Grilled Olive Stuffed Pork Chops

California Ripe Olive Hoagie Topping

More from Meryl

• 2008 January
• 2007 October
• 2007 July
• 2007 January
• 2006 October
• 2006 July
• 2006 April
• 2006 January
• 2005 October
• 2005 July
• 2005 April
• 2005 January
• 2004 October
• 2004 July
• 2004 April
• 2004 January
• 2003 October
• 2003 July
• 2003 April
• 2003 January
• 2002 October
• 2002 July
• 2002 April
• 2002 January
• 2001 October
• 2001 July
• 2001 April

Peruvian Trout

Summer 2003

By Meryl Bennan

Open those blinds and check it out! The sun is shining, the temperature’s steadily topping the thermometer and kids are running rampant ’round the neighborhood. In other words, summer is here...and that means one thing to me—TIME TO EAT! OK, I know you can eat all year long (and believe me I do), but now ’tis the season of dining "al fresco". Quit blushing, I’m simply talking about breaking out of the kitchen and chowing down outdoors. Whether it’s spreading out that red and white checked blanket in the midday sun or gathering ’round the grill under a blanket of stars, taking any meal outdoors makes our all-time favorite sport of eating, a little more extreme and a lot more enjoyable.

Picnicking in the wilderness, tailgating before your favorite players take the field or just firing up the backyard barbecue, tote along a few California Ripe Olives and you can’t go wrong. And why do these monounsaturated munchkins make for such outstanding outdoor companions to every meal? Well, can you think of any other fruit that packs such intense flavor into such a small package? As a pre-dinner snack, side dish or a complementary flavor within the main course, spicing up your meal with California Ripe Olives means less schlepping and more delicious, not to mention nutritious, outdoor dining.

Olives on the Grill
Can’t get the troops to come inside for five minutes to eat dinner? ...Who wants to quit running around the yard when the sun’s still shining bright at 7pm. Why fight it? Instead, start the coals smoking (or crank up the propane) and bring the feast to the family, but watch out...Before you know it, your backyard just may be swarming with every hungry critter in the ’hood...

Set out a plate of fruits and veggies like tomato wedges, carrot sticks and California Ripe Olives so the kids can snack on wholesome foods with plenty of vitamins and monounsaturated fats between rounds of "red rover". And who says our little black ripe buddies are reserved for the intro, skewer them on kebabs, chop them into salsas or toss them into salads and they’ll make every summertime dinner worth the "time out".

Cooking over coals or in the stove, check out our searchable database for recipes and find out what California Ripe Olives can bring to your meal.

Olives in the Great Outdoors
Who hasn’t experienced the complete bummer of unpacking that fabulous sandwich made early in the a.m.—mouth watering with anticipation—only to find the culinary masterpiece has gone soggy and limp in your travels. Sure you can salvage some of the fixin’s, but the dining experience, is not quite what you had envisioned.

Well, the past is the past, and we won’t let that happen again! Instead, here’s a simple recipe for picnic success. All it calls for is little advanced planning, a portable menu and a couple of California Ripe Olives for good measure.

Hitting the trails, parking it on a grassy field, taking in a concert or chilling in the local park, use these—will travel (and dine) in style—picnic tips...

• Take advantage of travel time: Construct your menu around pasta salads, salsas and other dishes that benefit from sitting in their marinades. The longer it takes to get to your destination the better the food will taste.
  
  
• Save a little preparation for the picnic area: Instead of wrapping up pre-made sandwiches, tote in sandwich meats, cheeses, rolls and condiments in separate zip-lock baggies and Tupperware. Foods will remain fresher and picnickers will enjoy customizing their meals.
  
  
• Pack what you can carry: Remember less is more, particularly if you’re dining destination requires a so-called "short" trek. Also, reserve those quaint baskets for drive-in areas...A backpack or cooler with wheels will suit most other venues much better.
  
  
• Don’t forget utensils: While you do have the luxury of a beautiful view and the warm summer sun on your back, you don’t have the ability to run into the next room if you forget your disposable forks or trusty ol’ can opener for that matter...Remember you may have traveled to the wilderness, but you’re not in the dark ages.
  
  
• Think safety first: Avoid bringing temperature sensitive foods like mayonnaise based salads and spreads, and season with vinaigrettes, mustard and salsas instead. No I’m not your mother, but if you still choose to ignore me—be sure to pack these items in coolers with plenty of ice!