Olives and olives are a very common ingredient in culinary recipes... On their basis, you can prepare both main dishes and snacks, salads, different fillings for pies and pancakes, etc.
Olives are composed of almost one 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 systemse. When regular use olives for food, decreases 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.

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

Only green olives are selected for conservation. But blacks are mainly used to extract olive oil. In order for the olives to turn black, they are placed in a solution that is very highly oxygenated. That's the whole difference.

Olives are most used in mediterranean cuisine as the main component or for decorating dishes. Small olives are used for making snacks, medium ones - for pizza or pasta, but large ones are mostly stuffed. Black olives are served with meat and game, and green olives are served with fish dishes. In addition, green and black olives go well with red and white wine.

	Cod with olives, tomatoes and garlic. Put olive oil (3 tablespoons), chopped black olives (185 g), finely chopped garlic (2 cloves), tomatoes (400 g), pre-cut into 4 parts, and salt in a special ceramic dish for the oven. Stir all the ingredients well and place the cod fillets (4 pcs.) On them. Send to oven for 20 minutes. Bake at 180 degrees until full readiness... Sprinkle the fish on top with chopped boiled egg.
	Cheese 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) do not cut in half completely. Stuff each of the olives with the prepared cheese mixture. Sprinkle the olives on top with chopped chives (1 tablespoon) and almonds (3 tablespoons). The dish can be served at the table.
	Chops in Greek. Grill lamb chops (8 pieces) for 10 minutes. Then turn them over to the other side and simmer for another 5 minutes. Next, you need to chop and combine red onions (1 pc.), Black (50 g) and green (50 g) olives and salty cheese Feta (200 g). Sprinkle the chops on top with the prepared mixture and cook for another 3 minutes. It is recommended to serve such chops with chyabatta bread and green salad.
	Olive salad. Hard-boiled eggs and cut. Then chop crab sticks... Cut the green olives into slices. Combine all three ingredients in one container, mix and season with thick mayonnaise.
	Tomatoes stuffed in Italian style. You need to take large tomatoes (4 pcs.) And cut off their tops. Then gently scrub the middle with a teaspoon. Finely chop the remaining tomato pulp and combine with white bread crumbs (100 g), italian spices (1 tablespoon), chopped garlic (1 clove) and black olives (12 pcs.), Which must be pre-cut into 4 parts. Season the mixture with salt on top and not big amount black pepper. Then fill the tomatoes with the resulting mass, cover them with cut tops on top and sprinkle olive oil... In this form, the tomatoes must be sent to bake. Cook for 30 minutes.
	Pickled olives. For cooking, you need to take black and green olives (225 g) without pits and crush them 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 (500 g) combine with black olives (150 g), chopped garlic (1 clove) and red wine vinegar (1 tablespoon). Stir 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. Meanwhile, boil spaghetti (400 g) strictly according to the instructions on the package. Then drain the pasta and combine with the prepared salad. The dish is ready and ready to be served.
	Olives in puff pastry for beer. Roll out the puff pastry (500 g) and cut into 4x5 cm portions. Put one black olive on each of the squares and roll the dough into a roll. The edges must be pinched. Then, with the seam down, place the pieces on a greased oven tray. Top the rolls grease with whipped egg white... Then sprinkle with grated cheese (poppy seeds, sesame seeds of your choice). Bake the rolls in the oven at 220 degrees for 12 minutes. Serve the dish with beer.
	An instant snack with feta cheese and olives. Grind Feta cheese (100 g) into small cubes. Then combine with black and green olives. Season the dish with high-quality olive oil on top, sprinkle with chopped red chilli (be sure to remove the seeds) 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 pcs.), Green and black olives (25 pcs. Each). Then prepare a dressing with olive oil (6 tablespoons), vinegar (2 tablespoons), salt and pepper to taste. Mix everything and fill the salad with the prepared mixture. Sprinkle the dish on top with crumbled feta cheese (150 g), finely chopped parsley and oregano. The salad can be served at the table.

Under favorable conditions, an olive tree can live for about two thousand years. The ancient Greeks considered him a sign of nobility, knowledge, maturity and believed that they give vitality and endurance. Now olives are very popular and they are added to a large number of dishes (canapes, salads, pizzas). Are pickled olives good for you? These fruits help to better absorb nutrients from other foods, satisfy hunger and are a mild laxative.

