ITALIAN SAUTÉED OLIVES RECIPE - BETTYCROCKER.COM
Ready in 15 minutes, spicy and salty olives are a hard-to-resist snack at any gathering.
Provided by Betty Crocker Kitchens
Total Time 15 minutes
Prep Time 5 minutes
Yield 20
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook parsley, onion, red pepper and garlic in oil about 4 minutes, stirring frequently, until garlic just begins to become golden brown.
- Stir in olives. Cover and cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.
Nutrition Facts : Calories 50 , CarbohydrateContent 2 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 300 mg
OLIVE SALT RECIPE | COOKING LIGHT
This is no ordinary sea salt! Sprinkle on food right before serving to add concentrated flavor and a crunchy, briny taste of the sea. We especially like Olive Salt on fresh tomatoes.
Provided by Cheryl Slocum
Yield Serves 96 (serving size: 1/2 teaspoon)
Number Of Ingredients 2
Steps:
- Preheat oven to 275°F. Place 8 ounces pitted kalamata olives in a food processor; pulse to finely chop (do not puree). Spread olives out on a baking sheet lined with parchment paper. Bake 1 hour or until olives are dried and crisp; cool completely. Place half of dried olives in an even layer on a cutting board; sprinkle with 2 1/2 teaspoons Maldon sea salt flakes. Finely chop olives. Repeat procedure with remaining olives and 2 1/2 teaspoons Maldon sea salt flakes. Store in an airtight container up to 2 months.
Nutrition Facts : Calories 3, FatContent 0.3 g, SodiumContent 159 mg
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