It’s Friday and fall is quickly coming upon us. You know what that means! It’s time to sit back, put a game on, and prepare a drink that will warm you to the core.

Ingredients:

• 6 – Ice Cubes
• 1 shot glass of Vodka (optional)
• Bloody Mary Mix
• Celery Salt
• Steak sauce
• Hot sauce
• Worcestershire sauce
• Lemon Slice
• Ground pepper
• Celery Stalk
• Tassos® Jalapeno / Garlic Stuffed or Pimento Stuffed Olives

Directions:

Wet the rim of one eight oz glass, roll the rim in Celery Salt. Add Ice Cubes and Vodka. Fill the glass about 1 inch from the top of the glass with Tomato juice. Add approx 2 Tbl of steak sauce, a splash of hot sauce & Worcestershire sauce.

Cut and wash 1 celery stalk add to the glass & stir well.

Garnish with Ground Pepper, Lemon  slice, and Tassos® Jalapeno / Garlic Stuffed or Pimento Stuffed Olives to taste.

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Ingredients:

• 2 large tomatoes, cut in quarters
• 1 Tassos® Florinas Red Pepper cut in strips
• 1 small onion, sliced in rings
• 1 can (6 1/2 or 7 ounces) tuna in water
• 2 tablespoons Tassos® Extra Virgin Olive Oil
• 8 Tassos® Chili Pepper Stuffed Olives, sliced
• 2 teaspoons Tassos® Chili Pepper Stuffed Olive Brine
• 1/2 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dry mustard

Directions:

Salad dressing:
Add Tassos® Extra Virgin Olive Oil, Tassos® Chili Pepper Stuffed Olive Brine, minced garlic, salt, pepper and dry mustard in a sealable jar. Seal tightly and shake vigorously to blend. Sprinkle chopped olives over the salad.

Tuna Preparation:
Drain and flake tuna in a mixing bowl. Add dressing and mix thoroughly.

Plating:
Arrange tomato quarters on a salad serving platter; place Tassos® Florinas Red Pepper strips and onion rings in center. Place sliced Tassos® Chili Pepper Stuffed Olives on top of the salad.

Tassos® Fire Roasted Red Pepper Coulis Pannini is an easy lunch recipe that can be made in less than 10 minutes. Add a handful of Tassos® Double Stuffed Jalapeno / Garlic Olives and you’ve got yourself a meal!

Ingredients

• 2-3 Slices of Deli Ham
• 3-5 Slices of Deli Pepperoni
• 3-5 Slices of Deli Genoa Salami
• 2-3 Slices Deli Provolone
• 1 tablespoon Tassos® Extra Virgin Olive Oil
• 3 Tassos® Sundried Tomatoes
• 2 tablespoons Tassos® Red Pepper Spread (Coulis)
• Individual sized Ciabatta Loaf – Any type of bread can be used

Directions

Slice Cibatta loaf and spread Tassos® Red Pepper Spread (Coulis) on both sides of the bread. Layer Tassos® Sundried Tomatoes, cheese, Ham, Pepperoni and Salami. Use Tassos® Extra Virgin Olive Oil to coat the outside of the Cibatta sandwich and place in an electric grill for approximately 5 minutes or until cheese is melted and the center is warmed.

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This recipe requires the chicken to be marinated for four to six hours before preparation.

Ingredients

• 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
• 1/2 cup plus 2 tablespoons Tassos® Fine Virgin Olive Oil
• 1/3 cup fresh lemon juice
• 8 teaspoons chopped fresh oregano
• 2 garlic cloves, pressed
• 30 Tassos® Pitted Kalamata Olives, slice lengthwise
• 16 grape tomatoes, quartered
• 1/2 cup crumbled feta cheese

Directions

Score chicken breasts with sharp knife and place into a large glass baking dish.

Whisk 1/2 cup Tassos® Fine Virgin Olive Oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing into a sealed bag with chicken, cover and refrigerate 3 to 6 hours, turning occasionally to ensure that chicken is fully immersed.

Toss Tassos® Pitted Kalamata Olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons Tassos® Fine Virgin Olive Oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side.

Transfer to platter, spoon tomato mixture onto chicken, and season with salt and pepper.

Tell us what you think. Do you have a recipe that just isn’t the same without Tassos® products? Let us know!

Ingredients

• 1/4 cup Tassos® Extra Virgin Olive Oil
• 2 pounds red snapper fillets
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon dried crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup Tassos® Pitted Kalamata Olives, chopped
• 6 garlic cloves, minced

Directions

Heat Tassos® Extra Virgin Olive Oil in large skillet over medium-high heat. Season fish with salt and pepper. Add half of fish to skillet and sauté until just solid in center, approximately 2.5 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to skillet and sauté 1 minute. Add tomatoes, Tassos® Pitted Kalamata Olives, and garlic. Sauté for approximately 2 minutes. Season sauce with salt and pepper and spoon over fish.

