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Fried Olives with Garlic Aioli

Fried Olives with Garlic Aioli

Fried Olives with Garlic Aioli

 

1 5 1/2 oz jar of small pimento stuffed olives

1/2 C. panko bread crumbs

1/2 C. flour

1 egg beaten

canola oil, for frying

 

1/3 C. mayonnaise

1 scant T. lemon juice

1 heaping T. minced garlic

salt & pepper, to taste

 

To Make The Aioli: Mix all the ingredients together. Chill before serving. canola oil, for frying,1/3 C. mayonnaise,1 scant T. lemon juice,1 heaping T. minced garlic, salt & pepper, to taste

 

To Make The Fried Olives: Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer. Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl. Dredge the olives in the flour, and then into the beaten egg or buttermilk. Roll them around in the breadcrumbs until evenly coated. Working in batches, fry the olives in the hot oil, just until they are golden brown. Remove the fried olives to a paper towel lined plate to absorb the excess oil.  Serve warm, with the aioli.  Notes: Always use pitted olives when frying.

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

 

1 bunch of kale (approximately 6 oz.)

2 cups parsley

2 cloves garlic

3 T. green olives, pitted

1 T. capers

1 tsp crushed red peppers

1/2 tsp curry powder, optional

6 eggs

1/4-1/2 cup broth

1/2-1 tsp salt (or to taste)

1/2 cup Greek yogurt

naan, pita, bread, or rice

crumbled feta for topping

 

In a food processor blender pulse all the sauce base ingredients to pesto like texture. Coat the bottom of a wide skillet with oil and when hot add the shakshuka base. Cook for about 1 minute for spices to bloom then add salt to season and broth. Stir until everything is combined and you have a nice thick sauce. Turn the heat to low, make a few wells in the sauce, and crack eggs into each well. Cover and cook for 8-10 minutes until whites are opaque and yolks are cooked to your liking. Top with feta, serve with creamy greek yogurt (make sure to season with s&p), and your choice of starchy vehicle that can soak up all that tasty sauce!

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

 

10 5-inch cocktail picks or skewers

 

olives (you’re going to need a total of 60 olives)

 

24 small readymade stuffed olives, choose different types from your olive bar or condiment aisle.

Boursin Stuffed Olives

 

12 pitted black olives

1/2 cup Boursin cheese

2 Tbsp cream, to thin the cheese

 

Jalapeño cream cheese stuffed olives

 

12 pitted green olives

1/2 cup cream cheese

1 small jalapeño, chopped

 

marinated stuffed olives

 

12 jarred pimento stuffed olives

4 Tbsp chili crisp

 

Stir together the Boursin and cream until it is smooth. You want it to be thin enough to pipe into your olives, so add a bit more cream if yours is very thick. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive. Blend cream cheese with chopped peppers in a small food processor until very smooth and creamy. You don’t want any larger bits of pepper because they can get caught in the piping tip. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive Put the stuffed olives in a small bowl and top with chili crisp. Stir to combine and let sit for at least an hour, or overnight in the fridge. You should have about 60 olives, allowing about 6 to each pick. Thread the olives on your cocktail picks, alternating types for a pretty presentation. If your picks are shorter or longer than mine, adjust the olives to fit. These picks are best served soon after assembling, but you can keep them covered in a damp cloth or paper towels in the fridge for a few hours if you need to.

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

 

2 cups low-sodium vegetable broth (or chicken broth)

2 cups water

8 ounces penne pasta (2 1/2 cups)

1 pint cherry tomatoes , halved

1 can (15 ounces) cannellini beans , drained and rinsed

1/2 cup chopped pitted kalamata olives

1/2 cup minced fresh basil

1/2 cup grated Parmesan cheese

2 T. extra-virgin olive oil

Fresh lemon juice to taste

 

In a 12″ nonstick skillet, combine broth, water, penne, and 1/2 tsp. salt. Cook over medium high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. While the pasta cooks, cut the tomatoes and chop the olives. Stir in tomatoes, beans, and olives, and cook until they are heated through, about 2 minutes. Off the heat, stir in basil, Parmesan, and olive oil. Squeeze a lemon over the whole dish, and season with salt and pepper to taste. Serve.

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

 

1 lb. Pasta

Salt

¼ C. Olive Oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

Freshly ground black pepper

1/2 cup pitted and chopped Castelvetrano olives

1/2 cup chopped fresh herbs such as parsley, chives, basil, and/or mint

Juice of 1/2 lemon

Grated Parmesan, for serving

 

Cook the pasta in a large pot of boiling salted water according to package directions for al dente.

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and garlic and cook, tossing occasionally, until beginning to brown and blister, 3 to 4 minutes. Season with 1 tsp. salt and several grinds of black pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking. Using tongs, transfer the pasta directly from the pasta pot to the skillet along with 1 cup pasta water. Increase the heat to high and cook, tossing, until the liquid thickens and coats the pasta, about 3 minutes. Remove from the heat, add olives, herbs and lemon juice and toss to combine. Taste and season with salt and pepper. Serve top with parmesan.

