Olives

The olive isn’t just another pretty fruit; it’s an important fruit that plays an integral part in our history. It was an olive branch Noah received from the dove he sent out after the flood. The olive branch became a symbol of peace, indicating the end of God’s anger. The knowledge that it took decades for the olive tree to bear fruit for harvest led to the concept that anyone who planted olive groves was expecting a long and peaceful life. Hence, offering an olive branch was an offer of peace.

The only difference between green olives and black olives is the level of ripeness. Unripe olives are green and fully ripe olives are black. All olives need to be cured/ pickled/brined before eating. The longer the olive is permitted to brine, the less bitter and more flavorful it will become. Green olives are usually pitted and stuffed with fillings like pimientos, almonds, anchovies and onions and grade by size. Black olives are also usually pitted and graded into sizes labeled as small, medium, large, extra large, jumbo, colossal, and super colossal. Unopened olives can be stored at room temperature in cans or jars for up to two years.

While we all know olives are great right out of the can or tossed in a salad the following recipes are all olive specific and offer an intriguingly different change of pace. Green and black olives pair well with most meats, particularly lamb and poultry.

GRILLED PEPPER AND OLIVE RELISH (pareve)

Combine all the ingredients in a glass bowl and mix to combine. Cover and refrigerate for at least 1 hour. Season to taste with salt and pepper. Serve with grilled chicken or fish. Makes 2 cups.

CRISPY PASTA WITH OLIVES (dairy)

In a large mixing bowl, combine the cooked spaghetti, zucchini, olives, cheese, green onions, egg and flour. Season with tarragon, salt and cayenne pepper and then set the mixture aside. Heat the oil in a large non-stick pan over medium-high heat. Scoop approximately 3/4 cup (3 ounces) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle. Cook for 2-4 minutes on each side until crisp and golden. Remove from pan with slotted spatula and repeat with remaining pasta mixture. . Place a dollop of sour cream on top of each pancake before serving. Makes 8. This recipe can be doubled or tripled.

Note: you can serve the sour cream on the side if you prefer

BLACK OLIVE MAYONNAISE (pareve)

Great served on cold roast beef sandwiches or with crudités.

In a bowl combine all the ingredients. Mix well and cover. Chill for at least 1 hour for the flavors to combine. Makes about 3/4 cup. This recipe can be doubled or tripled.

BLACK OLIVE SEA BASS (fish)

Preheat oven to 425. In a bowl combine the garlic, oregano, basil, parsley and olives. Season the mixture to taste with salt and pepper. Pour the olive oil into a 13x9 inch baking dish. Place the dish in the preheated oven for about 5 minutes. Remove the pan from the oven and then evenly spread the olive mixture over bottom of the hot baking dish. Carefully place the bass fillets on top of the olive mixture and pour the white wine over top of fillets. Bake, uncovered, for 15 minutes or until done. Serves 4.

MEDITERRANEAN BLACK OLIVE AND WHITE BEAN SALAD (pareve)

Heat oil in a medium-sized sauté pan over medium-low heat. Add the garlic and oregano and cook for 2-3 minutes until golden. Stir in the drained beans and Kalamata olives cook for 1 minute and remove from heat. Add the lemon juice and mix to combine, Serve immediately warm or room temperature. Serves 4.

OLIVE AND CHEESE WONTON BITES (dairy)

In a large skillet, sauté onion in margarine for 5 minutes. Stir in the garlic and continue to cook 1 minute more. Reduce heat to low and stir in cheese just until melted. Remove from heat and stir in olives. Cool to room temperature.

Place one teaspoon of filling on each wonton wrapper. Dampen all corners of wrapper and pinch diagonal corners together to form a square, being careful to seal. Deep fry a few at a time for 1-2 minutes until golden, turning once. Remove from oil and drain on paper towels. Immediately sprinkle lightly with seasoned salt. Serve with salsa. Serves 6.

OLIVE AND EGGPLANT CAPONATA (pareve)

Caponata is a classic Italian summer treat, usually made with the eggplant, tomatoes, peppers, olives and herbs. You can use Caponata as a dip, sandwich filling, topping for crostini or pasta.

Rinse the unpeeled eggplant, chop into 1/2 inch cubes, and set aside. . In a large frying pan, heat 1/4 cup of the oil over medium-low heat, and sauté the fresh celery until translucent. Remove the celery from the pan and set aside. In another large, 2-inch deep frying pan, heat the remaining oil over medium heat. Sauté the onions and peppers until translucent and slightly tender. Add the salt, tomatoes, parsley, dried celery, and garlic, and simmer 20 minutes (the vegetables should be firm). Lower the heat and add the fresh celery and thyme. Stir all the ingredients, cook 5 minutes, remove the mixture from the heat, and set aside. . Cook the eggplant in the frying pan used for the celery over medium heat, about 5 minutes (the eggplant should remain firm). Stir in the vinegar. Add the eggplant to the tomato mixture, along with the sugar, oregano, olives. Season with pepper. Serve at room temperature. Makes 5 to 6 cups.

RED ONION AND BLACK OLIVE TARTLETS (dairy)

An absolutely amazingly delicious SIMPLE appetizer.

Preheat oven to 450. In a skillet heat the olive oil and add the onion saute slightly until just starting to wilt and add the thyme, balsamic vinegar, salt and pepper. Cook for a minute and remove the mixture from the heat. Combine the beaten egg and the water. Mix well and then place the puff pastry squares on a cookie sheet and brush the egg wash on the outer 1 inch of the puff pastry. Pierce the inner portion of the squares with a fork (this prevents the puff pastry from raising in the center). Evenly spread the onion mixture over the middle of the squares and the sprinkle the chopped olives on top of the onions. Sprinkle the feta cheese on top of the olives. Bake for 12 to 15 minutes or until the puff pastry is golden. Cut into slices and serve immediately. Makes 18. This recipe can be served as an appetizer or you can make the squares bigger and serve it with a salad as a main course for a light lunch.

POTATO SALAD WITH GREEN OLIVES (pareve)

Boil potatoes in salted water until just tender. Remove them from the boiling water and rinse them under cold water until cooled. Quarter the potatoes and place them in a large mixing bowl. Add the onion, red peppers, olives and parsley. Do not mix yet. In a small bowl, whisk together the vinegar and olive oil. Pour the dressing over the potatoes. Toss gently and season with salt and pepper. Cover and refrigerate for at least 1/2 hour for the flavors to blend. Serve cold or at room temperature. Serves 8. This recipe can be doubled or tripled.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.