There are so many wonderful ways you can enjoy Louisiana Sisters Olives each and every day!  They add a wonderful flavor to almost any recipe.  Put them in your salads, on your pizza or on the side of your sandwich.  They also make a great hors d'oeuvre served with any of your favorite cheeses.  Don't forget that the perfect martini just isn't perfect unless it includes our olives!

Louisiana Sisters Martini

Ingredients

• 4 oz of your favorite Vodka
• Plenty of Ice
• One lemon cut and seeded
• 4 Louisiana Sisters Olives

How to do it

• Fill martini shaker with ice and add the vodka.  Hint: keep your vodka in the freezer for a great icy taste!
• Using a firm grip, shake vigourusly for 30 seconds.
• Be sure to also shake your hips - it just makes it that much more fun!
• Pour into chilled martini glasses, squeeze lemon to taste and garnish with olives.

 Enjoy!

Louisiana Sisters Green Olive Tapenade

1 cup Louisiana Sisters Pitted Olives

4 sun-dried tomatoes packed in oil

1 clove of garlic

1/2 teaspoon Anchovies paste

2 tablespoons of oil from sun-dried tomatoes

In food processor chop Louisiana Sisters Pitted Olives, then scrape into mixing bowl.  Now in the food processor, chop the sun-dried tomatoes and the garlic until fine and add to the olives.  Add the oil and anchovies paste to the olive mixture and stir until well mixed.  Serve over goat cheese with pita chips.

Enjoy!

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Louisiana Sisters Fantastic Fettuccine Primavera

1 can reduced-fat condensed cream of chicken soup, undiluted

1/3 cup fat free milk

2 cloves garlic, minced

½ teaspoon salt

½ teaspoon Italian seasoning

4 cups sliced fresh vegetables

          Squash, asparagus, zucchini

          Carrots and peppers

1 cup coarsely chopped fresh tomatoes

¼ cup Louisiana Sisters Spiced Olives halved (this is the best part!)

4 cups hot cooked fettuccine

Combine soup, milk, garlic, salt and Italian seasoning in small bowl.  Coat large nonstick skillet with vegetable spray.  Cook and stir vegetables over medium heat 4 minutes.  Stir in soup mixture; simmer for 3 to 4 minutes.  Add tomatoes and olives; mix well.  Serve over hot fettuccine.

Enjoy!

Louisiana Sisters Style Chicken Cacciatore

Cut a 1-4 pound chicken into individual pieces.

Dredge with 3 tablespoons of flour and 1 tablespoon of Tony Chacherie’s Creole Seasoning

Saute until golden brown in ¼ cup olive oil.

Add 2 tablespoons chopped shallots and minced garlic.

Cook for 3 minutes then add:

• ¼ cup tomato paste 
• ½ bay leaf
• ½ cup dry white wine
• a pinch of thyme
• 1 teaspoon salt 
• ½ teaspoon basil
• ¼ teaspoon white pepper
• pinch sweet marjoram
• ¾ cup chicken stock
• ½ cup sliced mushrooms
• 2 tablespoons brandy
• ½ cup Louisiana Sisters olives with pits

Simmer the chicken covered for 1 hour or until tender.  Serve over angle hair pasta with green salad and french bread. 

Enjoy!

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Louisiana Sisters Baked Fish

1 pound fresh fish cut into 2 inch pieces (we love redfish & trout)

Salt and pepper to taste

1 can (14 ½ oz) diced Italian-style tomatoes, drained

2 tablespoon chopped pitted Louisiana Sisters Olives (this is the best part!)

1 teaspoon minced garlic

2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees.  Grease baking dish with olive oil.  Arrange fish in pan; salt and pepper.  Combine tomatoes, olives and garlic in bowl then spoon over fish.  Bake for 20 minutes or until fish flakes when tested with fork.  Sprinkle with parsley.

Enjoy!

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Louisiana Sisters Chicken and Pasta Salad Supreme 

4 oz uncooked rotini

2 cups diced cooked chicken

½ cup chopped roasted red bell peppers

12 pitted Louisiana Sisters Spiced Olives, halved (this is the best part!)

1 tablespoon dried basil

1 ½ tablespoon olive oil

1 tablespoon cider vinegar

1 clove garlic, minced

¼ teaspoon salt

Cook rotini according to directions on package.  Combine rest of ingredients while rotini is cooking.  Drain rotini & rinse under cold running water.  Add to chicken mixture.  Toss gently.  Serve immediately or cover and refrigerate.

Enjoy!