Slow cookers are a great tool to have in the kitchen especially during the hot summer months. Using one makes it possible to have warm food without having a hot kitchen. It is a one pot wonder! For this recipe I used my trusty slow cooker along with some Lindsay Manzanilla Olives. These olives are grown in Spain and California and are often stuffed with pimentos. They are firm and have a slightly tart taste. At only 25 calories for 5 olives I think they dispel the notion of olives as a calorie laden food!
If you’ve got a potluck or a summer get together coming your way, this recipe comes highly recommended from the greatest of taste testers – my mom.
Ingredients
- 2-3 lb arm roast of beef (I use organic free-range)
- 1 cup of Italian dressing
- at least 1 cup of Lindsay Manzanilla Olives – use as many as you would like!
- 1 cup Lindsay Manzanilla Olives
- 4-5 springs of flat-leaf parsley
- 4-5 sprigs Cilantro
- 1 sprig of Basil
- 2-3 tbsp olive oil
Mandatory Entry: What is your favorite summer recipe using olives? You can share a link, leave a recipe name or type out the recipe.Additional Entries
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Good luck! The winner will be selected on August 2, 2011 at random and notified via email. If the winner does not respond within 48 hours a new winner will be selected. This giveaway is open to US residents only (sorry international friends!)
*Disclaimer: I was compensated by Lindsay Olives for doing this series of posts. However all opinions and recipes are my own creations and done so exclusively for this event.
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Oh, what a great recipe! I am looking for amazing slow-cooker recipes as I just inherited one from my mother for our soon-to-be new apartment. As an olive lover, this is great!
For the contest: my favorite olive recipe is any sort of a homemade tapenade. I got creative with this in Morocco. Usually I chop (or food process) 2-3 diferent varieties of olives, a bit of oil if needed, roasted red peppers, garlic, sometimes some garbanzo beans or a touch of hummus or tahini to make it slightly creamy, lime or lemon juice, and whatever fresh herbs I have laying around: basil, dill, rosemary, etc. Great as a spread for toast; even better to put a dollop on croutons and toss with a good salad. YUM.
Also, just followed both on Twitter (@kyta); liked Lindsay Olives. I already liked you, Marocmama!
My favorite summer recipe using olives would probably be antipasto salad or just about any salad with olives in it for that matter.
I follow LO on Twitter @GoddessFoodie.
I follow you on Twitter @GoddessFoodie.
I like LO on FB.
Tweeted: https://twitter.com/#!/GoddessFoodie/status/95887775815057408
Our family regularly enjoys olives as a lovely complimentary garnish to tahina (tahini (sesame seed paste), water, lemon juice, cumin, salt, pepper, & garlic powder mixed until thick and creamy and topped w/ olive oil, parsley and olives- yummy!)
I like LO on Facebook.
I like MarocMama on Facebook.
I tweeted it (@les_belf) and posted to facebook.
I like making a cheeseball with cream cheese and olives and then rolling it around in nuts and chives. Then serve with crackers. Not nearly as impressive as this recipe but good! I also agree with Athena that any salad or antipasto salad with olives is great!
Chicken and olives
I of course use olives in tacos and lately have been using green olives on hamburgers with cheese. I’m really loving that flavor. And I just remembered I’ve started to add the green olives to my lettuce salads. It adds a punch to the flavor!
But I really love the recipe Katy gave. I’m going to try to make that one!