(NAPSA)—Alongtime tradition, olives have been gracing the holiday table for years. However, the black olive isn’t relegated only to the relish tray anymore. Today, home chefs are mixing them into pilaf, stuffing, salad, and even with fall’s favorite vegetables such as green beans and squash. Chef Rozanne Gold, a columnist for Bon Appetit and authorof “Christmas 1-2-3” has created a special holiday recipe perfect for this holiday season. Chef Gold has paired Lindsay Olives, a flavorful, firm black olive with rich, creamy potatoes to create a side dish sure to be a holidayclassic. Lindsay Olives have been gracing holiday tables since 1916. Lindsay California black ripe and Spanish olives are the perfect complement to a traditional holiday feast or a low-key mealofleftovers. For more tantalizing recipes, go to www.lindsayolives.com. Black Olive Potato Gratin 6 ounces Lindsay Large Pitted Black Ripe Olives 2 cups light cream* 1 cup onion,very finely diced 1-4 teaspoons dried thyme 1-4 teaspoonsdried basil leaves % teaspoonsalt teaspoon white pepper %4 cup Parmesancheese, freshly grated 4 large Yukon gold potatoes, about 2 pounds 4 ounces Gruyere cheese, shredded Preheat oven to 375F. Drain olives, pat dry and cut in half lengthwise. In a 4-quart saucepan mix together cream, diced onion, thyme, basil, salt and pepper. Bring to a boil. Lower heat and simmer 3 minutes. Whisk in ‘4 cup grated Parmesan cheese and continue whisking until smooth, about 1 minute. Add olives and simmer 3 minutes, stirring often. Peel potatoes and slice paper-thin. Add to pot andstir gently, until the potatoes are covered with cream sauce. Transfer potatoes to a 9-4”x-9-'4” inch ovenproof casserole. Fill dish in layers, making sure to spoon all the cream sauce over the top. Sprinkle with shredded Gruyere cheese and dust with remaining Parmesan cheese. Cover dish with foil and bake 50 minutes. Uncoverand bake 25 to 30 minutes longer, until golden brown and bubbly. Serves 6 to 8. * If light cream is unavailable, substitute 1 cup milk and 1 cup cream. Looking for creative waysto serveolives at this year’s holiday party? Chef Rozanne Gold,author of “Christmas 1-2-3”offers these easy and appetizing three-ingredient recipe suggestions. Olives and Almonds 6 ounces Lindsay Large Pitted Black Olives 1/2 cup whole blanched almonds 1-1/2 tablespoonsroasted garlic olive oil Heatoil in a medium non-stick skillet. Add drainedolives and almonds and cook over medium-high heat until almonds are golden andolives are a bit wrinkled, about 3 minutes. Transfer olives to a bow! andlet cool. Serves 4. * For Lemon-Garlic Olives, use 6 ounces Lindsay LargePitted BlackOlives, 3 large cloves garlic and 1-1/2 tablespoons lemonoliveoil andfollow the procedure above. @
