Disclosure: I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
It’s no secret, the Mediterranean diet is recognized as one of the healthiest ways to feed yourself and your family. I highly recommend this lifestyle because of its diverse foods and flavors and the fact that there’s no calorie counting! I follow to the principles myself and enjoy a myriad of foods including : fresh vegetables and fruit, whole grains, nuts, legumes, fresh fish and seafood, lean meats, cheese and yogurt, red wine, and California ripe Olives! I savor olives for their flavor, color and texture! But I include them in my diet for a reason beyond taste; they’re a source of monounsaturated fat. This is the fat that’s associated with increased longevity, reduced risk of heart disease, reduced risk of chronic disease, lower blood pressure and improved brain function.
For the most part, I eat according to the seasons. When it comes to California olives, I enjoy ’em year round because they’re packaged at their peak to preserve nutrients. A serving of olives is trans fat free, contains no cholesterol and provides : fiber (0.5 gram per serving), vitamin E (0.25mg per serving), vitamin A (60IU per serving), iron ( 0.49 mg per serving) and plant powered polyphenols.
Today I am highlighting California Ripe Olives in a unique and tasty recipe that integrates whole grains, fresh vegetables, red wine, cheese, and garden herbs into a time-honored Italian meal:
the calzone. A slow cooker is used to make a quintessential Mediterranean ratatouille that fills the ‘hot pockets’ and is also spooned over the oven browned crust after baking. It makes a terrific dinner and reheats for an easy lunch.
California Ripe Olives are one of the most versatile items you’ll keep in your pantry. Be sure to check out the bottom of this post for more ways to enjoy ’em in a healthy diet.
- Cooking spray
- 2 tablespoons extra virgin olive oil
- 1 medium green pepper, seeded and cut into 1/2 inch pieces
- 1 medium sweet onion, cut into 1/2 inch pieces
- 4 garlic cloves, minced
- 1 medium American globe Eggplant, cut into 1/2 inch pieces
- 2 medium yellow squash, cut into 1/2 inch pieces
- 2 – 3 medium tomatoes, seeded and quartered
- 1 teaspoon sea salt
- freshly ground pepper, to taste
- 1/3 cup Shiraz or other fruity red wine
- 1/4 cup roughy chopped fresh basil + additional for garnish
- 5 springs fresh oregano
- 1/2 cup California black ripe olives, sliced
- 1 1/2 pounds refrigerated whole wheat pizza dough
- 1/4 cup cornmeal
- 12 ounces part- skim mozzarella cheese shredded (about 3 cups)
- 1/4 cup olive oil
1. Spray slow cooker with cooking spray.
2. Add olive oil to 10 inch saute pan. Heat over medium heat ; when hot add pepper, onions, and garlic. Saute until vegetables until softened, about 8 minutes.
3. Place eggplant and squash into the bottom of slow cooker. Add tomatoes, and sautéed vegetables. Season with salt and pepper. Pour wine over top.
4. Cover and cook on high for 4 hours adding fresh herbs and sliced olives during the last 15 minutes of cooking.
5. Allow the dough to stand covered, at room temperature, for one hour.
6. Preheat oven to 450 degrees F.
7. Line 2 baking sheets with parchment paper and sprinkled with cornmeal. Divide dough into 8 equal portions. Roll each portion into a 6-inch round on a lightly floured surface. Top each round with 2 -3 Tablespoons ratatouille, leaving a 1/2 inch border. Top rounds evenly with cheese; fold dough over, and crimp edges with a fork to seal.
8. Arrange calzones on prepared baking sheets. Brush tops with olive oil. Bake at 450 degrees F for 25 minutes. Serve each calzone with additional ratatouille and fresh basil.
Tip: To reheat calzones stored in the refrigerator, microwave in one minute-bursts on high, until heated through (2-3 minutes total) or in the oven/toaster oven at 300 degrees F until heated through.