add salt and pepper to taste.