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Old 01-22-2015, 03:11 PM   #11
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Enjoy! I'm not actually a big fan of olives, except for the oil-cured black olives I first had in Turkey. I snack on those occasionally, and put them on a Greek salad, but I don't cook with them.
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Old 01-23-2015, 12:17 AM   #12
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Here are three recipes with olives that are on repeat around here; each one is fantastic.

Spanish Chicken Rolls with Olives

Cauliflower and Black Olive Gratin

Cauliflower with Olives
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Old 01-23-2015, 08:27 AM   #13
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The first time I made picadillo, I used a co-workers recipe. It was also the first time I had ever heard of olive condite. I'm not a big fan of raisins, so I subbed currents. The stuff is great over rice or as filling for empanadas.
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Old 01-23-2015, 12:55 PM   #14
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Quote:
Originally Posted by CraigC View Post
The first time I made picadillo, I used a co-workers recipe. It was also the first time I had ever heard of olive condite. I'm not a big fan of raisins, so I subbed currents. The stuff is great over rice or as filling for empanadas.
I had never heard of Picadillo Craig and I'm interested in trying your recipe.
It sounds good to me except for the black raisins. I like golden raisins however so I'll use those.
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Old 01-23-2015, 02:28 PM   #15
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Sliced olives are used in my house in Cheese balls, in tomato based sauces, in enchilada pie, in fresh salads, in gazpacho, and filled with cheese. They add a nice flavor to Italian style meatballs as well.

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Old 01-24-2015, 12:13 PM   #16
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We use both green and black olives in cooking. Picadillo is one of the first to come to mind.
Classic Cuban-Style Picadillo Recipe - Allrecipes.com
There are many versions, check them out.
I was going to suggest this dish myself.

Quote:
Originally Posted by CraigC View Post
The first time I made picadillo, I used a co-workers recipe. It was also the first time I had ever heard of olive condite. I'm not a big fan of raisins, so I subbed currents. The stuff is great over rice or as filling for empanadas.
I don't care for the raisins either and just don't use them. I know raisins are traditional and my parents used raisins in their picadillo.
When I was a kid i would just pick them out. Today i just leave them out.

Quote:
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I had never heard of Picadillo Craig and I'm interested in trying your recipe.
It sounds good to me except for the black raisins. I like golden raisins however so I'll use those.
You can eliminate them altogether. But then they would not be traditional.
I care more about how the dish tastes and raisins IMO add nothing but another layer of bite/texture.
The olives and capers are the stars in picadillo.
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Old 01-24-2015, 07:22 PM   #17
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I use Kalmata olives in my turkey burgers and when making my Greek Shrimp and Noodle dish. So good
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Old 01-24-2015, 07:49 PM   #18
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I just remember a former work cafeteria made Croque Monsieur's ( grilled French toast, ham, turkey, melty cheese) and they added sliced black California olives on top of a thick béchamel sauce before adding the top slice of eggy bread and grilling. I also didn't realize that sauce was béchamel until I looked up how to spell CM and read some traditional / variable ingredients. I didn't see Olives aren't mentioned, but I remember I wish they would have added more of them.
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Old 01-26-2015, 05:28 PM   #19
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Olives - cooking with?

Does an olive in my dry martini count if I drink it while I'm cooking£
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Old 08-19-2015, 01:23 PM   #20
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One of the best salads I ever had was when we lived in the Bay Area. There was a little deli that made a black olive and parsley salad with an Italian dressing that was delicious! Chopped black olives, chopped up parsley and the dressing, that's it.
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