Black olives in olive oil
Ripe black olives kept in olive oil with garlic and herbs, soft and aromatic, for appetizer platters and pizza.
Black olives in olive oil are ripe black olives (with the stone or pitted) kept in olive oil with garlic, herbs and spices, soft, aromatic, with a rich oily-fruity taste. They are served on appetizer platters, with wine, cheese and jamon, put on pizza, into pasta, salads, tapenade, solyanka and with fish and meat.
Calories, proteins, fats and carbohydrates per 100 g of product
Black olives in olive oil, Raw: Calories 116.0 kcal, Proteins 0.8 grams, Fats 10.9 grams, Carbohydrates 6.0 grams per 100 g of product.
Recipes with this ingredient
Chicken with onion and avocado chutney is a vibrant combination of flavors from Latin American cuisine, blending tender chicken fillet with rich, aromatic chutney. Historically, chutney originated from Indian cuisine but has been adapted in various cultures including Latin America where it became rich and spicy. In this recipe, caramelized onions, vinegar, fresh tomatoes, olives and capers create a rich and complex flavor complemented by the creamy texture of avocado and fresh lime notes. The chicken is first sautéed and then finished in the oven to retain its juiciness. Serving the dish with chutney makes it versatile: suitable for both festive dinners and cozy family lunches. The dish pairs excellently with rice or fresh bread highlighting the rich flavors of the ingredients.
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Strawberry, salmon, mushroom, and smoked scamorza cheese carpaccio is a refined dish inspired by Spanish cuisine. It combines the freshness of berries, the tenderness of lightly salted salmon, the earthy aroma of mushrooms, and the rich smoky flavor of scamorza. This unusual combination creates an exquisite palette of flavors where the sweetness of strawberries contrasts with spicy pink pepper and the depth of balsamic vinegar. Thin slices of ingredients artfully arranged on a plate turn the dish into a true work of art. The light acidity of avocado and olives adds zest while ciabatta croutons provide a pleasant texture. This carpaccio not only pleases the eye but is also perfect for summer dinners or as an original appetizer for gourmets.
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Pissaladière is a refined pie from southern France, inspired by the traditions of Nice. Its origins are rooted in Mediterranean cuisine, where simple yet rich ingredients create a true harmony of flavors. The base of the dish is a thin yeast dough topped with caramelized onions that gain a sweet softness from cane sugar and balsamic vinegar. Anchovy fillets add zest, while olives deepen the flavor. Thyme and olive oil complement the composition with the aromas of Provençal herbs. Pissaladière is perfect as an appetizer or main dish for friendly gatherings and pairs well with white wine or light salads. This pie symbolizes Mediterranean simplicity and gastronomic sophistication.
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