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3 ways with Etna Olives

By The Recipes Team

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If you have a few olives lurking in a jar in the fridge, try these quick and easy recipes.

 

Olive pesto dip

In a food processor, whizz into a coarse paste 150g Etna Olives, 2 tbsp pine nuts, a small handful of flat-leaf parsley and 4-5 tbsp oil from the olive jar. Stir through 2-3 tbsp finely grated Parmesan and season with black pepper. Wrap the ends of Torinesi Grissini with torn slices of Prosciutto di Parma ham and serve with the pesto dip. Serves 4.

Mozzarella, pepper and olive naan pizza
Place 2 large plain naan breads on a baking tray and top with slices of red onion, Mozzarella and Casalinga Tomatoes, Etna Olives and Marinated Roasted Peppers in Oil with Rosemary. Drizzle over a little oil from the jar of peppers and cook at 200°C/400°F/gas 6 (180°C for fan ovens) for 7-8 minutes. Serves 2.

Easy chicken traybake
To make the marinade, mix together 2 tbsp olive oil, 1 tbsp balsamic vinegar, a handful of sliced Etna Olives and a sprig of rosemary. Slash 4 chicken breasts and rub in the marinade. Put 500g thinly sliced new potatoes in a roasting dish with wedges of red onion and lemon. Drizzle with 1 tbsp olive oil, cover with foil and cook at 190°C/375°F/gas 5 (170° for fan ovens) for 15 minutes. Remove the foil and lay the chicken on top, drizzling over any remaining marinade. Recover and return to the oven for 15 minutes, then remove the foil and cook for a further 10 minutes or until the potatoes are cooked through. Serves 4.

Image credit: David Munns

Category Latest, Recipes, Posted 2:38 pm, 15 August 2011

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