Warm Citrus & Fennel Olives

Warm Citrus & Fennel Olives

Warm Citrus & Fennel Olives

 

When olives are warmed in a skillet with a bit of oil, they take on robust and meaty flavor. Add a squeeze of fresh orange juice and slivers of fresh fennel and their scent and taste are unforgettable. You may want to double or triple this recipe.

 

1 cup/250 g mixed olives, rinsed and drained, 1 T. juice reserved

2 T. fresh orange juice

4 pieces orange peel, each about 1 in/2.5 cm long and 1/4 in/6 mm wide

1/2 bulb fennel, trimmed, cored, and thinly sliced lengthwise

1/2 tsp fennel seed

1/2 tsp extra-virgin olive oil

 

Put the olives and reserved juice in a skillet. Add the orange juice, orange peel, fennel, fennel seed, and olive oil and place over medium-low heat. Cook, stirring occasionally, until the juices begin to simmer and then reduce slightly. Transfer to a small serving bowl and serve warm, or remove from the heat, cover, and reheat the olives gently just before serving. Serve with toothpicks. Be sure to have small bowls handy for olive pits.

Arriba! Pasta Salad

Arriba! Pasta Salad

Arriba! Pasta Salad

8oz penne pasta

2 cups frozen corn

15oz can black beans, drained & rinsed

1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained

4oz can sliced black olives

½ cup cheddar cheese, finely shredded

 

1/3 cup Greek yogurt (or mayonnaise)

2 T. lime juice

2 T. Arriba Seasoning

 

Cook pasta according to package directions, drain and rinse. Set aside. In a large bowl, whisk all the dressing items until well combined. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives, and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. Serve immediately or refrigerate until ready to serve.

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

One Pan Spanish Rice with Meat or Poultry

 

One 15-ounce can tomato sauce

One 14.5-ounce can diced tomatoes, not drained

One 4-ounce can diced green chilies, drained

1 T. onion powder

½ tsp. ground cumin

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. dried oregano

¼ tsp. salt

1 pound cooked ground beef or one 12-ounce can roast beef, rinsed, drained, and pulled into smaller bites, or one 10-ounce can chicken or turkey, drained and pulled into smaller bites

Cayenne pepper (optional)

¼ cup sliced black or green Spanish olives (optional)

1 cup uncooked mediumto long-grain rice

 

In a large saucepan, combine all of the ingredients but the rice. Heat over medium-high heat until the mixture just begins to boil. Stir in the rice and cover. Reduce the heat and let simmer for 15 to 20 minutes, or until the rice is tender.

Harissa Poached Eggs for One

Harissa Poached Eggs for One

Harissa Poached Eggs for One

 

1 T. (15 ml) olive oil

1 1/2 tsp. minced onion

1 /4 tsp. minced garlic

1/4 cup (60 ml) chicken broth

1/4 cup (60 ml) canned tomatoes with green chiles (with juice)

2 tsp. (10 g) harissa paste

2 kalamata olives

2 pimento-stuffed green olives

3 eggs

2 T. (18 g) crumbled feta cheese

Chopped herbs for garnish

 

Coat your egg skillet with cooking spray and put it over medium heat. Add the olive oil and onion and sauté for 2 to 3 minutes, until softened. Add the garlic and sauté for 30 seconds or so. Then add the broth, tomatoes, and harissa paste. Stir it all up and bring to a simmer. Let cook for a minute while you quickly slice those olives and stir them in. Crack the eggs directly into the skillet, being careful not to break the yolks. Cover the skillet and let them poach until they are done to your liking—I like my whites done through but my yolks still runny, about 5 minutes. Plate, sprinkle the feta on top, and dig in.

 

1 SERVING with: 423 Calories; 34 g Fat (72.6% calories from fat); 21 g Protein; 8 g Carbohydrate; 1 g Dietary Fiber; 7 g Net Carbs

Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives

Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives

Bruschetta with Gorgonzola, Red Roasted Peppers & Kalamata Olives

 

1 16 oz can of pitted Kalamata olives

1 cup of Gorgonzola cheese

3 to 4 medium size red sweet peppers, roasted

1 loaf of crispy Italian bread, thinly cut into 1/4 inch slices

1/2 cup extra virgin olive oil

3 garlic cloves, roasted

1 large bunch of Italian parsley

 

Preheat oven to 375. Cut peppers lengthwise and remove seeds. Place on a cookie sheet or baking pan and brush with olive oil. Roast until blackened. Place in a brown paper bag to cool and let the skin fall off. At the same time, roast the garlic cloves until soft. In a food processor, put gorgonzola, olives, roasted peppers, and roasted garlic. Pulse on slow speed and slowly add the olive oil until blended but not too soft. Brush bread with olive oil on both sides and toast in oven on a baking sheet until golden. Spread some of the mixture on the top of each slice and garnish with a sprig of parsley.

