Black And Green Olives With Celery Recipes

CELERY & OLIVE SALAD

Celery & Olive Salad image

Make and share this Celery & Olive Salad recipe from Food.com.

Provided by NELady

Categories < 15 Mins

Time 14m

Yield 2 1/2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chopped celery, including leaves
1/2 cup chopped pitted green olives
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
Serve as an accompaniment to fish or meat.

Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7

OLIVE & CELERY SALAD

Olive & Celery Salad image

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 1/2 - 2 cups sliced green olives (Pitted green olives with pimento okay, but I prefer large green plain pitted.)
1 1/2 - 2 cups celery hearts sliced-including those yummy leaves (Middle of celery is tastier.)
3 tablespoons olive juice from jar
1 tablespoon extra virgin olive oil
2 tablespoons red garlic vinegar (White or plain red vinegar is fine.)
1 green onion chopped
1/2 teaspoons each of parsley, oregano, basil
s & p to taste

Steps:

Mix all ingredients in medium bowl and serve with crusty Italian bread. Also wonderful as a side salad with tuna salad, tomato pasta dishes, anything really!

BLACK AND GREEN OLIVES WITH CELERY

Black and Green Olives With Celery image

Provided by Molly O'Neill

Categories easy, salads and dressings

Time 5m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup Kalamata olives, pitted
1 cup cracked green olives, pitted
1 tender celery stalk, thinly sliced, leaves coarsely chopped
1 celery core (found at the base of the celery stalk), trimmed and thinly sliced
1 large garlic clove, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar

Steps:

Place all the ingredients in a shallow bowl and toss well. Cover for several hours, tossing from time to time, and serve. The olives may be prepared up to 2 weeks in advance and refrigerated; bring them to room temperature before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 0 grams

STUFFED CELERY WITH OLIVES

Stuffed Celery with Olives image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 8-ounce package cream cheese, at room temperature
1/4 cup heavy cream
3 tablespoons finely chopped pimiento-stuffed olives
3 tablespoons finely chopped pitted kalamata olives
2 tablespoons finely chopped fresh chives
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
8 stalks celery, cut into 2-inch pieces
Sweet paprika, for dusting

Steps:

Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

LINDA'S RANCH AND OLIVE STUFFED CELERY

Linda's Ranch and Olive Stuffed Celery image

I created this recipe along with another I just posted a few years ago for Thanksgiving. These tasty appetizers go well anytime, but a must on my Thanksgiving and Christmas table! YUMMO!

Provided by Lindas Busy Kitchen

Categories Cheese

Time 15m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients

8 celery ribs, cleaned (dried well-very important)
2 (8 ounce) packages cream cheese, room temperature
1 -2 tablespoon milk, as needed
1 (1 1/4 ounce) packet hidden valley dry ranch dip mix
10 green olives, diced very small

Steps:

Wash celery. Dry well with a paper towel (very important).
Cut into 3" pieces, and set aside.
Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
Add enough milk to get creamy texture, starting with 1 T. and adding more if needed.
Add Ranch dip mix, diced green olives, and add to all. Mix well.
Stuff celery with cream cheese mixture.
Wrap, and put in refrigerator for at least 1 hours.

Nutrition Facts : Calories 68.9, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.9, Sodium 89.3, Carbohydrate 1.2, Fiber 0.2, Sugar 0.9, Protein 1.2

SICILIAN OLIVE SALAD

Sicilian Olive Salad image

Categories Olive Onion Vegetable Appetizer Marinate Vegetarian Vegan Capers Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8 as an antipasto

Number Of Ingredients 9

Ingredients

2 1/2 cups large green olives (about 1 pound)
3 celery ribs
1 carrot
1 small red onion
1 garlic clove
1/2 cup drained caperberries
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons crumbled dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.

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