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California Olives and Googly-Eyed Crudites

October 19, 2011 by Meaghan Mountford

When the good people at California Ripe Olives asked if they could send me a Halloween kit to make something spooky with olives, I thought, “I like free stuff.” So yes, please. I got a big box covered with spiders, eek! (Even my delivery guy was curious.) Inside, I found cans of California Black Ripe Olives, a spider web tray and bowl with the cutest Halloween spatula, a can opener (side note: thank you, ours is about 20 years old), a gorgeous bamboo cutting board and even a gift card for ingredients.

So I got to work. What can I do with olives? I’m usually a sweets girl. Naturally, I overthought and made a way-too long list of possibilities. I was going to make these. Or these. Or this. And I scrapped all the ideas for the sake of simplicity. What do I keep saying is big this year? Eyes. So I made Googly-Eyed Crudites. Very easy, very doable. Be sure to check out the California Ripe Olives site for more recipes, and find their facebook page here.

How to make googly-eyed crudite

You will need:

  • can of pitted black olives
  • cutting board and knife
  • raw veggies (cucumber, bell pepper, carrots, celery, broccoli, snap peas, etc.)
  • paper towels
  • disposable decorating bag (available in the craft store)
  • soft cream cheese
  • scissors

What to do:

Drain and rinse the olives, then cut into slices. Wash and cut your veggies, then pat them dry with paper towels. Scoop some cream cheese in the decorating bag, and close tightly with a rubber band (or just twist and hold with your hand). Snip about 1/2 inch from the tip. Pipe dots of cream cheese on the veggies and add a slice of olive. That’s it.

The broccoli are my favorite.

And a bit more about California Ripe Olives (in their words!):

·         California olive growers produce more than 95 percent of the black ripe olives grown in the US.  These growers operate multi-generational family farms from the inland valleys of California from San Diego County to far north of Sacramento County.

·         From breakfast to dinner. January to December. And from every day to gourmet. Olives are as casual or as elegant as you like, adding color, texture and flavor to any meal.

·         Since California Black Ripe Olives are fruits, they have no cholesterol.  And each large olive has only 7 calories. That’s a lot of flavor per calorie!

·         California Black Ripe Olives may be grown in California, but they’re available in supermarkets, club stores and local markets all over the country.

 

Related Posts:

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  • 23 Delicious Meatball Dinner Ideas
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Comments

  1. Beth @ Hungry Happenings says

    October 21, 2011 at 9:34 am

    What a wonderfully simple way to add something healthy, cute, and a bit creepy to a Halloween buffet. Love it!

Have you read?

Dubai Chocolate Chunk Cookies – A Luxurious Twist on the trending recipe

If your favorite chocolate chip cookie went on a luxurious holiday to Dubai and came back a little more sophisticated, this would be the delicious result. These Dubai Chocolate Chunk & Pistachio Cookies take everything we love about a good, chewy chocolate chip cookie and give it a bold, Middle Eastern twist. We’re talking real chunks of dark chocolate, nutty toasted pistachios, a whisper of ground cardamom, and that gorgeous golden glow from a touch of saffron bloomed in warm milk.

They’re sweet, rich, and just a little exotic—like the cookie version of a spiced latte on a desert rooftop. Whether you’re making them for Eid, a dinner party, or just to stash in your cookie jar for “research purposes,” they’re the kind of treat that gets people talking. Equal parts comfort food and showstopper, these cookies are perfect when you want to bake something familiar but with a story—and a little sparkle.

Why These Cookies Are Amazing

  • Toasted pistachios bring crunch and richness

  • Saffron and cardamom add warm, exotic flavor

  • Dark chocolate chunks melt into pockets of indulgence

  • Bakery-style texture: chewy center, crisp edges

  • Perfect for holidays, tea time, or your next cookie exchange

Ingredients

  • 1 cup (225g) unsalted butter, softened

  • 1 cup (200g) brown sugar, packed

  • ½ cup (100g) white sugar

  • 2 large eggs

  • 1 ½ tsp vanilla extract

  • ½ tsp ground cardamom

  • Pinch of saffron, bloomed in 1 tsp warm milk

  • 2 ½ cups (315g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp sea salt

  • 1 cup shelled pistachios, lightly toasted and roughly chopped

  • 200g high-quality dark chocolate, chopped into chunks

  • Optional: 1 tbsp rose water or orange blossom water

Instructions

1. Bloom the Saffron

Steep a pinch of saffron threads in 1 teaspoon of warm milk for 5 minutes. Set aside.

2. Make the Dough Base

Cream butter, brown sugar, and white sugar in a large bowl until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, followed by vanilla, cardamom, bloomed saffron, and rose/orange blossom water if using.

3. Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix dry ingredients into the wet mixture until just combined.

4. Fold in the Pistachios and Chocolate

Stir in chopped pistachios and dark chocolate chunks. Reserve a few chunks and nuts to press into the tops for presentation.

5. Chill

Cover and chill the dough for at least 45 minutes (up to overnight). This helps develop flavor and improves texture.

6. Bake

Preheat oven to 175°C (350°F). Line baking trays with parchment. Scoop dough into 2-tablespoon-sized balls, place 2 inches apart, and press extra chocolate and pistachios on top. Bake for 10–12 minutes until golden at the edges and soft in the middle.
Let cool for 5 minutes on the tray, then transfer to a wire rack.

Pro Tips

  • Lightly toast the pistachios before mixing them in to enhance their flavor.

  • Use slab chocolate instead of chips for irregular, gooey chocolate pools.

  • Sprinkle a bit of flaky sea salt on top before baking for contrast and depth.

How to eat them

These cookies pair beautifully with strong Arabic coffee, saffron-infused karak chai, or even a scoop of rose or pistachio ice cream. They’re also great as part of a dessert board for special occasions.

 

These Dubai-inspired chocolate pistachio cookies aren’t just a dessert—they’re a statement. The fusion of textures and flavor brings together the richness of dark chocolate, the warmth of cardamom and saffron, and the crunch of toasted pistachios. Whether you’re baking them for a festive occasion or an indulgent treat, this recipe brings a taste of Middle Eastern luxury straight to your kitchen.

 

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