Putting the squeeze on olives

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webmaster | 05/30/12
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In my family (like so many others), olive oil was a staple and we would no sooner do without it than we would do without bread or other necessities. When I was a kid, there weren’t nearly as many types and brands available as there are now, but it didn’t really matter because it was all good.

Olive oil is so tasty and popular that you often see it served in restaurants as an appetizer, in a dipping bowl along with slices of crusty artisan-type bread. I could write a book about its history, healthful qualities, different methods of processing, different varieties of olives, etc., but as interesting as all that is, we know what we’re really here for — recipes! So let’s get on with the show.

Pesto sauce

Might as well get the basics out of the way with this recipe for pesto sauce featuring olive oil and fresh basil. A little bit of pesto sauce is great added to a pot of regular spaghetti sauce or minestrone or vegetable soup. 1 or 2 garlic cloves (I use a lot more, but it’s up to you)

  • 1/2 teaspoon salt
  • 3 tablespoons pine nuts
  • 3 cups loosely packed basil leaves, stripped from stems
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese...
 

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