About Olinda Olives

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So far Olinda Olives has created 21 blog entries.

Dirty Mary Martini with Olive Brine Pickled Asparagus

A well-run restaurant never wastes anything in the kitchen! That’s part of the reason we love this Olive -Brine Pickled Asparagus. Once you’ve used all the Jumbo Bar Olives as cocktail garnishes, hold onto the brine and make this unique garnish. It is the perfect complement to martinis, bloody marys or in our favorite hybrid [...]

By | 2018-04-27T14:31:56+00:00 April 13th, 2018|Recipe|0 Comments

Three Pesto Recipes with Extra Virgin Olive Oil

When you say pesto, most people think of Pesto alla Genovese. It's a classic Italian sauce - made with fresh basil, pinenuts, garlic and extra virgin olive oil. But we look at that as just a starting point. There is no limit to the customized variations of pesto you can make in your kitchen. We'd [...]

By | 2018-02-26T21:55:05+00:00 February 26th, 2018|Recipe|0 Comments

Green Olive Tapenade

With family and friends dropping in this time of year, it's helpful to have a simple recipe you can make quickly and with pantry ingredients. Green Olive Tapenade fits the bill. You can switch up the ingredients based on which olives you have at home, adding in different herbs depending on the season. It's a [...]

By | 2017-12-28T18:19:13+00:00 December 28th, 2017|Recipe|0 Comments

Olive Oil Marinated Feta

Did you know that Olinda is on Instagram? We keep in touch with customers, look to other chefs for inspiration and share profitable ways to use our products. A few months ago, we posted an idea for Olive Oil Marinated Goat Cheese. It's an easy way to upgrade your cheese board using inexpensive goat cheese [...]

By | 2017-11-21T18:32:39+00:00 November 27th, 2017|Recipe|0 Comments

Grilled Corn and Olive Salad

More and more chefs are using wood-fired ovens and open grills to add deep flavor to their dishes. And it's not just for meats! We are seeing a variety of vegetables given this high-heat, flavor-intensive treatment. So with summer's bounty in full force, we were inspired to make a Grilled Corn and Olive Salad in the Olinda kitchen. This [...]

By | 2017-06-29T20:15:51+00:00 June 29th, 2017|Recipe|0 Comments

Fennel and Orange Roasted Bistro Blend Olives

Most people tend to think of whole olives as a cold appetizer, served on an antipasto or deli platter. But many of our chefs actually serve our Bistro Blend Olives as a warm starter on their menus.  The roasted olives soften and mellow, picking up the flavors of any accompanying ingredients. Inspired by our customer's creativity, [...]

By | 2017-04-03T19:11:37+00:00 April 3rd, 2017|Recipe|0 Comments

Three Ways to use Jumbo Bar Olives in your Kitchen

Perfect for stuffing, our Jumbo Bar Olives are equally at home in the kitchen and on the bar. Our Juicy Jumbo Bar Olives are one of our most popular sellers. And while they are great for garnishing a Martini or Bloody Mary, they are also a versatile addition to your restaurant inventory. We’d like to [...]

By | 2017-03-22T20:57:51+00:00 March 21st, 2017|Recipe|0 Comments

Roasted Fish with Chipotle Tapenade

As an olive grower, it's a given that we love tapenade. But we don't just make the same version over and over again. We like to mix it up using a variety of our olives and adding in unexpected hits of flavor. You can adjust the tastes by adding different herbs, spices and condiments to [...]

By | 2017-02-23T13:52:34+00:00 February 23rd, 2017|Recipe|0 Comments

Italian Seven Layer Dip

Seven layer dip is always a fan favorite for Super Bowl parties. But instead of guacamole and salsa, we thought it would be fun to mix it up with some Italian flavors for 2017.  By altering the traditional Mexican layers, we developed this delicious Italian version in the Olinda kitchen. We had a lot of fun coming up with [...]

By | 2017-01-24T18:59:58+00:00 January 23rd, 2017|Recipe|0 Comments

Joey’s on the Road: Cure Camp 2017

"Waste not, want not." It's a fitting phrase to describe Cure Camp, a two-day, interactive learning experience for Chefs focused on whole-animal butchery. Led by Chefs Michael Sullivan and Marco Pauvert, this immersive event guides chefs through the key components of using every part of the animal for taste and profit. Olinda was a sponsor this [...]

By | 2017-01-23T20:23:00+00:00 January 23rd, 2017|Events|0 Comments