Olives – Page 2 – Kristen's Recipes

Sheet Pan Suppers: Roasted Cod with Potatoes and Olives

June 29, 2016 Kristen

2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes. Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper. Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Sheet Pan Suppers: Roast Chicken with Potatoes and Olives

May 22, 2016 Kristen

1 Bay Leaf, crushed
1 tsp. Fennel Seeds
Â½ tsp. Crushed Red Pepper Flakes
1 Â½ lb. Fingerling Potatoes, halved
Â½ C> pitted Kalamata Olives
4 T. EVOO, divided
Salt and Pepper
4 Chicken Leg Quarters, about 3 lb.
Â½ C. Fresh Flat Leaf Parsley Leaves and tender stems
1 T. finely grated Lemon Zest

Preheat oven to 450. Pulse bay leaf, fennel seeds and half teaspoon of red pepper flakes in spice mill until finely ground. Toss potatoes, olives, 2 T. oil and half spice mixture in a large bowl, season with salt and pepper. Place chicken on rimmed baking sheet and rub with remaining oil, season with salt and pepper and rub with remaining spice mixture. Arrange potatoes around chicken and roast until potatoes are fork tender and chicken is cooked through with crisp skin, about 35-45 minutes. Serve topped with parsley, zest and more red pepper flakes if you like more spice. Spoon pan juices around.

Halibut with Potatoes, Tomatoes, Olives and Green Beans

April 23, 2016 Kristen

1Â T. olive oil
Â½ tsp. garlic powder
3 cups baby potatoes, washed
1 cup cherry tomatoes
Â½ cup kalamata olives, pitted
1lb green beans, trimmed
1-2Â T. capers
3 halibut fillets (4-6oz)
salt and pepper

Preheat oven to 400Â°F. In a large bowl toss potatoes with olive oil, garlic powder, salt and pepper. Pour potatoes onto a sheet pan and bake for 15-20 minutes or until they start to brown. Remove potatoes from the oven and add green beans, tomatoes, olives and capers.
Arrange halibut fillets in the centre of the sheet pan. Season everything with olive oil, salt and pepper. Bake for another 10-20 minutes or until the halibut fillets are cooked through. Enjoy!

Sheet Pan Supper: Curried Chicken Thighs with Cauliflower, Apricots & Olives

April 21, 2016 Kristen

This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and cauliflower, the original seasonings are replaced with Moroccan-inspired spices, and dried apricots sub for the prunes. For the best flavor, start marinating the chicken in the morning or, better yet, the night before.

8 boneless, skinless chicken thighs (about 2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbs. apple cider vinegar
4 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Kosher salt
1 large head cauliflower, cut into bite-size florets
3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved or quartered if large
1/3 cup chopped fresh cilantro
1 large lemon, cut into 4 to 6 wedges

In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight. Position a rack in the center of the oven and heat the oven to 450Â°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer. Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165Â°F), about 35 minutes. Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.

Moroccan Chicken with Lemon and Olives Recipe

September 17, 2015 Kristen

2 tsp. paprika
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. freshly ground pepper
2 T. olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips
1 C. green olives, pitted
1/2 C. water
1/2 C. raisins
1/4 C. chopped fresh cilantro
1/4 C. chopped fresh flat-leaf parsley

Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 C. water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf.

Spicy Potato Tagine with Preserved Lemon and Olives

September 5, 2015 Kristen

2 pounds red potatoes
1 small onion, grated and squeezed dry, plus 1 medium onion, thinly sliced
3 T. extra virgin olive oil
1/3 C. grated tomato (discard skin)
1/4 tsp. ground ginger
1/4 tsp. hot Hungarian paprika
Pinch of ground cumin
1 tsp. crushed garlic
1 bay leaf
1/4 fresh lemon
2 T. chopped flat-leaf parsley
2 T. chopped fresh cilantro
Salt
4 to 5 dry saffron threads, crumbled
24 juicy purple or tan olives
1/2 preserved lemon

Peel the potatoes and thickly slice into a bowl of cold water. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 C. hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon. To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard. Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don’t put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that’s placed over the burner) to distribute heat evenly.

