Recipes for Salt Cured Olives

Ingredients

• 2 cups expired salt cured olives, pitted
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Rinse the expired salt cured olives under cold water to remove excess salt.
2. In a large bowl, combine the olives, cherry tomatoes, cucumber, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
6. Serve the Greek olive and feta salad as a refreshing side dish or light lunch.
7. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredients

• 1 cup salt cured olives, slightly past expiration
• 1 baguette
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the baguette into 1/2-inch thick slices.
3. Place the baguette slices on a baking sheet and drizzle with olive oil.
4. Toast the baguette slices in the oven for 10-12 minutes, or until they are golden brown and crispy.
5. Meanwhile, chop the slightly expired salt cured olives and garlic cloves.
6. In a bowl, combine the chopped olives, garlic, balsamic vinegar, chopped basil, salt, and pepper.
7. Once the baguette slices are done, remove them from the oven and let them cool slightly.
8. Rub each baguette slice with a garlic clove.
9. Top each baguette slice with a spoonful of the olive mixture.
10. Serve immediately and enjoy!

Ingredients

• 2 cups expired salt cured olives, pitted
• 2 tablespoons capers
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Rinse the expired salt cured olives under cold water to remove excess salt.
2. In a food processor, combine the olives, capers, garlic, lemon juice, olive oil, black pepper, oregano, thyme, and red pepper flakes (if using).
3. Pulse until the mixture becomes a chunky paste.
4. Transfer the tapenade to a jar and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Serve the Mediterranean olive tapenade as a spread on toasted bread or crackers.
6. Store any leftovers in an airtight container in the refrigerator for up to 1 week.