Using ingredient oil cured black olives
Crockpot Caponata
- 3 celery stalks
- 2 zucchini
- 1 eggplant
- 1 onion
- 1 pepper
- 300 gr tomatoes (plum)
- 65 gr tomato paste
- 40 gr raisins
- 45 ml oil cured black olives
- 30 ml wine vinegar (red)
Olive And Rosemary Flat Bread
- 12 oil cured black olives
- 4 egg whites
- 2 xanthan gum powder
- 1 egg yolk mixed with
- 1 garlic clove
- 300 ml warm water
- 65 gr cornstarch
- 65 gr brown rice flour
- 65 gr corn flour
- 16 ml olive oil
Olive Profumate
- 1 orange
- 475 ml oil cured black olives
- 3 gr fennel seeds
- 1 slice garlic clove
Olive& Rosemary Flat Bread
- 12 oil cured black olives
- 4 egg whites
- 2 xanthan gum powder
- 1 egg yolk mixed with
- 1 garlic clove
- 300 ml warm water
- 65 gr cornstarch
- 65 gr brown rice flour
- 65 gr corn flour
- 16 ml olive oil
Spring Green Pasta
- 6 baby artichokes
- 6 asparagus spears (thin)
- 2 garlic (cloves)
- 1/2 lemon
- 950 ml water (cold)
- 100 gr orecchlette
- 100 gr tiny green peas
- 80 ml oil cured black olives
- 34 gr scallions (chopped)
- 7 gr parmesan cheese (fresh grated)
Casserole Of Salt Cod And Potatoes
- 12 oil cured black olives
- 2 casserole
- 1 egg
- 1/2 potatoes in a well-buttered
- 1,400 ml boiling water
- 850 gr calif
- 250 gr salt cod (dried)
- 45 ml olive oil
- 34 gr black pepper (freshly ground)
- 16 ml oil
Puttanesca A La Andy's Colonial Tavern
- 3 garlic (cloves)
- 650 gr italian tomatoes (peeled plum)
- 170 gr spaghetti
- 160 ml oil cured black olives
- 60 ml olive oil
- 9 gr capers
- 3 gr parsley leaves (minced fresh)
- 2 gr oregano (dried)
- 1 gr pepper flakes (dried red)
- 1 gr basil (dried)