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Olives the ingredient part 1

This particular food is one that is underrated as far as how many different types exist, as well as there uses. In actuality there are hundreds that exist and can be used for a variety of dishes depending on when picked, and how they are cured.


The manzanilla olive is one that is commonly stuffed with pimentos or garlic. They are small to medium size olive that is produced in Spain and California. They are brine and pitted, and are primarily used for dirty martinis they also pair well with sherry and sparkling wines such as Cava. They are available all year round and have a slight almond flavor with a little bit of a bitter or smoky taste.

Nutrition Facts Calculated for 1 olive

Calories 3
Calories from Fat 3 (95%)
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 42mg 1%
Potassium 1mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 0.0g 0%

The manzanilla olive has a host of dishes that it can be utilized in. The below recipe is one that is Greek so if you are a fan of Greek food than you will definitely want to make a note of it has great reviews, and as always enjoy!

Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoesngredients

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)

8 medium red potatoes, peeled (left whole do not slice, can use more)
salt & freshly ground black pepper
2 lemons, juice of
1/2 cup olive oil
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
1/2 cup sliced green olives
8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)



Set oven to 425 degrees F (set oven rack to bottom position).


Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).


Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.


Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.


In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.


Sprinkle the whole garlic cloves and olives around the potatoes.


In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.


Sprinkle the dried oregano over the top.


Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).


Roast uncovered for about 50 minutes.


Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.


Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).


Serve the chicken with pan juices.

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