Cherry Olives Recipes

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CHERRY "OLIVES"!



Cherry

Another "unique" Hostess gift, from your kitchen! Attractive on the Buffet table at Christmas time. This recipe came from an OLD Purity cookbook, I was able to lay my hands on.

Provided by carol ann in canada

Categories     Fruit

Time 1h

Yield 6 pints sealers

Number Of Ingredients 4

use only royal anne cherries or bing cherry (preferably Bing)
6 tablespoons salt
3 cups white vinegar
water

Steps:

  • Sterilize Pint sealers.
  • Pack each sealer with Cherries, leaving about 1 inch of stem on each.
  • To each sealer, add: 1 tablespoon salt, 1/2 cup white vinegar,"top-up" sealer with cold water.
  • Seal and store in a cool, dry place.
  • Store for at least 1 month, before using.

Nutrition Facts : Calories 25.1, Sodium 6982.4, Carbohydrate 1.1, Sugar 0.5

CHERRY TOMATOES STUFFED WITH OLIVES



Cherry Tomatoes Stuffed with Olives image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 3

2 dozen cherry tomatoes
1/4 cup green olives, pits removed
1/4 cup kalamata olives, pits removed

Steps:

  • Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh.
  • Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.

CHERRY TOMATOES AND OLIVE SALAD



Cherry Tomatoes and Olive Salad image

Provided by Sandra Lee

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped
2 scallions, cut in 1/2-inch pieces

Steps:

  • In a medium bowl whisk together olive oil, vinegar and dressing mix.
  • Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

HERB-ROASTED OLIVES & TOMATOES



Herb-Roasted Olives & Tomatoes image

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 8

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

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