Sauteed Chicken with Olives, Capers and Lemons

August 1, 2015 Kristen

2 lemons, sliced Â¼ inch thick
Â¼ cup plus 1 tablespoon extra-virgin olive oil
6 skinless, boneless chicken thighs, about 1 pound
1-2 tablespoons rice flour or all-purpose flour
1 fat garlic clove, minced
1 cup chicken broth
Â¾ cup Sicilian green olives
Â¼ cup capers
2 tablespoons butter
2 tablespoons parsley
Kosher salt and freshly cracked black pepper

Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1Â½ tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken. Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top. Serve with sautÃ©ed spinach, kale or Swiss chard on the side

Couscous Salad with Feta, Tomato and Olives

June 21, 2015 Kristen

T. EVOO
2 T. freshly squeezed lemon juice
1/4 tsp. salt
Freshly ground black pepper

1 1/2 C. water
1 tsp. EVOO
1 C. uncooked couscous
1 C. cherry tomatoes, quartered lengthwise
5 T. sliced pitted kalamata olives
5 T. chopped fresh parsley
4oz feta cheese, crumbled (about 1 cup)

For the dressing, in a small bowl, whisk together the dressing ingredients; set aside. In a medium saucepan, bring the water and the 1 tsp. oil to a boil. Stir in the couscous; remove from heat, cover, and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasoning if desired. Serve hot or at room temperature

Braised Chicken with Peppers, Olives & Capers

May 25, 2015 Kristen

1 chicken (about 3 1/2 lb./1.75 kg.), cut into 10 pieces
Coarse kosher salt and freshly ground black pepper
1 T. olive oil
2 T. minced fresh rosemary
2 large red or yellow bell peppers, sliced
1 large onion, halved and then sliced
1 1/2 oz. (45 g.) pancetta, chopped
1/2 tsp. red pepper flakes
1 can (14 1/2 oz./455 g.) diced tomatoes
1 cup (8 fl. oz./250 ml.) dry white wine
1/3 cup (2 oz./60 g.) pitted kalamata olives
2 T. capers, rinsed

Pat dry the chicken. Sprinkle on both sides with salt and black pepper. In a heavy large pot over medium-high heat, warm the oil. Add the rosemary, then the chicken pieces, in batches if necessary. Cook until brown, about 5 minutes on each side. Transfer to a plate. Add the bell peppers, onion, pancetta and pepper flakes to the pot. Sprinkle with salt and black pepper and saute until they begin to soften, about 5 minutes. Add the tomatoes with their juice, wine, olives and capers. Bring to a boil. Return the chicken to the pot. Reduce the heat to low, cover and simmer until the dark meat is tender and the sauce has thickened slightly, about 15 minutes longer. Return the breasts to the sauce and simmer to eat through. Divide the chicken and sauce among 4 warmed plates and serve right away. Leftovers: For a new meal tomorrow, cut the leftover chicken meat into bite-size pieces, return it to the sauce, reheat gently and mix it into hot, cooked pasta.

Pasta Shells with Tuna, Lemon and Olives

November 2, 2014 Kristen

Salt, for cooking pasta, optional
8 ounces medium-size pasta shells
1 (6-ounce) can solid white albacore tuna, packed in water, drained
1 C. store-bought olive salad
1 tsp. grated lemon zest
1 T. fresh lemon juice
2 tsp. capers, drained, for garnish
1/4 C. chopped fresh basil or parsley, for garnish
Lemon wedges, for garnish

Bring a large pot water to boil over high heat. Add salt, if using, and stir in pasta shells. Reduce heat to medium-high and cook shells, uncovered, 8 minutes until al dente (firm to the bite). Meanwhile, place tuna, olive salad, lemon zest and juice in a food processor fitted with metal blade or blender and puree 30 seconds until smooth. Drain pasta shells well in a colander, shaking it a few times to remove any water that clings to pasta. Return shells to pot. Fold in the sauce and stir to coat pasta well. Serve at once, garnished with capers, basil and lemon wedges.

Yield: 4 servings
Calories: 763
Fat: 58g
Fiber: 2g

Pork Chops with Green Olives & Lemon

October 29, 2014 Kristen

2 pork chops, on the bone
Salt and freshly ground black pepper
Pinch sugar
2 tablespoons olive oil
3/4 cup/175 ml white wine
Skin 1 preserved lemon, chopped
1/2 cup/85 g green olives, with pits
Small handful chopped fresh rosemary or thyme

Branch cherry tomatoes
Olive oil, for drizzling

Season the chops with salt and pepper. “Season” also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a sautÃ© pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side. To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.

Cracked Green Olives with Herbs and Preserved Lemon

September 21, 2014 Kristen

1 pound small to medium brine-cured green olives (preferably cracked)*
1/4 C. chopped fresh coriander
3 T. chopped fresh mint leaves
Peel of 1/2 preserved lemon, cut into julienne strips, plus 3 T. preserved lemon juice to taste
2 T. olive oil
2 garlic cloves, minced
1/4 tsp. ground coriander
a pinch dried red hot pepper flakes

If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.

Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas

September 20, 2014 Kristen

1 tsp. paprika

1 tsp. ground coriander

1/2 tsp. ground cumin

1/4 tsp. cinnamon

1/8 tsp. cayenne

Pinch salt

1/2 cup onion diced

1 T. fresh ginger minced

1 T. garlic, minced

1/4 tsp red pepper flakes

1 cinnamon stick

1/4 cup dry white wine

1 tsp tomato paste

Add and simmer

1 cup tomatoes chopped

1/2 cup chicken broth

1/2 cup chickpeas (drained, rinsed)

1/2 cup Kalamata olives (pitted, halved)

1 T. Honey

1 lemon cut into wedges

1 bay leaf

Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes. Heat a tablespoon of oil in a skillet over medium (do not exceed medium, or the spices could scorch); add chicken, skin side down, and sautÃ© until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T. drippings. Add onion and sautÃ© 3 minutes. Stir in the ginger, garlic, pepper flakes, and cinnamon stick; cook just until fragrant, about 1 minute. Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates. Add tomatoes, broth, chickpeas, olives, honey, lemon, and bay leaf; stir to combine. Arrange reserved chicken on top, cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20â€“25 minutes. Finish with parsley and salt just before serving. Serve with pita bread.

Braised Chicken with Preserved Lemon and Olives

July 23, 2014 Kristen

2 sprigs thyme

1 bay leaf

10 peppercorns

Small handful of parsley leaves, chopped, plus a few stems

6 skin-on chicken legs (drumstick and thigh), patted dry

Salt and freshly ground black pepper

Olive oil

2 heads garlic, cloves separated and peeled

3 tablespoons unsalted butter

2 tablespoons flour

3 cups white wine

2 cups chicken stock or broth

16 Cerignola olives (Picholine olives or other green brine-cured olive can be used)

2 small preserved lemons, cut into â…›-inch thick rounds

Roasted potatoes, boiled egg noodles or toasted slices of country bread rubbed with garlic and oil (optional)

Make an herb sachet: Lay the thyme, bay leaf, peppercorns and parsley stems on a piece of cheesecloth or in a tea bag. Tie or seal it up. Season the chicken generously with salt and pepper. Set a wide, heavy braising pan or Dutch oven over medium-high heat. When hot, add just enough oil to coat the bottom of the pan, about 1Â½ tablespoons. Cook half the chicken, skin-side down, without moving, until brown, about 2 to 3 minutes. Turn and brown the other side. Transfer to a plate. Add more oil as needed. Brown the remaining chicken and transfer to the plate. Add the garlic cloves to the pan and sautÃ© until golden brown, 1 to 2 minutes. Transfer the garlic to a bowl. Add 2 tablespoons of the butter and the flour to the pan and whisk over low heat until golden brown, about 1 minute. Add the wine and bring it to a boil, scraping the pan with a wooden spoon to pull up the brown bits, until reduced by one-third. Add the stock, browned garlic cloves, olives and herb sachet to the pan. Tuck the chicken, skin-side up, into the sauce. Bring to a boil, then simmer, covered, for 35 minutes. Preheat the oven to 425Â°F. Transfer the chicken to a large baking sheet along with the preserved lemon slices. Use a slotted spoon to transfer the garlic and olives to a bowl. Discard the sachet. If you choose, strain the sauce and return it to the braising pan. Boil the sauce until it thickens, skimming the top from time to time. Whisk in the remaining 1 tablespoon butter and season to taste with salt and pepper. While the sauce reduces, put the chicken and lemons in the oven to brown, about 20 minutes for the chicken, and 25 for the lemons. Transfer the garlic, olives, and browned chicken back into the reduced sauce. Place the preserved lemon slices on the chicken. Sprinkle with some chopped parsley. Serve with egg noodles or roasted potatoes, or on a toasted slice of country bread rubbed with garlic and oil.

Provencal Rabbit Stew with Olives and Capers

June 5, 2014 Kristen

1 large rabbit (2-3 lb.)

