Ways To Use Olives - National Olive Day | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Ways To Use Olives - National Olive Day | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Ways To Use Olives For National Olive Day

Calling all olive lovers: June 1st is National Olive Day.


The olive history is an ancient one, following figs as the earliest domesticated fruit tree.

Olives trees were native to Asia Minor. The latest findings show that the olive was first domesticated in the eastern Mediterranean basin between 8,000 and 6,000 years ago.

(Writing itself only began some 5200 years ago, around 3200 B.C.E.)

The olive tree spread from Iran, Palestine and Syria to the rest of the Mediterranean. It was grown on Crete by 3000 BC.E., and the crop of fruit and oil may have been the source of the wealth of the Minoan kingdom.

The Phoenicians brought the olive tree to the north coast of Africa and to southern Europe.

The olive culture arrived in ancient Greece, and from there to Rome. As the Romans extended their empire, they brought the olive with them.

Here’s more on the history of the olive.

Our personal favorite recipes are black olive tapenade and green olive tapenade.

Here are 22 more everyday uses for olives:

  • Antipasto plates
  • Baked potatoes, sour cream and chives
  • Bruschetta and crostini
  • Canapés
  • Cream cheese (for bagels and crackers)
  • Dressing and stuffing
  • Frittatas and quiches
  • Grain dishes
  • Greek yogurt
  • Hummus
  • Martinis and cocktail nibbles
  • Meat or vegetable skewers
  • Omelets, scrambled eggs and deviled eggs
  • Pasta
  • Pizza
  • Purée into vinaigrette
  • Puttanesca sauce (tomato sauce, capers, olives, chile)
  • Ratatouille
  • Salads: egg, chicken, tuna, shellfish and green salads
  • Sauce for grilled fish (with butter or EVOO and capers)
  • Snacks
  • Stews

    Thanks to Lindsay olives for these yummy recipes (click links):

  • Olive-Cheese Corn Bread (Keto-Friendly) (photo # 2): Spoon mild and nutty Lindsay Black Ripe Olives and tart and zesty Manzanilla Olives Stuffed with Pimiento into the batter of the corn bread before topping with cheese, more olives and scallions.
  • Olive & Cherry Tomato Panzanella (photo # 3): A great way to use up day-old baguette, Italian bread or rolls. Toss tangy Lindsay Organic Green Olives with sundried tomatoes, bell peppers and homemade croutons for a summery panzanella salad.
  • Savory Jalapeño-Olive Margarita (photo # 4): Combine tequila, lime and muddled Lindsay Jalapeno Queen Olives for this bartender-worthy marg. Kick up the flavor factor by adding olive brine.
    Find many other olive recipes at ILoveLindsay.com.


    [1] Castelvetrano olives from Sicily, one of our favorite varieties (photo © DiBruno Brothers | Philadelphia).

    [2] Olive & Cheese Cornbread (photos #2, #3, #4 © Lindsay Olives).

    [3] Olive & Cherry Tomato Panzanella.

    [4] Savory Jalapeño & Olive Margarita.



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