O-live it up for a happy heart!

Heartwarming recipes that make you feel good.

www.CalOlive.org

1 tsp. olive oil1 cup pearl onions, peeled1 (6 oz.) can California Ripe Olives, whole, pit-ted, drained1/2 cup whole unsalted almonds2 tsp. chopped rosemary1/4-1/2 tsp. sea salt

Heat oil in a large oven proof sauté pan overmedium-high heat. Add onions and cook for 2-3minutes, stirring occasionally until evenly browned.Mix in California Ripe Olives, almonds, rosemaryand sea salt. Place into a 425°F oven for 5-8 minutesuntil golden and aromatic. Serves 4-6.

Nutritional Analysis Per Serving: Calories 114, Fat 9g, Cholesterol 0mg, Sodium 295mg, Carbohydrate 5g, Protein 2g, Calories from fat 76%.

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Mediterranean Roasted Olives

1 1/2 Tbsp. pureed chipotle peppers in adobo3 Tbsp. olive oil4 (5 oz.) boneless, skinless mahi

mahi fillets*1 qt. shredded Napa or Savoy cabbage1 cup canned black beans, drained

and rinsed1 cup sliced California Ripe Olives1 cup cherry tomatoes, halved1 medium avocado, diced1/3 cup chopped cilantro1/4 cup chopped green onion2 Tbsp. lime juice

salt to taste

Whisk together chipotle puree and 1 tablespoon of olive oil. Place mahi mahi fillets in bowl and coatwith chili puree. Cover and refrigerate for 30 minutes.In a medium sized mixing bowl, combine cabbage,beans, California Ripe Olives, tomatoes, avocado,cilantro and green onion. Pour in lime juice and remaining olive oil, season with salt to taste andtoss to coat. Set aside. Preheat grill to medium-high. Cook mahi fillets for approximately 3 minuteson each side or until cooked through. Serve eachon top of a mound of cabbage slaw. Serves 4. *substitute your favorite meaty white fish if desired.

Nutritional Analysis Per Serving: Calories 390, Fat 22g, Cholesterol 105mg, Sodium 530mg, Carbohydrate 21g, Protein 32g, Calories from fat 49%.

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Mexican Mahi Salad

1 tsp. olive oil1 1/2 lbs. beef chuck roast, brisket or

other stew meatkosher salt and ground black pepper to taste

1 Tbsp. all purpose flour2 Tbsp. quartered garlic cloves1 1/2 cups beef stock1 cup (8 oz.) chopped canned tomatoes1 cup whole California Ripe Olives1/2 cup red wine1/2 cup golden raisins1 Tbsp. ground coriander1 tsp. ground allspice2 cups cauliflower florets1/4 cup chopped cilantro

Heat oil in a large high-sided sauté pan overmedium-high heat. Season beef with salt and pepper to taste, then dredge in flour. Place in panand cook for 3-4 minutes on each side until wellbrowned. Add garlic and continue cooking for 1-2minute until golden. Pour in beef stock, tomatoes,California Ripe Olives, red wine and raisins andbring to a boil. Stir in coriander and allspice, coverand cook on a low simmer for 2 hours turning meatevery half hour to evenly cook. Add cauliflower andcontinue cooking for 10-15 more minutes until tender.Pull beef apart into 2-inch chunks or transfer to aclean cutting board and slice across the grain into1/2-inch slices before plating. Stir cilantro into saucejust before serving. Serves 4. Serving suggestion: Serve over a bed of cooked wheat berries.

Nutritional Analysis Per Serving: Calories 371, Fat 11g, Cholesterol 102mg, Sodium 640mg, Carbohydrate 28g, Protein 40g, Calories from fat 27%.

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Coriander Olive Braised Beef

1 lb. pork tenderloins1/4 cup orange juice1/8 cup chipotle in adobo, pureed2 Tbsp. chopped fresh oregano1 Tbsp. minced garlic1 tsp. ground cumin1/4 tsp. salt1 cup diced mango1/2 cup California Ripe Olives, sliced1/3 cup diced red onion1 Tbsp. lime juice1-1/2 Tbsp. minced jalapeno peppers

Place tenderloins in a 9 by 13-inch baking dish.Combine orange juice, chipotle in adobo, oregano,garlic, cumin and salt in a large mixing bowl. Pourover tenderloins and cover. Refrigerate and set a sideto marinate for at least 2 hours. Combine mangos,California Ripe Olives, red onion, lime juice andjalapenos. Set aside. Grill marinated pork overmedium-high heat for approximately 15 minutes oruntil cooked to desired temperature, turning every3-5 minutes to brown sides evenly. Transfer cookedtenderloins to a clean cutting board, allow to restfor 5 minutes, then slice into 1/4-inch pieces. Topsliced pork with mango olive salsa. Makes 4 servings(4 oz pork and 1/4 cup salsa per serving).

Nutritional Analysis Per Serving: Calories 230,Total Fat 8g, Calories from Fat 28%, Sat. fat 2g,Cholesterol 7mg, Sodium 490mg, Carb 15g, Protein 25g, Fiber 3g, Calories from Fat 28%.