2-3 T. olive oil

1/2 C. plain flour

1/2 C. smooth Dijon mustard + 2 T. extra

2 C. coarsely chopped onion

1/2 C. coarsely chopped carrot

1 C. white wine (whatever you plan to drink with the meal)

1 large sprig thyme

1 medium sprig rosemary

1 bay leaf

11/2 tsp. tomato paste

5 finely chopped garlic cloves

3-4 C. chicken stock

1 16-0z can of whole, peeled tomatoes (tomatoes only, no juice)

3/4lb brine-cured green olives (without pimentos)

1 can black olives, drained

3/4 C. capers (large, not nonpareils)

1/4 C. finely chopped/chiffonaded parsley

Preheat oven to 375F Cut rabbits into 6 pieces: hind legs (2), forelegs (2) and center-loin/spine (cut in half) or have your butcher do this for you. Brush the rabbit pieces with mustard and then dredge them lightly in flour, shaking off excess. Put a large, high-sided ovenproof pot (we used our big enameled cast-iron Le Creuset) over medium heat and add olive oil. Add rabbit and brown on both sides â€“ 2-3 mins per side or until golden brown. Remove and set aside. Add the onions and carrots to the pot and cook over a slightly higher heat until onions have some color. Sprinkle in the leftover flour, if any remains, and stir well into onion. (Additional oil may be necessary here if pan is dry.) Deglaze pot with white wine over high heat and mix well to get all the crusty bits off. Add the thyme, rosemary and bay, extra two T. of mustard and tomato paste and garlic. Mix well. Return rabbit to pot. Add plum tomatoes, olives and capers and add enough chicken stock to cover meat and vegetables by about an inch. Bring to a boil. Cover and braise in oven for 11/2 hours or until meat has begun to pull away from bones. Return pan to stove top and reduce sauce by about half. You may also thicken sauce with flour, if desired. Check seasoning and sprinkle with the parsley. Serve. Bowls are best, we found. Enjoy!

Three-Pepper and Sweet Onion Roast with Kalamata Olives

February 26, 2014 Kristen

1 large green pepper

1 large red pepper

1 large yellow pepper

1 large sweet onion, such as Vidalia

1 T. extra-virgin olive oil

Kosher salt and freshly

Ground pepper

8 Kalamata olives, pitted and coarsely chopped

1 T. chopped fresh rosemary leaves, or 1 tsp. dried rosemary leaves

Preheat BBQ or oven to 400Â°F. Cut bell peppers into quarters. Cut each quarter lengthwise into strips Â½ inch wide. Cut the onion into 8 wedges. Combine the bell pepper strips and onion wedges in a shallow 9-by-13 inch baking dish, BBQ â€œveggie basketâ€ or wrap in foil. Drizzle evenly with the olive oil and sprinkle with Â¼ tsp. salt and pepper to taste. (Take care when adding salt, as the olives are very salty.) Roast the vegetables, turning them once or twice, until golden and tender, about 50 minutes. If using dried rosemary, sprinkle it over the vegetables halfway through the roasting time. When the vegetables are ready, sprinkle them with the olives and with the fresh rosemary, if using, and roast for 5 minutes longer. Transfer the vegetables to a warmed bowl and serve at once.

Yield:

Calories:

Fat:

Fiber:

Cracked Green Olives with Herbs and Preserved Lemon

February 8, 2014 Kristen

1 lb. brine-cured cracked green olives

Â¼ C. chopped cilantro

3 T. chopped mint

Peel of Â½ preserved lemon, julienned

3 T. preserved lemon juice

2 T. olive oil

2 garlic cloves, minced

Â¼ tsp. ground coriander

Red pepper flakes, to taste

In a bowl, cover olives with cold water and soak 4 hours to remove excess salt. Drain well. In a bowl, stir together olives and remaining ingredients. Marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead. Serve at room temperature.

Yield:

Calories:

Fat:

Fiber:

Charred Spanish Ham and Cheese Melts and “Hot” Olives with Herbs and Spices

January 29, 2014 Kristen

8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide

1/3 lb. thinly slices serrano ham

1/3-1/2 lb. manchego, thinly sliced with sharp knife or cheese plane

1 C. hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,

1/2 C. sweet pickled red pepper relish or sweet pickle relish

2 C. mixed good quality olives

2 T. fresh thyme leaves, finely chopped

1 T. lemon zest

1 tsp. cumin seeds

1 tsp. red pepper flakes

Extra virgin olive oil (EVOO), for drizzling

Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place. Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with EVOO and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices. Pre-heat grill or grill pan to medium high. Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2-3 minutes on each side. Cut sammies in half and serve with “Hot” Olives alongside.

