O-live it up with gluten free recipes!

Gluten free recipes that taste great.

www.CalOlive.org

1 tbsp. olive oil4 (4 oz.) boneless, center cut pork chops,

pounded thin1/2 tsp. kosher salt1/4 tsp. ground black pepper1 1/2 cups peeled and diced Fuji apples1 cup diced red onion1/2 cup sliced California Ripe Olives1/4 cup brandy1 tsp. chopped thyme

Heat 1 teaspoon of oil in a large sauté pan overmedium-high heat. Season pork with salt and pepperand brown in pan on both sides for 2 minutes. Transferpork to a clean plate, cover with tin foil and set aside.Heat remaining oil in pan over medium-high heat.Add apples and onions and cook for 3-4 minutes untilgolden. Remove from heat and stir in California RipeOlives, brandy and thyme. Pour over pork cutlets andserve immediately. Serves 4.

Nutritional Analysis Per Serving: Calories 310, Fat 16g, Cholesterol 60mg, Sodium 790mg, Carbohydrate 12g, Protein 22g, Calories from fat 46%.

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Apple Olive Pork

3 1/2 cups gluten free, low sodium chicken broth

2 (15 oz.) cans cannelini beans, rinsed and drained

1 Tbsp. olive oil1 lb. ground turkey1 (6 oz.) yellow onion, peeled and

chopped1 Tbsp. minced garlic1 cup California Ripe Olives, halved1 (7 oz.) can diced green chilies1 tsp. ground cumin

Combine 3/4 cup of chicken broth with 1 can ofbeans in the bowl of a food processor. Puree untilsmooth and set aside. Heat oil in a large saucepanover medium-high heat. Add ground turkey and onionsand cook for 8-10 minutes, stirring occasionallyand breaking up meat until crumbled and lightlybrowned. Mix in garlic and continue cooking foranother 2-3 minutes. Stir in bean puree, chickenbroth, beans, California Ripe Olives, green chiliesand cumin. Bring to a boil, cover and simmer for15-20 minutes. Serves 6. Serving suggestion: Garnish with chopped cilantro andshredded pepper jack cheese.

Nutritional Analysis Per Serving: Calories 280, Fat 10g, Cholesterol 45mg, Sodium 650mg, Carbohydrate 25g, Protein 23g, Calories from fat 32%

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White Bean Turkey Chili

1 Tbsp. olive oil2 lbs. bone-in, skinless chicken

legs and thighs, separated1 lb. frozen artichoke hearts1 medium red onion, cut into 1-inch strips1 Tbsp. minced garlic1 cup cooked chick peas1 cup California Ripe Olives, halved2 cups gluten free low sodium

chicken broth1/4 cup lemon juice1/4 cup chopped mint1 Tbsp. harissa

Heat oil in a large high-sided sauté pan overmedium-high heat. Season chicken with salt andblack pepper and place in pan to brown for 2-3minutes on each side. Transfer browned chickento a clean plate and place artichokes and onions inpan. Cook for 3-4 minutes until golden, then stir ingarlic. Return chicken to pan. Add chick peas, California Ripe Olives, chicken broth, lemon juice,mint and harissa. Bring to a boil, cover and cookon a low simmer for 1-1 1/2 hours until fork tender.

*Alternative Directions: Place ingredients in thepot of a medium sized slow cooker. Cover andcook on low heat for 6-8 hours. Season to tastewith salt and pepper before serving. Serving suggestion: Serve over warm quinoa andgarnish with slivered almonds and fresh mint.

Nutritional Analysis Per Serving: Calories 400, Fat 14g, Cholesterol 113mg, Sodium 759mg, Carbohydrate 30g, Protein 38g, Calories from fat 32%.

