Get Your Boost From a Bulb

Posted on December 15th, 2010 by California Olives

 

Garlic has been touted for its natural healing and immune-system boosting properties in Eastern medicine for centuries. Now, at the turn of the century, we Americans finally seem to have caught on. And just like Starbuck’s, now that we’re into it, it’s everywhere from mashed potatoes, to salsas to French fries and more…

The thing about garlic is this, it’s delicious and good for you, what’s not to love? Funny you should ask. Garlic is tasty when it’s used correctly and balanced with other flavors, but when it’s overused or undercooked in any one dish it can ruin the whole meal. And, as we all know a meal that’s not eaten doesn’t help anyone!

Stirred into a neutral base like mashed potatoes or married with other snappy ingredients like California Ripe Olives, garlic adds zip and zing in all the right ways. Anyway you look at it, garlic and California Ripe Olives make a great team…And that’s nothing to sneeze at!

Garlic Olive Stuffing

  • 2 teaspoons Olive oil
  • 4 clove Garlic, thinly sliced
  • 3/4 cup Low sodium chicken broth
  • 4 cups White bread, stale or lightly toasted cubed
  • 1 (2.25 oz.) can California Black Ripe Olives, sliced
  • 1/4 cup Almonds, sliced and lightly toasted
  • 1 tablespoon Thyme, chopped
  • 1 teaspoon Lemon zest, chopped
  • salt and pepper to taste
Heat olive oil in a small sauté pan over medium-low heat. Add garlic and cook over low heat for 2-3 minutes until golden. Remove from heat and pour in chicken broth. In a medium-sized mixing bowl, combine garlic mixture with bread cubes, California Ripe Olives, almonds, thyme and zest. Season to taste with salt and pepper. Pour into an 11-inch by 7-inch baking dish and cover. Bake in a 375 degree oven for 20 minutes. Remove cover and continue baking for 5-8 minutes. Serve with roasted chicken or pork. Serves 4.

Stuffed Garlic Olives

  • 10 Garlic, roasted, peeled and pureed*
  • 1/4 prepared mashed potatoes
  • 1 (6 oz.) California Black Ripe Olives
Combine roasted garlic puree and mashed potatoes until smooth. Place into a pastry bag. (If you don't have a pastry bag, fill a plastic zip-lock baggie with mixture, then cut off one of the tips at the bottom to improvise). Pipe mixture into olives one at a time. Serves 4-6. *If you can't find roasted garlic in your stores, it's simple to make. Just cut 1/4-inch of the butt end off of a garlic bulb. Brush with olive oil and place on a baking sheet cut side down. Roast for 45-50 minutes in a 375-degree oven until soft. Then break apart into cloves and peel.

*If you can’t find roasted garlic in your stores, it’s simple to make. Just cut 1/4-inch of the butt end off of a garlic bulb. Brush with olive oil and place on a baking sheet cut side down. Roast for 45-50 minutes in a 375-degree oven until soft. Then break apart into cloves and peel.