Posts in : Ingredients black olives

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  Tasty Tortellinis

  
  
  • Posted by elimam
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  Tasty Tortellinis
  

  

  Course

  noodles, pasta

  Cuisine

  Italian

  Servings

  servings

  
  Ingredients

  • 20 ounces cheese tortellini
  • 1/3 cup red wine vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 1 1/2 tablespoons prepared Dijon-style mustard
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 4 green onions thinly sliced
  • salt to taste
  • ground black pepper to taste
  • 1 cup black olives
  • 6 tablespoons grated Parmesan cheese

  Course noodles, pasta Cuisine Italian Servings servings Ingredients 20 ounces cheese tortellini 1/3 cup red wine vinegar 3/4 cup Extra Virgin Olive Oil 1 1/2 tablespoons prepared Dijon-style mustard 2 cloves garlic minced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 4 green onions thinly sliced salt to taste ground black pepper to taste 1 cup black olives 6 tablespoons grated Parmesan cheese

  
  Instructions

  1. Cook tortellini according to package directions--al dente.
     

  2. While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
     

  3. Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

  
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  Artichoke, Cheese and Olive Antipasto

  
  
  • Posted by elimam
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  Artichoke, Cheese and Olive Antipasto

  

  Course

  appetizer

  Cuisine

  Italian

  Prep Time

  30 minutes

  Cook Time

  180 minutes

  Servings

  servings

  Ingredients

  • 3 jars marinated artichoke hearts undrained
  • 1 jars roasted red bell peppers drained and sliced
  • 1 can black olives drained
  • 1 pound smoked provolone cheese diced
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic finely chopped
  • 1 pinch salt and pepper to taste
  • 8 fresh basil leaves cut into thin strips

  Course appetizer Cuisine Italian Prep Time 30 minutes Cook Time 180 minutes Servings servings Ingredients 3 jars marinated artichoke hearts undrained 1 jars roasted red bell peppers drained and sliced 1 can black olives drained 1 pound smoked provolone cheese diced 1/3 cup Extra Virgin Olive Oil 1/2 cup Balsamic Vinegar 1/2 teaspoon dried oregano 1 clove garlic finely chopped 1 pinch salt and pepper to taste 8 fresh basil leaves cut into thin strips

  Instructions

  1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
  2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
  3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

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