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Artichoke Olive Chicken Tagine

1 tsp. olive oil3 3/4 lbs. beef chuck roast, trimmed

and tied1 tsp. kosher salt1/2 tsp. ground black pepper6 oz. red pearl onions, peeled2 cups gluten free low sodium beef

or chicken broth1 cup California Ripe Olives, whole,

pitted, drained1 cup canned chopped tomatoes1 cup red wine1 tbsp. chopped thyme1 lb. parsnips, peeled and coarsely

chopped8 oz. celery, trimmed and coarsely

chopped8 oz. new potatoes, halved

Heat olive oil in a Dutch oven or deep oven proofroasting pan over medium-high heat. Season roastwith salt and pepper and place in pan to brown onall sides for 3-4 minutes. Stir onions into pan andcook for 3-4 minutes. Pour in broth, California RipeOlives, tomatoes, red wine and thyme and bring toa boil. Turn heat down to a simmer, cover and braisein a 350°F oven for 1 hour, then turn over and cookfor another 45-60 minutes. Add parsnips, celery andpotatoes to roast and continue cooking for 30-45minutes until vegetables are cooked through andmeat is fork tender. Transfer pot roast to carvingboard, remove butcher twine and slice across thegrain to desired thickness. Top with pan juices andvegetables. Serves 8.

Nutritional Analysis Per Serving: Calories 530, Fat 29g, Cholesterol 130mg, Sodium 670mg, Carbohydrate 18g, Protein 43g, Calories from fat 50%.

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Country Pot Roast

2 Tbsp. balsamic vinegar2 Tbsp. red wine vinegar6 cloves roasted garlic cloves,

peeled and mashed1 Tbsp. chopped marjoram1 1/4 cups pickled cherry peppers, stems

removed, quartered and seeded1 cup California Ripe Olives, wedged1 lb. pork tenderloin

salt and pepper to taste1/2 cup gluten free low sodium

chicken broth

In a shallow baking dish, whisk together balsamicvinegar, red wine vinegar, garlic and marjoram. Addcherry peppers and California Ripe Olives. Place porkin baking dish, roll in marinade topping with peppersand California Ripe Olives. Cover and refrigerate forat least 1 hour and up to 1 day. Season marinatedpork with salt and black pepper to taste. Grill overmedium-high heat for approximately 15 minutes oruntil cooked to desired temperature, turning every3-5 minutes to brown sides evenly Transfer to a cleancutting board, allow to rest for 3-5 minutes, and sliceinto 1/2-inch thick slices. Pour pepper and CaliforniaRipe Olive mixture into a clean saucepan, add chickenbroth and bring to a boil. Simmer over low heat for3-4 minutes. Serve on top of pork slices. Serves 4.

Nutritional Analysis Per Serving: Calories 220, Fat 10g, Cholesterol 75mg, Sodium 780mg, Carbohydrate 8, Protein 25g, Calories from fat 40%.

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Grilled Pepper Olive Pork

1 Tbsp. olive oil4 (4 oz.) snapper filets, bones removed2 1/2 cups sliced yellow onions1 cup California Ripe Olives, whole1 1/2 cups cherry tomatoes, halved1 1/2 cups tomatillos, husked and quartered2/3 cup gluten free fish stock1/3 cup lemon juice2 tsp. chopped lemon zest1 tsp. kosher salt1/3 cup chopped parsley

Heat 1 teaspoon olive oil in a large sauté pan overmedium-high heat. Place fish filets in pan and cookon one side for 2-3 minutes until golden. Using afish spatula, transfer seared filets to a 9 by 13-inchbaking dish, placing them browned side up. Addremaining olive oil to sauté pan. Stir in onions andcook for 3-5 minutes on medium, just until translu-cent. Add California Ripe Olives, cherry tomatoes,tomatillos, fish stock, lemon juice, lemon zest, saltand pepper and bring to a boil. Pour into hotel pan,topping fish evenly. Cover and bake in a 400°F ovenfor 11-13 minutes until fish is cooked through.Sprinkle with parsley just before serving. Serves 4.

Nutritional Analysis Per Serving: Calories 250, Fat 9g, Cholesterol 40mg, Sodium 870mg, Carbohydrate 18g, Protein 27g, Calories from fat 31%.