Yield:

Calories:

Fat:

Fiber:

Warm Bean Salad with Fresh Herbs and Olives

January 10, 2014 Kristen

3 C. drained cooked white beans, such as cannelloni, navy, baby white limas, or flageolets; (reserve about 1/3 C. of the cooking liquid) or canned beans, drained and rinsed well

1 tsp. plus 1 tsp. fruity extra-virgin olive oil

2 garlic cloves, minced

1/2 tsp. finely chopped fresh rosemary

1/2 tsp. finely chopped fresh thyme

Scant 1/3 C. bean cooking liquid, unsalted homemade or canned low-sodium chicken broth, or water

1/2 C. black olives, such as Kalamata or Gaeta, pitted and chopped

3 tsp. chopped fresh flat-leaf parsley

4 large fresh basil leaves, torn into 1/2- to 1/4-inch pieces

2 to 3 tsp. fresh lemon juice

1/2 tsp. kosher salt, or to taste

Freshly ground black pepper

Place the beans in a medium nonstick skillet and set aside. To make the dressing, in a small skillet, combine the olive oil and garlic over low heat, cover and cook until the garlic is soft, about 3 minutes. Uncover, increase the heat to moderate, and add the rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them; do not let the garlic brown. Add the bean cooking liquid and olives, increase the heat to high, and boil for 30 seconds. Scatter the parsley and basil over the beans and pour over the dressing, tossing to coat. Place the beans over high heat and toss frequently until they are hot and have absorbed most of the dressing. Remove from the heat and add the lemon juice, salt, and pepper to taste. Serve warm.

Yield:

Calories:

Fat:

Fiber:

Marinated Roasted Peppers, Olives and Cheese

October 25, 2013 Kristen

6 large red or green bell peppers

1 C. whole Greek or pitted ripe olives

4 oz. mozzarella cheese, cut into cubes

1/4 C. olive or vegetable oil

1/4 C. lemon juice

2 T. chopped fresh parsley

1 tsp. chopped fresh oregano leaves or 1/4 tsp. dried oregano leaves

1 tsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves

1/2 tsp. chopped fresh sage leaves or 1/8 tsp. dried sage leaves

1/2 tsp. salt

1/8 tsp. pepper

2 large garlic cloves, finely chopped

Set oven control to broil.Â Â Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.Â Â Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.Â Â Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.Â Â Â Store tightly covered in refrigerator up to 2 weeks.Â Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs.

Yield:

Calories:

Fat:

Fiber:

Fish with Green Olives & Preserved Lemons

August 8, 2013 Kristen

1 preserved lemon, chopped

2 tomatoes, chopped

1 onion, chopped

4 T. chopped cilantro

3/4 C. pitted green olives, cut in half

3 lbs. fish fillets, such as snapper, halibut or cod

2 cloves garlic, peeled

1 tsp. coarse sea salt

1/2 tsp. pepper

1/2 tsp. sweet paprika

1/2 tsp. saffron threads

1/2 tsp. hot water

Mix together the lemon, tomatoes, onion, cilantro and olives. Spread a small amount of the mixture on the bottom of a baking dish. Rub the fish fillets with the garlic, and sprinkle with the salt and pepper. Place in the baking dish. Surround and cover the fish with the remaining lemon mixture.Â Â Dissolve the paprika and saffron in the hot water, and pour over the fish. Roast the fish for 20 minutes in a preheated 350-degree oven. Serve warm with rice or couscous.

Yield:

Calories:

Fat:

Fiber:

Chicken with Olives

July 26, 2013 Kristen

3 large all-purpose potatoes, peeled and cut bite-size

1 large green bell pepper, cut in thin strips

1 medium onion, chopped

1 can (15 oz) tomato sauce

Â½ C. dry white wine

Â½ C. pimiento-stuffed olives

1Â½ T. each minced garlic and olive oil

1 T. tomato paste

Â½ tsp. each salt and pepper

1 bay leaf, broken in half

6 each chicken drumsticks and thighs (about 3 lb), skin and excess fat removed

Combine all ingredients except chicken in a 4Â½-qt or larger slow-cooker. Add chicken; stir until well mixed.Â Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.

Yield: 6 servings

Calories: 340

Fat: 11g

Fiber: 4g

Moroccan Orange Salad with Red Onions & Black Olives

June 24, 2013 Kristen

This salad from Morocco is colorful and refreshing, and perhaps unbelievably delicious. If you can be swayed by itâ€™s somewhat unique beauty to try it (as I was), I believe youâ€™ll return to it again and again. I quickly rinse the sliced onions to remove any of their biting sharpness. They mellow almost instantly and the flavors seem to all come together in perfect balance.Â

3 fresh navel oranges

1/2 â€“ 1 red onion

1 handful of black olives (12 or so)

