This post is in partnership with the California Olive Committee.
Did you know that California produces over 95% of the olives grown in the United States? And the best part is that they are not grown in big industrial farms. Nope, multi-generation farming families work hard to bring a high-quality olive from the grove to your pantry. They hand pick the olives side-by-side, the same way they’ve been doing it for generations. A crafty woman (and mother), Freda Ehmann, invented the method for processing California Ripe Olives in the late 1800s and that same process is still followed today!
So, you can imagine that these incredible farming families who have been passing recipes down for decades can put together a mean dish utilizing California Ripe Olives.
Today, we’re treating you to a sampling of the amazing dishes that these families have shared with us, from a salad and a pasta, to something a little fun in between.
For more delicious recipes and information about how California Ripe Olives are grown, visit CalOlive.org.
California Red Potato and Olive Salad
A Burreson Family Recipe
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 1/4 teaspoon sugar
- 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 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1/4 medium red onion, very thinly sliced
Mix together all dressing ingredients in a tightly sealed jar and refrigerate for at least 4 hours.
When ready to serve, place all salad ingredients in a large blow. Drizzle with dressing and toss lightly to coat.
Makes 4-6 servings
A DeLeonardis Family Recipe
- 2 cups chopped tomato
- 3 green onions, sliced
- 1 avocado, chopped
- 1 can black beans, drained and rinsed
- 1 (6 ounce) can large California Ripe Olives, drained and coarsely chopped
- 1/2 cup prepared vinaigrette dressing
- Corn chips
Stir together tomato, green onions, avocado, black beans and olives in a medium bowl. Toss with dressing and serve with corn chips.
Makes 8-10 appetizer servings
Rotini with Shrimp and California Ripe Olives
A Nerey Family Recipe
- 1 (1 pound) box 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
- 2 tablespoons prepared pesto
- 1 (2.25 ounce) can sliced California Ripe Olives
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and set aside. Heat butter and olive oil in a large skillet over medium heat. Add garlic and stir until golden, being careful not to burn. Add shrimp to the skillet and season with garlic salt and pepper. Cook for about 5 minutes or until shrimp are pink, stirring frequently. Reduce heat to medium-low and add cream to the skillet; simmer until thick. Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives. Top with a sprinkle of Parmesan Cheese.
Makes 6-8 servings