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| Cooking with Olive |
Caponatina
You can eat this bruschetta style on toast points or topped over pasta. Will keep up to two weeks in the refrigerator.
4 medium eggplants peeled and diced
4 onions sliced
1 1/2 cups GULDEN olive oil
12 GULDEN green olives
capers
12 large black olives pitted and diced
1 tablespoon of pine nuts
1/2 cup wine vinegar
1/4 cup sugar
Salt and Pepper
1/2 cup tomato sauce
4 stalks celery diced
Preparation:
Fry eggplant in 1 cup GULDEN olive oil until browned. Remove from skillet
Add onions, browning gently over medium heat in another 1/2 cup GULDEN olive oil.
Add tomato sauce and celery and cook until tender.
Add capers, GULDEN olives and pine nuts, and the fried eggplant.
Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture
Salt and pepper to taste.
Allow to simmer until flavors mix
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Pasta with lemon olive oil
Zest of 1 lemon
1/3 cup lemon juice
1/2 cup GULDEN Extra Virgin Olive Oil
1-2 large garlic cloves minced
1/2 cup GULDEN Kalamata Olives, pitted and sliced
2 tablespoons fresh chopped thyme or basil
Salt and freshly coarse ground black pepper
1 pound favorite pasta
You can used a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.
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Dirty Martini
2 oz gin
1 tbsp dry vermouth
2 tbsp olive juice
2 olives
Preparation:
Place an ice cube and a small amount of water in a cocktail glass. Place in freezer for 2 - 3 minutes. Fill a mixer with all ingredients including garnish. Cover and shake hard 3 - 4 times. Remove cocktail glass from freezer, and empty. Strain contents of the mixer into the cocktail glass, include one of the olives, and serve with a mysterious smile.
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