Green Olives with Spicy Breadcrumbs

Green Olives with Spicy Breadcrumbs

Green Olives with Spicy Breadcrumbs

 

1/4 C. extra virgin olive oil

2 T. fresh chopped parsley

1 garlic clove minced

Pinch crushed pepper

2 C. green olives such as Sicilian, drained, rinsed and patted dry

1 T. red or white vinegar

1 C. plain dry breadcrumbs.

 

IN a medium skillet over medium heat, add the oil with the parsley, garlic, red pepper and cook until fragrant. Add the olives to the pan with the vinegar and cook while stirring until the olives are warm and the vinegar evaporated, about three minutes. With a slotted spoon, transfer the olives to a serving bowl.

Add the breadcrumbs to the pan and cook while stirring constantly, until evenly toasted, about three minutes. Toss the olives with the breadcrumbs and serve warm.

Frito Casserole

Frito Casserole

Frito Casserole

 

10 oz. bag Fritos Original corn chips

10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dry oregano leaves

1/2 tsp. garlic powder

16 oz. can refried beans, any flavor

8 oz. jar salsa or picante sauce

4 oz. can diced green chiles

2.25 oz. can sliced black olives, drained

12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)

 

Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don’t have to be flat; just break them enough so that they’re not all sticking up. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner

 

14 ounces butternut squash, cut into 3/4-inch slices

8 ounces halloumi cheese, sliced into 6 slices

1 large red bell pepper, cut into 1-inch rounds

6 large radishes, halved

1 medium red onion, cut into wedges and layers separated

14 large black olives

1 serrano chile pepper

2 tsp. za’atar

1 tsp. ground turmeric

½ tsp. dried mint

3 T. extra-virgin olive oil

 

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.  Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za’atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

 

Note that while you don’t have to break the bank on olives, they should be of reasonably good quality to make a full-flavored jam (i.e. no canned California olives!). Your best bet is probably going to be a Mediterranean or Middle Eastern shop that sells olives in bulk.

 

2 cups (ca. 300g) drained and pitted Kalamata olives (packed)

1 cup (ca. 150g) drained and pitted high-quality green olives (packed)

1 1/3 cup (270g) sugar

1 1/3 cup (325ml) water

1 medium organic lemon

1 large green apple, peeled, cored and diced

1/3 cup (80ml) mild honey

 

Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 cups water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a cup of liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate. I haven’t tested how long this keeps, but mine is a week and a half old and still going strong. Of course you can also sterilize a couple of small canning jars and can them for shelf storage.

 

And how to use this miraculous substance? I love this jam with cheese, particularly with hard pungent cheeses like Manchego or Pecorino or an aged farmhouse cheddar. In Scotland nice restaurants will often serve a cheese selection with oat biscuits and a homemade chutney – it would be perfect for that. I’ve also fallen in love with it on sandwiches with Italian dry salami and Emmenthal or Gruyere cheese and a bit of peppery arugula.

Tortellini Caprese Bites

Tortellini Caprese Bites

Tortellini Caprese Bites

 

1 (9-oz.) package refrigerated cheese-filled tortellini

3 cups halved grape tomatoes

3 (8-oz.) containers fresh small mozzarella cheese balls

60 (6-inch) wooden skewers

Basil Vinaigrette

Optional, pitted Black Olives

 

Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

 

6 cups sliced leeks (about 4 large), white and light green part only

8 ounces pequillo peppers (1-1/4 cups), cut in 1/2 strips OR other type of roasted, seeded, and skinned red pepper

1/4 tsp. saffron threads

3 Tablespoons butter

4 cups chicken broth or stock

2 Tablespoons fresh lemon juice

1 cup chopped pitted green olives in brine

Kosher salt and freshly ground black pepper, as needed

3 pounds Alaska Halibut fillets, skinned, cut into 8 portions

 

Put the leeks, peppers, saffron, and butter in a very large sauté pan or deep pot. Pour in the chicken broth. Cook over medium-high heat until the leeks are very soft and the broth boils down to about one third of the amount you started with, about 12 to 15 minutes. Stir in the lemon juice, olives, and a good grinding of black pepper. Taste and add salt as needed, depending on the saltiness of the broth. The recipe can be made ahead up to this point. Preheat the oven to 300F. Reheat the leek mixture until it simmers. Pour two thirds of the leeks into a 9-inch X 13-inch baking dish. Season the Alaska Halibut portions with kosher salt. Arrange the halibut over the leeks and spoon the remaining leeks over the fish. Bake just until the halibut flakes apart slightly when nudged with a finger, and the interior is no longer translucent; about 35 minutes.

