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The Rinforzo salad

The Rinforzo salad

1660 con 415

The “Rinforzo salad” (rinforzo means “backing”)is a Neapolitan typical Christmas Eve dish prepared with cauliflowers, olives, capers, and pickled vegetables.

Serves 4

- cauliflower 1
- anchovies in oil 5-6g
- Gaeta black olives 150g or tsp 4
- Green olives 150 g or tsp 4
- Pickled bell peppers (150g)
- Pickled capers (50g) or tsp 2
- salt, black pepper, vinegar, and EVO oil to taste

Method

Wash and clean the cauliflower, cut it, and simmer with salt for 10 or 12 minutes (until the cauliflower is cooked but still crunchy).
Drain it and let it cool down, better if into cold water with ice for a minute to stop the cooking process.
Drain the pickled bell peppers from vinegar and wash them under running water; then cut them in stripes or slices.
Put the boiled cauliflower in a bowl and mix it with all the other ingredients: the green and the Gaeta olives, the capers and the anchovies (drained) and the bell peppers.
Dress the salad with red wine vinegar and EVO oil, salt, and pepper to taste and stir the salad carefully without smashing the cauliflower (it is advisable to use two tablespoons).

Before serving, put the salad into the fridge for a couple of hours, as to blend the taste.
Buon appetito!

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Risotto with orange and Olives

Risotto with orange and Olives

3656 con 914

Ingredients:
- 180g of Rice
- 1 Orange with its juice
- 1 onion
- Extra Virgin Olive Romeo
- Salt
- Olives - Typical Abruzzese recipe
- Butter
- Parmesan cheese

Preparation:
Prepare a vegetable broth and toast the rice in a pan, adding an onion and a drizzle of extra virgin olive oil Romeo. Gradually pour the broth upon the toasted rice. Cut into strips the orange peel and reduce the juice in a saucepan. Store the reduction and in the same saucepan blanch the peel strips adding water, in order to take out the bitterness. When the rice is half cooked, add the reduced juice, the peel, the olives, and cream with butter and Parmesan cheese. With the help of a spoon dig a pocket in the center of the risotto and place the reduction. Buon Appetito!

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Slices of beef with olive mayonnaise

Slices of beef with olive mayonnaise

2600 con 650

Ingredients:
- 500g boneless prime rib
For the mayonnaise preparation:
- 1 fresh egg
- 1/2 lemon
- sunflower oil to taste
- Olives - Calabrese recipe
- Romeo extra virgin olive oil
- a rosemary sprig

Procedure:

Heat a pan with cooking salt and place a boneless prime rib. With an immersion blender prepare the mayonnaise: squeeze a lemon add a whole egg and little-by-little seed oil. Blend the mix adding the rest of the seed oil till it is creamy.Break the olives into small pieces inside the creamy mix. Cut into slices the rib once it is cooked and with the help of a coppapasta serve it shaping them in a tart. Pan-fry for a few seconds what’s left of the rib with what’s left of the mayonnaise and the olives, assembling them in a sort of pyramid.Garnish the plate with a rosemary sprig , a few whole olives, a pinch of saltand a drizzle of Romeo extra virgin olive oil. Buon Appetito!

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Salmon mille feuille with cheese olives

Salmon mille feuille with cheese olives

1712 con 428

Ingredients:
- 200g of fresh salmon filets
- 100g of fresh creamy cheese
- Ficacci typical Napoletana recipe - 150g
- fennel sprouts
- Romeo extra virgin olive oil

Procedure:
In a frying pan heat a drizzle of Romeo olive oil adding the Salmon filets until golden. Pit the olives manually cutting them into pieces with a knive. Add the pieces of olives to a creamy cheese until they become a paste. Serve using a shallow dish, place the cream as the bottom and following the salmon fillets. Repeat the process until you reach the desired height, garnishing with fennel sprouts and a drop of Romeo oil and... Buon Appetito!

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Weekly winner is Salvatore_12661420 Salvatore, on 14/10/2019 00:01:31, has won a tasty olives' gift box Challenge reserved for Italian followers