I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
California black ripe olives have always been one of my favorite snack foods. Really. Since I was little. I was one of those kids who put one on the tip of each finger and just munched away. I’ve always loved their mild fruity, briny flavor, and their texture. I never gave much thought to whether they were good for me or not. I just knew I really liked them. Fast forward about a hundred years, and now that I know more about olives, I pop open a can every chance I get! Most people are aware that olive oil is part of a healthy Mediterranean diet – well, guess where that oil comes from? Yep – olives, and they’re super-healthy too!
When I work with clients to help them to eat better, I prefer to focus on foods to add more of to their diet, rather than foods to take away. I love the look of surprise and delight when I mention olives as a healthy addition to their diet. Them: “What? I thought olives were so bad for you?!” Me: “Nope. They’re really, really good for you.”
A serving of four California ripe olives has about 25 calories, and while it’s true that most of those calories come from fat, it’s the heart-healthy, monounsaturated kind that helps to improve your cholesterol. California ripe olives also provide vitamins, minerals and phytochemicals that work in other ways to keep you healthy. Although they’re grown in California, these black olives sit right along side other healthy and delicious foods like nuts, cheese, yogurt, fruits, vegetables, and even wine, as part of the Mediterranean-style diet, that promotes longer and healthier lives.
Black olives are a versatile food to use in salads, sandwiches, tapenade spread, or even in cooking and baking. I paired them with some of my favorite Mediterranean flavors: sun-dried tomatoes, fresh rosemary, Parmesan cheese, and olive oil, to make this focaccia bread. Thank heavens it’s so quick and easy to make, because it disappears in minutes!
California ripe olive and sun dried tomato focaccia. Savor the flavors of the #MediterraneanDiet #ad… Click To Tweet
While you certainly can make your own pizza dough for this recipe, it is perfectly acceptable, and I completely encourage you to use pre-made pizza or bread dough for this recipe. I would be lost with out a few packages in my freezer. My local Safeway bakery has the most amazing french bread dough, but it’s behind the bakery counter and you have to ask them for it (don’t tell them I told you!) 🙂
Please stop by and check out what the other Recipe ReDux members have whipped up with California olives!