Take olives and black olives from the brine and stuff them with hot peppers, oregano, garlic, leeks, vinegar, olive oil and salt. This is a real delicacy! Serve as an aperitif with other appetizers as an independent dish or as an Italian platter.
Ingredients:
250 g pitted olives in brine
- 250 g pitted olives in brine
- 2 cloves of garlic
- 80 g leeks
- 50 g red hot pepper pepperoncino
- 1 pinch dried oregano
- 40 g olive oil extravirgin
- 1 tbsp. a spoonful of white wine vinegar
Cooking:
Let drain the brine from the olives and olives. Divide them into two separate bowls. Stuffed olives and olives should be allowed to brew for at least a few hours.
Season the olives with a pinch of oregano, small pieces of pepperoncino, two tablespoons of olive oil, drizzle with vinegar and garlic. Stir gently, taste, add more salt if necessary. Season the olives with the second clove of garlic, slices of pepperoncino, chopped onion (if the onions are small, you can not cut them), the remaining olive oil. Mix well, taste, add salt to taste.
1/4 lb. veal or 1/4 lb. chicken fillet, finely chopped, crushed bread crumbs added, 1/2 tablespoon butter, nutmeg, 1 egg, pound in a mortar, salt, stuff olives, cook in broth.
- - They were usually plucked, only in large olive groves the fruits were knocked down with sticks. O. ate marinated with vinegar and salt or canned sweets with honey and wine must ...
Dictionary of antiquity
- - The fruits of the olive tree. Source of olive oil. In a green, unripe form, they are marinated and used as a seasoning for hodgepodges, pickles, kalyas. In this form they are called olives ...
Culinary Dictionary
- - Maroon Greek...
Culinary Dictionary
- - Eggplant fermentation can be somewhat modified. Put all the vegetables and spices not between the rows of eggplants, but in the cut of each of them, and in order to keep the minced meat, tie each eggplant with a stalk of celery ...
- - Ingredients: 1 kg of eggplant for filling - one of two sets: I. 0.5 cups of dry peas or 1 cup of fresh 75 g melted butter 3-4 tbsp. spoons tomato puree 3-4...
Pokhlebkin's Great Encyclopedia of Culinary Art
- - Rinse the eggplant, cut off the ends, make a small cut along it, through which remove the seeds with a teaspoon ...
- - For stuffing, it is best to take medium-sized zucchini. They must be peeled, cut off the ends, clean the seeds with a spoon. After that, rinse, fill with minced meat and fry on all sides in oil ...
A book about tasty and healthy food
- - For stuffing, you need to take medium-sized tomatoes. Wash them in cold water, cut off the tops and carefully remove the core with seeds, without violating the integrity of the tomatoes ...
A book about tasty and healthy food
- - Wash ripe, not very large tomatoes, cut a deep hole from the side of the branch with the end of a small knife, free the core from juice and grains, salt, sprinkle with pepper and fill with game salad ....
A book about tasty and healthy food
- - From half the yolk, oil and vinegar, prepare the mayonnaise sauce, mix it with sour cream, then chop the hard-boiled protein, and finely chop the onion and pepper ...
A book about tasty and healthy food
- - For stuffing, you can use a variety of vegetables: zucchini, eggplant, tomatoes, turnips, peppers and others. Prepared vegetables can be stuffed with various minced meats: meat, cereal, mushroom or vegetable...
A book about tasty and healthy food
- - Peel hard-boiled eggs, cut in half, remove the yolk from each half of the egg and cut out part of the protein so that the recess in the protein turns out to be oblong ...
A book about tasty and healthy food
- - Apples, removing the core from them, fill with raisins mixed with sugar, chopped apricots and peeled, chopped and toasted almonds ...
A book about tasty and healthy food
- - olives are the fruits of cultivated olives. See Olive ....
Biological encyclopedic dictionary
- - see Olive ...
Encyclopedic Dictionary of Brockhaus and Euphron
- - olives pl. Olive fruit, olives...
Explanatory Dictionary of Efremova
"Stuffed olives" in books
Olives
From the book ABOUT TIME, ABOUT COMRADES, ABOUT YOURSELF authorOlives
From the book About time, about comrades, about myself [corrected, without illustrations] author Emelyanov Vasily SemyonovichOlivki Vlasov, still fearing that I would not stay at the factory for a long time, made a lot of efforts to help me in every possible way and create the most favorable conditions for work. Soon after my arrival, he invited me to dinner. There were more than a dozen guests at the table. I understood that
Olives
From the book About time, about comrades, about myself author Emelyanov Vasily SemyonovichOlivki Vlasov, still afraid that I would not stay at the factory for a long time, made a lot of efforts to help me in every possible way and create the most favorable conditions for work. Soon after my arrival, he invited me to dinner. There were more than a dozen guests at the table. I understood that
Olives in puff pastry
From the book Dishes from Lavash and ready dough author Gagarina ArinaOlives in puff pastry
From the book Dishes from Canned and Frozen Foods author recipes collectionhedgehog olives
author Mikhailova IrinaOlives spicy
From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovnastuffed olives
From the book Meat and Poultry Dishes author Andreeva Ekaterina Alekseevnahedgehog olives
From the book Cooking Diary author Mikhailova IrinaOlives
author Gurvich Mikhail MeerovichOlives
From The Big Book of Nutrition for Health author Gurvich Mikhail MeerovichOlives and oil
From the book Everyday Life in Greece during the Trojan War the author Fort PaulOlives and Oil Olives were harvested from November to March. And again, it was the women. They spread cloth under the trees, knocked down the fruits with a pole, and then picked them up. The men, on the other hand, had to loosen the earth in February, if the season was not too rainy, or in March, so that
Olives
From the book Encyclopedia of Etiquette. All about good manners author Miller LlewellynOlives Very small olives can be put in the mouth whole. The pit is removed by hand after the flesh has been eaten, but usually olives are eaten by biting off a little, after which the pit is removed from the mouth. Olives served at the table are placed on a plate for
eating olives
From the book The Complete Modern Encyclopedia of Etiquette author Yuzhin Vladimir IvanovichWe eat olives Olives are taken by hand. The pulp is bitten off and eaten, but you should not try to clean the bone to the last fiber of the pulp. The bone is removed from the mouth with your fingers. Half of a large olive is bitten off, a small one is put in the mouth as a whole. If the olives are in the salad,
Olives OR olives?
