The website of the International Olive Council
To serve 4: 1 endive, finely chopped ½ kg green olives, stoned 1 small onion, chopped 1 garlic clove, finely chopped 1 tomato, chopped 1 tsp fresh tarragon, finely chopped 1 hard-boiled egg 3 tbsp olive oil 2 tbsp white wine vinegar 100 g tuna fish in olive oil,
To serve 4: 400 g dried cod Olive oil for frying the potatoes ½ kg potatoes, very finely shredded 3 tbps olive oil 3 onions, finely sliced 1 garlic clove, chopped 8 beaten eggs 1 tbsp parsley, chopped Salt and pepper Black olives to accompany Preparation:
To serve 4: 400 g aubergines 100 ml olive oil 1 small onion, finely chopped 1 small stick of celery, diced 225 g tomatoes, finely chopped 12 green olives, stoned 1 tbsp capers 1 tbsp sugar 2 tbsp vinegar Salt and black pepper Preparation: Wash the aubergines.
To serve 4: 3 firm tomatoes, quartered 1 cucumber, peeled and finely sliced 1 onion, peeled and sliced in thin rings 2 small green peppers sliced in rings 2 tbsp olive oil 2 tbsp vinegar 100 g feta cheese or dried goats' milk cheese, diced 2 dozen black olives 1 tsp
To serve 4: 100 g salt anchovies, or 1 small tin anchovies 1 garlic clove, peeled 250 g black olives, stoned 125 g capers 4 tbsp olive oil Preparation: If the anchovies are salted, wash them under running water. Remove the heads and backbones. Rinse and drain. Pound the
To serve 4: 750 g assorted fish (monkfish, blue-mouth, etc.) 2 small onions 1 garlic clove 2 tbsp tomato puree 1 tbsp paprika ½ tsp cayenne ½ tsp cumin ½ l water 100 g pearl barley Juice of 1 lemon 2 tbsp chopped parsley 6 tbsp olive oil
To serve 4: 6 dl water Salt 1 packed cup each: Yarrow leaves Sorrel Common plantain Dandelion shoots Stinging nettle 2 dl milk 3 tbsp olive oil 1 heaped tbsp chopped onion 1 tbsp flour 1 clove garlic, chopped 1 egg Salt and pepper to taste 4 tsp sour
To serve 4 6 eggs 100 g black olives, stoned and finely chopped 2 tbsp parsley, chopped ½ tsp ground caraway ½ tsp ground cumin 1 tbsp olive oil 1 pinch sweet paprika 1 tsp tarragon Salt and pepper Preparation: Beat the eggs. Add the olives, parsley, caraway
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