Big Buy: Olives
comments (0) December 23rd, 2008 in Blogs
Fine Cooking Editors, editor
Jarred brined olives (pitted Kalamata or mixed "Italian" black and green olives
Photo: Scott Phillips
by Melissa Pellegrino
from Fine Cooking #103, pp. 20-21
Olives are a delicious pantry staple, and you can buy lots of juicy jarred olives in brine for very little at a warehouse store. But how to use up that huge jar? Here are three ideas to get you started-a savory tart, a hearty pan-roast, and a tangy salsa. Aside from being easy to prepare and utterly delicious, these recipes are so versatile you can make them with any olives you have on hand-black, green, or a combination. That jar will be gone before you know it.
Olive Recipes:
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| Broiled Lamb Loin Chops with Olive-Mint Salsa | Olive Tapenade Tart with Caramelized Red Onions | |
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The big buy: What: Jarred brined olives (pitted Kalamata or mixed "Italian" black and green olives, depending on the store). How much: One 52-oz. jar or two 32-oz. jars. How to store: Store the olives in the refrigerator for up to three months. |
| Pan-Roasted Chicken with Olives and Lemon |
Photos: Scott Phillips
posted in: Blogs, olives
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About the Big Buy
This blog is a place for users to share the great deals they find on amazing ingredients, whether from the warehouse club or the farmers market, and to trade ideas and inspiration for how to use up their big buy.
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