Cooking black olives

Your recipes! Have a favourite, personal recipe with our products? E-mail us now for publication on our website! Our fish products: Salmon Tuna Ventresca Mackerel Anchovies Herrings Sardines Cod Stockfish Blue fish Shrimps Crab Scallops Our vegetable products: Green olives Black olives Asparagus Palmitos Home \| Info Recipes \| Products Company \| E-mail		Spaghetti with olives Preparation time: 20 minutes Cooking time: 30 minutes Ingredients for 4 servings:: 400 grams spaghetti 100 grams black olives 700 grams ripe, peeled and seeded tomatoes (or a _ kg can of peeled tomatoes) 80 grams extra virgin olive oil 4 desalted anchovies One tablespoon salted capers Two teaspoons tomato paste One garlic clove cut into small pieces One fresh red pepper cut into small pieces (or a pinch of pepper powder) Salt Preparation Cut the tomatoes into pieces, wash and debone the anchovies, repeatedly wash the capers. Place on the stove a pot with oil, garlic and pepper. As soon as the garlic starts to brown, add the anchovies and mix with a wooden spoon until they are completely melted, then add the tomatoes, olives, capers and the tomato paste. Mix well and allow to cook over very low heat for about 15 minutes, until the sauce becomes rather thick and dark-coloured. Put abundant water in a pan with a bit of salt, keeping in mind that the sauce is very spicy. Bring to a boil, put in the spaghetti and cook them "al dente". Drain them, dress with the sauce and serve immediately. You can use Spanish black olives too, but remember that they are slightly spicy, or aromatic olives. Enjoy! Marinated Greek olives Preparation time: 5 minutes Marinating time: 2 hours Ingredients for 4 servings: One kg large Greek black olives Three tablespoons chopped parsley 4 laurel leaves Two sprigs of rosemary (only chopped leaves) 12 slices of lemon Two cups (or more) of vinegar, preferably aromatic Preparation Choose large black olives, making sure they are perfectly blemish-free. Open them in half and remove the stone, then scald them quickly in boiling unsalted water. Drain them, and then immerse them again in warm water, leaving them there for about two hours until they have almost completely lost their sour flavour. Drain them, making very sure not to break them, and let them drip. Place them on a cloth to dry them and then into jars in layers alternated with the spices and lemon slices. Finally, add the vinegar, possibly aromatic, until the contents are covered. Seal the jars and store them in a cool and dry place for 2-3 weeks, after which the olives are ready to be eaten. Enjoy! Our black olives Product info
Copyright 1998-2003 Stella Alimentari Foods Import Since 1935 Via Ticino 54 20098 San Giuliano Mil. Italy Ph. + 39.02.98284304 Fax + 39.02.9881001 Email: stella@stellafoods.com http://www.stellafoods.com