I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m a huge fan of the Mediterranean diet and after visiting Greece last summer I honestly considering moving there so I could adopt their style of living. But I realized how far Santorini was from the people I love so that was a short lived dream…. Back to reality and I decided I already had a lean protein, healthy fat, whole grains, veggie filled diet anyways so I could live vicariously through those delicious foods and all the pictures I took.
I was challenged to utilize and highlight the California Ripe Olives in a unique and tasty recipe that also includes other flavors represented in the Mediterranean Diet—think fresh vegetables and fruit, whole grains, nuts, legumes, fresh fish and seafood, lean meats, cheese and yogurt and red wine. These people are definitely speaking my language. Not to mention all the wonderful nutrition benefits of California Black Ripe Olives including vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving). They are packaged at their peak to preserve nutrients for year-round enjoyment- one of the beauties of canned foods.
Even though I’ve been struggling in the kitchen I wanted to participate in this challenge because of my love for olives. Enter a Chopped style challenge because I procrastinated due to my lack of motivation; however a very tasty and versatile result was born!
Ingredients:
1 can California Ripe Black Olives, drained
¼ cup red wine vinegar
Sprinkle of sea salt
1 tsp dried basil
¼ cup walnuts
1 clove garlic
Directions:
1. Combine black olives, vinegar, sea salt, and basil in a shallow dish with lid to store in fridge overnight- make sure thoroughly combined
2. The next day add that mixture to a food processor along with walnuts and garlic
3. Puree
4. Serve cold, feel free to top with scallions or more olives
Check out even more California Ripe Olive recipes from my fellow Reduxers!
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