Fennel And Jicama Salad

Fennel And Jicama Salad

Fennel And Jicama Salad

 

1/4 cup sun-dried tomatoes (not packed in oil)

3 T. extra-virgin olive oil

1/4 cup fresh lemon juice

3/4 tsp. flaky sea salt, or to taste

1 tsp. pink peppercorns, lightly crushed with your fingers, plus more for garnish

1 large fennel bulb, halved, cored and thinly sliced, fronds reserved

1 small jicama (about 1 1/4 pounds), peeled, halved and cut into thin matchsticks

1 small cucumber, peeled and chopped

1/3 cup black olives, pitted and sliced

1 ounce Feta cheese, crumbled

coarsely cracked black pepper

 

Place the sun-dried tomatoes in a small bowl and add hot water to cover. Set aside for about 20 minutes, then drain and thinly slice them. Meanwhile, in a small, lidded jar, combine the oil, lemon juice, salt, and pink peppercorns. Cover and shake until emulsified. Finely chop the fennel fronds to make ¼ cup and set aside. In a large bowl, combine the fennel, jicama, cucumber, olives, and sun-dried tomatoes. Add the dressing and toss to coat. Stir in the fennel fronds and cheese, finish with a little salt, a couple of grinds of pepper, and a sprinkling of pink peppercorns lightly crushed between your fingers. Spoon into bowls and serve.

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

 

Kosher salt

12 ounces spaghetti

1 (7-ounce) jar oil-packed tuna, drained

½ cup extra-virgin olive oil, plus more for serving

Grated zest and juice of 1 lemon (about 2 T. juice)

½ cup (packed) finely chopped fresh flat-leaf parsley leaves

¼ tsp. red pepper flakes

1 cup chopped black olives (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until al dente. Meanwhile, crumble the tuna into medium pieces and put it in a large bowl. Add the olive oil, lemon zest and juice, parsley, 1½ tsp. salt, red pepper flakes, and olives (if using), and stir to combine. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it to the bowl with the tuna. Toss well, adding a splash of pasta cooking water if the mixture looks dry. Taste the spaghetti and adjust the salt (be generous with it, especially if you aren’t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

 

1 package (12 ounces) spiral pasta

3 plum tomatoes, seeded and chopped

1 medium green pepper, chopped

1 small onion, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

 

3 T. white wine vinegar

2 T. honey

1 T. minced fresh marjoram or 1 tsp. dried marjoram

1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil

1 tsp. Dijon mustard

3/4 tsp. salt

1/8 tsp. pepper

1/2 cup olive oil

 

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, green pepper, onion and olives. In a small bowl, combine vinegar, honey, marjoram, basil, mustard, salt and pepper. Gradually whisk in oil. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

 

8 oz water

2 T. olive oil

2 cups all-purpose flour

1 ½ T. white granulated sugar

1 tsp. salt

¾ tsp. dried thyme

200 ml can of sliced black olives chopped

¼ cup dried minced onion

2 tsp. bread maker yeast

 

Add all ingredients in order given. This is critical! When adding salt, pour it around the outer edge of mixture, away from yeast. When adding sugar, pour it around the outer edge of mixture, away from yeast (opposite the salt) Yeast should be added last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. Set bread machine on most appropriate setting – for my bread make it’s the “normal mode” setting (the same setting I’d use to make a regular loaf of white bread).  ** It is really important that you follow your manufacturer’s operating instructions for your bread machine when attempting to make any bread.

Pan-Fried Feta with Thyme and Greek Marinated Olives

Pan-Fried Feta with Thyme and Greek Marinated Olives

Pan-Fried Feta with Thyme and Greek Marinated Olives

 

Greek Marinated Olives

1/2 C. extra-virgin olive oil

6 garlic cloves

4 bay leaves

2 sprigs fresh thyme

1/2 tsp. dried fennel seeds

Zest of 1 lemon, peeled in strips with a vegetable peeler

2 C. mixed olives (I like kalamata and green olives)

Crushed red pepper flakes

 

1 large egg, beaten

1/3 C. panko bread crumbs

1 (10- to 12-ounce) block feta cheese

2 T. extra-virgin olive oil

2 sprigs fresh thyme

Freshly ground black pepper

Crushed red pepper flakes

Grilled naan, heirloom tomatoes, and fresh basil leaves, for serving

 

Marinate the olives. In a small saucepan, combine the olive oil, garlic, bay leaves, thyme, and fennel. Bring the oil to a simmer over medium-low heat, then reduce the heat to low. Simmer, stirring occasionally, for about 10 minutes, until fragrant. Remove the pan from the heat. Stir in the lemon zest and olives. Season with red pepper flakes. (The olives can be prepared up to 1 week in advance and stored in a glass jar in the fridge.) Make the feta. Pour the beaten egg into a shallow medium bowl. Put the panko in a separate shallow medium bowl. Dip the block of feta in the egg, coating all sides completely, then remove and allow any excess egg to drip off. Place the block of feta in the panko, pressing the crumbs gently to adhere. In a medium skillet, heat the olive oil over medium. When it shimmers, add the feta and cook for 2 to 3 minutes on each side, or until golden. Transfer the feta to a serving platter and garnish with fresh thyme, black pepper, and red pepper flakes. Serve warm, with the marinated olives, naan, and tomatoes alongside.

