Type 2 Olives

DCUKMod said:

Chilli is a great slow cooker meal, which I would have thought would suit your lifestyle perfectly, and the olives don't break down , unlike some pulses do.

I tend to use this recipe, adding olives, although I use my electrric pressure cooker, then leave it on keep-warm setting to "mature".

https://www.wholesomeyum.com/recipes/low-carb-chili-in-crock-pot-or-instant-pot-paleo-gluten-free/

First time I made i, I ws very concerned about the apparent lack of liquid, but it's absolutely fine, and very thick, without the use of thickeners when finished. I also usually only do half the recipe, and freeze what isn't eaten first time around.

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DCUKMod said:

Bearing in mind, this thread is about olives,I'll make this my last post on it, on anything other then olives.

Instead of red kidney beans, I usually just leave them out. If I need additional calories, I'll add some black olives.

To me, the red kidney beans arenot a vital element. The flavour, for me, is in the meat, sauce and spices

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Bittern said:

Take a jar of green olives, drain them add strips of, or grated, lemon zest, cardamom seeds, husks removed, and extra virgin olive oil seal and leave to marinade for as long as you can resist them.

Take a jar of green olives, drain them add a mix of tomato puree, minced garlic, and extra virgin olive oil seal and leave to marinade as above. Sun-dried tomato can be added if you wish.

Eat with salamis, cold meats, cheeses, salad, and, if so inclined, a cold dry white wine.

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