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Mixed Olive Salad

Olives have always been one of my favorite snacks. As a little girl I used to love carefully removing the pimento from green olives, then stuffing my little fingers inside of them creating olive puppets. I wish I could say this is something I haven’t done in years, but that wouldn’t be entirely truthful. Every now and then an olive will occasionally find itself attached to the ends of my finger tips.

I’ve also been known to drink the juice out of olive jars after a long run. The sodium kick really helps from all the salt lost during a run! I swear! And, well, I just really like the taste.

Recently I’ve been making olive tapenades to smear onto crackers or add to sandwiches. The olive spread was especially delicious on the muffaletta for last weekend’s contest (more on that later). The olives were really the shining star of the burger, in my personal, olive-loving, opinion.

The spread is extremely easy to make and can be flavored however you prefer.

I have been using a blend of Mezzetta olives to create my olive spread and am really loving it. I’ve also done a few where I pick out a few olives from the olive bar at Central Market.

Sometimes, when I’m feeling especially lazy, I won’t even make a sandwich.

Nope. I just roll the olive spread into a piece of genoa salami. Oh my goodness is it delicious.  Don’t bother wasting your time telling me how bad this is for me, I already know. I choose to ignore that information and go on my merry little, olive eating, way.

So, about that contest…

After a ridiculous time trying to get to New York on Friday afternoon, including a cancelled flight and multiple delays, Wes and I finally arrived around 9pm. We were met by the Johnsonville group, who was so accommodating, and had a nice dinner in the hotel restaurant. The next day I had a 4:30 am wake up call, so I went to sleep directly after supper.

When we met the morning of the contest, it was announced that Mitt Romney would probably be appointing his running mate for his presidential campaign around the same time the contest was scheduled to air. Needless to say, Mr. Romney took precedence, and the Johnsonville contest was given the boot from Fox and Friends. It really is a shame because I had been practicing all sorts of lines to lay on the morning team.

Now that I think about it, perhaps it is best that we didn’t receive any air time.

Sadly, I did not win the contest. Once I realized the judges were a group of men from Wisconsin, it became pretty apparent to me that an olive drenched muffaletta burger wasn’t going to be winning any grand prize.  The brat burger on a pretzel roll with a honey mustard slaw took the grand honors. Better luck next time!

Olive Salad
Recipe Type: Tapenade
Author: Lindsey
Prep time: 5 mins
Total time: 5 mins
Serves: 4
A delicious olive tapenade that is great on sandwiches, crackers, and even burgers
Ingredients
  • 1 1/2 Cups Pitted olive blend (kalamata, manzanilla, pimento stuffed, black, etc)
  • 1/2 Cups Pepperoncini
  • 2 Garlic cloves
  • 1/2 Cups Giardiniera
  • 2 Tablespoons Olive Oil
  • 1 Tablespoons Fresh lemon juice
  • 1 Tablespoons Capers
  • 1/4 cup Fresh Parsley
  • 1 Dashes Salt
  • 1 Dashes Pepper
Instructions
  1. In a food processor, combine all of the ingredients for the olive salad and pulse until roughly chopped and combined.

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