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Posts Tagged ‘kalamata olives’

by Caitlin Saniga

This salad is salty and tangy and sweet, and I love how colorful it is!

  • 2 bunches broccoli, cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 15 pitted kalamata olives, cut into slivers
  • 2 teaspoons fresh orange zest
  • 1 orange, peeled, divided into sections

Cut the orange sections into 3 slivers lengthwise. Prepare an ice-water bath. Set aside. Place the broccoli in a steamer basket over boiling water, cover and cook until tender, 5-7 minutes. Plunge the broccoli into the ice-water bath. Drain and pat the florets dry.

Heat the olive oil in a wide sauté pan over medium heat. Add the broccoli, salt and pepper, and cook about 6 minutes, or until the broccoli is still crisp-tender but has begun to brown. Stir in the olives and oranges, and cook until they’re heated. Stir in the orange zest. Serve immediately.

Makes 4 servings.

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by Caitlin Saniga

I know this is the eighth or ninth chickpea salad recipe on the blog, but love 'em or hate 'em, I'm gonna keep makin 'em.*

  • 2 cans chickpeas, rinsed and drained
  • 1 cup freshly chopped parsley
  • 1/2 cup dried Turkish apricots, sliced into thin slivers
  • 12-14 kalamata olives, pitted and coarsely chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt

If you keep this salad for more than a few days, add fresh herbs before serving it. Leftovers were especially delicious served over a pile of arugula.

In a large serving bowl, combine the chickpeas, parsley, apricots and olives.

In a small mixing bowl, whisk together the olive oil, vinegar, Dijon mustard, garlic, paprika, oregano, marjoram and salt. Pour the vinaigrette over the chickpeas mixture, and stir to combine. Let the salad chill in the fridge for at least 2 hours before serving.

Makes 8 side dish servings.

Recipe adapted from: Urban Pantry

*In case you’re trying to remember what the other chickpea salads are, here’s a handful:

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by Caitlin Saniga

Kalamata olives have quickly become my favorite type of olive. Their fruity flavor comes from a wine-vinegar marinade.

  • 2 pounds asparagus (about 2 bunches), trimmed
  • 3 tablespoons olive oil
  • salt and pepper
  • 1/2 cup chopped pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon sherry vinegar or red wine vinegar

Heat oven to 450 degrees. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 8 to 12 minutes.

Meanwhile, in a small bowl, mix together the olives, parsley, vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Spoon over the asparagus.

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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by Caitlin Saniga

See those bright green coriander seed clusters? Don't use them (they're not on the list!). They were too overpowering when they were fresh, if you ask me. Everything else was delightful!

  • 2 large red bell peppers, roasted, peeled and cut into small pieces
  • 1/4 cup kalamata olives, pitted and cut into small pieces
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 bunch scallions (white and light green parts only), chopped
  • 3 tablespoons chopped fresh cilantro
  • salt and pepper to taste

Combine all of the ingredients in a medium-size mixing bowl and refrigerate for 1 hour. Stir well just before serving.

Makes about 2 cups.

Recipe adapted from: Cooks.com

Photo: Caitlin Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Caitlin Saniga

If you can't find campanelle at your grocery store, you can substitute penne or another long, tubular pasta.

  • 12 ounces campanelle
  • 4 red or orange bell peppers, cut into quarters and seeds removed
  • 3/4 cup pitted kalamata olives
  • 1/2 cup coarsely chopped roasted almonds
  • 1/4 cup olive oil
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.

Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, salt and pepper to the pasta, and toss to combine (add more cooking water if the pasta seems dry).

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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by Caitlin Saniga

The sauce for this recipe would also make a great dressing for a salad of, say, mixed greens, cucumbers, tomatoes and feta.

  • 1/2 cup pitted kalamata olives
  • 2 shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 1/2 teaspoons grated lemon peel
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
  • 1 pint grape tomatoes, halved
Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme and red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
Cook beans in a large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels.
Toss beans, tomatoes and vinaigrette in large bowl to blend. Season to taste with salt and pepper, and serve.

Makes 8 servings.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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by Caitlin Saniga

The raw red onions are going to be pretty strong in this salad, unless, as Martha Stewart suggests, you let them sit in the orange juice for a period. She says: "For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours." Basically, just throw this salad in the fridge once it's prepared, and pull it out a few hours later if you want a chilled, less oniony mix.

  • 1/4 cup pine nuts
  • 1 navel orange
  • 1/2 teaspoon red wine vinegar
  • 1/4 medium red onion, very thinly sliced into half-moons
  • pinch of salt
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cups kalamata or Gaeta olives, pitted and halved
  • 3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)
  • pepper
  • 1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, no more than 10 minutes. Transfer to a plate to cool.

With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts and zest to the bowl. Season with pepper’ toss thoroughly with oil. Serve at room temperature or chilled.

Makes 6 servings.

Recipe: The Martha Stewart Living Cookbook: The New Classics

Photo: Caitlin Saniga

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