A big part of managing a foodservice operation is handling inventory, which can be a tricky task to navigate. There’s bound to come a time when operators realize that there’s far more of a particular item than necessary for the menu. Letting it sit in storage and go bad simply isn’t an option, particularly when it comes to maintaining a budget.
There are so many ways to combine common pantry ingredients with European Olives. Olives are a tasty wholesome food, and the Mediterranean region happens to be the main olive-growing region in Europe. Its traditions go back more than 2,000 years. Spain is the leader in exporting and producing olives and in this country is easy to find so many varieties, such a green Manzanilla olive, stuffed with Pimiento olives, flavorful Queen olives and savory Hojiblanca olives.
Although a customer might expect to see olives in a dry martini or sliced on a pizza, there are so many more ways operators can use this ingredient. Olives are a perfect wholesome snack, and adding them to the menu shares a tasty message from Europe: Have an Olive Day! Why not take advantage of an abundant ingredient by creating a new dish for the specials menu? What’s more, per serving (15g or five large olives) olives have 37kcal, making them a delicious, healthful option.
In fact, many olives are known for their low-fat nature. The amount of monounsaturated fat per serving for these olives is:
- Black olives: approximately 1.65g of monounsaturated fat per 15g serving
- Queen olives: approximately 1.35g of monounsaturated fat per 15g serving
- Manzanilla olives: approximately 1.95g of monounsaturated fat per 15g serving
Try these options to use up pantry ingredients in tasty, craveable ways:
If there’s too many eggs, try: A Green Bean, Egg and Olive Salad. A colorful salad option on the specials menu might tempt customers—particularly those who are health-conscious—to order a starter when they might not have otherwise. This salad calls for colorful cherry tomatoes—red and yellow—and pairs them with vivid green beans, jet-black Holjiblanca olives and snow-white boiled eggs for an experience in both taste and texture. Black olives are a source of iron—and taste, and fun and incredible recipes! And because this recipe is complete with a protein in the form of an egg, this salad can also appear on the lunch specials menu.
If there’s spare crusty bread, develop: Spanish Ajoblanco, a flavorful blend consisting of almonds, coconut milk, garlic and rice vinegar. It’s all whipped together with bread to create a creamy texture, and then topped with Manzanilla olives for a fabulous finish.
If there’s an abundance of potatoes, try out: Spanish tortilla, also known as a Spanish omelette. Rather than flour or corn tortillas, this adaptation uses cooked and sliced potatoes that are baked with eggs, olives stuffed with pimientos and onions to create a dish that is just as appropriate for a breakfast or brunch menu as it is for other dayparts.
If there’s a bunch of rice, consider: Latin Rice with Olives, a flavorful, colorful concoction that can be served as a side dish, as a vegetarian dish or topped with protein for an entree. Customers are used to being served Mexican rice, but the touch of turmeric combined with a pinch of cumin and a hint of mustard—not to mention, stuffed olives with pimientos—will unexpectedly delight their senses. Olives are a natural source of antioxidant vitamin E, too, as well as antioxidants that maintain cell integrity, making this recipe not just delicious, but healthful, too!
If there’s extra chocolate, whip up: Chocolate Lollipop with Olives, an unexpected treat for an end of the meal. This white chocolate dessert uses crushed Hojiblanca black olives sprinkled over thin circles of chocolate. It’s all about the sweet-and-savory combination here, which customers will love. It’s amazing how something as small as an olive can be so wholesome.
This post is sponsored by European Olives