Olives, cooking with?

[giggler]

I like olives, but have really only had them as a snack. I've had them also on pizza or sandwich, which I like.

I would like to try cooking with them, but I do not know the technique..

should I chop them up and saute like an onion?

I saw a tv show where the sort of Fried them whole.

To Me, olives are quite strong in flavor. Will cooked olives over-power the whole dish?

Thanks, Eric Austin Tx.

 

[CraigC]

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.

 

[Dawgluver]

Olives are good in tomato based sauces and soups.

 

[jennyema]

Used a lot in Mediterranean and Cuban/Puerto rican recipes.

 

[Bigjim68]

I use olives in red sauces, especially lasagne.

That and martinis is about the only place they get used in my house.

 

[menumaker]

I usually add them towards the end of the cooking time and don't chop them as I think they are nice whole but it depends on the recipe to be fair. One thing though, I always make sure to remove the stones beforehand or buy stoned ones. Dentists are very expensive and I like my friends

 

[GotGarlic]

Since olives do have such a strong flavor, and a high salt content, they're usually used more as an accent than a primary ingredient. So you can just add them to things you're probably already making. Here are some examples to give you some ideas: All The Times Olives Made Eating Infinitely Better

 

[Dawgluver]

Nice website, GG! I recall eating some battered deep fried olives.

 

[Kayelle]

Wow, that website is a great find GG! I copied several recipes. The chicken dish with olives, lemon and capers looks especially good.

I love olives and often use black olives in Mexican cooking. When making tuna salad I always add diced stuffed green olives, so much nicer than pickles I think. Black olives on a pizza is a given.

 

[mattdee1]

Yeah, olives are great to add for a "flavor burst" to dishes, but IMO are too salty to be the focus.

A buddy of mine made this dish on New Year's Eve where he took pitted olives, and "wrapped" a layer of spicy Italian sausage around them to make meat balls, and then cooked them. Not normally my kind of thing, but damn was that tasty!

 

[GotGarlic]

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.

 

[Zereh]

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

 

[CraigC]

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.

 

[Kayelle]

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.

 

[Chief Longwind Of The North]

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.

Seeeeya; Chief Longwind of the North

 

[Roll_Bones]

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.

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.

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.

 

[legend_018]

I use Kalmata olives in my turkey burgers and when making my Greek Shrimp and Noodle dish. So good

 

[Whiskadoodle]

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.

 

[Mad Cook]

Olives - cooking with?

Does an olive in my dry martini count if I drink it while I'm cooking£

 

[FoodieFanatic]

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.