Ingredients

• 1/3 Jar Tassos® Sundried Tomatoes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped garlic
• 1/4 cup chopped pine nuts
• 3 tablespoons chopped onion
• 1/4 cup balsamic vinegar
• 1 tablespoon tomato paste
• 1/3 cup crushed tomatoes
• 1/4 cup red wine
• 1/2 cup Tassos® Extra Virgin Olive Oil
• 1/2 cup grated Parmesan cheese

Directions

Combine Tassos® Sundried Tomatoes, basil, parsley, garlic, pine nuts and onion in a food processor and well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Add Tassos® Extra Virgin Olive Oil and Parmesan cheese. Salt to taste.

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Breakfast, lunch, dinner… It doesn’t matter. Tassos Garlic Stuffed Olive Omelet with Dill and Fennel is good anytime of the day. Be warned, this omelet is huge and is intended to be shared with at least two people.

Ingredients

• 2 tablespoons Tassos® Extra Virgin Olive Oil
• 2 cups thinly sliced fresh fennel bulb
• 6 cherry tomatoes
• 2 Tassos® Sundried Tomatoes, sliced
• 2 Tassos® Florinas Sweet Red Peppers, chopped
• 1/4 cup chopped Tassos® Garlic Stuffed Olives
• 5 large eggs, beaten to blend
• 4 ounces crumbled goat cheese
• 1 1/2 tablespoons chopped fresh dill

Preparation

Heat 1 tablespoon Tassos® Extra Virgin Olive Oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, approximately 5 minutes. Cover and cook until softened, approximately 4 minutes. Add cherry tomatoes, Tassos® Sundried Tomatoes and in Tassos® Garlic Stuffed Olives. Transfer to medium bowl.

Add remaining 1 tablespoon Tassos® Extra Virgin Olive Oil to same skillet. Heat over medium-high heat. Add beaten eggs and cook until eggs are just set. Tilt skillet and lift edges of omelet with spatula to let uncooked portion flow underneath, approximately 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel. Top with dill and remaining cheese. Fold uncovered half of omelet over cheese and slide onto plate.

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Looking for a quick and easy, yet delicious meal that can be made in under 30 minutes, how about Tassos® Orzo with Feta, Tomatoes, and Dill?

Ingredients

• 3 tablespoons Tassos® Extra Virgin Olive Oil
• 1 cup Tassos® Sundried Tomatoes, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped dill
• 1 teaspoon grated lemon zest
• 1 cup orzo
• 1 1/2 cups crumbled feta (6 ounces)

Preparation

Mix Tassos® Extra Virgin Olive Oil, Tassos® Sundried Tomatoes, cherry tomatoes, dill, zest, and 1/2 teaspoon salt and pepper in a large serving bowl. Let stand for ten minutes

Cook orzo in a pasta in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water). Cook until al dente.

Drain orzo and toss with tomato mixture. Add feta and toss again.

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Looking to change things up a bit? You may love our Tassos® Mediterranean Medley Olives the way they are but why not make your own marinate? Try marinating our delicious medley of Green, Natural Black, Kalamata and Blonde Olives with rosemary and tangerine.

Great for parties or simply something to snack on throughout the week.

Ingredients

• 1 13oz jar of Tassos® Mediterranean Medley Olives
• 1 small tangerine, cut into 4 wedges, thinly sliced crosswise
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon coriander seeds, crushed
• 1/8 teaspoon dried crushed red pepper

Directions

Drain olives from brine and reserve for a delicious salad dressing or marinate.
Combine all ingredients in a sealed bag and mix well. Refrigerate for 2 days, shaking several times.
Can be made 5 days ahead. Keep refrigerated. Transfer olive mixture to bowl and serve.

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Need an idea for a quick and easy lunch? Why not try a Tassos® Garlic and Jalapeno Macaroni Salad?

Ingredients

Tassos® Macaroni Garlic & Jalapeno Pasta Salad

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup Tassos® Garlic and Jalapeno Olive brine
• 2 1/2 tablespoons pickled jalapeno brine
• 1/3 sugar, or less to taste
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 cup Tassos® Garlic and Jalapeno Olive. sliced
• 1/4C Tassos® Sundried Tomatoes, drained, patted dry and chopped
• 1/4 cup pickled jalapeno slices chopped
• 2 tablespoons chopped fresh red peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, Tassos® Garlic and Jalapeno Olive and jalapeno brines, sugar, salt and pepper.  Add extra Tassos® Garlic and Jalapeno Olive brine if the mixture is too thick.  Stir in the onion, celery, Tassos® Garlic and Jalapeno Olives, jalapenos, jalapeno peppers, Tassos® Sundried Tomatoes and macaroni. Refrigerate for at least 4 hours before serving.

Tell us what you think. Do you have a recipe that just isn’t the same without Tassos® products? Let us know, Andrea Turner of Chicago did and this fantastic recipe is hers.