Collection: Recipe booklet: 389 Ways To Use California Ripe Olives, 1970's (complete)

Hello everyone!



I couldn't have imagined when I sent for a copy of this recipe booklet back in the 70's that over 30 years later I would be sharing it with all of you! This is a big collection of ideas and recipes using olives - I think you'll find it a fun read. I've listed the table of contents of the booklet below and each section is added as a separate reply to this message. As always, you can read them as a continuous file by clicking the "Read Replies" button above.

Happy Cooking from my 1970's kitchen to yours! - Betsy

Recipes and ideas from the recipe booklet:

389 WAYS TO USE CALIFORNIA RIPE OLIVES
by The California Olive Industry
Olive Administrative Committee, 1976

TABLE OF CONTENTS
1-32: Snacks and Nibbles
33-68: Hors d'oeuvres and Appetizers
69-88: Soups
89-108: Ground Beef
109-126: Beef
127-144: Frankfurters
145-161: Pork
162-178: Lamb and Veal
179-215: Poultry
216-233: Fish
234-249: Eggs
250-268: Vegetables
269-283: Sauces
284-319: Salads and Dressings
320-361: Sandwiches
362-380: Spreads and Stuffings
381-389: Special Day Ideas

INTRO:
"389 ways with pitted ripe olives??? Sure! And why not? Ripe olives are one of the most versatile foods around! They're so adaptable, they add flavor, creative flair, and color to everyday eating. As you chop, slice, simmer, and serve your way from number 1 to 389, you'll notice pitted ripe olives are tastefully added to everything - in appetizers, in soups, in casseroles, in sauces, in salads, on pizzas, in sandwiches, and many other imaginative dishes.

Once you get started, you won't stop with 1 or 72 or 321. You'll begin to think of hundreds of other ways to capitalize on the assets of those nifty black California nuggets."

Recipes are in the posts below...