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!


Pimiento Stuffed Spanish Manzanilla Olives

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.


  • 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!
Simply throw everything into your slow cooker and turn on low heat for 7-8 hours or high heat for about 5 hours.  When the meat is falling apart remove from slow cooker and shred the meat, removing any excess fat.  If there is a lot of liquid left in the slow cooker you can pour it into a stovetop fan and boil to reduce down, using the reduction as a sauce or discard it.
Layer the meat and olives onto a good bun or bread and eat hot.  I also made a quick relish topping as bonus recipe.
  • 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
Pulse everything in a food processor blender and use as a topping for pulled beef or as a dip with some great crusty bread.
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*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.