swanlogo2.jpg (2420 bytes)Roasted Olives


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Everyone once in a while, I taste a new food so delicious that I wonder how I have missed it over the years. That happened recently on our second trip to New Zealand when my husband and I ordered Roasted Olives as an entrée (the designation for an appetizer in NZ) at a lively restaurant called Tutto Bene in Christchurch on the south island. After one taste, we both looked at each other and thought “wow, even bliss!”. I’m embarrassed to say that I ate more than my share, so did my husband, and yet we still could not finish the large portion that we were served. Oh, it was yummy!

Here is my understanding of what they did to make this fabulous and healthy dish (although be careful not to be piggy like I was as the fat in those olives, even though a healthy fat, still packs the calories in!).

(Amounts have some flexibility here)

  • Pitted large kalamata olives
  • Roasted whole garlic cloves
  • Fresh herbs like thyme and rosemary
  • Extra virgin olive oil – an amount to cover the olives

Marinate all together for a few hours. Heat together in the oven to ~180 degrees (not boiling) in an oven-proof serving dish. Serve with toasted sliced Italian bread and sprinkled with chopped fresh parsley.

As soon as we got home from our trip, we began making and enjoying this dish. I’m not kidding.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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