Get the latest Olivey recipes from Group Recipes. http://www.grouprecipes.com/tag/olivey SMALL PIZZAS WITH OLIVE TAPENADE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Peterson Estate in Rockwall, Texas in 1991. http://www.grouprecipes.com/90506/small-pizzas-with-olive-tapenade.html Lightly seasoned and pan seared before being dressed up with a dusting of sweet paprika “rouge” http://www.grouprecipes.com/90041/paprika-painted-chicken-breast.html Lightly grilled slices of fresh baguette are rubbed down with spicy garlic and adorned with a light, fresh tomato dice http://www.grouprecipes.com/90040/pan-grilled-bruschetta-pomodoro.html What's a Mediterranean dinner without a succulent leg of lamb to tie it all together?? This recipe is cooked off the bone, unlike traditional methods, but the potential loss in flavour is more than made up for with a black olive and oregano rub inside and out. http://www.grouprecipes.com/85982/mediterranean-leg-of-lamb.html A blend of Kamut and spelt flour makes for a toothsome, deliciously flavoured vegan pasta base you can use for everything from ravioli to lasagne to fettuccine. http://www.grouprecipes.com/76895/multi---grain-fresh-pasta.html OLIVE AVOCADO DIP This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Jennet Estate in Allen, Texas in 1983. http://www.grouprecipes.com/71167/olive-avocado-dip.html Slightly sweet, but with a delicious sourdough tang as well, this is a delicious way to use up sourdough starter toss-off. Adapted from a recipe found at http://tinyurl.com/4ybakj. I used my starter (whole-wheat and spelt flour) and added Kamut and All-Purpose flours to the dough instead of the Durum she calls for. I also used a touch of honey instead of malt syrup and cut the salt in half. Everything else is the same! Makes 2 loaves, 15 slices per loaf. http://www.grouprecipes.com/71040/sicilian-sourdough.html Named after the Italian ladies of the night. "Pasta the way the whores would make it". Don't frown at me I got that that straight out of wikipedia. http://www.grouprecipes.com/66249/pasta-puttanesca.html This is also called Midsummer Pasta, since in Italy on the night of the longest day of the year this dish is served: symbolically long cuts of pasta with a simple sauce of olive oil, garlic, anchovies, and tomatoes. http://www.grouprecipes.com/58934/vermicelli-alla-sangiovannello.html This pizza uses a classic combination of Mediterranean flavours which will really seduce the taste buds. Dairy free since I can't have milk and soy cheese is (IMHO) gross! Adapted from Weight Watchers, and an awesome weekend lunch or light dinner. http://www.grouprecipes.com/58572/agean-personal-pizzas.html