Within a few years the California Ripe Olive has won almost universal popularity. Its rich, yet mellow deliciousness, appeals instantly to all those who like good things to eat. Only the very best of selected Mission and Manzanilla olives are packed under the DEL MONTE Brand. And they are prepared in such a way as to preserve the full nut-like flavor of this delicate food and relish. We also pack DEL MONTE Deviled Olive Relish from ripe olives, pimientos and other seasonings, and which is especially delicious in sandwiches, salads, and with meats. Other uses are given below. DEL MONTE Ripe Olives are packed in pint, quart and buffet size cans as well as glass. DEL MONTE Olive Relish in buffet cans only.

Ripe Olive Suggestions And Recipes

DEL MONTE Canned Ripe Olives, chopped, and added to any meat or vegetable salad make a delicious and healthful addition.

Chopped ripe olives in a fish loaf are a great addition in flavor and nutrition.

Any canape is improved by a few sliced ripe olives.

Put a few sliced ripe olives in the jellied meat or salad for an extender as well as for the added flavor.

Add sliced ripe olives to the creamed chicken and you will never again omit them.

Chopped ripe olives added to the stuffing for eggs make a change which picnickers will welcome.

Put some ripe olives in the children's luncheon. They contain a wholesome fat.

Cottage Cheese And Ripe Olive Salad

Mix equal proportions of well seasoned cottage cheese and chopped DEL MONTE Canned Ripe Olives. A few drops of onion juice may be added if desired. Serve on lettuce with French dressing.

Baked Olive Loaf

Mix 1 cup of DEL MONTE Canned Ripe Olives, chopped, 1 cup of boiled rice, 1 cup of crumbs, 1 cup of well seasoned white sauce, 1 egg and the juice of 1 lemon. Bake in a loaf pan 40 minutes. Serve with DEL MONTE Canned Tomato Sauce.

Baked Olive-Stuffed Tomatoes

Hollow out tomatoes of uniform size. Chop, and drain the pulp removed. Mix with an equal proportion of chopped DEL MONTE Canned Ripe Olives, season well, refill tomatoes, cover with soft crumbs, and put a piece of butter substitute on each. Bake until tomatoes are tender.

Olive And Liver Stew

Scald 1 pound of calves' liver, cut in cubes, season, and flour slightly. Fry a slice of bacon in the roasting pan and brown the liver. Add 2 cups of hot water and 1 cup of chopped DEL MONTE Canned Ripe Olives, thicken with cornstarch, and cook slowly in the oven or in a double boiler for 1 hour.

Del Monte Tamale Pie

Add 1 cup of white corn meal to 3 cups of boiling, salted water, boil for 5 minutes, cook in double boiler 45 minutes, and add 1 can of chopped DEL MONTE Canned Ripe Olives. Melt 1 tablespoon of fat or drippings in a frying pan, add 1 chopped onion, 1/4 cup of chopped DEI MONTE Canned Green Chile, and 1/2 pound of Hamburg steak. Cook until the meat is no longer red, stirring frequently. Add 1 1/2 teaspoons of salt and 1 can of DEL MONTE Canned Tomato Sauce, and cook over a low fire for 5 minutes. Grease a baking dish and spread 1/2 the corn meal mush in the bottom, over this put the meat mixture, and on top spread the remainder of corn meal mush. Bake in a moderate oven 15 or 20 minutes.

Olive Relish Suggestions And Recipes

Use DEL MONTE Deviled Olive Relish for spreading the lettuce sandwiches instead of mayonnaise. It is much cheaper, more delicious, and more nourishing.

Spread hot crackers with olive relish and serve with the salad in place of cheese straws.

Stuff small stalks of celery with olive relish, cut in slices, place on lettuce, and serve as a salad with French dressing.

Add a little olive relish to the stuffing for green peppers.

Hot rounds of toast spread with olive relish make a good foundation for almost any canape, or may be served as such with no addition.

Olive relish added to the stuffing gives a wonderful flavor to either poultry or fish.

Jellied Olive Relish

Dissolve 1 envelope of softened gelatin and 2 bouillon cubes in 1 cup of boiling water. Add 1 can of DEL MONTE Deviled Olive Relish and pour into a wet mold which has been lined with sliced, hard cooked eggs. When firm serve sliced with Tartar sauce.

Olive Relish Breakfast Eggs

Toast slices of Victory bread on one side and spread untoasted side with DEL MONTE Deviled Olive Relish. Put a poached egg on each slice and serve at once.

Olive Relish Omelet

Make 1/2 cup of thick well seasoned white sauce, add 3 egg yolks beaten until very light, and fold in the stiffly beaten whites. Pour into omelet pan and bake. When done, spread with DEL MONTE Deviled Olive Relish, fold and serve.