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OLIVES. BY AMBER O’NEILL. HISTORY. BEEN IN EXISTENCE FOR ALMOST 8,000 YEARS ORIGNATED FROM ASIA MINOR,(MEDITERRANEAN) BROUGHT TO CALIFORNIA BY SPANISH JESUITS IN THE LATE 1800S 6 DIFFERENT SUB-SPECIES OF OLIVES OVER A 1,000 DIFEFRNT VARIETIES. ZEUS’ CHALLENGE. MANY FABULOUS USES.

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olives

OLIVES

BY

AMBER O’NEILL

history
HISTORY
  • BEEN IN EXISTENCE FOR ALMOST 8,000 YEARS
  • ORIGNATED FROM ASIA MINOR,(MEDITERRANEAN)
  • BROUGHT TO CALIFORNIA BY SPANISH JESUITS IN THE LATE 1800S
  • 6 DIFFERENT SUB-SPECIES OF OLIVES
  • OVER A 1,000 DIFEFRNT VARIETIES
many fabulous uses
MANY FABULOUS USES
  • OLIVE OIL
  • AS A GARNISH
  • FOR PIZZA
  • SALADS
  • PARTY TRAYS
  • SANDWICHES
popular types of olives
POPULAR TYPES OF OLIVES
  • MANZANILLA
  • PICHOLINE
  • KALAMATA
  • GAETA
my favorite recipe
MY FAVORITE RECIPE

Greek Quesadillas (BETTY CROCKER)

  • Ingredients
  • Dipping Sauce
  • 2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container) 1 tablespoon chopped fresh dill weed 1 teaspoon extra-virgin olive oil 1 teaspoon lemon juice 1 clove garlic, finely chopped
  • Quesadillas
  • 1 cup crumbled feta cheese (4 oz) 1 cup shredded mozzarella cheese (4 oz) 1 small cucumber, peeled and diced (1 cup) 1 large tomato, finely chopped (1 cup) 1/2 cup chopped pitted kalamata olives 1/8 teaspoon salt 1/8 teaspoon pepper 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
  • 1In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
  • 2Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.
  • 3Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.
the end
THE END

EAT UP!