It’s time for a contest!

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.

The lovely people at California Ripe Olives have sponsored a RecipeRedux contest with one of my favorite ingredients/foods/flavor add-ons: black olives.  Truthfully, I used to hate olives, but started to like them more and more in my early 20’s and now they’re probably on my Top 10 list (no other food has made such a huge jump, ever!  Licorice, I am trying, but I still hate you!).  Salty, briny, and lightly sweet – olives are a versatile food that’s at the heart of the Mediterranean diet (an eating pattern that has been shown again and again and again to offer health and youth to its subscribers).  California black ripe olives are as good as they taste with vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving). They are packaged at their peak to preserve nutrients for year-round enjoyment – I consider them a pantry staple!

Easy “fal-olive-fal” patties

Olives and chickpeas are a perfect pair: chickpeas are high in protein and carbohydrate, while olives are high in fat.  (Remember: fat is good for you!)  This recipe is ready in 15 minutes for an appetizer or main course – or next-day sandwich at work.

  • 1 large can chickpeas, drained (or two 15-ounce cans)
  • 1 can California Black Ripe pitted olives, drained (12 ounces)
  • 1/4 cup tahini
  • 1/2 teaspoon cumin
  • juice of half a lemon
  • 1/2 teaspoon salt
  • 1/2 cup diced eggplant
  • 2 tablespoons + 4 tablespoons extra virgin olive oil
  • Feta and sriracha, for serving

Place chickpeas in a large bowl, and mash with a potato masher, fork, or the bottom of the chickpea can.  Roughly chop black olives, and add to chickpeas with tahini, cumin, salt and lemon.  Heat 2 tablespoons of olive oil in a shallow pan on medium high heat, and lightly saute eggplant until soft (5-7 minutes).  Add eggplant to the chickpea bowl, and stir to combine.  Heat remaining oil in the same pan, then form small patties (~3″ in diameter) and place in hot oil.  Cook for 4-5 minutes per side, until golden brown, then flip and cook second side.  Serve with feta and sriracha.