BLACK OLIVE VEGETABLE RECIPES

Steps:

• Heat oil in a sturdy pot over medium heat; add onion and garlic and cook until softened, about 5 minutes.

  Add rice and stir with a wooden spatula until all the grains are coated with oil. Cook for a few minutes. Have the stock ready and simmering gently. Using a ladle, add enough stock to come almost to the top of the rice, but don't drown it.

  Stir until the stock evaporates. Continue adding stock little by little as needed, stirring most of the time. After 15 minutes, add tomatoes, tapenade, olives and basil. Continue stirring and adding stock. At 20 minutes, taste rice to check if al dente.

  When al dente, remove from the heat, add the cold wine, stir and add the butter and half the parmesan. Season to taste. Cover tightly and leave to fluff up for 2-5 minutes.

  Serve at once on hot plates, sharing the rest of the parmesan at the table.

Steps:

• Load a pot with enough water and bring it to a boiling. Add a small pinch of salt and 1/4 tsp. vegetable cooking oil and cook the green beans for 2-3 minutes. Transfer out and drain.
• Heat cooking oil in wok and fry garlic until aromatic. Add green beans in, fry for another 2 minutes. Add Chinese olive vegetable, mix well. Add a small pinch of salt if necessary. But taste before adding the salt since Chinese olive vegetable is quite salty.