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Ingredients:

2 lb boned leg of lamb, cut in cubes
1 cup pitted black olives
3/4 cup dry white wine
1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 red chilli, chopped finely
Salt and pepper

Preparing:

Fry garlic, onion and chili in olive oil for 5 minutes.
Add the lamb meat and wine and cook for 5 more minutes.
Stir in the olives, season with salt and pepper and trasfer to a casserole.
Cook in a preheated oven (180ºC / 360ºF) for 1hour 20 minutes.

Ingredients:

600 g lamb
50 g black olives, pitted and halved
2/3 cup red wine
2/3 cup vegetable stock
6 canned anchovy fillets
4 garlic cloves
3 springs thyme, stalks removed
2 tbsp chopped parsley
1 tbsp oil
1 tbsp butter
1 tsp sugar

Preparing:

Cook the lamb with the oil and butter for 5 minutes.
Grind together the garlic, thyme and anchovies to make a smooth paste.

Add the red wine and vegetable stock to the lamb.
Stir in the garlic paste and sugar.
Bring to the boil, reduce the heat, cover and simmer for 40 minutes.
Stir the olives into the sauce and mix to combine.

Ingredients:

6 ounces sliced turkey
5 ounces provolone or mozzarella cheese
4 ounces salami
1/3 cup chili pepper
1/4 cup sliced hearts of artichokes
1/4 cup choppes olives
1/4 cup Italian dressing
1 focaccia bread
Lettuce Leaves

Preparing:

Put on a layer of focaccia lettuce, turkey, salami, and cheese.
Combine pepper, olives, artichokes and dressing.
Add the dressing on the cheese and place another layer of focaccia.
Wrap with plastic wrap and refrigerate for 4 hours before serving.

Ingredients:

Mass:
2 kilos corn breaking mass
1 1/2 kilos lard melt
1/2 kilo pork rib
1 goose of 1 1/2 pounds

Filling:
4 cups cooked rice
3 cans chickpeas
2 cans peas (petit pois)
1 jar olives stuffed
1 pound cooked carrot, sliced
1 k vainicas cooked
4 chilli peppers, chopped
60 plums

Preparation:

Mass:
Cook meat with all the desired condiments, and sift the broth.
Add broth to the dough and mix well with wooden spoon.
Place in the fire and cook until it boils, while moving.
Add the lard melt and season with salt to taste.
Remove from the fire.

Place one tablespoon of the dough on banana leaves.
Decorate with all ingredients.
Wrap the tamale in the leaves and tie.

Cook tamales in a large pot with boiling water for 35 minutes.

Ingredients:

6 eggs, hardcooked, cooled and peeled
6 ounces whipped cream cheese
12 green olives stuffed with pimientos
Ketchup

Preparing:

Half eggs widthwise.
Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.

Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.
Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

Ingredients:

600 g bread
6 eggs
18 black olives
4 garlic cloves
6 tbsp olive oil
2 tbsp vinegar
Salt and coriander

Preparing:

Grind the garlic with salt and coriander in a mortar until obtaining a paste.
Spill the oil in a pot and mix with the garlic paste.

Cook the eggs in a pot with water and vinegar.
Retire them, slip them and set aside, without hurling the water.

Add to the sauce 2 cups of the hot water.
Incorporate the bread slices.

Serve with the eggs and the black olives.