STUFFED CELERY WITH OLIVES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
- Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.
CELERY & OLIVE SALAD
Make and share this Celery & Olive Salad recipe from Food.com.
Provided by NELady
Categories < 15 Mins
Time 14m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
- Serve as an accompaniment to fish or meat.
Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7
BLACK AND GREEN OLIVES WITH CELERY
Provided by Molly O'Neill
Categories easy, salads and dressings
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place all the ingredients in a shallow bowl and toss well. Cover for several hours, tossing from time to time, and serve. The olives may be prepared up to 2 weeks in advance and refrigerated; bring them to room temperature before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 0 grams
FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
- Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;
RATATOUILLE WITH FETA, GREEN OLIVES, AND ALMONDS
Provided by Tyler Florence
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients.
- Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.
- To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
GREEN OLIVES WITH FETA AND CELERY
Make and share this Green Olives With Feta and Celery recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, mix cottage and feta cheeses.
- Add green olives and thyme. Mix well.
- Fill celery pieces with cheese and serve.
Nutrition Facts : Calories 126.3, Fat 8, SaturatedFat 3.7, Cholesterol 22.3, Sodium 673.2, Carbohydrate 4.2, Fiber 1, Sugar 3.3, Protein 9.7
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