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

 

1 large red bell pepper

Eight 1-inch-thick lamb rib chops (2–2½ lb.)

Fine sea salt

2 T. extra-virgin olive oil

1⁄2 cup coarsely chopped yellow onion

2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices

3 T. coarsely chopped fresh flat-leaf parsley

1⁄4 cup green olives in brine, pitted and coarsely chopped

Freshly ground black pepper

 

Cut the pepper lengthwise along the creases, remove the stem, seeds, pithy core, and skin with a vegetable peeler. Cut into approximately 1½-inch squares. Sprinkle the lamb chops on both sides with a little salt. In a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb. Cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. To a large skillet over high heat, add the oil. When the oil is hot, add the lamb chops and cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. Turn the heat down to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18–22 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until the peppers are just tender, about 8 minutes more. Season the chops with black pepper, then return them to the skillet . Turn several times until coated, then transfer to a platter and serve.

Chicken Thighs with Saffron, Green Olives, and Mint

Chicken Thighs with Saffron, Green Olives, and Mint

Chicken Thighs with Saffron, Green Olives, and Mint

 

Flour for dredging

12 chicken thighs (2 1/2 to 3 pounds), rinsed and patted dry

salt and freshly ground black pepper

1/4 cup EVOO

2 large red onions, thinly sliced

1/2 tsp. saffron threads

1 cup small green olives

1 medium carrot, finely chopped

3 cups chicken stock

1/2 cup fresh mint leaves

 

Spread the four on a plate. Season the chicken thighs liberally with salt and pepper and dredge in the flour. In a Dutch oven, heat the olive oil over high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate. 2. Add the onions and saffron to the pot and cook until the onions are softened, 8 to 10 minutes. Add the olives, carrot, and stock and bring to a boil. Return the chicken thighs to the pot, arranging them in a single layer, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer for 15 minutes. 3. Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves. Pour the sauce over the chicken thighs and serve.

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

 

12 ounces whitefish or other mild fish, such as flounder or halibut

¼ tsp. salt

¼ tsp. ground black pepper

2 T. olive oil

2 T. chopped kalamata olives

1 cup cherry tomatoes

Juice of 1 lemon

1 T. capers

 

Preheat the oven to 3 7 5 °F. Place the fish in the middle of a piece of parchment paper. Sprinkle with the salt and pepper. Drizzle with the olive oil, then top with the olives, tomatoes, lemon juice, and capers. Fold the parchment up around the fish and secure with a piece of tape if needed. Place the parchment on a baking sheet. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork. Serve immediately with an extra wedge of lemon.

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

 

8 skin-on branzino fillets, 4 oz each

6 T. extra-virgin olive oil

4 T. pitted black olives

1 tsp. dried oregano

2 T. red wine vinegar or balsamic vinegar

¼ tsp. salt

¼ tsp. freshly ground black pepper

10 oz watercress or baby kale

1 C. packed, fresh mint leaves

¼ C. dried goji berries or ¼ C. dried cherries

 

Place 4 branzino fillets in the bottom of the slow cooker. Drizzle with 1 T. oil and sprinkle with 2 T. olives and oregano. Top with remaining fillets and drizzle with 1 T. oil and the remaining 2 T. olives. Cover slow cooker and cook on low until fish flakes when pressed with a fork, 1–1½ hours.  While the branzino cooks, prepare the salad. In a bowl, whisk together remaining 4 T. olive oil, vinegar, salt, and black pepper. Add watercress, mint, and goji berries, and toss until greens are evenly coated. Divide salad between four plates and top each with 2 branzino fillets. Serve immediately.

 

4 servings

Calories: 249

Fat: 14g

Fiber: 1g

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

 

1 T. olive oil

1 medium onion (diced)

4 cloves garlic (chopped)

1/2 tsp. red pepper flakes

1 C. vegetable broth (or chicken broth)

2 (15 ounce) cans white beans (drained and rinsed) (or 3 C. cooked beans, from 1 C. dry)

4 sprigs thyme (or 1/2 tsp. dry)

2 sprigs rosemary (or 1/2 tsp. dry)

2 sprigs oregano (or 1/2 tsp. dry)

1 bay leaf

salt and pepper to taste

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

1/4 C. kalamata olives (pitted and coarsely chopped)

1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)

1/2 lemon (juice)

 

Heat the oil in a pan. Add the onion and sauté until lightly golden brown, about 10-12 minutes. Add the garlic and pepper flakes and sauté until fragrant, about a minute. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes. Remove the herbs and mash half of the beans. Add as much broth as needed to get the beans to your desired consistency.

