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I’m excited to be back in the kitchen with California Grown and California Ripe Olives! As the days start to get warmer and longer, I am inspired to create beautiful dishes to share with my favorite eaters, like Olive Chimichurri. This Magic Elixir has citrus notes, is bright and green, and is utterly crave-worthy.
Often, making something especially delicious starts with a flavorful Magic Elixir that elevates a recipe from simply delicious to out of this world. My new Olive Chimichurri Magic Elixir with citrus notes is bright and green and utterly crave-worthy. Make a double batch (you’ll thank me) and be ready to use it for breakfast, lunch, and dinner!
There is something incomparable about a beautiful California olive, whether green or black. You might not know this, but California produces more than 95% of the olives grown in the U.S., with hundreds of farmers and families helping to bring California Ripe Olives from their farms to your table!
California Ripe Olives are canned in a mild salt-brine solution, resulting in remarkably versatile olives that are smooth and nutty. They’re perfect alone as a snack or as a supporting or even leading ingredient in so many dishes.
Chimichurri is a sauce that is originally found in Argentinian, Uruguayan, and Paraguayan cuisines. It has taken the world by storm. Perfect for grilling season, chimichurri is a match made in heaven for grilled steak, chicken, and fish. Plus, it’s the main ingredient in my new favorite pasta dish!
And for my vegetarian friends, there’s nothing better than a grilled vegetable platter, or burrata drizzled with chimichurri. Try my new Magic Elixir over a fried or scrambled egg to elevate your breakfast to new levels.
The California green olives in this chimichurri round out the flavors of the classic sauce and give it a hearty body, while the lemon juice keeps it bright. Feel free to add a little more red pepper flakes or a dash of smoked paprika to give it a little more of a kick, but everyone in my kitchen agrees that this new recipe is perfect.
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