Sicilian Olive Salad Ingredients: 5 lbs. Whole Sicilian Olives 1/2 Tbs. Anise 1 Tbs. Crushed Red Pepper 3 oz. Wine Vinegar (or substitute for your favorite flavor of Vinegar) 5 oz. Olive Oil 1/2 Large Onion (chunked) 1/2 Large Red … Continue reading →

Ingredients: One 16-ounce package rotini (spiral) pasta One 10 oz. jar Italian Deli Mix One 16 oz. jar Bernstein’s Cheese Fantastico! Dressing 1/2 lb. thin sliced dry salami Marinated artichoke hearts, as many as you like Directions: Cook pasta according … Continue reading →

This process will produce straw-yellow to green or brown olives. Choose fruit that is green, straw-colored, or cherry-red. Do not use black-ripe fruit because it is likely to become soft when pickled. REMINDER: FRESH OLIVES ARE EXTREMELY BITTER PRIOR TO … Continue reading →

The following recipe is one of the oldest to evolve from the Mediterranean region where olives are consumed as a staple and every day fare. By following this recipe, the preparer of these olives can achieve a finished product that … Continue reading →

Water Cure/Brine Cure Cut olives length-ways, two cuts to about 1/8 inch into the meat. Soak in water for 8 to 10 days, changing water daily. A salt/acid brine of 1 lb. of salt per gallon of water, then add … Continue reading →

One of the first things I noticed when I moved into my apartment in Chula Vista, California-a few miles south of San Diego-was the fine old olive trees growing among the landscaped shrubbery and lawns of the neighborhood. “They’re Mission … Continue reading →