#Green olives

[najia-cooks]

[ID: A close-up of a piece of flatbread topped with green olives and onions. End ID]

Arugula flatbread with date-basil tapenade

This thin, chewy, yeasted flatbread is topped with wilted arugula, caremelized onions, golden raisins, and a tapenade made with dates, basil, and green olives. An intermingling of bitter, sweet, salty, and tangy flavors.

Recipe under the cut!

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Makes two 9 x 6" flatbreads; serves 3-4.

Ingredients:

For the dough:

2 cups (240g) all-purpose flour

1 tsp active dry yeast

1 tsp table salt

1/2 tsp granulated sugar

2 Tbsp extra virgin olive oil

About 3/4 cup (180mL) lukewarm water

For the toppings:

1 large yellow onion

1 Tbsp non-dairy margarine

1 cup arugula, packed

2 Tbsp golden raisins (sultanas), optional

2 Tbsp green olives, halved and pitted

For the tapenade:

6 dried dates (70g), or 3 Tbsp date paste

1/4 cup (tightly packed; or 5g) fresh basil

3 Tbsp balsamic vinegar

3 Tbsp green olives

2 Tbsp pine nuts, walnuts, or peanuts

pinch salt

Instructions:

For the dough:

1. Measure flour into a large bowl by weight, or by gently spooning into a dry measuring cup and levelling off. Add yeast, salt, and sugar and mix well.

2. Add olive oil and stir to combine. Gradually add water until you get a soft, cohesive, slightly tacky dough.

3. Knead by hand on a lightly floured surface, or in a stand mixer on medium-low, for 5-8 minutes until very smooth and elastic (slowly rises back when pressed down with a finger). If the dough sticks to your hands or to the sides of the stand mixer, add additional flour 1 Tbsp at a time.

4. Place the dough in a lightly oiled bowl covered with plastic wrap or a damp kitchen towel. Allow to rise at room temperature for 45 minutes to an hour, until noticeably puffy. You can also prepare the dough ahead of time and allow it to rise in the refrigerator overnight.

For the toppings:

1. Meanwhile, prepare your toppings. Cut off the stem end of the onion and halve it through the root. Lay it on a cutting board cut-side-down, and make 1/2" (1cm) thick vertical slices (perpendicular to the root) slightly angled toward the center of the onion. Cut off the root end to allow the slices to come apart.

2. Melt margarine (or heat olive oil) in a large skillet on medium or medium low. Add onions and allow to cook, stirring occasionally, for about 10 minutes.

3. Add a pinch of salt and lower heat to low. Cook onions, stirring and scraping the bottom of the pan every few minutes, until a rich golden brown and very tender, about an hour. Add a couple teaspoons of water any time you notice the onions threatening to dry out or burn.

4. Sauté sultanas in a drizzle of oil or a little margarine (the same pan you used for the onions is fine), stirring often, until they have puffed up and look noticeably rounder.

For the tapenade:

1. While caremelizing the onions, make the tapenade. Pound pitted dates, basil, olives, and nuts one at a time in a mortar and pestle to your desired texture (either a smooth paste, or leave the nuts roughly crushed) and stir to combine. Add the salt and balsamic vinegar and stir. Taste and adjust salt and vinegar; if the tapenade is too thick, add cool water one teaspoon at a time.

Alternatively, pulse nuts in a food processor; then add dates and olives and pulse another several times; then add herbs, salt, and vinegar and process until smooth.

To assemble:

1. Preheat the oven to 475 °F (245 °C). If using a pizza peel, preheat the oven with a baking sheet or pizza stone inside.

2. On a lightly floured surface, roll dough out into two 9” x 6” (22 x 15cm) ovals (they should be about 1/4" (1/2 cm) thick). They don't need to be perfectly shaped. Transfer flatbreads to a large baking sheet covered with parchment paper, or to a pizza peel dusted with cornmeal or semolina flour.

3. Dapple the flatbreads by pressing in lightly with your fingers to create many small divots. Brush each flatbread lightly with olive oil.

