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Olives and Olive Oil

Add life to casual parties

Posted: August 22, 2012 2:00 a.m.
Updated: August 22, 2012 2:00 a.m.
Olives and Olive Oil Olives and Olive Oil
Olives and Olive Oil

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Now is the perfect time to relax and invite friends for an evening of good food and great com­pany. Entertaining can be as easy as preparing a few simple, yet impressive appetizers — and olives and olive oil are a great way to add life and flavor to any menu.

Olives and olive oil are incredibly versatile. They’re bursting with flavor and health benefits, making them essential ingre­dients in every cook’s kitchen. And with a few flavorful recipes

in your back pocket, you’ll always be ready to impress. Try one of these delicious, easy-to-prepare recipes created by the International Olive Council to make your casual evening one to remember. Visit for more inspiration, and stay up to date on all things olive by following Add Some Life on Facebook and Twitter.

Crispy Garlic Shrimp Skewers
Total Time: 30 minutes
Makes: 32 appetizers
    6     tablespoons extra virgin olive                     oil, divided
    2     tablespoons fresh lemon                           juice, divided
    1     egg white
    2     large cloves garlic, minced
    32     raw medium shrimp, shelled                     and deveined (about 1 1/4                            pounds)
     1     teaspoon finely chopped                         fresh dill or parsley
    1/2     teaspoon grated lemon peel
        Dash salt, optional
    3/4     cup panko bread crumbs
    1/3     cup finely shredded pecorino
            or Parmesan cheese
    16     pitted large green olives
    16     pitted large ripe olives


    32     grape tomatoes
    1/2     medium cucumber, sliced lengthwise and cut into 32 pieces
    32     (4 to 6-inch) appetizer skewers
Heat oven to 475°F.
Blend 3 tablespoons olive oil, 1 table­spoon lemon juice, egg white and garlic in small bowl. Add shrimp; toss to coat; set aside.
Blend remaining 3 tablespoons olive oil, 1 tablespoon lemon juice, dill, lemon peel and salt in small bowl. Set aside.
Mix bread crumbs and cheese on waxed paper; dredge shrimp to coat evenly. Place in single layer on baking sheet. Bake 8 to 12 minutes or until light golden and thoroughly cooked. Gently loosen shrimp from baking sheet; cool 1 to 2 minutes.
Thread a single shrimp, olive, tomato and cucumber piece on each skewer. Serve immedi­ately drizzled with olive oil mixture.
TIP: Rub bread crumbs and cheese between palms to create a uniform, consistent mixture.

Easy Scallop Appetizer Cups
Total Time: 15 minutes
Makes: 15 appetizers
    1/3     cup finely chopped pitted ripe olives, drained on
        paper towels
    3     tablespoons garlic and herbs spreadable cheese
    15     prebaked phyllo shells (1 9-ounce package)
    1     tablespoon olive oil
    1     clove garlic, slivered
    3     to 4 ounces bay scallops, thawed and patted dry
    1/4     teaspoon dried tarragon leaves, optional
Combine olives and spreadable cheese in small bowl; mix well. Spoon evenly into shells (filling 2/3 to 3/4 full); set aside.
Heat olive oil in medium skillet over medium-high heat until very hot but not smoking. Add garlic slivers; cook and stir 10 to 15 seconds until fragrant. Remove and discard garlic. Reduce heat to medium; add scallops. Cook and stir
2 to 4 minutes or until scallops are thoroughly cooked. Remove scallops with slotted spoon.
Place 2 to 3 scallops in each shell, pressing lightly. Serve immediately.

Pork and Mushroom Sliders
Total Time: 45 minutes
Makes: 12 sandwiches
    1/4     cup sour cream
    2     tablespoons coarse ground mustard
    5     tablespoons extra virgin olive oil, divided
    2     large cloves garlic, divided and minced
    1 1/2     teaspoons dried thyme leaves, divided
    1     pound pork tenderloin, trimmed
    4     cups finely chopped shiitake mushrooms
    1/2     cup chopped olives
    1/4     cup finely chopped shallots
    12     small rolls, split
Heat oven to 400°F.
Blend sour cream and mustard in small bowl; cover and refrigerate.
Combine 2 tablespoons olive oil, 1 clove garlic and 1 teaspoon thyme leaves in mini chopper or finely chop garlic and blend mixture with fork, mashing garlic.Rub pork with garlic mixture; place in shallow baking pan and roast 25 min­utes or until internal temperature is 160°F. Remove from oven; let stand at least 10 minutes.
Meanwhile, heat remaining 3 table­spoons olive oil in large skillet over medium-high heat. Add 1 clove garlic; cook and stir 30 seconds or until fragrant but not browned. Add mush­rooms, olives, shallots and remaining 1/2 teaspoon thyme leaves. Cook and stir 5 minutes or until mushrooms are tender. Remove from heat; set aside. Thinly slice tenderloin diagonally across grain. Spread each cut side of rolls with mustard mixture. Spoon half of mushroom mixture (about 2 table­spoons) on bottom of each roll. Top rolls with sliced pork and mushroom mixture. Cover with top of rolls.


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