Showing posts with label olives. Show all posts
Showing posts with label olives. Show all posts

17 March 2014

Fast and Frugal: Roasted Potatoes with Tomatoes, Artichokes and Thyme



It seems appropriate to do something with potatoes for St. Patrick's Day, seeing how it was the potato famine that drove my Irish ancestors out of counties Carlow, Cork and Wexford across the Atlantic to New York, and eventually Wisconsin.

19 March 2007

Chicken Salad with Oranges and Olives

From 2007: When I was a kid, Sunday afternoons in winter were dedicated to plopping myself down on the couch in the den (the room in which the television and bookcases were located) with several oranges and a good book.

I read voraciously and ate just as heartily. Especially oranges in winter. I could not get enough of them.

I crave oranges. So when I found this little salad with oranges and olives, it sounded perfect. The original recipe, from the collection at Epicurious calls for canned tuna. But I roasted a whole chicken on Sunday and I thought I'd prefer it my way.

Chicken Salad With Oranges, Olives and Red Peppers

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced garlic
  • 3 seedless oranges, peel and white pith removed
  • 1 small red onion, halved, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 boneless and skinless chicken breasts, cut into chunks
  • 1/4 cup chopped pimiento-stuffed green olives
  • 1/4 cup chopped fresh parsley
  • 8 cups mixed salad greens
  • 1/3 cup slivered almonds, toasted
  • Parsley (optional)

Blend oil, vinegar and garlic in large bowl. Peel and slice oranges, removing membranes. Toss into bowl, adding other ingredients. Add salt and pepper to taste. Garnish with almonds.

I've learned to love the contrast and balance of olives with citrus. I added a dash of red pepper to give this salad a bit more bite.

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17 August 2006

Olive Dip for Chips

The food stores and supermarch├ęs in France are filled with products that are downright impossible to find in the United States, certainly not in small towns like mine.

Many products — like oils, honeys, mustards, aoili, jams, sauces and spreads — are available from a variety of online sources.

I have had no luck, however, finding olive-flavored potato chips, which we fell in love with on our last visit to France. Chips made with olive oil, yes, but none that taste of olives and potatoes and sea salt, a distinctly Mediterranean flavor.

A few months back, my husband said, “Why don’t you try making an olive dip?”

And so I did.

Olive Dip for Chips and Crackers


  • 1 eight-ounce container cream cheese,* softened
  • 1/3 cup chopped green olives and pimentos
  • ¼ cup chopped black olives
  • 2 teaspoons liquid from green olives
  • 1 teaspoon minced onion
  • ¼ teaspoon minced garlic
  • sea salt to taste


Allow cream cheese to soften until it is at room temperature. Blend ingredients in order of listing above. Chill at least 6 hours to allow the flavors to marry. Allow dip to warm to room temperature before serving. Best served with something bland like potato chips, but also good with many crackers and raw vegetables.