4. Once the oven is preheated, transfer the flatbread to the pizza stone or baking sheet, or put the baking sheet with the flatbreads on it into the oven. Parbake for 10-15 minutes, until the edges of the flatbreads are lightly golden brown.

5. Add topping olives, golden raisins, and argula and continue to bake for another 5 minutes, until the arugala is wilted.

6. Top the flatbread with onions and dollops of tapenade and serve warm.

[john-gosh-darnielle]

effortlessly

[its-where-the-wild-things-are]

[s-3lliot]

I fucking forgot green olives actually exist and just thought it was JIMINY CRICKET made up shit from Pinocchio. I literally looked at it on my plate and was like, “what in the fuck is THAT.”

[fieriframes]

[GREEN OLIVES, A LITTLE RED CHILI PEPPER, GIVE A LITTLE KICK. WOW, PEPPER.]

[ayyy-imma-ninja]

*Gives sun chocolate chip cookies and moon olives*

It's good to see you both again.

*The olives are eaten.*

*The cookies remain untouched, for now.*

[popcorn-plots]

If you get this, answer w/ three random facts about yourself and send it to the last seven blogs in your notifs. anon or not, doesn’t matter, let’s get to know the person behind the blog

1)I have a crazy obsession with jellyfish

2) My place is filled with various animals I decided to bring home one day.

3) I have a scar on my knee from when I fell on metal at age 5 :D

oooh yay!

I eat green olives straight from the jar (I love them so much-- I do this with baby dill pickles as well)

I walked off a sprained knee in Europe.

I got heat exhaustion at the Colosseum in Rome last summer (-100/10, do not recommend. Drink lots of water. don't be like me)

[quo-usque-tandem]

Mussels with vermouth, green olives, and nettle butter

[askwhatsforlunch]

Olive, Tuna and Broccoli Rice

Fragrant with herbs, this Olive Tuna and Broccoli Rice is simple and hearty, a rather quick meal to cook on a busy day. Happy Wednesday!

Ingredients (serves 2):

3 tablespoons olive oil

half a large onion

1 large garlic clove, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup white rice

1 teaspoon coarse sea salt

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

a dozen green olives, pitted

2 heaped teaspoons Green Olive Tapenade

1/4 teaspoon olive brine

1 cup water

half a lemon

1 cup broccoli fleurets (fresh or frozen), blanched

60 grams/2 ounces tuna fillets kept in oil

Heat olive oil in a large, deep skillet over medium-high heat.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes.

Stir in minced garlic, dried thyme and oregano, and fry, a couple of minutes more.

Then, stir in rice, coating well in oil and herbs, until just translucent.

Season with coarse sea salt and Piment d'Espelette.

Thinly slice green olives, and stir into the rice, along with Green Olive Tapenade.

Add olive brine and water, and combine until well-mixed. Bring to a slow boil.

Once boiling, reduce heat to low, and cover with a lid. Simmer, 25 to 30 minutes, until all liquid has been absorbed.

Thoroughly squeeze in the juice of the lemon halve.

Add blanched broccoli and flake in tuna fillets. Give a good stir, and cook, a few minutes, to warm.

Serve Olive, Tuna and Broccoli Rice hot.

[bundtcake-enthusiast]

feminism is: a dropper of olive juice to accompany your dirty gin martini

[luckystorein22]

Which type of olives help you if you have low HDL, black pitted or green pitted?

In the quest for better health and well-being, the choices we make regarding our diet can play a pivotal role. One such choice revolves around the consumption of olives, particularly black-pitted and green-pitted olives. Many individuals are concerned about their HDL (High-Density Lipoprotein) levels and are eager to know which type of olives can have a positive impact. In this article, we will delve into the world of olives and their effects on low HDL.

Understanding HDL Cholesterol

Before we dive into the specifics of black-pitted and green-pitted olives, it's essential to understand HDL cholesterol. HDL is often referred to as "good" cholesterol because it plays a critical role in removing excess cholesterol from the bloodstream. This process helps reduce the risk of heart disease, making it a vital component of overall health.