Mix in the olives and the spinach. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice

Braised chicken with lemon, oregano & olives

Braised chicken with lemon, oregano & olives

Braised chicken with lemon, oregano & olives

600g boneless chicken thighs, skin on

1 lemon

1 T. extra virgin olive oil

2 T. butter, cold

1 cup chicken stock (check gluten-free if required)

1 T. chopped flat-leaf parsley leaves

2 tsp. fresh oregano leaves, plus extra to serve

1/2 tsp. chopped thyme leaves

1/2 cup of your favorite black olives

1/2 T. honey

1 tsp. sea salt

Freshly ground black pepper

Boiled rice or soft polenta, to serve (use rice for gluten-free)

 

Cut the chicken thigh pieces in half. Cut about a quarter off one end of the lemon then slice very finely, stopping about a quarter from the other end. Discard the two end pieces and remove any pips. Heat oil and half the butter in a shallow pan over high heat. Brown chicken on both sides in batches, remove from pan. Drain half the oil from pan and discard. Add the stock and lemon slices to the pan and bring to a simmer, then return chicken to pan. Cover and simmer very gently for about 12 minutes, or until chicken is just cooked. Add parsley, oregano, thyme and olives to pan. Increase heat, remove chicken and lemon, and simmer sauce until reduced by half. Add remaining butter to sauce, remove from heat, and quickly start whisking. The sauce will change color and thicken slightly. Stir in the honey, salt and pepper then return chicken and lemon to pan. Simmer for 1 minute. To serve: Check seasoning, garnish with oregano leaves and serve with rice or polenta.

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

Roasted Potatoes and Butternut Squash with Olives and Capers

 

1 large Yukon Gold potato, peeled and cut into 1-inch pieces

1 small butternut squash (about 2 lb./900 g), peeled, seeded, and cut into 1-inch dice (to yield

about 4 C.)

2 cloves garlic, thinly sliced

1⁄3 C. pitted small black olives, such as niçoise

2 tsp. salted capers, rinsed well

1 tsp. crushed coriander seeds

3 T. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).  In a large bowl, toss together the potato, squash, garlic, olives, capers, and coriander. Add the olive oil and mix well to combine. Season with 1/4 tsp. of salt and a few grinds of pepper. Transfer to a 9 x 12-inch baking

dish and bake in the oven, stirring occasionally, until the vegetables are tender and lightly browned, 55 minutes to 1 hour.

Salted Olive Crisps (Croquets Sales Aux Olives)

Salted Olive Crisps (Croquets Sales Aux Olives)

Merry Christmas!

 

Salted Olive Crisps (Croquets Sales Aux Olives)

½ C. all-purpose flour

½ C. whole wheat flour

1 tsp. granulated sugar

½ tsp. dried thyme

½ tsp. sea salt

½ tsp. baking soda

½ tsp. black pepper

1 C. buttermilk

â…“ C. almonds, coarsely chopped

â…“ C. pitted olives, coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

1 pound beef tri-tip, cut into l-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

6 cups sliced Swiss chard, leaves and stems

2 garlic cloves, minced

l (28-ounce) can crushed San Marzano tomatoes with juices

1/3 cup halved pitted kalamata olives

1 tablespoon capers, rinsed and drained

 

Put a large skillet over high heat. Season both sides of the beef with salt and pepper. Add the olive oil to the pan. Put the beef in the pan and cook, without stirring, for 1 minute. Flip and cook, without stirring, for 1 minute for medium-rare. Remove to a platter. To the pan, add the Swiss chard, garlic, and a pinch of salt and cook, stirring occasionally, until the chard begins to wilt, about 1 minute. Add the tomatoes with their juice, the olives, capers, and seared beef (with any accumulated juices) and cook until everything comes together, and the sauce reduces slightly, about 1 minute. Serve.

DP Roasted Cod with Potatoes, Tomatoes and Olives

DP Roasted Cod with Potatoes, Tomatoes and Olives

DP Roasted Cod with Potatoes, Tomatoes and Olives

 

1½ pounds Yukon gold potatoes, cut into 3mm (1/8-inch) thick slices

3 T. olive oil, plus extra for drizzling

1 tsp. fresh thyme leaves

salt and pepper

1 heaping cup cherry tomatoes halved

4 6 oz skinless cod fillets*, about 2.5 cm (1″) thick

½ cup Kalamata olives, pitted

3 garlic cloves, minced

*You can substitute any thick, white flaky fish, such as halibut or mahi mahi.

 

Preheat the oven to 450°F, with a rack in the middle position. Spread the potatoes in a shallow 2.8 L (3 quart) baking or gratin dish (preferably a metal one), sprinkle with the oil and thyme, and season with salt and pepper. Toss and separate the slices until they’re evenly coated, then spread them evenly in the dish. Bake until just tender, about 30 minutes. Scatter the tomatoes evenly over the potatoes, top with the fillets skinned-side down (spacing them out), then scatter the olives and garlic around the fillets. Lightly drizzle everything with oil and season with salt and pepper. Roast until the fillets are just cooked through, 10 to 12 minutes. Transfer portions to plates, cutting into and scraping under the potato mixture with a spatula.

