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New to Olives?


There are many uses for olives and even though the olive is a fruit, in culinary terms it’s used more like a vegetable. Olives are used in salads, as toppings for pizza and eaten as a snack. Spread tapenade on crackers or bread.  Olives are not usually eaten raw because of their bitter taste. Olives are normally cured, fermented or stuffed with herbs and spices. One of the most popular uses is making olive oil.

One serving equals: 10 large olives or 2 tablespoons of tapenade

Here is some information about the different types of olives.

A Big Fat Greek Salad
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Serves: 4
  • Average Rating: 4.5/5
With a nod to the heart-healthy cuisine enjoyed by our Mediterranean friends, this robust salad is loaded with monounsaturated fats and fiber.
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon freshly ground black pepper
  • 2 large red tomatoes (1 pound), cut into chunks
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 2 cups hothouse cucumber chunks
  • 1/2 cup thinly sliced red onion
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 8 kalamata olives, pitted and sliced
  • 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
  • 4 ounces feta cheese, chopped
In a large salad bowl, mix the oil, lemon juice, vinegar, oregano, and pepper with a fork.
Add the tomatoes, chickpeas, cucumber, red onion, parsley, and olives. Toss to mix well. If you have time, let marinate for 15 minutes.
Add the greens and feta and toss again.

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