Wednesday, January 30, 2019
Family Features
If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.
When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.
Pulled Pork Sandwiches with Peach-Olive Jam
1 teaspoon olive oil
3 pounds pork shoulder roast
Kosher salt, to taste
Ground black pepper, to taste
4 cloves garlic, quartered
4 cups low-sodium chicken broth
8 ounces dried peaches
1 tablespoon chili powder
1 cup California Black Ripe Olives, wedged
2 teaspoons country mustard
1ounce arugula
8 onion rolls, split and toasted
Heat oven to 375 ∞.
In large, high-sided saute pan, heat oil over medium-high heat.
Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
Stir in garlic and continue cooking 3-5 minutes.
Pour in chicken broth, peaches and chili powder; bring to boil.
Cover loosely with foil and bake in oven 2 hours.
With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
Continue to cook pork in oven 30-60 minutes until fork tender.
Allow to cool slightly then shred by pulling apart with fork.
Assemble sandwiches by spooning pork onto toasted rolls.
Top with arugula and peach-olive mixture.
Easy Olive Bread
Recipe courtesy of The Wicked Noodle
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup mayonnaise
1 clove garlic, minced
2 cups shredded cheddar cheese
10 ounces California Green Ripe Olives, chopped
2 green onions, chopped
1loaf French bread, sliced in half lengthwise
Heat oven to 350 ∞.
In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine. Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.
Sun-Dried Tomato and Olive Tapenade
1/2 cup shallots, chopped
1/4 cup chopped smoked sun-dried tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 cloves garlic, minced
1 can (6 ounces) California Green Ripe Olives, drained
1 can (6 ounces) California Black Ripe Olives, drained
1/4 cup lightly packed fresh basil
Sea salt, to taste
Freshly ground pepper, to taste
Crackers or toasted baguette slices
In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped. Cover and chill 1 hour. Serve with crackers or toasted baguette slices.
Note: Recipe can be prepared one day in advance.
Source: California Olive Committee