Pickled olives with spicy marinade are very aromatic and will be an ideal decoration for any dish. For preservation, you can choose any type of olives, but only choose smaller fruits.

List of ingredients required for cooking:

• 280 grams of pitted green olives;
• 160 milliliters of olive oil;
• 70 milliliters of white wine vinegar;
• zest of one lemon;
• two black peppercorns;
• one branch of rosemary, only needles;
• three carnation buds;
• seven grams of sea salt.

Pickling olives at home:

1. Wash the olives with cool water, and sterilize all the required containers using the method that is most acceptable for you (over steam, boiling water). Divide the food into the jars.
2. Place the olive oil, lemon zest and rosemary in a saucepan, then heat to a boil over low heat. Add pepper to butter and remove from heat after four minutes. Pour the contents of the saucepan into the containers for the olives.
3. Tighten the jars, grasp them carefully with oven mitts and shake them thoroughly. The oil will be cloudy at first, but don't worry, it will turn clear again after two days.
4. Insist twists at room temperature two days, and after another five days in the refrigerator. This preservation can be stored under suitable conditions (cold and dry) for up to three months.

How to make pickled olives

If you do not really like the taste of olives, then by preparing canning according to this recipe, you will change your mind. The many spices that make up this appetizer significantly interrupt the natural tart taste of olives, which some people do not like so much. Besides the extraordinary rich taste such a blank will help strengthen immunity due to medicinal properties spices.

What is needed for this conservation:

• four hundred and thirty grams of olives;
• two pods of cardamom;
• nine grams of ginger;
• forty milliliters of lime juice;
• one and a half cinnamon sticks;
• thirty-six grams of citric acid.

How to marinate olives properly:

1. We wash the olives cold water and carefully put in sterilized jars.
2. Add olive oil and the remaining products (except citric acid) to a deep iron bowl. We boil this composition seventeen over a fire, pour the contents into a container, fall asleep citric acid, tighten with sterile lids and shake thoroughly.
3. We wrap the twists in a dense fabric that retains heat, insist for two days, after which we put them away where you usually store your workpieces.

Pickled olives at home

This twist will go perfectly with both meat and vegetables. Spices and lemon give the olives an unusual sour and spicy aroma. By eating this snack often, you will enrich your body with more vitamins.

Products for canned olives:

• eight hundred seventy grams of olives;
• six stems of fresh rosemary;
• eleven grams of chopped thyme;
• half a lemon;
• six cloves of garlic;
• seventy milliliters of olive oil;
• six grams of black pepper;
• four carnation buds;
• 160 milliliters 9% fruit vinegar.

Pickled olives with garlic:

1. Wash everything necessary ingredients and container. All the greens, also cut the garlic into strips. Fill the olives with boiling water for fourteen minutes, then drain it.
2. We put all the ingredients from the list in prematurely disinfected containers, pour in boiling water and twist.
3. Wrap the twist cans in a heat-shielding cloth for a day, then place them in the storage area.

How to deliciously marinate olives with cucumbers

If you often cook curls from cucumbers and they all do not differ in a special variety, then you will like this recipe. Of juicy cucumbers and aromatic olives make a wonderful bright green appetizer. They will last for a long time with their natural flavors, vibrant color palettes and fresh spicy scents.

Ingredients you need:

• one and a half kilograms of small cucumbers;
• four hundred and seventy grams of fresh olives;
• eight peas of allspice;
• seven buds of a carnation;
• seven grams of coriander;
• eight grams of nutmeg;
• 380 milliliters of red wine vinegar
• eleven grams of iodized salt;
• one bunch of dill;
• one bunch of cilantro.

How to prepare this canning from olives and cucumbers:

1. All necessary products rinse with water. Chop greens and nuts into small pieces, cucumbers into half-centimeter thick circles, and leave the olives whole. We put all the ingredients evenly in disinfected jars.
2. For pouring, you need to pour water, red wine vinegar into the dishes, salt and pepper and hold for seventeen minutes on the fire, and pour the contents of the dishes into the blanks.
3. Sterilize the curled cans as described in the fifth recipe. We seal the jars and wrap them in a thick cloth, leave for sixteen minutes. Then place the cooled containers with snacks in a suitable place (cold and dry).

