(Family Features) Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.
Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.
One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.
It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don’t just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.
Find more California olive farmer-approved recipes at CalOlive.org.
Cowboy Caviar
Ingredients
- 2 cups chopped tomato
- 3 green onions sliced
- 1 avocado peeled, pitted and cut into small cubes
- 1 can 15 ounces black beans, rinsed and drained
- 1 can 6 ounces large California Ripe Olives, drained and coarsely chopped
- 1/2 cup prepared vinaigrette dressing
- corn chips
Instructions
- In medium bowl, stir together tomato, green onions, avocado, black beans and olives.
- Toss with dressing and serve with corn chips.
Notes
Source: California Olive Committee
Rotini with Shrimp and Olives
Ingredients
- 1 pound rotini pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons chopped garlic
- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon garlic salt
- pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese plus extra for garnish
- 2 tablespoons prepared pesto
- 1 can 2.25 ounces sliced California Ripe Olives
Instructions
- Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
- In large skillet, heat butter and olive oil over medium heat.
- Add garlic and stir until golden, being careful not to burn.
- Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
- Reduce heat to medium-low and add cream to skillet; simmer until thick.
- Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
- Sprinkle with Parmesan cheese.
Notes
Source: California Olive Committee
Red Potato and Olive Salad
Ingredients
- Dressing
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- Salad
- 1/2 cup sliced California Ripe Olives drained
- 1/2 cup grape tomatoes halved
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped celery
- 1 1/2 pounds small red potatoes quartered and boiled until tender
- 1 jar 6 ounces marinated artichoke hearts, drained and coarsely chopped
- 1/4 medium red onion thinly sliced
Instructions
- In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
- When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.
Notes
Source: California Olive Committee