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We have some wonderful friends that we love to share time with at a great little restaurant called Black Sheep Pizza in Minneapolis. They have a dish of warm olives that is absolutely fabulous to munch on while you down a cold local brew or a lovely glass of wine. But be careful as the olives are hot and you could burn your tongue. So take your time, let the olives steep in the oil, mind your tongue and share them slowly just like you would a great friendship! Here is my version inspired by good friends and Black Sheep.
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Ingredients
  • 2 Cups Mixed Olives (Castelvetrano, Nicoise, Kalamata)
  • 1/8 Cup Good Quality Extra Virgin Olive Oil
  • 3 To 4 Garlic Cloves
  • Rosemary Sprig
  • Pinch Of Salt

Preparation
  1. Combine all ingredients in pan and heat over medium until boiling.
  2. Serve warm in a dish that will retain heat.
  3. Enjoy with cheese and cold beer or wine.

Servings
Multiple 1 oz servings.

Nutrition
About 10 to 12 calories per olive.

Tips
  • You can use pitted or unpitted olives, but the olives with pits will take longer to cool which could be a plus if you want to savor them.
  • Other herbs work well too.
  • Alternatively, this recipe can be cooked in an oven. They will take about 15 minutes at 425 degrees. Longer at a lower temp.
  • Stuffing the olives with small rectangles of cheese after cooking is a superb addition. I used a light Gouda in this photo.
 
 
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Just stop with the craziness of standing over a stove stirring onions for over an hour or two on low while you wait for their golden brown decadence to develop. Seriously, I do not need any more time to contemplate weight loss. Plop them in a crock pot, a little olive oil, salt and 7 hours later on high with occasional stirring or 12 hours later on low with no stirring, you'll have the most delicious sweet onions ever. And I promise they'll help you lose weight. Wink.
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Ingredients
  • 4 Large Yellow Onions
  • 4 Tablespoons Olive Oil
  • 1/4 Teaspoon Salt

Preparation
  1. Peel onions in half and slice. Place in crock pot.
  2. Drizzle olive oil over onions and toss while in crock pot.
  3. Salt and toss a bit more.
  4. From here you have two options. You can cook them on high for about 7 hours stirring every hour or so just a bit so they don't burn, or you can cook them on low for about 12 hours. Overnight is best.
  5. They will reduce to about 1/8 of what they were and will be dark brown and sweet to taste.

Servings
Multiple 1 oz servings.

Nutrition
20 calories per 1 oz.

Tips
  • You can refrigerate in a tight closed container up to 10 days or you can freeze them in smaller individual containers. We usually eat it too fast to freeze.
  • Try them in fish tacos. Yum.