Pickled olives with horseradish

Horseradish olives perfectly normalize the digestive and immune system... Therefore, regularly eating this snack (adding to different dishes) you will be provided good health and you won't get sick in winter.

Ingredients that come in handy:

• three hundred sixty grams of olives;
• one hundred sixty grams of horseradish root;
• two hundred and sixty ml. distilled water;
• seventy grams of sugar;
• eighty milliliters of 9% table vinegar;
• six carnation buds;
• four cherry leaves;
• seven grams of table salt;
• three leaves of black currant;
• seven grams of rosemary.

How these horseradish canned olives are prepared:

1. Wash the olives and horseradish with cold water, and sterilize all the necessary containers in the way that will be most acceptable for you (over steam, boiling water). Cut the horseradish into thin 5mm circles and place in jars with the olives.
2. Pour drinking water in any dish, place on fire. Add the rest of the ingredients and simmer for twelve minutes. Pour the resulting marinade into the curls, then cover the infusion neck with something.
3. At this time, prepare everything for sterilizing the workpiece. Spread a white small towel in a deep container at the bottom, then pour warm water, but not cold, otherwise, due to the large difference in water temperature in the dishes and in the jar, the latter will burst. We put all this on the fire, place it inside the container with snacks and sterilize for eleven minutes over low heat.
4. Using a towel or potholders, we take them out and seal them with lids. After that, cover with a warm blanket, placing the bottom up in advance and leave them for seventeen hours.
5. We put the carefully cooled twists into a room with temperature data below zero and humidity (balcony, cellar, refrigerator) before use.

Olive and tomato twist

The fruits of the olives in this recipe winter spin give tomatoes a unique spicy smell and tart flavor... Such an appetizer will be in perfect harmony with any meat, fish and vegetable dishesgiving them a refreshing sweet taste. In addition, the blank contains a large number of vitamins that protect the body from autumn avitaminosis (a disease accompanied by the corresponding symptoms due to a lack of essential substances for the body).

Ingredients required for half a liter of this twist:

• three hundred grams of tomatoes;
• one hundred thirty grams of olives;
• three inflorescences of dill;
• one sheet of horseradish;
• three bay leaves;
• one bunch of basil;
• one bunch of parsley;
• six cloves of garlic;
• four grams of red hot pepper;
• three peas of black pepper;
• two liters of distilled water;
• one hundred and eighty ml. fruit vinegar;
• one hundred thirty grams of sugar;
• thirty-five grams of salt.

Prepare the workpiece as follows:

1. We wash all products that need it under water. Cut the horseradish root into strips, the tomatoes into half a centimeter thick circles, and leave the olives as they are. We put exactly all the products from the list in sterilized jars.
2. For the marinade, pour water, fruit vinegar into an iron (or glass) dish, add salt, add sugar and keep on fire for fourteen minutes, and pour the composition of the dish into twists.
3. Sterilize the curls using the method described in the fifth recipe. We roll up the cans and wrap them in a blanket, cool the day. After that, remove the present containers with snacks in a dry and cold room for further storage.

When preserving olives, you save most nutrients (the rest are evaporated during heat treatment), which gives you the opportunity to use their medicinal and healing properties even in the cold season.
Olives are an excellent prevention of diseases of the cardiovascular and digestive systems, they soothe and strengthen the nerves, remove cholesterol, toxins and heavy salts, have a beneficial effect on muscle and bone tissue, increase male potency and the female reproductive system, add strength and energy.

For our readers, we have specially prepared other interesting recipes blanks, such as:, and.

It would seem - get the olives out of the can and serve. But you can make them even tastier and healthier by pickling them in olive oil. The appetizer can be savory or spicy - it all depends on the ingredients added to the marinade. Pickled olives are suitable for making canapes with soft cheese (goat, feta or feta cheese) or as a stand-alone snack.

Choose suitable recipe and surprise your guests - lovers of gourmet snacks will not remain indifferent to such an aesthetically attractive dish.

You can marinate olives with or without pits - the latter takes less time to soak with the mixture.

