Archive for the Olives Category

Classic Martini

Posted in American Classics, Beverages, Drinks, Holiday Beverages, New Years, Olives, Party Drinks, Romantic, Summer Fun, Vegetarian, Week Nights, Weekend Fun | No Comments »

Classic Martini

Here’s an idea, why not have a martini party?

INGREDIENTS

2 Ounces Gin

1/2 Ounce Dry Vermouth

3 Green Olives

Lemon Peel

Thread 3 green olives on a cocktail pick and set aside.  In a cocktail shaker combine the gin and vermouth.  Add ice cubes.  Cover and shake until VERY cold.  Strain the liquid into a martini glass.  Garnish with the olives and lemon twist.  Makes 1 serving. 

Grilled Split Chicken

Posted in 4th of July, Comfort Food, Dinner, Grilling Time, Kid Friendly, Lunch, Main Courses, Marinades, Olive Oil, Olives, Party Foods, Picnic, Poultry, Spring, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Week Nights, Weekend Fun | 2 Comments »

Grilled Split Chicken

 

I love this recipe.  It is so easy to make and absolutely delicious. Goes well with grilled zucchini. 

 

INGREDIENTS

1 Cup Olive Oil

1 Cup Black Olive Tapenade

2 Sprigs Thyme

1 Tablespoon Freshly Ground Pepper

 

Split a while chicken in half.  In a large size bowl combine the olive oil, tapenade, pepper and thyme.  Take the split chicken pieces and soak both sides in the olive oil mixture.  Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight.  Cover and place in the refrigerator.  Prepare your grill and remove the bowl of chicken.  Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes.  Remove from the grill and transfer to a serving platter.  Serves 2

 

How To Pit An Olive

Posted in Hors d'œuvre, How To, Olives, Tips | No Comments »

How To Pit An Olive

You can buy pitted olives, but I think unpitted olives are more flavorful and it is very easy to pit them.  Simply place the olives on a cutting board.  With the bottom of a small heavy saucepan, a rolling pin or the flat side of a large chef’s knife, press down hard on the olives, one at a time, to split them open.  Lift out the pits with your fingers and discard.