Olive Recipe…isn’t that sort of a misnomer? I mean…It’s not a recipe about how to make olives. Recipe below…
Ok, don’t you hate it when you keep taking on things and are so busy but you’re managing it all really well…so then all this other stuff that you weren’t planning on piles onto you too? That’s what’s been going on with me lately. Too Much!! I knew I was overwhelmed when I let the boys sleep in this morning and had to walk in with DS#2 to sign him in for being tardy. DS#1 was on time to his later starting school. But when I took DS#2 in…I had on my orange ugly shoes!!! OH MY GOSH. Don’t worry though, I’m sure nobody recognized me since I also was dressed like I sleep outside and had on no makeup. LOVELY. Also, I am shocked and mortified that when signing in, I actually cut in front of someone in line and never apologized. I feel like I’m talking about another person instead of myself. Some random psycho. Shame. SHAME ON ME!! I should get plastic surgery and a new car so the man I jumped in front of never recognizes me again. (I had also parked next to him.) Nice Joy…right at Christmas too. I’m so ashamed of myself. Try and forgive my bad behavior…even if I can’t. That poor man too. 🙁 Well, if it’s any consolation for my bad behavior, I kept hearing all these sad stories on the radio and then on the news at home and cried a bunch. Good grief. Must track PMS on chart…
Here’s a little aside…
This is a little joke between me and DS#2 and it all comes from these stamps:
“Donut be sad, Olive You!” (We read that as I love you.)
I first used the Copic markers (shown above) to color in both stamped images. Brown and pink for the donut and the green + red for the olive.
Then I went over each image with the Stickles (shown below). Diamond + Lime Green in the olive. Diamond + Cotton Candy in the donut.
THE OLIVE RECIPE
This recipe uses Lindsay canned olives, but you could use fresh olives from your local store. 😉
1 cup Lindsay® Ripe Pitted Olives
1 cup Lindsay® Greek Kalamata Pitted Olives
1 cup Lindsay® Garlic Stuffed Queen Olives
1 tablespoon Herbs de Provence blend or a mix of dried rosemary and thyme
8 whole garlic cloves, peeled
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
- Heat oven to 425°F.
- In a medium bowl, combine all ingredients; mix well.
- Transfer mixture to a 15 x 10-inch sheet pan.
- Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
- Cool on the pan.
- Transfer to a shallow bowl or platter.
- Serve at room temperature with toasted baguette slices, pita or crackers.
This recipe looks pretty & delicious…and I’m not just saying that because I haven’t eaten lunch yet. 😉