Pickled olives with rosemary

You can use fresh or dried herbs. But remember that fresh rosemary is much more flavorful and less than dried rosemary. Dilute this essential scent with cloves and black pepper.

Ingredients:

• 1 can of olives;
• 4 tablespoons olive oil
• 2 tablespoons of wine vinegar;
• 2-3 peppercorns;
• 2 carnations;
• a pinch or sprig of rosemary;
• lemon zest;
• salt.

Preparation:

1. Rinse the olives, dry.
2. Add rosemary, zest, pepper and vinegar to the olive oil. Heat on the stove.
3. Bring the marinade to a boil, let it cool slightly and pour over the olives, adding salt.
4. Leave the olives to soak for 5-6 hours.

Spicy pickled olives

If you know how to marinate olives, then you will have no problem preparing a decent snack to vermouth. They set off his taste. Capers and lemon zest help to dilute the spiciness.

Ingredients:

• 1 can of olives;
• 30 ml of wine vinegar;
• 30 ml olive oil;
• 2 garlic prongs;
• a small pod of hot pepper;
• 7-8 capers;
• 1 lemon;
• oregano.

Preparation:

1. Rinse the olives, dry.
2. Chop the pepper and garlic very finely.
3. Combine oil, vinegar, capers, pepper and garlic.
4. Cut the zest from the lemon, add it to the total mass. Squeeze the juice out of the citrus itself.
5. Place the marinade on the stove. After boiling, keep for 5 minutes and let cool slightly.
6. Pour the olives with the resulting brine and put them in the refrigerator for a day.

Express recipe for pickled olives

If you want to get less spicy dish, then keeping the snack in the brine should not be too long. The result is homemade pickled olives that will decorate any table and are ideally combined with black bread. You can then use the remaining marinade as a salad dressing.

Ingredients:

• 1 can of olives;
• 4-5 tablespoons of olive oil;
• black pepper;
• dried or fresh rosemary;
• thyme;
• 3 garlic prongs.

Preparation:

1. Rinse and dry the olives.
2. Place in a prepared glass container.
3. Add minced garlic, herbs and spices. Shake the jar so that all components are thoroughly mixed.
4. Pour oil over the olives.
5. Refrigerate for 4 hours.

Pickled olives with sun-dried tomatoes

Such an appetizer is not only very tasty, but also healthy - olive oil improves appearance and activates the brain. Add your favorite spices to make the dish even tastier and more flavorful.

Ingredients:

• 1 can of olives;
• 1 tbsp sun-dried tomatoes;
• 1 lemon;
• rosemary;
• black pepper;
• 4 tablespoons olive oil
• 2 garlic prongs.

Preparation:

1. Rinse the olives, dry, put in a glass jar.
2. Send finely chopped sun-dried tomatoes there.
3. Pour rosemary and pepper into a container.
4. Add minced garlic.
5. Squeeze out the lemon juice.
6. Top with olive oil.
7. Shake the jar to mix all the ingredients.
8. Send to infuse in the refrigerator for 5-6 hours.

It can be difficult to surprise guests today gourmet snacks... But pickled olives are an exception. It's not too much popular dish will be able to dilute the routine festive table and decorate a buffet table.

summer recipes dishes with olives "\u003e

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 fun and very summer recipes for which you will need olives. Martini, as you know, 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

Instructions

Place the ingredients in a blender bowl and chop. It is important to start at the lowest speed so that everything is properly mixed and a uniform consistency is obtained. You can add olive oil in the process, adjusting the thickness of the hummus as you like.

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

Instructions

Preheat the oven thoroughly, place all the ingredients in a mold and gently stir and bake for about 20 minutes, before 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 tablespoons
• Salt to taste
• Water - 220 ml
• Sliced \u200b\u200bolives - 160 g

Instructions

Combine 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 soft and elastic, and then leave it in a warm place for 2-3 hours to rise. After that, take out the dough, divide it into 4 parts, roll each of them into a long sausage and bind two together to make a pigtail closed in a circle. Put on a baking sheet, cover and let stand for 30 minutes. Lubricate each braid with olive oil, sprinkle with olives and put in the oven for half an hour.

