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Indigo Food Energy: Olive (Olea europaea)

By Gwen Nyhus Stewart

Recipes

Caper and Olive Oil Tapenade

5 (75 mL) tablespoons capers
1/2 cup (125 mL) green olives
2 flat Anchovy Fillets - more to taste
4 garlic cloves
1/2 cup (125 mL) Extra Virgin Olive Oil

Coarsely chop the ingredients or blend in a food processor. Spoon over slices of French bread or use as a dip.

Pasta with Lemon Olive Oil
Zest of 1 lemon
1/3 cup (75 mL) lemon juice
1/2 cup (125 mL) Extra Virgin Olive Oil
1-2 large garlic cloves minced
1/2 cup (125 mL) Kalamata Olives, pitted and sliced
2 tablespoons (30 mL) fresh chopped thyme or basil
Sea salt, to taste

Freshly coarse ground black pepper, to taste
1 pound (500 g) favorite pasta
You can use a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic, olives, thyme, salt and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.

Serves 4-6 people.

Tuscan Bread and Tomato Salad

Take brown bread torn in chunks, soak in water, and then wring dry. Add shredded basil, finely chopped onion, ripe sliced tomatoes, olives, capers and a few anchovy fillets

Tuscan Garlic Bread

Toast old bread, preferably over an open fire, rub it with fresh garlic - the toast will act as a grater, and season with salt and pepper. Drizzle freshly pressed olive oil over it.

White Bean Soup with Olive Oil

Add white beans boiled in plenty of water spiced with garlic, sage, and sea salt to a bowl with a few slices of toasted bread. Season with salt, freshly ground black pepper and lots of olive oil.

See Indigo Coloured Foods in the Plants, Food Colours, & Recipes section of this web site for additional information about the healing properties of indigo, phytonutrients, and recipes. (See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour indigo means and Chapter 8, Colour Energy, Plants, and Recipes pages 84 – 86 for information about using indigo in the garden and recipes.)

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Recipes

Caper and Olive Oil Tapenade

Pasta with Lemon Olive Oil Zest of 1 lemon 1/3 cup (75 mL) lemon juice 1/2 cup (125 mL) Extra Virgin Olive Oil 1-2 large garlic cloves minced 1/2 cup (125 mL) Kalamata Olives, pitted and sliced 2 tablespoons (30 mL) fresh chopped thyme or basil Sea salt, to taste

Freshly coarse ground black pepper, to taste 1 pound (500 g) favorite pasta You can use a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic, olives, thyme, salt and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.

Pasta with Lemon Olive Oil
Zest of 1 lemon
1/3 cup (75 mL) lemon juice
1/2 cup (125 mL) Extra Virgin Olive Oil
1-2 large garlic cloves minced
1/2 cup (125 mL) Kalamata Olives, pitted and sliced
2 tablespoons (30 mL) fresh chopped thyme or basil
Sea salt, to taste

Freshly coarse ground black pepper, to taste
1 pound (500 g) favorite pasta
You can use a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic, olives, thyme, salt and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.