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Lemon Braised Snapper

2 cups gluten free low sodium chicken broth

2/3 cup polenta1 cup California Ripe Olives, wedged1 1/2 cups (8 oz.) cherry tomatoes, halved1 cup (4 oz.) diced fresh mozzarella cheese

(1/2-inch)1/2 cup (1/2 oz.) basil leaves, torn2 Tbsp. olive oil2 tsp. red wine vinegar

kosher salt and coarsely ground black pepper to taste

Bring broth to a boil in a small saucepan. Whisk in po-lenta, turn heat down to a low simmer and cook for 20-30 minutes, stirring occasionally with a wooden spoon.Remove from heat and mix in 1/2 cup of California RipeOlives. Pour onto a lightly greased baking sheet andform into a 7-inch by 8-inch rectangle. Top with a pieceof plastic wrap and set aside to cool for 30 minutes.While polenta is setting, combine tomatoes, mozzarella,basil leaves and remaining California Ripe Olives in alarge mixing bowl. Toss with 1 tablespoon of olive oiland red wine vinegar. Season to taste with salt andpepper and set aside. Remove plastic wrap coveringand cut polenta into 4 (approximately 3 1/2-inch by 4-inch) rectangles. Heat remaining olive oil in a largesauté pan or non-stick griddle over medium-high heat.Place polenta slices in pan and cook for 2-3 minutes oneach side until golden. Place cooked polenta ontoserving plates and top with salad mixture. Serves 4.

Nutritional Analysis Per Serving: Calories 288, Fat 17g, Cholesterol 22mg, Sodium 689mg, Carbohydrate 25g, Protein 9g, Calories from fat 53%.

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Golden Polenta Caprese

1 1/2 pounds oranges, peeled and sliced into 1/4-inch thick rounds

3/4 cup California Ripe Olives, wedged1/2 cup red onion, thinly sliced1 Tbsp. chopped mint1/8 tsp. ground coriander4 (6 oz. each) boneless, skinless

sea bass fillets3/4 tsp. kosher salt1 Tbsp. olive oil

In a medium sized mixing bowl combine oranges,California Ripe Olives, onions and mint. Seasonwith coriander. Set aside. Season fish with salt.Heat oil in a large sauté and over medium highheat. Place bass in pan and cook on each side for 3-4 minutes. Serve sea bass on top of orangesalad. Serves 4.

Nutritional Analysis Per Serving: Calories 228, Fat 10g, Sat Fat 2g, Cholesterol 69mg, Sodium698mg, Carbohydrate 18g, Protein 33g, Caloriesfrom fat 30%, Fiber 3g.

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Turkish Sea Bass

1 tsp. olive oil1 1/2 lbs. beef chuck roast, brisket or

other stew meatkosher salt and ground black pepper to taste

2 Tbsp. quartered garlic cloves1 1/2 cups gluten free beef stock1 cup (8 oz.) chopped canned tomatoes1 cup whole California Ripe Olives1/2 cup red wine1/2 cup golden raisins1 Tbsp. ground coriander1 tsp. ground allspice2 cups cauliflower florets1/4 cup chopped cilantro

Heat oil in a large high-sided sauté pan over medium-high heat. Season beef with salt and pepper to taste.Place in pan and cook for 3-4 minutes on each sideuntil well browned. Add garlic and continue cookingfor 1-2 minute until golden. Pour in beef stock, toma-toes, California Ripe Olives, red wine and raisins andbring to a boil. Stir in coriander and allspice, coverand cook on a low simmer for 2 hours turning meatevery half hour to evenly cook. Add cauliflower andcontinue cooking for 10-15 more minutes until tender.Pull beef apart into 2-inch chunks or transfer to aclean cutting board and slice across the grain into1/2-inch slices before plating. Stir cilantro into saucejust before serving. Serves 4. Serving suggestion: Serve over a bed of cooked brown rice.

Nutritional Analysis Per Serving: Calories 371, Fat 11g, Cholesterol 102mg, Sodium 640mg, Carbohydrate 28g, Protein 40g, Calories from fat 27%.

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Coriander Olive Braised Beef

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Sizes

Small

Medium

Large

Extra Large

Jumbo

Colossal

Super Colossal

Average Calories Per Ripe Olive

4

5

6

7

7

9

12

Approx. No. ofOlives in 15 gram

serving

6

5

4

3

3

2

1

California Ripe Olives Calories & Sizes

California Ripe Olives have only two grams of fat in a 15-gram serving, which makes them a low fat food

according to FDA definitions. More importantly, they contain monounsaturated fats (also known as “good fat”)

with the remaining fat being essential fatty acids. And, because they are a fruit, they have no cholesterol at all.

An extra large Black Ripe Olive has only seven calories – and a serving equal to only 25 calories!

This makes olives an ideal snack or ingredient for adding flavor and variety to meals you prepare.

We hope these recipes will inspire you.