Lamb stew in a pot

Ingredients

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

Instructions

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. Remove the lamb and sauté the onions in the same oil until soft, then add the garlic, potatoes, tomatoes and anchovies. While stirring, mascara all together for another 5 minutes. Add wine, broth and honey, bring to a boil, return the meat and olives to the pan, cover and bake in the oven for about 2.5 hours until the potatoes are tender. Serve with soft breadto dab the sauce with, and some decent red wine.

Stuffed olives

Ingredients

• Large black olives - 1 can
• Italian sweet sausage - 1 PC.
• Eggs - 2 pcs.
• Water - 1 tablespoon
• Flour - 1/2 cup
• Breadcrumbs - 1/2 cup
• Frying oil

Instructions

Cut the sausage into small pieces that will be convenient for stuffing olives, and then put it on paper or on cling film and put it in the freezer for 10 minutes - 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. Prepare separately breadcrumbs... Heat the oil in a skillet with high sides - it should cover the bottom by about 2 cm.Stuff the olives thoroughly, then roll them in flour, dip in egg mixture and roll well in breadcrumbs. Fry in batches of 1-2 minutes on each side until golden crust... Serve warm with aioli sauce, mayonnaise or whatever you like.

Vegetarian Puff Pie

Ingredients

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

Instructions

Fry the eggplant over medium heat for 5-6 minutes until soft. Then put it on a pre-rolled puff pastry together 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 turns golden brown. Serve hot, sprinkled with finely chopped basil.

Mediterranean tuna salad

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 piece
• Parsley, pepper, salt - to taste

Instructions

Mash the garlic on cutting board or in a mortar along with a pinch of salt, then chop it into dust. Combine olive oil, lemon juice, parsley and pepper in a deep bowl, add garlic, well-mixed and mashed tuna from a can. Top with salt, olives and red onion, then stir gently and gently. Season with a couple of tablespoons of tuna juice and stir 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 tablespoons
• Butter for frying
• Paprika, pepper - to taste

Instructions

Cut the loaf in half lengthwise. On butter fry olives, garlic, onion, cheese, 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 from above. Let cool slightly and serve, cut into slices.

Chicken baked with olives and tangerines

Ingredients

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

Instructions

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

Mediterranean pizza

Ingredients

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

Instructions

Preheat the oven. Make a sauce from tomato paste, lemon juice and all the spices, then put the cake on a baking sheet and gently spread it, leaving 1 cm along the edge. Put cucumbers, olives, peppers, onions and chopped cashews 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 can
• Feta - 4-5 tbsp.

For refueling

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

Instructions

Mix vegetables in a bowl, stir gently. For dressing in a separate container, combine all the ingredients and stir until smooth. Add feta to the salad and season the salad before serving it directly.

Pasta with Kalamato olives, tomatoes and capers

Ingredients

• Pasta - 300 g
• Butter - 50 g
• Olive oil - 2 tablespoons
• Diced onion
• Garlic - 3 cloves
• Cherry tomatoes - 200 g
• Kalamato olives - 100 g
• Grated cheese, basil, salt, pepper - to taste

Instructions

Boil the pasta until it is al dente, and while it is cooking, make the sauce. In a large skillet, melt the butter and olive oil, fry the onion and garlic, add the tomato (capers if desired) and simmer until the pasta is cooked through. Then add cheese, sauce and basil to the pasta, season with salt and pepper. Serve 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 tablespoon
• Mixture italian herbs - 2 tbsp.
• Salt, pepper - to taste

Instructions

Cut the baguette lengthwise, after cutting off both peaks, and then each of the halves in half. Pull all the crumb out of there, leaving about 1.5 cm around the edges. Mix cream cheese, seasonings, olives and salami, put a fork tightly in pieces of baguette, wrap in plastic wrap and send to the refrigerator for a couple of hours. Cut into thick slices before serving - the appetizer goes well with wine!

Our magazine invites you to familiarize yourself with how to cook olives and olives. Today, olive oil is sold mostly in refined form. And, therefore, they offer oil of an absolutely neutral taste, i.e., without a natural smell. Although sometimes no, no, and you will come across unrefined "versions".

What's the difference, you ask? Unrefined oil is obtained by cold pressing. As all natural and natural, cold-pressed oil remarkably preserves the taste of olive.

