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''Drizzle" and "dollop" are the buzz words in grilling this year.

Backyard chefs across the country are drizzling big flavor over grilled food with a dollop of finishing sauces, salsas, vinaigrettes and relishes. And one of the biggest flavored and healthiest dollops combines olives (whether black or green) with canola oil. There's taste, texture and no cholesterol in olives and omega-3s, high monounsaturated and low saturated fats in canola oil!

For more information and recipes, visit www.canolainfo.org and www.lindsayolives.com.


Spanish Olive Drizzle

For a perky, zesty finish to grilled vegetables, chicken, fish, pork or beef, add a spoonful of this big flavor vinaigrette.

2/3 cup canola oil
3 tablespoons fresh lemon juice
1/4 cup Lindsay Spanish Olives Stuffed with Pimiento, drained
1 tablespoon grated lemon zest
1 clove garlic, minced

Place all ingredients in food processor or blender and process until olives are finely chopped. Use immediately or refrigerate up to 2 weeks. Makes about 1 cup


Couscous Salad with Ripe Olives and Roasted Vegetables

2 cups halved Lindsay Black Ripe Pitted Olives
8 cups prepared couscous, chilled
2 teaspoons chopped fresh thyme
1 teaspoons fresh, chopped rosemary
1 cup Spanish Olive Drizzle*
1/4 cup capers
2 large zucchini, 1/2-inch lengthwise sliced
3 large leeks, white part only, sliced lengthwise
2 red bell peppers, seeded, quartered
10 garlic cloves, peeled
1/4 cup canola oil
Salt and pepper to taste (optional)

Prepare medium-hot fire on your grill. Combine black olives, couscous, thyme, rosemary, drizzle and capers in large bowl. Cover and reserve. Arrange zucchini, leeks, bell peppers and garlic on grill pan. Brush with canola oil and sprinkle as desired with salt and pepper. Cook until tender. Cool vegetables and cut into 1/2-inch dice; chop garlic. Add vegetables and garlic to reserved couscous mixture. Toss gently but well. Chill completely. Remove from refrigerator 30 minutes before serving. Serves: 8.


Grilled Flatbread with Olive, Orange and Fennel Relish

(Adapted from a recipe in "The BBQ Queens' Big Book of Barbecue" by Karen Adler and Judith Fertig)

Fresh-tasting and fabulous, this relish goes well with grilled flatbread, chicken, fish or pork.

4 pita or small flatbreads
1 tablespoon canola oil for brushing
Olive, Orange and Fennel Relish
4 small oranges, peeled and sectioned
1 fennel bulb, trimmed, quartered, cored and thinly sliced
1 medium red onion, peeled and thinly sliced
1/2 cup Lindsay Black Ripe Sliced Olives
1/2 cup Lindsay Spanish Olives Stuffed with Pimiento
1 tablespoon canola oil
Fine kosher or sea salt and freshly ground black pepper to taste (optional)

Prepare medium-hot fire in your grill. Brush flatbreads, on both sides, with canola oil. In bowl, combine orange sections, fennel, onion, olives and remaining canola oil. Season to taste with salt and pepper, if desired, and stir to blend. Grill flatbreads 1 to 2 minutes per side, turning once, or until good grill marks form. Add a dollop of Spanish Olive Drizzle to enhance the flavors of the relish. Serves: 4


Southwestern Steak Salad

1/3 cup plus 2 tablespoons canola oil, divided
2 tablespoons balsamic vinegar or lemon juice
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1/3 cup Lindsay Spanish Sliced Salad Olives, drained
1/3 cup Lindsay Black Ripe Sliced Olives, drained
1/3 cup finely chopped red bell pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 well-trimmed beef strip steaks, (10 to 12 ounces each) cut about 3/4 inch thick
1 (5-ounce) package mixed gourmet salad greens or 4 cups packed torn mixed greens
2 medium tomatoes, cut into wedges
2 tablespoons chopped cilantro

Preheat grill to high. In small bowl, whisk together 1/3 cup canola oil, vinegar, 1/2 teaspoon each of salt and pepper. Add both olives and red bell pepper; mix well. Let stand while preparing steaks. In another small bowl, combine remaining 1/2 teaspoon each salt and pepper, onion powder, garlic powder, thyme, oregano, paprika and cayenne pepper; mix well. Brush steaks with remaining 2 tablespoons canola oil. Sprinkle mixture over both sides of steaks. Grill steaks 2 to 3 minutes per side or until medium rare. Transfer to a carving board; tent with foil and let stand 5 minutes. Arrange salad greens and tomatoes on four serving plates. Carve steaks crosswise into 1/4-inch-thick slices; arrange over greens. Spoon olive mixture over steak and greens; garnish with cilantro. Serves: 4


"It's easy to grill safely," say BBQ Queens Karen Adler and Judith Fertig. Consider these tips before you fire up the grill.

Do:

1. Keep the lid open when lighting your grill.

2. Spray a 50/50 mixture of water and liquid soap on the connection when you hook up a new propane cylinder to your gas grill. Look for bubbles. If you see them, tighten the connections.

3. Turn off the controls and close the cylinder valve when you finish grilling.

Don't:

1. Use matches or lighters to check for leaks.

2. Let kids play near the grill.

3. Use, store or transport cylinders near high temperatures. Don't store spare cylinders near the grill.

For more information and safety tips, visit www.usepropane.com.


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