(Family Features) Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.

Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.

One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.

It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don’t just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.

Find more California olive farmer-approved recipes at CalOlive.org.

Cowboy Caviar

Recipe courtesy of olive grower Natalie Jameson
Servings: 8-10

• 2 cups chopped tomato
• 3 green onions, sliced
• 1 avocado, peeled, pitted and cut into small cubes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (6 ounces) large California Ripe Olives, drained and coarsely chopped
• 1/2 cup prepared vinaigrette dressing
• corn chips

1. In medium bowl, stir together tomato, green onions, avocado, black beans and olives.
2. Toss with dressing and serve with corn chips.

Rotini with Shrimp and Olives

Recipe courtesy of olive grower Pablo Nerey
Servings: 6-8

• 1 pound rotini pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 tablespoons chopped garlic
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon garlic salt
• pepper, to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 2 tablespoons prepared pesto
• 1 can (2.25 ounces) sliced California Ripe Olives

1. Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
2. In large skillet, heat butter and olive oil over medium heat.
3. Add garlic and stir until golden, being careful not to burn.
4. Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
5. Reduce heat to medium-low and add cream to skillet; simmer until thick.
6. Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
7. Sprinkle with Parmesan cheese.

Red Potato and Olive Salad

Recipe courtesy of olive grower Carolina Burreson
Servings: 4-6

Dressing

• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon ground pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sugar

Salad

• 1/2 cup sliced California Ripe Olives, drained
• 1/2 cup grape tomatoes, halved
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup chopped celery
• 1 1/2 pounds small red potatoes, quartered and boiled until tender
• 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
• 1/4 medium red onion, thinly sliced

1. In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
2. When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.

Source: California Olive Committee

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Ingredients

• 4 ounces bacon, coarsely chopped
• 2 tablespoons butter
• 2 small leeks, trimmed and chopped
• 1 large onion, diced (about 1 cup)
• 1 large carrot, diced (about 1/2 cup)
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 6 cups Wolfgang Puck Organic Free Range Chicken Broth
• 3 large Russet potatoes, cut into cubes (about 4 cups)
• 1/2 cup heavy cream
• 2 cups grated sharp cheddar cheese (about 8 ounces)
• Freshly ground black pepper
• Chopped fresh chives

Preparation

1. Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.

Preparation Time

35 minutes

Cook Time

40 minutes

Serves

Makes 6 servings

Source Wolfgang Puck Soup, Stock, Broth