2-3 T. olive oil

Freshly squeezed juice of 1 lime

Sea salt

1 tsp. cumin seeds, roasted

1/2 tsp. Spanish smoked paprika

1 small bunch of cilantro leaves, coarsely chopped

Roast the cumin seeds on medium-low heat in a small pan. Remove from pan and set aside to cool. Â Slice the onion (I generally use only 1/2 of an average size red onion) and quickly rinse the slices in a bowl of cool water to remove their bite. Drain and place them on a couple paper towels to dry.Â With a sharp knife, remove the peel and white pith from the orange and slice it thinly. Â Place the oranges in a shallow bowl, and scatter the top with the onion and olives. In a small bowl, whisk together the olive oil, juice of a lime, salt (to taste) and smoked paprika. Pour the dressing over the salad and then sprinkle with toasted cumin seeds and cilantro leaves.

Marinated Olives

August 14, 2012 Kristen

1 lb. kalamata or other Greek olives

1/4 C. olive or vegetable oil

2 T. chopped fresh parsley

2 T. chopped fresh cilantro

1 T. lemon juice

1/2 tsp. crushed red pepper flakes

2 cloves garlic, finely chopped

Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid. Mix all remaining ingredients; pour over olives.Â Â Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.

Yield:

Calories:

Fat:

Fiber:

Marinated Roasted Peppers, Olives and Cheese

April 9, 2012 Kristen

6 large red or green bell peppers

1 C. whole Greek or pitted ripe olives

4 oz. mozzarella cheese, cut into cubes

1/4 C. olive or vegetable oil

1/4 C. lemon juice

2 T. chopped fresh parsley

1 tsp. chopped fresh oregano leaves or 1/4 tsp. dried oregano leaves

1 tsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves

1/2 tsp. chopped fresh sage leaves or 1/8 tsp. dried sage leaves

1/2 tsp. salt

1/8 tsp. pepper

2 large garlic cloves, finely chopped

Yield:

Calories:

Fat:

Fiber:

Pork Medallions with Black Olives

June 15, 2010 Kristen

1 pound pork tenderloin, trimmed, cut into 8 pieces, and pounded to 1/4″ thickness

1/2 tsp. ground black pepper

1/4 tsp. salt

1/4 C. unbleached or all-purpose flour

1 T. olive oil

1/2 C. dry white wine or nonalcoholic wine

1/2 C. reduced-sodium chicken broth

1 T. parsley

2 T. sliced black olives, drained

Sprinkle the pork with the pepper and salt. Place the flour in a shallow dish. Dredge the pork in the flour, turning to coat. Shake off any excess flour. Heat 1 1/2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add half of the pork and cook for 2 minutes on each side, or until no longer pink. Remove to a plate and keep warm. Repeat to use the remaining oil and pork. Return the reserved pork to the pan. Add the wine, broth, and parsley and bring to a boil. Stir in the olives and cook for 4 minutes.

Braised Fennel with Olives & Soft Polenta

March 4, 2010 Kristen

Braised Fennel with Olives & Soft Polenta

1 tsp. fennel seeds

2 large fennel bulbs

1/2 C. extra virgin olive oil

1 1/2 C. chicken stock (or vegetable)

3 T. tomato paste

4 T. white wine vinegar

2 T. lemon juice

2 cloves garlic, peeled and chopped

3 red chillis, optional

2 bay leaves

4 sprigs thyme

2 handfuls your favorite olives

2/3 C. instant polenta

2 C. chicken or veg stock

2 C. milk

2 T. butter

Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1/2â€ thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelized on each side.Â Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chili, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 350 for 30mins or until fennel is well cooked and soft. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx. 5mins, Season and stir through butter. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.

Fennel-Orange Salad with Green Olives

September 24, 2009 Kristen

4 navel oranges (about 8 oz. each)

1 head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded

2 tablespoons extra-virgin olive oil

Salt and fresh-ground pepper

1/2 cup pitted green olives

Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate. Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges. Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.

Olive Oil Mashed Potatoes with Rosemary and Black Olives

June 7, 2009 Kristen

3 lb. russet baking potatoes, peeled and cut into 2-inch pieces

Coarse salt and freshly ground black pepper

1/4 C. good-quality extra-virgin olive oil

1 T. finely chopped fresh rosemary

1/2 C. finely chopped pitted black olives

In a large pot, cover the potatoes with salted water. Bring the water to a boil, reduce heat to medium-low, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes are cooking, heat the oil and rosemary in a small saucepan over medium-low heat until it is fragrant, about 4 minutes. (If wisps of smoke start to rise off the surface of the oil, immediately remove it from the heat.) Cover and set aside to steep, about 15 minutes. Drain the potatoes, reserving 1 C. of the potato water. Return the potatoes to the pot and add Â½ C. of the potato water, mashing well. Slowly drizzle in the rosemary-oil and continue mashing until combined. Stir in the olives and season generously with salt and lots of pepper. Serve warm.