From the book Latte or Cappuccino? 125 decisions that can change your life written by Janes HillyOlives OR olives? Among the small delicious snacks olives are a relatively healthy choice due to their high content of unsaturated fats, small amounts of vitamin E and other nutrients. Olives are not as ripe as olives and have little
Stuffed olives are a versatile and healthy product.
Stuffed olives are a healthy, alternative and versatile snack that will be a great addition to your meals or cocktails.
Halkidiki olives (Halkidiki), which are grown in the Macedonian region, in Greece, are among the the best varieties olives. The elastic, meaty texture of these olives makes snacks and appetizers more nutritious, and if this variety of olives is also stuffed with something, then these stuffed olives become absolutely delicious on their own. a full meal. Due to the fact that Halkidiki olives are large in size with small pits, they are ideal for stuffing and you can prepare many types of different dishes.
Halkidiki stuffed with garlic
They have a very fragrant smell; These stuffed olives are highly appreciated by lovers of Mediterranean food. Everyone loves these olives because of their crisp texture and rich flavor. They also have antioxidant qualities, and garlic makes them even healthier and more flavorful. These olives will be a great addition to seafood dishes, pasta salads and even risotto.
Olives stuffed with almonds
Halkidiki olives stuffed with almonds will be a great addition to any martini. The rich taste of the olives themselves is complemented by the fresh taste of crunchy almonds, and the result is a wonderful finishing touch for a martini or other cocktail. This variant of stuffed olives can be used as an appetizer on its own or as an accompaniment to a drink. Olives stuffed with almonds are full of antioxidants and have a rich taste and aroma.
Olives stuffed with peppers
As the latest example of stuffed olives, we present to your attention Halkidiki olives stuffed with small peppers - these olives are their own. palatability will not leave indifferent even the most captious gourmets. The sweet little red pepper brings its sophistication and finesse, the taste of the olives is enriched and becomes very savory and full-bodied. These olives are very delicious snack. In addition, they can be used as an additional ingredient in salad dressing, or as a side dish.
If you want to create your own version of stuffed olives, be sure to use Halkidiki olives as they are the most suitable in terms of size and structure, then trust your imagination and create. As a filling, you can use, for example, feta cheese, citrus fruits, all kinds of nuts, various vegetables, etc.
According to legend, the goddess of wisdom Athena gave the olive to the inhabitants of ancient Greece, and since then olives have become part of the drawings on amphoras and a delicacy at meals.
Olives can be pickled, finely chopped, served whole with or without pits.
Olives can be used to make many recipes delicious salads and sauces, excellent appetizers, they give a special piquancy to hot dishes, pizza toppings, etc.
Stuffed olives recipe
Stuffed olives are especially gourmet dish at the expense spicy stuffing, which impregnates the olive with the taste of selected ingredients. Preparing such an appetizer as stuffed olives does not take much time.
So, we will tell you how to cook olives.
To prepare this recipe you will need:
- 1 can of pitted olives;
- 200 gr. bacon
- 300 gr. small shrimp;
- 100 gr. hard cheese;
- toothpicks.
How to cook stuffed olives?
- To cook olives according to this recipe, you need to cut hard cheese and bacon into thin strips. Lightly fry the bacon pieces.
- Wash the shrimp with cold water, place them in a saucepan, cover with water and bring to a boil. When the water boils, add salt, put a few black peppercorns in the pan and cook for three minutes. When the shrimp are ready, drain the water and put them on a plate. Allow the shrimp to cool and remove their shells to cook with olives.
- Drain the jar of olives, rinse them and put them on a towel.
- Place a shrimp into the hole from the pit of each olive so that it protrudes from both sides of the olive. Place a cheese strip on each strip of bacon. Roll up each strip of bacon and cheese: place an olive on the edge of the strip. If the strips of bacon are too wide, add two olives. Pierce the olive rolls with toothpicks to keep their shape.
- Place the rolls in the oven and bake for five minutes.
About the benefits of olives
- Since then, people have known how to cook olives. Many centuries have passed, but olives are still a favorite gourmet treat and an integral part of various sauces, snacks and variety of salads.
- Olives are mostly oil. Rich in vitamins, they are easily absorbed by the human body.
- The composition of olives includes acids, proteins, vitamins, and fiber necessary for our body.
- It is well known that daily use olives reduces the risk of developing diseases of the cardiovascular system, reduces the likelihood of a heart attack and prevents the development of cancer. There is an opinion that if you eat a dozen olives before meals, this will be the best prevention of stomach ulcers.