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

4.4oz.  unsalted butter room temperature

4.4oz. all purpose flour

7oz.  freshly grated  Parmesan cheese* – finely grated

½ tsp. salt

2 T. lemon juice

Zest of a lemon

2.5oz. black olives in brine, chopped

 

Chop the olives and put into a tea towel to squeeze out most of the moisture. If using dry-cured olives, chop and set aside.  Use the flat paddle of a standing mixer and beat together the butter, Parmesan cheese, lemon zest, and lemon juice until smooth. Add the flour and salt and beat on low speed until incorporated. The dough will be clumpy.  Dump the dough onto a counter top. Sprinkle the chopped olives over the top and lightly knead into the dough. Divide the dough in half and form into rolls about 1 ½ inches in diameter. Wrap the rolls in wax paper or plastic wrap and refrigerate until firm. The dough can be frozen at this point (wrap in an additional layer of foil).  Once the dough is chilled, heat the oven to 350 degrees. Slice the dough ¼ inch thick and place on a Silpat or parchment-lined pan. Place the slices about 2 inches apart. The dough will spread a little when cooking. (If using frozen dough,  there is no need to wait for it to defrost. Just slice and place on the prepared pan.)  Bake about 15 minutes or so, depending on your oven, and a little longer if using frozen dough. The coins should be dark brown around the edges, the tops and bottoms should be golden. The crackers can be cooled on the baking tray. They  can be stored in an air-tight container for a couple of days.  Makes about 3 dozen crackers.

 

*Notes:  Because this recipe has a high percentage of cheese, it’s important to choose a high-quality cheese. You can substitute Asiago or Pecorino, depending on which flavor you prefer more.  Dry-cured olives are much saltier and have a stronger taste than brined olives, which is why you only need to use half the amount. Knead them in by hand. If you use a mixer, you’ll end up with a grayish tinted dough.

Citrus Salad with Olives

Citrus Salad with Olives

Citrus Salad with Olives

3 Small Orange or 3 large Tangerines

1 Grapefruit

3 T. EVOO

Flaky Sea Salt

Red Chile Flakes, Turkish Pepper, or Freshly Ground Pepper to taste

¼ C. chopped Pitted Good Olives (Black, Green, or Combination)

2 T. fresh Mint or Cilantro

Cut the ends off the fruit.  Trim peels and clean all pith from the citrus, as if beginning to cut them into suprêmes.  Slice peeled fruit into rounds, and then use the tip of your knife to pick out any seeds.  Arrange fruit on platter.  Drizzle with olive oil, then season with the flaky salt and pepper of choice.  Top with the olives and herbs.

Salted Olive Crisps (Croquets Sales Aux Olives)

Salted Olive Crisps (Croquets Sales Aux Olives)


½ C. all-purpose flour
½ C. whole wheat flour
1 tsp. granulated sugar
½ tsp. dried thyme
½ tsp. sea salt
½ tsp. baking soda
½ tsp. black pepper
1 C. buttermilk
â…“ C. almonds, coarsely chopped
â…“ C. pitted olives, coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.

Panzanella with Green Olives, Mozzarella, Prosciutto and Tomatoes

Panzanella with Green Olives, Mozzarella, Prosciutto and Tomatoes

Tear about 10 oz. stale crusty bread (from a 6-inch loaf) into bite-size pieces.

In a large bowl, combine the bread with 1/2 C. green olives, pitted and cracked (about 8 whole olives); 8 oz. fresh mozzarella, tom into pieces; 4 oz. prosciutto, torn into pieces; 4 plum tomatoes, cut into rough chunks; 1 can (15 oz.) butter beans, rinsed and drained; and 1 tsp. fresh oregano leaves.

Drizzle the salad with 2 tsp. balsamic vinegar and 2 T. extra-virgin olive oil, season with salt and pepper, toss, and serve.

Spicy Tunisian Tomato Sauce with Olives & Preserved Lemon

Spicy Tunisian Tomato Sauce with Olives & Preserved Lemon

Tomato sauce is infinitely adaptable. This version takes the basic Italian sauce and heads south with it, across the Mediterranean Sea, to Tunisia. It includes either Baharat or Ras el Hanout spice blend, along with paprika, cinnamon, preserved lemons, and olives. It’s fabulous as the base for a Moroccan Tagine (and is specified for Moroccan Kefta Tagine (Spicy Meatballs & Tunisian Tomato Sauce). But it’s also delicious tossed with linguini or strozzapreti pasta, Italian-style.