Marinated Brined Olives

September 5, 2007 Kristen

1 lb. Brine-Cured Black Olives, rinsed

3 Cloves Garlic, Crushed

1 tsp. Ground Cumin

1 tsp. Red Pepper Flakes

Olive Oil

Combine all ingredients in a bowl, adding olive oil as needed to fully cover olives.Â Toss well to combine.Â Cover and refrigerate at least 2 days before serving.Â Great with a Mediterranean meal!

Black Olives with Lemon and Fennel

July 29, 2007 Kristen

1/2 clove garlic

6 small olives

1/2 tsp. fennel seeds

1/3 T. fresh lemon juice

1 1/2 T. olive oil

Mince garlic. Mix olives with other ingredients in a plastic container with a lid then marinate for at least 1 hour so the flavors can blend. Note: These olives can be made in advance and kept in the refrigerator for up to 2 weeks.

Blistered Green Olives

April 17, 2007 Kristen

Blistered Green Olives

1 (15oz) can green olives (well drained)

1 tbsp olive oil

1 tbsp fresh minced garlic

1/2 tsp red pepper flakes (more if you like it real spicy)

In a sautÃ© pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium). Add the drained olives to the pan and toss them with the oil. SautÃ© for 3-5 minutes or until they start to brown and “blister”. Â Add the minced garlic to the pan; toss to coat. Continue to sautÃ© the olives and garlic for 2-3 minutes. Â Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan. Â Enjoy hot or cold! I like them both ways. Â Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad. Recipe Notes: Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.

Sauteed Asparagus with Red Peppers & Olives

April 15, 2007 Kristen

1 tablespoon extra virgin olive oil

1 small red onion, peeled, finely chopped

1 lb fresh asparagus, trimmed, peeled and cut into 1 inch pieces

1 large red bell pepper, seeded, deveined and cut into 1 inch pieces

1â„4 cup pitted chopped kalamata olive

1 small lemon, juice of

In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and sautÃ© for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

April 9, 2007 Kristen

1 T. (15 ml) extra-virgin olive oil

4 long green peppers, seeded and cut into thin strips

2 medium yellow bell peppers, seeded and cut into thin strips

1 large yellow onion, thinly sliced

3/4 C. pitted green olives

Kosher salt

1/4 C. thinly sliced basil leaves

1/2 T. (7 ml) white wine

In a large straight-sided skillet, heat the olive oil over medium heat. Add the peppers, onion, olives, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are tender but not breaking down, 10 to 12 minutes. Stir in the basil and the vinegar and cook until the flavors meld together, about 1 minute. Serve warm.

Curly Tagliatelle with Braised Boar and Olives

April 3, 2007 Kristen

Curly Tagliatelle with Braised Boar and Olives

2 T. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

1 stalk celery, finely chopped

Kosher salt and freshly ground black pepper

1 1/2 lb. (680 g) wild boar shoulder roast, boned, trimmed of fat, and cut into 1/4-inch pieces

1/2 C. (118 ml) dry red wine

2 C. (473 ml) homemade or low-sodium beef broth

2 fresh bay leaves

2 sprigs flat-leaf parsley

1 sprig rosemary

1/2 C. small green olives, pitted and halved

1/2 C. small black olives, pitted and halved

1 lb. (453 g) mafaldine pasta (or tagliatelle)

Heat the oil in a 12-inch straight-sided skillet over medium heat. Add the onion, celery, and a generous pinch of salt; cook until the vegetables are tender and beginning to brown, 6 to 8 minutes. Season the wild boar meat all over with */2 tsp. salt and 14 tsp. pepper. Add the wild boar to the pan and cook, stirring occasionally, until nicely browned all over, 5 to 7 minutes. Pour in the red wine, bring to a simmer, and then reduce by half. Pour in the broth, bring to a boil, and reduce the heat to maintain a gentle simmer. Add the bay leaves, parsley, and rosemary, cover the pan, and cook until the meat is fork-tender, 45 to 50 minutes. Stir the olives into the sauce and cook until warmed through. Season to taste with salt and pepper. Meanwhile, bring a large pot of well-salted water to a boil over medium-high heat. Drop the pasta and cook until al dente, following the package instructions. Reserve 14 C. of water and then drain the pasta. Toss the pasta together with the sauce, adding any reserved pasta water as needed if the sauce seems dry.