Well, how can you distinguish it from other, unnatural varieties? It turns out that unrefined oil must be marked with the words "virgin" or "natural".

Once Plutarch advised to eat a few salted olives or capers in case of loss of appetite. Olives do more than just whet your appetite. They are rich in potassium, calcium and vitamins. True, olives are too high in calories: 150-200 calories / 100 g. In general, there are two main table varieties: green and black olives.

Confusion with the use of the words "olives" and "olives"

Basically, 93 percent of the world's olive production is oil. In Greece, it is almost entirely exported. But what about the rest? Immediately falls on the table. Black olives are especially popular in Greece. But in Spain, on the contrary, they are green.

By the way, it is often mistakenly believed that olives are exclusively green, unripe fruits. And olives, on the contrary, are black and ripe.

In fact, the words "olives" and "olives" are synonyms. It's just that they leaked into the Russian language in different ways. The word "olives" is of Latin origin: from lat. "Oleum" - "oil". And the "olives"? This is a Slavic tracing paper from Latin. Its semantic "grain" is the same root "oil-o". It is not for nothing that the Greeks have all the olives-olives in a row, both green and black, called the same: "Eles" (green - "Prasino Eles", and black - "Mav-Ro Eles"). Why should we be so wise ?!

Green olives are harvested unripe (usually in Greece and France - in October). It is then processed to remove bitterness. And rinsed, marinated in brine.

There are tons of different ways to process olives. For example, the so-called "crumpled" or "cracked" green "cacado" olives are pickled in brine with herbs and spices. The shelf life, however, in this case is completely negligible.

There is also a way of harvesting green olives "in water". Then they are simply soaked repeatedly to remove the bitterness. What, in fact, gives them a powerful fruit bouquet with a bitter tinge.

Green olives are stuffed with anchovies, bell peppers, almonds, etc. And they usually serve as a snack to the table.

Black olives are harvested when they are fully ripe (in both Greece and France - December – January). They are immediately marinated in brine, without preprocessing... Sometimes in olive oil.

Soaked in wine sauce, black olives are soaked in olive oil brine with vinegar. In addition, they are preserved with salt and the so-called "dry" method. Such olives acquire a pleasant fruity note, while retaining a slightly bitter aftertaste. True, the shelf life of "salted-dried" olives is not particularly long.

And in Morocco, washed black olives are left in the sun. Then, lightly salted, they are placed in barrels of olive oil. And you're done!

In Mediterranean cuisine, table olives are an invariable touch of almost all local pickles - pizza, Greek mezzes for one bite, spanish snacks "Tapas" with a glass of malaga, sherry or cocktails. "Tapas" is, as a rule, a set of dishes in shallow earthenware: black olives in brine, ham with bell peppers, white beans with vinegar, thick omelette squares, seafood with sauce, kidneys in oil, fried shrimp, pies with tuna. And also: from cauliflower in vinegar, slices of fried eel with red pepper; from cuttlefish in ink, stuffed pepper, from snails to spicy sauce, pork legs with tomatoes and even chicken fricassee with mushrooms.

Olives are a must-have for almost all appetizers in Nice (i.e. in the southeast of Provence). Well, the closest friends of black olives in Nice are green French beans, anchovies stewed in oil, tomatoes and, of course, garlic. Moreover, such a "side dish" usually goes hand in hand with red mullet fillet or with maritime languages under anchovy oil.

Even small artichokes are added to olives in Nice - for appetizers for meat or game. Seasoning vegetable oil with basil, 11 olives "ground" mediterranean salads green pepper, hard-boiled eggs with tuna fillet.

Olives are added to french snacks "A la provencal" ("provencal"). They, as a rule, are "built" with garlic and tomatoes. With olives in Provence they cook meat, game, mushrooms, and even stuffed eggplant... And then the beans in butter and young potatoes.

In principle, olives are served mostly on cocktails. True, the cocktail party is not the only thing. Olives as in in kind, and stuffed, are irreplaceable, for example, in duck or meat dishes stewed with herbs, in red wine. In addition to duck, it can also be: lamb, turkey, pheasants, rabbit, pork, chicken or geese. Olives are stuffed, by the way, for meat and fish rolls and etc.