How to cook black olives with celery and lemon juice
The most important thing about black olivine is that it’s a versatile vegetable.
The plant can be used to make an extremely versatile salad, as well as being used to produce a delicious vegetable oil.
Black olives have been traditionally used to cook fish or pork, as a salad dressing, as an ingredient for pasta sauces and sauces for pasta.
But today we’re going to learn how to make a delicious salad using black olive, lemon juice and celery.
The black olival, which is actually a type of carrot, can be cooked in a slow cooker.
Here are the ingredients you’ll need to make this tasty, creamy salad: Ingredients 1 tablespoon olive oil (or butter) 1 clove garlic, minced 2 tablespoons dried red chili flakes 1 tablespoon freshly ground black pepper 1 tablespoon chopped fresh ginger 1/4 cup raw honey 1/2 cup fresh parsley 1 cup fresh lemon juice 2 tablespoons fresh lime juice 1 teaspoon fresh lemon zest 1/8 teaspoon ground allspice 1/3 cup fresh thyme leaves Directions Heat a large cast iron pan over medium-high heat.
Add the olive oil and cook for 5 to 6 minutes, or until the oil has absorbed all of the moisture from the vegetables.
Remove from heat and add the garlic, chili flakes and allspices.
Cook for a few more minutes until the garlic is fragrant and the chili flakes have softened.
Add in the dried red chilies, ginger and honey, and cook until the honey has dissolved.
Stir in the lemon juice, lemon zester, allspix and thyme.
Season with salt and pepper to taste.
Transfer the salad to a plate and top with fresh parsleys and lemon zests.
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The opinions expressed are my own and do not necessarily reflect the views of The Daily Meal or The Daily Cookbook.