Black and green olives with celery is a classic combination that has been enjoyed for centuries. This combination of flavors is both savory and refreshing, making it a perfect appetizer or snack. The salty olives balance out the sweetness of the celery, while the celery adds a crunchy texture to the dish. Adding a dressing made with olive oil, lemon juice, and herbs can further enhance the flavor of this dish. And whether you prefer to use mild or salty olives is entirely up to your taste. The combination of black and green olives with celery creates a flavorful and healthy snack that can be enjoyed by people of all ages.
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CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)
Provided by Food Network
Categories appetizer
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
STUFFED CELERY WITH OLIVES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
- Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.
CELERY & OLIVE SALAD
Make and share this Celery & Olive Salad recipe from Food.com.
Provided by NELady
Categories < 15 Mins
Time 14m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
- Serve as an accompaniment to fish or meat.
Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7
GREEN OLIVES WITH FETA AND CELERY
Make and share this Green Olives With Feta and Celery recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, mix cottage and feta cheeses.
- Add green olives and thyme. Mix well.
- Fill celery pieces with cheese and serve.
Nutrition Facts : Calories 126.3, Fat 8, SaturatedFat 3.7, Cholesterol 22.3, Sodium 673.2, Carbohydrate 4.2, Fiber 1, Sugar 3.3, Protein 9.7
OLIVE CHEESE MELTS
A scrumptious olive and cheese mixture melted on English muffins.
Provided by Kim McLarty
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
- Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 10 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 13.7 g, Cholesterol 13.7 mg, Fat 10.4 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 376.6 mg, Sugar 1.2 g
Tips:
- For the green olives, choose firm and plump ones that are a deep green color.
- For the black olives, choose ones that are slightly wrinkled and have a deep black color.
- If you don't have any celery on hand, you can use fennel or carrots instead.
- You can also add other vegetables to the salad, such as tomatoes, cucumbers, or bell peppers.
- If you want a more flavorful salad, you can add a splash of red wine vinegar or lemon juice.
- You can also add some herbs to the salad, such as basil, oregano, or thyme.
Conclusion:
Black and green olives with celery is a simple but delicious salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. This salad is also a good source of vitamins, minerals, and antioxidants. So next time you are looking for a healthy and flavorful salad, give this one a try.
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