Deliciously Different

Smoked California Ripe Olives can produce a crave-worthy culinary surprise and become one of your favorite flavor discoveries. There are a few easy ways to make your own smoked olives, including preparing them on the grill with these quick steps:

1. Soak wood chips in water for 30 minutes. Drain well.

2. Pierce a foil pan several times with a small, sharp knife and spread wood chips in a single layer in the pan. Set directly on hot coals or metal bars on a gas grill. Close the lid and set heat to high only under the pan of chips. 3. When chips are smoking, place drained California Ripe Olives in a grill basket on grill with the burners off. Close the lid and smoke for 30 minutes.

Maple Olive Cheesecake Bites

Makes: 16-20 mini cheesecakes

Nonstick cooking spray 1/2 cup graham cracker

crumbs

2 tablespoons butter, melted 3 tablespoons sugar, divided 6 ounces cream cheese, room

temperature

3 tablespoons pure maple

syrup 2 tablespoons flour 1 teaspoon vanilla extract 1 egg

1/4 cup coarsely chopped California Ripe Olives Heat oven to 325 F and coat 16-20-cup mini muffin tin with nonstick cooking spray.

In small bowl, stir together graham cracker crumbs, butter and 1 tablespoon sugar. Place equal amounts into each mini muffin cup then press firmly into bottom of each cup. Working with one cup at a time, press small piece of plastic wrap onto surface and press crust firmly into mini muffin cups.

In large bowl of electric mixer, beat cream cheese, maple syrup and remaining sugar until smooth; beat in flour and vanilla on low speed. Add egg and beat until just combined; stir in olives.

Spoon equal amounts into each cup. Bake 20-25 minutes, or until filling feels set.

Let cool completely then run small, thin knife around edge of each to remove from pan.

Black and White Pizza

Makes: 1 pizza 1 tablespoon extra-virgin olive oil, plus additional for pizza crust 1 cup onion, quartered and

thinly sliced 2 tablespoons roasted garlic,

minced 4 ounces small baby bella

mushrooms, chopped flour 1 package prepared pizza dough 1 cup prepared Alfredo sauce 1 cup smoked mozzarella

cheese, shredded 4 ounces fresh mozzarella cheese, torn into 1/2-inch pieces 1 small boneless, skinless chicken breast, cooked and thinly sliced 2 tablespoons fresh rosemary,

chopped 1 can (6 ounces) extra-large California Black Ripe Olives, drained and cut in wedges freshly grated Parmigiano

Reggiano Heat oven to 450 F and line large baking sheet with parchment paper.

In large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic and mushrooms, and cook, stirring frequently, 10 minutes, or until onions are soft. Reserve.

Roll pizza dough into thin oval on lightly floured surface. Transfer to prepared baking sheet and brush lightly with olive oil then spread evenly with Alfredo sauce.

Top with mushroom mixture, cheeses, chicken and rosemary. Sprinkle olives over pizza.

Bake 10-15 minutes, or until cheese is melted and lightly browned around edges.

Serve with Parmigiano-Reggiano.