My dad has been doing it for ages, but
he uses black olives and no fennel.
I used black olives because that's what my family likes best and I don't like capers, so I left those out.
Not exact matches
Well if we
use SCIENCE and assume Jesus was a real human being then he was a hebrew of the time period which means he most probably had tan
olive skin, dark brown eyes, a
black beard and
black curly hair.
and do I
use just regular
black olives found in a tin / can?
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of
olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt &
black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale /
black kale or regular kale, remove stems and chopped (if you can't get kale
use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt &
black pepper 1 cup milk of choice (we
use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I
use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata
olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon
black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked
black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided
use •
Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin
olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not
using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground
black pepper
We're going to
use them to make meatball subs with sauce, sauteed peppers and onions, shredded vegan cheese, and sliced
black olives.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic
black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I
used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin
olive oil * Coarse sea salt and finely ground
black pepper
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground
black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp
olive oil freshly squeezed lemon, to taste
30 ml 1.5 tbls
olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I
use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground
black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
The Blessed Seed (stand A50) is promoting
Black Seed Soap & Shampoo Bar, made
using natural, botanical ingredients like shea butter,
olive oil, spring water, coco butter and the oil of blackseeds (nigella sativa).
broccoli rabe (fresh or frozen), trimmed and chopped (if fresh) 2 cloves garlic, minced salt and freshly ground
black pepper ~ 2 cups smoked mozzarella, grated (I probably
used a bit more) 1/2 cup freshly grated Parmesan handful sliced
black olives crushed red pepper flakes
I would really want to make this recipe this evening but i don't have green
olives but have the
black ones, can i
use that instead?
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons
olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground
black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only
used 1/4 of it) Juice of half a lemon
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or
use large tomatoes) 14 oz artichoke hearts, halved 14 oz
black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin
olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon
black pepper
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground
black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 6 medium onions * 2 tablespoons
olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I
used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Used a lemon infused
olive oil for the drizzle on top and went heavy on the
black pepper.
For this pizza (pictured above) I
used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms,
black olives, diced red pepper, sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).
Olive oil (1 teaspoon to 2 tablespoons, however much you want to
use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh
black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
extra virgin
olive oil, divided 2 servings of your choice of pasta (I
used whole wheat penne) Freshly ground
black pepper, to taste
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint,
use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin
Olive Oil the juice of one large lime the juice of half an orange Sea Salt and
black pepper to taste
Easy fish stew own creation 1 tablespoon
olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground
black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the
olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon
olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I
used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground
black pepper, to taste
•
Olive oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin
olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black p
olive oil (I
used California
Olive Ranch Miller's Blend) Freshly ground black p
Olive Ranch Miller's Blend) Freshly ground
black pepper
I
used loin so there was little fat for crisping; I just put a bit of
olive oil in a large skillet and browned the meat in it as the bottom of the Dutch oven was
black once the liquid evaporated.
1 tbsp
olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp
black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar)
black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can
use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed — fresh coriander — lime —
olive oil
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon
olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground
black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
Great idea to
use eggs as protein for this yummy lunch... maybe I'll try this with spinach,
black olives, diced tomatoes and feta cheese as a variation!
3 tablespoons extra virgin
olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I
used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 4 4 - ounce boneless, skinless chicken breasts
You
use black beans instead of garbanzo beans (or chickpeas) in this hummus, but it still has many of the same ingredients you would
use in your typical hummus recipe... like
olive oil, garlic, and tahini.
spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not
use the sauce) 2 tbsp extra-virgin
olive oil 1/2 cup crumbled queso fresco cheese, plus more for garnish 1/4 cup finely chopped cilantro, plus sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground
black pepper
I cup naturally vegan cornbread mix (I
use Martha White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced
black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
I don't
use the sour cream or butter but add a small can of sliced
black olives and a couple tablespoons of dry Ranch dressing mix.
I also add
black olives, onions and I
use cool ranch doritos, as well as the nacho ones... they add more flavor.
2 lb Yukon gold potatoes (or you can mix it up, I
used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground
black pepper — to taste
olive oil for brushing
3 - 4 oranges — peeled and sliced 2 clementines — peeled and separated into segments about 7 - 8
olives, I
used green and
black Cerignola 1 fennel bulb — shaved
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin
olive oil 1 cup of cooked
black soybeans, rinsed (if
using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata
olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground
black pepper to taste 2 tablespoons fat - free feta cheese
dry pasta 1 tsp
olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can
black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
* 1 head of California endive (I
used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or
olive oil, plus more to taste * freshly ground
black pepper
1 Tablespoon
olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging
olive oil or canola oil for frying
2 acorn squash •
Olive oil • Salt • Fresh cracked
black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup
black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided
use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
1/2 cup mild goat cheese at room temperature (I
use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon
olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground
black pepper
I like to put chopped chives and parlsey, another dry fried onions, sun dried tomatoes chopped up really tiny and
black or green
olives, sometimes I
used chilli flakes too.
13.3 oz roll of refrigerated french bread loaf, I
used Simply Pillsbury 2 Tablespoons extra virgin
olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground
black pepper 1/3 Cup shredded mozzarella cheese
A slice of good - quality white bread (
used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin
olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I
used ground nutmeg) Salt
Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil