My family loves olives. We use them on everything from pizza to tacos, in pasta salads, even as a snack. Olives are versatile and add great flavor to many dishes. We always keep some on hand in the pantry. Lindsay Olives even has a recloseable container making them easy to take on-the-go for snacking, barbecues and more. While they offer both black and green varieties, we prefer the black.
Olives are rich in antioxidants which help premature aging, heart disease, stroke and many forms of cancer. Did you know they also count towards your daily serving of vegetables? I didn’t know that! Olives are perfect for those with food allergies too because they are naturally gluten-free, soy free and lactose free.
Lindsay Olives has provided a couple of great summer recipes (below). Want to know where to find Lindsay Olives? Use the store locator to find a Lindsay Olive retailer near you.
Light Red Potato & Olive Salad
Prep Time: 30 minutes (including cooking potatoes)
Refrigeration time: 30 minutes
Servings: 8
1-1/2 pounds red potatoes, scrubbed
3/4 pound fresh green beans, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons coarse grained mustard
1/4 cup finely chopped red onion
1 clove garlic, minced
1 (3.8 oz.) or 2 (2.25 oz.) cans Lindsay® Sliced Ripe Olives, drained
2 tablespoons chopped fresh tarragon or flat leaf parsley
Freshly ground black pepper, to taste
In a large saucepan of simmering water, cook potatoes 18 to 25 minutes or until tender when
pierced with a knife. Use a slotted spoon to transfer potatoes to a bowl of ice water to stop the
cooking. Add green beans to potato cooking water; simmer 5 to 6 minutes or until tender. Drain
in a colander; rinse with cold water and drain well. When potatoes are cool enough to handle, cut
into 1-inch chunks.
Meanwhile, in a large bowl, combine oil, vinegar and mustard with a fork or whisk until well
blended. Stir in red onion and garlic. Add potatoes and green beans; toss well. Add olives and
tarragon; toss again. Refrigerate at least 30 minutes for flavors to blend. Serve with pepper.
Nutrients Per Serving:
Calories: 144
Calories from fat: 68
Total fat: 8g
Monounsaturated fat: 5g
Cholesterol: 0mg
Sodium: 172mg
Total Carbohydrates: 18g
Italian Olive Burgers with Basil & Sun Dried Tomato Relish
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
1 cup Lindsay® Recloseables Italian Seasoned Olives, coarsely chopped, divided
1 pound lean ground beef or turkey
1/4 cup fresh breadcrumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons well drained finely chopped sun dried tomatoes
2 tablespoons chopped fresh basil
1/2 cup shredded part skim mozzarella cheese
4 whole wheat or multi-grain hamburger rolls, split, grilled or toasted if desired
4 romaine or Boston lettuce leaves
Heat oiled grill to medium-high heat. Combine 1/2 cup of the olives (use olives without
chopping so you can really see them), meat, breadcrumbs and pepper; mix well. Shape to form
four 1/2-inch thick patties. Grill on covered grill or in a ridged grill pan over medium heat 5
minutes per side or until no longer pink in center.
Meanwhile, combine remaining olives, sun dried tomatoes and basil; mix well. Stir in cheese.
Serve burgers in rolls topped with the relish and lettuce.
Nutrients Per Serving:
Calories: 356
Calories from fat: 133
Total fat: 15g
Monounsaturated fat: 6g
Cholesterol: 68mg
Sodium: 548mg
Total Carbohydrates: 27g
Dietary fiber: 4g
Protein: 30g
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