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As we said, California Ripe Olives and nuts really do
make a great team. Judging from the huge response we
got for this quarter’s recipe contest, it seems
like we didn’t have to tell you that at all. From
rice salads to bread spreads to main dishes, this tasty
twosome livened up all sorts of dishes. Then we came
across that dilemma again…with all of this good
stuff, how could we possibly choose just one winner?
We went nuts
in our kitchen testing all of your terrific recipes.
Tasting, tasting, tasting and then finally we came across
Aparna Samgod’s
Red Pepper and Olive Delight, which was nothing short
of its name. Using almonds and red wine to enhance the
already scrumptious combo of California Ripe Olives,
red bell peppers and caramelized onions, it’s simple
to make, and extraordinarily flavorful. But don’t
just take it from us, what are you waiting for. Get
in your kitchen and go nuts!
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Red
Pepper and Olive Delight
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- 2
Tablespoons Olive Oil
- 2
Yellow onions, sliced into strips
- 2
Red bell peppers, sliced into stips
- 2
Tomatoes, seeded and diced. Salt and pepper
to taste.
- 6
ounces sliced almonds
- 1
(6 ounce) can California Ripe Olives
- 1/2
cup (4 ounces) Red wine
Directions:
Fry onions in oil for 3-4 minutes on high, then
add peppers and cook for 5-7 minutes until peppers
are tender and onions are browned.
Add tomatoes and continue cooking for 2-3 minutes.
Season with salt and pepper, then add nuts and
California Ripe Olives and cook for 30 seconds.
Pour in wine and cook until heated through.
Serve hot.
Makes 6-8 servings.
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