O-live it up for winners!

The Ultimate Recipe Book 2010.

www.CalOlive.org

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California Ripe Olives are delicious right out of the can, but tossed with other flavors

they give life to lots of your favorite recipes.And we mean lots!

From stews to salads, sandwiches to side dishes, we received hundreds of fantastic

recipe ideas from California Ripe Olive aficionados.

Of course, picking our winners was a tasty job, but not an easy one.

1 cup California Ripe Olives, drained and coarsely chopped

1 cup coarsely crumbled feta cheese 1/2 cup coarsely chopped almonds 1 Tbsp. extra virgin olive oil, plus

more for drizzling 1 lb. ground lamb 1/2 cup chopped sweet onion 1/2 tsp. ground cumin

salt and freshly ground black pepper to taste

2 cloves garlic, minced 6 large red bell peppers

Combine olives, feta and almonds in a small bowl,set aside. Preheat a medium skillet over medium-high heat. Add oil, then lamb. Cook until well-browned,stirring frequently. Add onion and cumin. Seasonlightly with salt and pepper and cook until onionsoftens. Stir in garlic; remove from heat and drainexcess oil if necessary. Preheat oven to 425°F. Linea baking sheet with aluminum foil. Slice peppers inhalf, remove seeds and place on baking sheet skinside down. Drizzle with oil, season lightly with saltand pepper and roast for 20-25 minutes, until edgesbegin to blacken. Remove from oven and reduceoven heat to 375 °F. Fill pepper halves evenly withlamb and olive mixtures. Return to oven and bake15-20 minutes, or until golden. Serves 6.

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1st place winner - Lisa Speer

This recipe has a fresh take on stuffed veggies. We call it delish!

Lamb, Olive and Feta Stuffed Roasted Peppers

1/3 cup olive oil, divided 3 Tbsp. fresh lime juice3/4 tsp. sea salt1/2 tsp. fresh ground black pepper 2 ripe tomatoes, diced and drained 1 (15 oz.) can garbanzo beans, rinsed

and drained 1 (6 oz.) can California Ripe Olives,

drained and chopped 1/4 cup finely chopped sweet onion 1/4 cup crumbled feta cheese 1/4 cup chopped cilantro 6 ears corn, shucked

cayenne pepper to taste

Combine 1/4 cup oil, lime juice, salt, pepper, toma-toes, chickpeas, olives, onion, feta and cilantro ina glass or ceramic bowl. Toss well and let marinateat room temperature for at least an hour. Preheatgrill to 400°F. Brush corn lightly with remaining oiland sprinkle with cayenne. Grill corn until brown in spots, turning occasionally, about 8-10 minutes.Cut corn from cob and stir into tomato olive mixture.Adjust seasoning as desired with salt and pepper.Serves 6.

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2nd place winner - Jessie Grearson

Enjoy the splendid flavors of the summer with this satisfying salad.

Bombay-Style Grilled Corn and Olive Summer Salad

1 (8-piece) cut chicken2 tsp. salt, plus more to taste 1 tsp. freshly ground black pepper,

plus more to taste 1/2 cup all purpose flour, for dredging 3 Tbsp. olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 (28 oz.) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth 1 (6 oz.) can California Ripe Olives 1 1/2 tsp. dried oregano 1/4 cup coarsely chopped fresh

basil leaves

Sprinkle the chicken pieces with 1 teaspoon of eachsalt and pepper. Dredge the chicken pieces in theflour to coat lightly. In a large heavy-bottomed sautepan, heat the oil over a medium-high flame. Add thechicken pieces and brown, about 3-5 minutes perside. If all the chicken does not fit in the pan, saute itin 2 batches. Transfer the chicken to a plate and setaside. Add the bell pepper, onion and garlic to thepan and saute over medium heat until the onion istender, about 5 minutes. Season with salt and pepper.Add the wine and simmer until reduced by half,about 3 minutes. Add the tomatoes with their juice,broth, olives and oregano. Return the chicken piecesto the pan and turn them to coat in the sauce. Bringthe sauce to a simmer. Cover and continue simmer-ing over medium-low heat until the chicken is justcooked through, about 30-40 minutes. Sprinkle withthe basil and serve. Serves 4.

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3rd place winner - Betsy Green

If mother knows best, this recipe proves that nana taught her everything she knows.

Nana's Cacciatore

3 Tbsp. olive oil 2 Tbsp. lime juice 2 Tbsp. lemon juice 2 cups cooked quinoa 1 cup golden raisins 1 small onion, chopped 1 red pepper, diced 1/2 cup California Ripe Olives, halved1 small bunch cilantro, chopped

salt and pepper to taste

Combine olive oil, lime juice and lemon juice in alarge bowl. Mix in quinoa, raisins, onion, choppedred pepper, olives and cilantro. Serve alone or on a bed of lettuce. Serves 6.

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runner up - Catherine DeLoney

Healthy and unique, the sweet and savory flavors in this salad had us smitten.

