One of the interesting ingredients in exotics are Olives! Spain is the world’s largest producer of olive oil while Italy is the second, Olives are rich source of oils, minerals and vitamins A, E, K and B while olive oil is also rich in polyphenols, natural anti-oxidants, healthy monosaturated fats and oleic acid, such as Omega-6 and Omega-3. It helps to prevent coronary heart disease, lower cholesterol and blood pressure, reduce ageing effect, strengthen the immune system, protect from the damaging effects of free radicals and more.

 

Olive branch is a symbol of peace. People were using olive branch during history to declare a truce by giving it to their enemies. Olive branches were also used for the crowning of the champions on the Olympic Games in the past. This tradition was revived during the Olympic Games in Athens in 2004.

 

 Olives are not edible, green or ripe, and must be treated and cured in brine or dry salt before being edible and being used in recipes and cooking. They must be processed to remove the bitter glucoside oleuropein, before they are edible, so they are usually first treated with lye and then pickled. The largest type of olive is called a ‘donkey olive’. The smallest is known as a ‘bullet’

 

In an endeavour to get olives more adaptable into Indian cooking I did try out many a few experiments and ideas using olives in our upma, olives in a pao bhaji, olives in palak paneer, olive chicken tikka masala, olive and soya keema pulao, schezuan olive dal tadka and many more!

 

 

Here are a few Health Benefits of OLIVES!

 

• Olives are heart-healthy foods, good for our skin as well.

• Olives help to boost iron absorption in our body and also reduces inflammation.

• Olives are also regarded as good for the eyes and are great to assist in reducing cholesterol levels.

• Olives are a good source of iron, protects against ulcers.

• Olives help in improving our cardiovascular system.

• Olives help in reducing the risk of depression and anxiety.

• Olives are good for bone health and also improves memory power.

• Olives are a good dietary fiber and also helps indigestion.

• Olives contain good fats and the benefit liver and gall bladder.

Here are a few of my favorite recipes with Olives- Simple to make and Great to relish with a twist of Taste!



Recipe- 1] Olive and Pepper Tajine

Ingredients:

Black olives- 8-10 no

Green olives- 8-10 no

For non-veg: use 500 gms half boiled lamb/ mutton cubes

For non-veg: use 500 gms curry cuts of chicken with bones

Oil-2 tsp

Butter-1 tsp

Bay leaf-1-2 no

Cinnamon stick-1-2 no

Black peppercorns- 4-5 no

Cloves-2-3 no

Yellow pumpkin- 250 gms

Sweet potato- 150 gms, cubed

Carrots-1 no, cubed

Green beans- 100 gms, cut

Garlic- 1 tbsp. chopped

Onions- ½ cup chopped

Tomato puree- 1 cup

Red wine- 2-3 tsp- optional

Salt and pepper to taste

Water chestnuts- ¼ cup sliced

mixed herbs-1/2 tsp

 chili flakes-1/2 tsp 

 turmeric powder-1/2 tsp

 all spice powder-1/2 tsp

 water/ stock- 1 and a half cup

 chopped parsley- 2 -3 tsp

 lime juice- 1-2 tsp

 sliced almonds-2-3 tsp

 raisins-2-3 tsp

 sliced apricots-2-3 tsp

Method:

1. Prepare all the ingredients for the tajine recipe, being a concept from morocco, it calls for a special container made of ceramic/ earthenware with a conical lid, not only does it cook the dish better but also served in the same pot with the lid onto the guest table for added visual appeal.

2. Start up by getting all ingredients ready, can be made veg/ non-veg as well.

3. Heat oil and butter in the tajine pot/ saucepan, add in the whole spices and add in the garlic, onions and saute them for a few mins once the onions start caramelizing add in the tomato puree, salt and all the spice powders.

4. Add in the chicken/ mutton/ veggies and water or stock just to cover them in the pot, simmer, cover with the tajine lid and cook for 12- 18 mins, check for liquid content add if needed, add in the olives both black and green, nuts and continue cooking for another 12-15 mins, once done. Turn off and serve hot garnished with parsley/greens/ splash of lime juice.

Recipe-2] OLIVE & TOMATO BRUSCHETTA BITES

Ingredients:

Black olives- 5-6 no, sliced

Green olives- 5-6 no, sliced

French bread/ slice bread- white/ brown as per choice

For the olive topping:

Olive oil-2-3 tbsp.

Garlic- 2-3 tsp chopped

Tomatoes-1 cup blanched, peeled, de-seeded and chopped

Red capsicum-1/2 no chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White wine-2 tsp

White vinegar-1 tsp

Sugar-1/4 tsp

Capsico/tabasco-1/2 tsp

Fresh basil leaves- 10-12 no

Grated cheese-1/4 cup parmesan/ processed cheese

For non-veg variations: use sliced ham/ salami/ sliced sausages/ slices of bacon/ luncheon meat slices/ roast chicken etc.

Method:

1. Prepare all the ingredients as per the recipe for the bruschettas.

2. Heat little oil in a pan and saute the garlic, tomatoes, red capsicums for a minute, add in the seasonings, wine, vinegar and sugar cook for a couple of mins, if using non-veg add it in at this stage and cook for 1-2 mins.

3. Cool down the topping for the bruschetta and drizzle a little olive oil/ brush a little olive oil on the pieces of bread.