The Benefits of Olives

Both black pitted and green pitted olives offer a range of health benefits. These include:

1. Heart Health

Olives are known for their heart-healthy monounsaturated fats. These healthy fats can help improve your cholesterol profile by raising HDL levels and lowering LDL (Low-Density Lipoprotein) levels, which is often referred to as "bad" cholesterol. This makes olives a valuable addition to your diet, especially if you have low HDL.

2. Rich in Antioxidants

Olives are packed with antioxidants, such as vitamin E, which can help combat the harmful effects of free radicals in your body. This antioxidant-rich nature can further contribute to overall cardiovascular health.

3. Reduced Inflammation

The compounds found in olives have anti-inflammatory properties that may benefit individuals with low HDL levels. Reducing inflammation in the body is crucial for heart health, and olives can aid in achieving this.

Black Pitted Olives vs. Green Pitted Olives

Now, let's compare the two types of olives to determine which one might be more beneficial for those with low HDL levels.

Black Pitted Olives

Black pitted olives are known for their intense, rich flavor. They are slightly riper than green olives and are often found in Mediterranean and Middle Eastern cuisines. Here's how they can help:

Rich in Monounsaturated Fats: Just like green olives, black pitted olives are packed with heart-healthy monounsaturated fats. These fats can help elevate HDL levels, promoting better cholesterol balance.

Antioxidant Content: Black olives also contain antioxidants, which can further aid in reducing inflammation and supporting heart health.

Green Pitted Olives

Green pitted olives, on the other hand, have a milder taste and are typically harvested before they fully ripen. Here's how they can contribute to improving low HDL:

Lower Sodium Content: Green olives tend to have lower sodium content compared to black olives, making them a good choice for those watching their salt intake. High sodium levels can contribute to high blood pressure, so opting for lower-sodium olives is a smart choice for heart health.

Fiber Content: Green olives are also a good source of dietary fiber, which can help in managing cholesterol levels. Fiber binds to cholesterol in the digestive system, preventing its absorption into the bloodstream.

Incorporating Olives into Your Diet

To harness the benefits of olives for improving low HDL, consider these tips:

Snacking: Olives can be a great addition to your snack repertoire. A small serving of olives can help curb your hunger while providing heart-healthy nutrients.

Salads: Add olives to your salads for a burst of flavor and nutrition. The combination of olives with fresh vegetables can make for a delicious and healthy dish.

Cooking: Olives can be used in various recipes, such as Mediterranean-style chicken dishes, pasta, or even homemade olive tapenade.

Olive Oil: Don't forget olive oil, which is derived from olives and is renowned for its health benefits. You can use it for cooking or drizzle it over your dishes for added flavor.

Conclusion

In the quest to improve low HDL, both black pitted and green pitted olives offer valuable contributions. Their monounsaturated fats, antioxidants, and other nutrients make them worthy additions to your diet. While both types have their merits, the choice ultimately depends on your personal preferences and dietary requirements.

Incorporating olives into your daily meals can be a delicious and heart-healthy choice. Remember, it's not just about whether black or green olives are better; it's about enjoying a balanced and varied diet that supports your overall health.

So, if you're looking to elevate your HDL levels, consider including olives in your diet, and remember that a healthy lifestyle is the key to a healthier heart.

[sims4tint]

Feta and Olive Meatballs Recipe These baked, ground lamb meatballs are flavored with feta and green olives. 1/2 cup chopped fresh parsley, 1/2 cup chopped green olives, 1/2 cup crumbled feta cheese, 2 tablespoons finely chopped onion, 1 pound ground lamb, 1 teaspoon Italian seasoning, 2 eggs

[ricettesimpatichefatteinsieme]

baccalà in padella con uvetta olive verdi e pinoli / How to cook cod in a pan with raisins, green olives and pine nuts

[greentrickster]

Whoever came up with the preservation method for green olives needs to meet me behind Wendy’s to fight because those things go way too hard, seriously, much too delicious for something I can’t just sit down and eat the whole jar of without getting sick. Bring the person who thought of stuffing them with pimento, too, their hands aren’t clean in this matter either.