Heavenly Salad

1 cup shredded cheddar cheese 1 cup plain Greek yogurt 1/2 cup grated parmesan cheese 1/2 cup California Ripe Olives,

finely chopped 1/4 cup roasted red peppers,

finely chopped 2 cloves garlic, minced 1 cup medium green salsa

Preheat oven to 350°F. Combine all ingredients into a large bowl and stir well. Pour into a 2-quartcasserole dish or 8x8 glass cake pan and bake, uncovered, for 30-40 minutes until bubbly. Servehot with tortilla chips or crackers. Serves 10.

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runner up - Heather Carroll

Using yogurt as a base, this dip is smooth, spicy and satisfying.

Hot and Cheesy California Olive Dip

2 fresh oranges 1 fresh lemon (juice & grated zest)1 Tbsp. grated fresh ginger 2 Tbsp. honey 1 Tbsp. extra virgin olive oil I head romaine lettuce, cleaned

and chopped 1 cup California Ripe Olives,

coarsely chopped 1 can (15 oz.) chickpeas, rinsed and drained 1/2 cup coarsely chopped pistachio nuts 1/4 cup chopped dates 1/4 cup dried apricots, chopped

salt and pepper to taste

Using a fine grater, remove orange zest from oneof the oranges; reserve. Peel both oranges, beingcareful to remove and discard bitter white pith,and chop, removing and discarding any seeds.Place orange zest and chopped oranges into alarge mixing bowl. Stir in lemon juice, zest, ginger,honey and olive oil. Toss with lettuce, olives, chick-peas, pistachio nuts, dates and apricots. Seasonwith salt and pepper to taste. Serves 4-6.

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Janice Elder

We would never have thought of combining these ingredients on our own. Turns out California Ripe Olives and dried fruits

are a match made in, uh, Moracco.

Casablanca Chopped Salad

1 Tbsp. olive oil 3 lbs. boneless pork shoulder, trimmed

and cut into 1-1/2-inch pieceskosher salt and freshly ground pepper to taste

1 cup dry red wine 6 anchovy fillets, coarsely diced 6 garlic cloves, coarsely chopped 1/4 tsp. dried thyme 2 cups water 1 (6 oz.) can California Ripe Olives2 cans (15-16 oz.) white beans, rinsed and drained

Heat the oil in a large Emile Henry Dutch Ovenover medium-high heat. Add as many pieces ofpork that will fit into the pot uncrowded and sea-son them with salt and pepper. Cook, turning themeat until browned all-over (about 4 minutes).Transfer the meat to a platter and repeat with another batch until all the meat is browned. Addthe wine to the pot and stir to deglaze. Add theanchovies, garlic, thyme and water. Add the meatwith any juices collected on the platter. Bringmixture to a boil over high heat, cover and reducethe heat to low; simmer gently 1 hour, then set the pot cover ajar and simmer partially coveredfor another 20 minutes. Stir in the olives and cookuntil the meat is fork-tender (about 30 minutes).Add beans just before serving. Serves 6-8.

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Peter Halferty

Here's a hearty dish that's simple, yet exotic. Herbs, red wine and California Ripe Olives round out the flavor.

Thyme for Greek Pork Stew with Olives

1 (6 oz.) can California Ripe Olives 4-5 sun dried tomatoes, rehydrated 1/2 cup roasted red peppers,

coarsely chopped 4-5 large fresh basil leaves 1/4 cup crumbled feta cheese

olive oil & black pepper to taste1 baguette, sliced and toasted

Place olives, sun dried tomatoes, peppers andbasil in a food processor. Pulse a few times untilcombined, but not pureed. Stir in the feta cheese.Drizzle with olive oil and black pepper (to taste).Give one last stir. Serve on toasts. Serves 10-12.

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Paula Henrod

Feta cheese and sundried tomatoes give this tapanade an extra little zing in every bite.

Tapenade Bruschetta

2 Tbsp. olive oil 1 1/2 lbs. beef, cubed 1 cup chopped sweet onion 4 medium cloves garlic,

peeled & trimmed 1 tsp. salt ½ tsp. pepper 1 cup dry red wine 48 oz. can low-sodium beef broth, plus

additional if needed 1 ½ tsp. Italian seasoning 1 (28 oz.) can diced tomatoes with juice 1 (15.5 oz.) can cannellini beans, rinsed

and drained 2 (6 oz.) cans California Ripe Olives, drained 1 cup sliced carrots 1 cup sliced celery 1 cup small shell pasta, cooked1/4 head savoy cabbage, cored

and shredded 1 cup grated parmesan cheese

Preheat oven to 400°F. Add olive oil to large Dutchoven (approx. 5-7 quart) and stir in beef, onion,garlic, salt and pepper. Brown, uncovered in ovenfor 45 minutes. Stirring 1-2 times. Reduce heat to350°F. Remove from oven, add wine and stir todeglaze pan. Add broth and Italian seasoning, returnto oven and cook covered for 1 hour. Remove fromoven and stir in tomatoes, beans, olives, carrots andcelery. Return to oven and cook covered for 1 hour.Remove from oven and stir in pasta and cabbage.Add additional broth if needed. Cover and cook for30 minutes. Sprinkle with Parmesan cheese justbefore serving. Serves 8.

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Tina Verrelli

Don't be afraid of the long cook time. The oven does all the work for you in this delicious recipe.

Easy & Hearty Oven Baked Beef Minestrone