4. Place the topping as prepared on each piece of bread, place cheese, olives and place it in a pre-heated oven or salamander and lightly warm it up for a couple of minutes and serve.

Recipe-3] OLIVE & COLD CUT MELANGE SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup, iceberg/ Lollorosso/ romaine

For the body of the salad:

Olives- black- 4-5 no

Olives- green- 4-5 no

Chicken salami- ½ cup sliced

Chicken sausages-1/2 cup sliced, saute and use

Ham/ bacon- ½ cup cubes, saute and use

Boiled eggs-1-2 no cubes

Boiled potato cubes-1/2 cup

Water chestnuts- ½ cup sliced

Assorted mushrooms-1/2 cup saute and use

For the dressing of the salad:

Olive oil-2 -3 tsp

White vinegar-1-2 tsp

Lime juice-1-2 tsp

Mustard paste-1 tsp

Honey-1/2 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Parsley-1-2 tsp chopped

Flax seeds/ sunflower seeds-1-2 tsp

For the garnish of the salad:

Cherry tomatoes/ olives/ parsley/ mint/ micro-greens/ gherkins etc as needed can be used.

Method:

1. Prepare all the ingredients for the said recipe as listed.

2. Assemble the salad leaves in cold water to retain their freshness, pat dry and use just before dishing out the salad.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad and toss it with the dressing and check for seasonings, adjust accordingly.

5. Arrange the base of the salad on a serving plate/bowl. Portion out the tossed salad and garnish it appropriately. Serve chilled.

Recipe- 4] OVEN BAKED FISH WITH OLIVES

Ingredients:

Black olives- 4-5 no

Green olives-4-5 no

Boneless fish fillets- 500-750 gms

For the fish marination:

Olive oil-2 -3 tbsp.

Lime juice- 2-3 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White wine-2-3 tbsp.

Capsico/ tabasco- ½ tsp

Mustard paste- 1 tsp

Parsley-1-2 tsp chopped

Mix well, apply on the fish and chill for 20 mins.

To assemble for baking the fish:

Onions- ½ cup sliced

Tomatoes-1/2 cup sliced

Bay leaves-1-2 no

Celery- ¼ cup sliced

Stock/water-1/2 cup

For the garnish of the fish:

Cherry tomatoes- 8-10 cut 1 x 2

Butter- 1-2 tsp

Salt and pepper to taste

Chopped parsley/dill leaves- 1-2 tsp

Shallots- 8-10 no, peeled and sliced

Method:

1. Prepare all the ingredients and elements for this recipe.

2. Marinate the fish and chill for 20 mins, grease a baking dish with a little butter, place all the ingredients for the baking part in the dish, place the marinated fish on top and cover with a foil, bake at 180 degrees celsius for 12-14 mins and remove.

3. In a pan, saute the shallots, cherry tomatoes in some butter, add salt and pepper, the olives, a dash of white wine, parsley, and cook for 30 seconds and remove.

4. Assemble the baked fish on a serving platter, pour over the juices as well which are released during baking, finally garnish with the tomato olive mixture and serve hot.

Recipe-5] OLIVE AND TUNA DUET

Ingredients

For the body of the salad:

Black olives- 4-5 no

Green olives- 4-5 no

Tuna fish- 1 can be drained well.

For the base of the salad:

Crispy greens/ salad leaves- 1 cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Flavored vinegar/ balsamic vinegar- 2-3 tsp

Lime juice-2 tsp

Salt and crushed black pepper to taste

Dill leaves- 2-3 tsp chopped

Black olives- 2-3 tsp sliced

White wine- 2-3 tsp

Mustard paste-1 tsp

Honey-1 tsp

Chia seeds/ pumpkin seeds- 1-2 tsp

Parsley/ mint/ coriander/ basil- 1-2 tsp

For the garnish of the salad:

Cherry tomatoes/ cucumber slices/ fresh herbs/ micro-greens etc

Method:

1. Prepare all the ingredients as listed for the salad recipe.

2. In a mixing bowl, combine together the ingredients for the dressing and mix well. 

3. Place the salad leaves at the base of a salad plate/bowl.

4. Add in the tuna fish and olives into the dressing and give it a nice toss.

5. Assemble the salad on the bed of crispy leaves and garnish it, serve chilled.

Recipe- 6] CHEESY OLIVE PILAF RICE

Ingredients:

Black olives- 4-5 no

Stuffed green olives- 6-8 no

Short grain rice- 1 and a half cup

Olive oil- 2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Onion- 1 medium sized chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Tomato-1 medium sized chopped

Boiled kidney beans/ rajma- 1 cup

Bay leaf-1-2 no

Peppercorns- 4-5 no

Cinnamon stick- 1 piece

Boiled eggs- 2-3 sliced

Water/ stock- 3-4 cups

Cheese- ¼ cup grated

Parsley/coriander- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the pilaf rice recipe with olives.

2. Clean, wash and soak the rice in 3-4 cups of water for 10 mins.

3. Heat oil and butter in a pan, add in the whole spices, garlic, onion and saute for 1-2 mins.

4. Add in the tomato, salt, pepper, herbs, chili flakes and spices, mix well add in little water/stock to prevent burning.

5. Now add in the drained rice, double the quantity of stock/water and bring to a boil, cover and simmer, cook until 3/4th done.

6. Add in the boiled kidney beans, olives, boiled eggs, cheese and herbs, mix and cook for another 3-4 mins in steam until rice is done. Garnish and serve hot.