¼ C. cold pressed, extra-virgin olive oil
1 large onion, minced (2½ C. or 10 oz. minced)
4 cloves of garlic, minced or pressed
2 tsp. Baharat or Moroccan Ras el Hanout
2 tsp. ground cumin (only if Ras el Hanout contains no cumin)
2 tsp. ground paprika
1 tsp. ground cinnamon
½ C. dry white wine
28 oz. canned, crushed tomatoes
2 C. chicken stock, plus more as needed
2 tsp. fine sea salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1 tsp. wildflower honey, plus more to taste
1 C. large cerignola mix, calamata, or green olives, pits removed, and cut into quarters lengthwise
½ C. small preserved lemons, cut into quarters or eighths lengthwise, pits removed
¼ C. chopped cilantro

In a large sauté pan, over medium-low heat, heat the oil and add the onions. Cook the onions slowly, partially covered, until soft and translucent but not browned, about 10 minutes.
Add the garlic and cook for 2 minutes more, stirring to incorporate. Add the baharat or ras el hanout, cumin (if needed), paprika, and cinnamon. Stir to incorporate. Turn the heat up and add the wine. Simmer until almost all liquid is evaporated. Add the tomatoes and chicken stock. Simmer slowly, partially covered for 15 minutes. Add the olives and preserved lemons, and continue cooking for about 15 minutes longer, until sauce is slightly thickened, with a silky sheen. Total cooking time will be about 30 minutes. If the spices still taste harsh at this point, add a little more stock, and simmer longer. If needed, thin the sauce with additional chicken stock. Sauce should not be too thick. Taste for seasoning, and add salt, pepper, and honey to taste. Just before serving, add the cilantro. Sauce can be used immediately or cooled and refrigerated for up to 3 days. It’s even better on day two. Makes about 2 quarts.

Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives

Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives

1 T. vegetable or canola oil
4 chicken breasts, bone in and skin on
1 tsp. kosher salt
1 lemon cut in half
1/2 C. pitted black olives
1/2 C. cherry tomatoes
handful of thyme (about 8-10 stems)

Preheat oven to 450°F. Heat the oil in an oven-proof skillet over medium-high heat. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast for 25 minutes, or until chicken is cooked through. The chicken breasts I used were 3/4 pound each.

Rabbit Stew with Olives & Rosemary

Rabbit Stew with Olives & Rosemary

1/4 C. plus 2 T. extra-virgin olive oil
Two 3-pound rabbits, each cut into 10 pieces
Salt and freshly ground pepper
1 C. dry red wine
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 T. tomato paste
4 rosemary sprigs, tied into 2 bundles with kitchen string
4 C. chicken stock or low-sodium broth
1/2 pound Niçoise olives (1 1/2 C.)

In a large, deep skillet, heat 2 T. of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. Transfer the rabbit to a large plate. Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; wipe out the skillet. Add the remaining 1/4 C. of olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 C. of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 C. of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary bundles. Serve the rabbit in shallow bowls.

Schaner Farm’s Avocado and Citrus Salad with Green Olives

Schaner Farm’s Avocado and Citrus Salad with Green Olives

4 lbs. mixed citrus fruit (about 1/2 C. citrus fruit segments per person)
2 T. finely diced shallot
1 tsp. red wine vinegar
1 T. lemon juice
1/4 C. extra-virgin olive oil
2 ripe but not too soft avocados
1/2 C. pitted Lucqes, Picholine, or other green olives
1 bunch watercress, cleaned, tough stems removed
1 bunch frisee (about 2 oz), cleaned
Kosher salt and freshly ground black pepper

Zest some of the citrus to get 1 tsp. fine zest. Using a sharp knife, cut the stem and blossom ends from the fruit. One by one, place each of the fruits, cut side down, on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. When the fruits are all peeled, hold them in your hand one by one, and carefully slice between the membranes and the fruit to release the segments in between. Discard all the seeds. If you’re using blood oranges, don’t cut them into segments; after removing the peel and pith, slice them into pinwheels and set aside in a separate bowl. (Otherwise, they will “bleed” on the other fruit.) You should have about 2 1/2 C. segments in addition to your blood-orange slices. Combine the shallot, 1/4 C. citrus juice (from segmenting the fruit), the vinegar, lemon juice, and 1/2 tsp. salt in a small bowl. Let sit 5 minutes, then whisk in the olive oil and the zest. Taste for balance and seasoning. Cut the avocados in half lengthwise. Remove the pits and peel. Cut the avocados into 1/4 inch slices and place on a plate. Season with 1/2 tsp. salt and freshly ground pepper. Place the citrus and olives in a large bowl, and spoon three quarters of the vinaigrette over them. Sprinkle with 1/4 tsp. salt. Gently toss in the watercress and frisee. Taste for balance and seasoning. Add more vinaigrette if you like. Plate half the salad on a large chilled platter. Nestle half the avocado slices in the salad, being careful not to flatten the greens. Arrange the rest of the salad on top, and tuck the remaining avocado slices into the salad, so you have a tapestry of colors. Place the blood-orange slices among the greens.