Olive Varieties With Orange And Rosemary

When we were on vacation a few years ago, we travelled with 2 ladies who became friends and one of them loved olives as much as my husband and these two would ‘steal’ the dishes of olives off all the other tables in the dining room. So…Liz and Don here is a recipe for the two of you (and any one else who loves these little critters).

  • 3 tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp. coriander seeds, crushed
  • 1 large sprig of rosemary
  • 2 bay leaves
  • zest from 1/2 orange, peeled in long strips with swivel peeler
  • pinch of red pepper flakes
  • 16 oz. mixed olives like Liguria, kalamata, nicoise, cerignola (green)
  • 1 tsp. fennel
  • zest from 1/2 lemon

In a skillet on medium high heat, put the olive oil, coriander seeds, herbs, orange and lemon zest, pepper flakes. Swirl the pan and heat this mixture until it becomes fragrant (about 3-4 minutes).

Add the olives and cook, occasionally stirring  until the garlic is golden and the zest begins to curl. This should only take about 2 minutes.

Serve these warm or room temperature.

Pineapple, Yogurt and Nut Summer Breakfast Brunch Addition

Having operated a Bed and Breakfast for so many years and hosting special Brunches, this one is a real beaut. Easy to make and easier to gobble  up.

  • 2 tbsp. butter
  • 1/2 large pineapple, peeled, cored and cut into 1/2 chunks (roughly 4 cups of fruit)
  • 1/3 cup brown sugar, packed
  • 2/3 cups old fashioned rolled oats (not instant)
  • 1/3 cup fresh lime juice
  • zest from 1 lime
  • 4 cups good quality plain Greek Yogurt
  • 1/4 chopped, toasted pistachios

Melt the butter in a large skillet on high heat. Add the pineapple chunks, sugar and rolled oats. Cook, stirring and continually scraping the bottom of the pan for 5 minutes. Reduce the heat to medium and continue stirring until the sugar has caramelized and the pineapple softens (about 5 minutes more). Stir in the lime juice and zest.

Spread this mixture out on a parchment lined baking sheet, breaking up any large chunks. Cool slightly.

Spread the yogurt evenly in a large dish (9 x 13). Top with the pineapple mixture and sprinkle the pistachio nuts over the top.

When this is added to a bounty of warm, just out of the oven muffins, coffee, bacon, fruit salad, scrambled eggs (perhaps) or eggs benedict….you have a winner.