Olives give flavor boost to many dishes

Olives — they’re addictive. And that’s good because they’re low in carbs, cholesterol-free and may help reduce your bad cholesterol. They contain no saturated fat or sugar, and a serving (5 medium olives) provides only one gram of carbs and 25 calories. But I challenge you to eat only five. I recently watched my 5-year-old niece pop many more into her mouth. Kids like them, maybe considering them another fun food.

There are many varieties. Try them all. Right now, if you’re lucky, you may find Lindsay’s vintage-dated green ripe olives. Sounds like an oxymoron? How can they be green and ripe? They undergo a different curing method than other varieties. Only Manzillas are used. To celebrate 50 years of Lindsay’s growing and canning California olives, only 3,000 cans were made available. The cans are dated and signed by owners Jud and Tim Carter.

Besides being popular on the appetizer tray, olives add a flavor boost to many dishes. Today we give you a beef stew with a hearty Caribbean overtones, done in a slow cooker. But read on — we’re including a conventional method too. If you have a slow cooker stashed away, dig it out, because you’ll be seeing more recipes and cookbooks as its usefulness and popularity are revived.

CARIBBEAN BEEF STEW

1 pound beef stew meat

2 large sweet potatoes (about 1 1/4 pounds), peeled, cut into 2-inch chunks

1 medium onion, cut into thin wedges

1 tablespoon jerk seasoning mix

1 (14 1/2 -ounce) can beef broth

61/2 cup thickly sliced Lindsay pimiento-stuffed Spanish olives

2 tablespoons cornstarch

2 tablespoons water

Chopped cilantro or parsley, optional

Place meat, sweet potatoes and onion in slow cooker. Add jerk seasoning mix; toss well. Add broth to slow cooker. Cover; cook on low for 7 to 8 hours or on high for 4 to 5 hours or until meat and vegetables are tender. With slotted spoon, transfer beef and vegetables to a serving bowl; keep warm. Turn slow cooker to high; add olives. Combine cornstarch and water, mixing well. Stir into olive mixture. Cover and cook 15 minutes or until sauce thickens. Pour over beef and vegetables; garnish with cilantro, if desired. Makes 4 servings.

CONVENTIONAL METHOD: Toss meat with jerk seasoning. Brown in large saucepan or Dutch oven in 1 tablespoon butter or olive oil. Add onion; cook 5 minutes, stirring occasionally. Add broth; bring to simmer, cover and simmer 45 minutes. Stir in sweet potatoes; continue to simmer, covered, 45 minutes or until beef and vegetables are tender. Stir in olives. Combine 1 tablespoon cornstarch and 2 tablespoons water; mix well. Stir into stew. Simmer, uncovered, until thickened, about 5 minutes. Garnish with cilantro, if desired. Makes 4 servings.

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NEW PRODUCT NEWS: Weight Watchers has partnered with several food manufacturers to introduce branded breads, cereals, muffins and cakes, ice cream and chocolates. Packaging will show the food company’s and Weight Watchers’ names. For example, the chocolates will be in Whitman packaging and imprinted with Weight Watchers’ logo.

•Pillsbury has partnered with Kemp’s Ice Cream to produce seven flavors: Chocolate Chip Cookie Dough, Turtle Fudge Brownie, Peanut Butter Fudge Chunk, Lovin’ Caramel Swirl, Brownies ‘N Cream, Cake & Ice Cream and Homemade Vanilla.

•Land O Lakes introduces Light Butter With Canola Oil that’s spreadable right from the fridge. It has less cholesterol, fat and calories than regular butter and no trans-fat or carbs.