California Ripe Olives Three Ways - California Ripe Olives

Name: California Ripe Olives Three Ways - California Ripe Olives
Ingredients: 1 (6 oz) can medium California Black Ripe Olives, well drained; 1 (6 oz) can medium California Green Ripe Olives, well drained; 1/3 cup sugar, plus additional for coating; 2 tablespoons of orange juice; 2 15-oz. cans of California Ripe Olives (green and black); 1/2 cup coarse smoker wood chips (apple, alder, oak, or hickory wood); An 8-quart stock pot with pasta or steamer insert, or a steamer rack; Heavy duty aluminum foil; 2 15-oz. cans of California Ripe Olives(green and black) drained and patted dry with paper towels; A smoking infuser; 1-2 tablespoons of fine smoker wood chips (apple, alder, oak, or hickory wood); A 2-quart sized bowl; Plastic wrap; 2 6-oz. cans of California Ripe Olives (green and black) 2 6-oz. cans of California Ripe Olives (green and black) drained and patted dry with paper towels; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon crushed dried rosemary; 1/8 teaspoon fine sea salt or to taste; 1 clove garlic, minced

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California Ripe Olives Three Ways Ingredients - Candied California Ripe Olives - 1 (6 oz) can medium California Black Ripe Olives, well drained - 1 (6 oz) can

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Cooking tools:

Oven
Baking sheet
Parchment paper
Paper towel
Candy thermometer
Saucepan
Fork
Airtight container
Stockpot
Pasta steamer insert
Steamer rack
Duty aluminum foil
Lighter
Culinary blow torch
Smoking infuser
Mixing bowl
Plastic wrap
Measuring cup
Measuring spoon
Stove
Spoon
Colander
Kitchen towel

Ingredients

1 (6 oz) can medium California Black Ripe Olives, well drained
1 (6 oz) can medium California Green Ripe Olives, well drained
1/3 cup sugar, plus additional for coating
2 tablespoons of orange juice
2 15-oz. cans of California Ripe Olives (green and black)
1/2 cup coarse smoker wood chips (apple, alder, oak, or hickory wood)
An 8-quart stock pot with pasta or steamer insert, or a steamer rack
Heavy duty aluminum foil
2 15-oz. cans of California Ripe Olives(green and black) drained and patted dry with paper towels
A smoking infuser
1-2 tablespoons of fine smoker wood chips (apple, alder, oak, or hickory wood)
A 2-quart sized bowl
Plastic wrap
2 6-oz. cans of California Ripe Olives (green and black) 2 6-oz. cans of California Ripe Olives (green and black) drained and patted dry with paper towels
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed dried rosemary
1/8 teaspoon fine sea salt or to taste
1 clove garlic, minced