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Posts Tagged ‘olives’

We have a winner

picture of winner

We have a winner in the name that vegetable/fruit contest. The winner is...

She was the first person to guess that the picture was OLIVES.

picture of Fresh Olives

I had never seen fresh olives before and as I mentioned in the last post, I was greatly intrigued by them. Megan and I purchased a few and I tried them when we got home. They tasted awful! They were extremely bitter. I did a little research on the internet and found out that they have to be brined or soaked in water for a couple of weeks to take out the bitterness and then they are brined or salted for several months to preserve them. Who knew it took such preparation to make olives edible? It gives me a whole new appreciation for that 99 cent bottle of olives I can pick up at the grocery store.

Here are a couple of links that talk about the brining and preparation process the olives go through for those who are interested in learning about it.

Thanks for all who sent in possible guesses.


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Ode to an olive

We love olives in our house. I know some people are not very fond on them, but we really like them – both the green ones and the black ones. My children find it quite amusing that, as a child, I used to get a can of black olives every year for my birthday! I guess it’s because I was the only one in my family who liked the black ones. Rob learned to eat black olives after we were married. We eat olives plain, on pizza, in salads, and I recently started putting them in my deviled eggs to add a new twist to an old favorite.

picture of Oliveeggs

A couple of years ago I ran across a recipe for an olive salad that was eaten on Mufaletta sandwiches down in Louisiana. I have made the sandwiches a couple of times, but we really enjoy this olive salad on many types of sandwiches as well as in tuna salad or even on a pizza.

picture of Olivespread

If you love olives you will have to give it a try. It keeps well in the refrigerator for several weeks.

Olive Salad

1 Tbsp. olive brine
1 10 oz. jar sliced green salad olives, drained
2 cloves garlic, minced or pressed
1/4 cup onion, finely chopped
1 stalk celery, finely chopped
1 tsp. dried oregano
2 tsps. capers (optional, but good)
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
pepper to taste

Combine in food processor bowl: garlic, onion, celery, olive brine, olive oil, oregano, and vinegar. Pulse until the mixture is finely chopped but not mush. Add the sliced salad olives and the capers and pulse a couple of times until the olives look chopped rather than sliced. Place in a jar or other container and refrigerate. This will keep for several weeks and is delicious on hot or cold sandwiches.

This is the first recipe I ever used capers in. They have a unique taste and texture that I have grown to like. Capers are the buds of a small shrub that are pickled. They are often used as a seasoning in Italian cooking. They can be found in the grocery store near the pickles and a small jar will cost you about one dollar. I use a small infant feeding spoon to spoon them out of the jar.

picture of Capers

We are using lots of small spoons and forks this week since our grandson, Drew is here for a visit. He had a somewhat sleepless night Monday night, so Megan and I took him to the doctor Tuesday morning, suspecting that he might have an ear infection. We discovered that his eardrum must have burst after his plane flight. He was pretty miserable. He is now on his very first antibiotic and pediatric Motrin and has been sleeping quite well. Hopefully his little ear will feel better very soon. Here is a picture of him during a happy moment.

picture of Drewbunny


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