Roasted Butternut Squash with Olives, Garlic and Thyme

March 31, 2007 Kristen

Roasted Butternut Squash with Olives, Garlic and Thyme

1 butternut squash

12 cloves of garlic

4 T. olive oil

salt and pepper

1 tsp. dried thyme

1 C. cured olives

1 C. mini grape tomatoes

Preheat oven to 390F. Peel and dice the butternut squash and place it in a large ovenproof dish with the garlic. Pour over olive oil, and season with salt, pepper and thyme. Mix well.Â Place in the oven and roast for 15 minutes. Take it out, stir and mix in olives and tomatoes. Place it back in the oven and roast until the squash is soft, about another 15 minutes. Serve warm or cold.

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

March 30, 2007 Kristen

Dandelion Greens with Guanciale, Pecorino, and Black Olives (Cicoria con Guanciale, Pecorino, e Olive)

1 1â„2 T. (20 ml) extra-virgin olive oil

2 ounces (60 g) guanciale or pancetta, cut into fine dice

1 large bunch dandelion greens, trimmed and roughly chopped

Kosher salt

1â„4 C. grated pecorino cheese

1â„4 C. black olives, such as niÃ§oise, pitted and quartered lengthwise

Freshly ground black pepper

Heat 1/2 T. of the oil in a 12-inch skillet over medium heat. Add the guanciale and cook until it has rendered its fat and is just beginning to crisp, 2 to 3 minutes. Remove from the pan with a slotted spoon and drain on a paper-towel-lined plate. Pour off the fat from the pan. Heat the remaining 1 T. of oil in the pan over medium heat until shimmering. Add the dandelions and a pinch of salt and cook, covered, until the greens have wilted, about 5 minutes. Add the guanciale back to the pan along with the pecorino cheese, cover, reduce the heat to medium-low, and cook until the greens are very tender, 8 to 10 minutes. Add the olives to the pan, season to taste with salt and pepper, and stir to combine. Serve on a platter.

Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives

February 20, 2007 Kristen

1 loaf, 24 inches or longer, crusty bread

2 or 3 large cloves garlic, crushed

Extra-virgin olive oil, for drizzling

4 small to medium vine ripe tomatoes

1 lemon, juiced

Coarse salt

4 whole pimento peppers, drained, found in glass jars with Spanish and Mexican foods in market

1 1/4 lb. manchego cheese

2 C. assorted large olives, green and black stuffed or pitted, mixed — take your pick

3-inch party picks

Preheat broiler to high. Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket. Slice tomatoes and arrange on a platter. Dress with lemon juice and salt. Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese. Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

Seville-Style Olives

February 16, 2007 Kristen

Seville-Style Olives

1 lb. large Green Spanish Olives

Â¼ C. EVOO

Â¼ C. Sherry Vinegar

6 Anchovy Fillets, minced

6 cloves Garlic, peeled and crushed

1 T. minced fresh Thyme

1 tsp. Crushed Red Pepper Flakes

4 Bay Leaves

Place olives in large bowl and bruise them with back of wooden spoon.Â Add all the other ingredients and stir.Â Divide between 2 1 pint glass canning jars (or any glass jar with tight fitting lid).Â Marinate in refrigerator for a week.Â Remove bay leaves and serve at room temperature.

From Crowd Pleasing Potlucks

Chicken with Green Olives

July 11, 2006 Kristen

1 T. olive oil
8 chicken thighs (about 2 lb.), skinned
3/4 tsp. black pepper, divided
1/4 tsp. salt
2 C. chopped onion
1 T. minced fresh garlic
2 tsp. minced peeled fresh ginger
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground turmeric
Dash of ground red pepper
1 (3-inch) cinnamon stick
1 bay leaf
2 C. fat-free, less-sodium chicken broth
2/3 C. pitted green olives
2 T. fresh lemon juice
1/4 C. chopped fresh cilantro
3 C. hot cooked couscous

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp. black pepper and 1/4 tsp. salt. Add chicken to pan; cook 10 minutes, browning on all sides. Remove chicken from pan; reduce heat to medium.
Add 1/2 tsp. black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 15 minutes or until chicken is done. Discard cinnamon and bay leaf. While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro. Serve over couscous.

Yield: 4 servings
Serving size: 2 chicken thighs, 1/2 C. sauce, and 3/4 C. couscous

Calories: 387
Fat: 12.1g
Fiber: 4g