Shrimp 'N Olive Kebabs Veracruz
Olive-Parmesan Cocktail Crescents
Olives as they come from the tree are too bitter to eat without some kind of curing. There are many different methods used around the world. Most olives become black ripe olives. A few become specialty olives.
Canning is the final step. Ripe olives are canned in a mild salt brine and, because they are a low acid product, are heat sterilized under strict California State health rules. All canned ripe olives packaged in California are inspected by the U.S. Department of Agriculture ensuring consistent quality, color, flavor and texture. Ripe olives come whole, pitted, sliced, chopped, or wedged. They are readily available year round in the grocery store.
Some of the many specialty style olives are:
Within each country methods, colors, flavor and texture vary greatly among specialty olives. In the U.S. look for these imported olives in specialty food stores, delicatessans and some grocery stores.
Press 1 teaspoon of grated cheese into each olive. Press one jalapeño slice over cheese. Place one olive in center curve of each shrimp. Insert three shrimp onto bamboo skewers. Place in 12 x 8-inch glass baking dish. Combine remaining ingredients. Pour over kebabs. Cover. Chill for one hour. Remove kebabs from marinade. Grill or broil until shrimp are firm (turning once), about 7 to 10 minutes. Baste often with marinade. Makes 6 servings.
Reserve ripe olives. Split garlic into cloves. Wrap in foil. Bake in preheated 400 degree oven for 30 minutes. Cool. Remove garlic peels and crush with a fork. Add ripe olives, cheese and herbs. Mix well. Unroll dough triangles and spread with olive mixture. Roll tightly. Bake according to package directions.
Provided by California Olive Industry
This page modified February 2007
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