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Grilled Adobo Pork with Mango Olive Salsa

1 Tbsp. olive oil8 oz. chopped lamb loin (1/4-inch)1 1/2 tsp. ground cumin1 tsp. kosher salt1/2 tsp. ground hot paprika1 cup diced red onions (1/4-inch)1 cup diced zucchini (1/4-inch)1/3 cup (2 oz.) slivered almonds2 1/2 cups cooked long grain white rice1 1/4 cup cooked green lentils1 cup sliced California Ripe Olives1 1/2 Tbsp. red wine vinegar

Heat 1 teaspoon of oil in a medium sized sauté panover medium heat. Add lamb, season with cumin,salt and paprika and cook for 2-4 minutes untilwell-browned. Transfer to a large mixing bowl andset aside. Pour remaining oil into pan and heatover medium-high. Stir in onions and cook for 5-6minutes, until golden brown. Add zucchini and almonds and continue cooking for 2-4 minutes untillightly brown and tender. Combine onion mixturewith lamb. Stir in rice, lentils, California Ripe Olivesand vinegar. Serve warm or room temperature.Serves 4.

Nutritional Analysis Per Serving: Calories 418, Fat 18g, Cholesterol 38mg, Sodium 618mg, Carbohydrate 41g, Protein 23g, Calories from fat 39%.

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Lebanese Lamb Lentil Rice

4 (6 oz.) boneless chicken breasts2 Tbsp. Za'tar seasoning*1 Tbsp. olive oil2 cups red onions, wedged into

1-inch thick slices2 cups carrots, peeled and cut into

3/4-inch chunks1 cup California Ripe Olives,

whole, pitted

* Za'tar is a Mediterranean seasoning mix that can be purchased at Mediterranean grocers or on-line at zamourispices.com. You may make your own by combining 2 teaspoons of dried thyme, 2 teaspoons of dried oregano, 2 teaspoons of toasted sesame seeds and 1/2 teaspoon of kosher salt.

Season chicken breasts on both sides with 1 1/2tablespoons of za'tar. Set aside. Heat oil in a largeovenproof skillet over medium-high heat. Placechicken breasts skin side down in the skillet andbrown for 2-3 minutes on each side, then transfer toa clean plate and set aside. Stir onions and carrotsinto pan and cook for 3-4 minutes over medium-high heat until lightly browned. Mix in CaliforniaRipe Olives and remaining za'tar and return chickento pan, skin side up. Place pan into a 400°F ovenand roast for 15-18 minutes until chicken is cookedthrough and vegetables are tender. Serve hot orroom temperature. Serves 4.

Nutritional Analysis Per Serving: Calories 417, Fat 23g, Cholesterol 109mg, Sodium 432mg, Carbohydrate 15g, Protein 37g, Calories from fat 50%.

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Za'tar Roasted Chicken

1 Tbsp. olive oil1 (8 oz.) bulb fennel, chopped1 cup diced red onion (1/4-inch)1 (15 oz.) can cannelini beans, drained

and rinsed1 cup California Ripe Olives, wedged2 tsp. lemon juice

kosher salt and ground black pepper to taste

4 (6 oz.) boneless, skinless halibut fillets1 Tbsp. chopped rosemary

Heat 1 1/2 teaspoons olive oil in a large sauté panover medium-high heat. Add fennel and onionsand cook for 3-4 minutes stirring occasionally untilgolden brown and tender. Pour into a large mixingbowl, toss with cannelini beans, California RipeOlives and lemon juice, season to taste with saltand pepper and set aside. Heat remaining oil insauté pan over medium high heat. Add halibut fillets,season with rosemary, salt and pepper and cookfor 3-4 minutes on each side until browned andcooked through. Serve on top of white beans.Serves 4.

Nutritional Analysis Per Serving: Calories 431, Fat 11g, Cholesterol 54mg, Sodium 421mg, Carbohydrate 35g, Protein 47g, Calories from fat 23%.

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Tuscan Seared Halibut

1 Tbsp. olive oil1 1/2 lbs. boneless, skinless chicken

thighs, cut into 2-inch chunkskosher salt and coarsely ground black pepper to taste

1 (8 oz.) yellow onion, sliced into 1/4-inch strips

1 (8 oz.) red bell pepper, sliced into 1/4-inch strips

1 cups (4 oz.) quartered button mushrooms, quartered

1 Tbsp. chopped marjoram3/4 cup low sodium chicken broth1/4 cup red wine1 cup California Ripe Olives, halved2 cups cooked semipearled farro

Heat oil in a large high-sided sauté pan overmedium-high heat. Add chicken thighs, season withsalt and pepper to taste and cook for 3-5 minutes,stirring occasionally, until evenly browned. Transferto a clean plate and set aside. Stir onions, peppers,mushrooms and marjoram into pan and cook overmedium heat for 4-6 minutes, stirring occasionally.Pour in chicken stock and wine and bring to a boil.Return chicken to pan, add California Ripe Olivesand cover. Turn heat down to low and simmer for15 minutes. Mix farro into cacciatore and serve immediately. Serves 4.

Nutritional Analysis Per Serving: Calories 478, Fat 14g, Cholesterol 141mg, Sodium 580mg, Carbohydrate 41g, Protein 42g, Calories from fat 27%.

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Farro Cacciatore

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Sizes

Small

Medium

Large

Extra Large

Jumbo

Colossal

Super Colossal

Average Calories Per Ripe Olive

4

5

6

7

7

9

12

Approx. No. ofOlives in 15 gram

serving

6

5

4

3

3

2

1

California Ripe Olives Calories & Sizes

California Ripe Olives have only two grams of fat in a 15-gram serving, which makes them a low fat food

according to FDA definitions. More importantly, they contain monounsaturated fats (also known as “good fat”)

with the remaining fat being essential fatty acids. And, because they are a fruit, they have no cholesterol at all.

An extra large Black Ripe Olive has only seven calories – and a serving equal to only 25 calories!

This makes olives an ideal snack or ingredient for adding flavor and variety to meals you prepare.

We hope these recipes will inspire you.