Olive Recipes

on those nights when i’m tired of eating meat, i subsitute black olives in dishes like pasta and that to take the past of meat, like mushrooms it has that meaty texture

Hot Ryes

1 c. finely shredded swiss cheese 1/2 c. cooked and crumbled bacon 1 {4 1/2 oz.} can chopped ripe olives 1/4 c. minced green onions 1 tsp. worcestershire sauce 1/4 c. mayonnaise party rye bread

Mix together cheese bacon, olives, onions, worcestershire and mayo. Spread on party rye bread and bake at 375 for 10 to 15 minutes or until brown. Makes 36. These may be frozen and reheated.


2 green onions minced 2 {8 oz.} pkg. cream cheese 1/2 cup red pepper diced 12 inch flour tortillas 1 pkg. ranch salad dressing mix 1 {4 oz.} can sliced black olives drained 1/2 cup celery diced

Mix salad dressing mix , cream cheese, and green onions. Spread the mixture on tortillas. Sprinkle with olives, peppers and celery. Roll up tottillas and wrap tightly with foil. Chill at least 2 hrs. Unwrap cut off ends. Cut into 1 inch slices.

Olive Stuffing

1-1/2 lb loaf bread, dried
1/2 to 1 cup fat, melted
1 tsp salt
1/4 tsp white pepper
1/4 cup minced onion
2 tbsp poultry seasoning
2 cups chopped celery
1 cup or more coarsely chopped olives

Remove crusts from bread and cut bread into 1-inch cubes. Toss all ingredients together lightly. Will fill a 6-pound fowl.

Olive Butter

1/4 cup butter
2 tbsp chopped olives
1/4 tsp lemon juice

Cream butter thoroughly. Grind olives to a paste and combine with butter and lemon juice.

If mixture is not entirely smooth, rub through a sieve.

Spread on bread or toast cut into dainty attractive shapes and garnish appropriately or use as a base for sandwich fillings.

Anchovy-Olive Spread

1 (8 oz) pkg Neufchatel cheese, softened
12 medium pimento-stuffed olives, minced
4 tsp anchovy paste

In medium bowl with spoon, stir all ingredients together until well mixed.

Pack into a container; cover and refrigerate overnight to develop the flavour.

Makes about 1-1/2 cups.

Spicy Marinated Olives

1 teaspoon. whole coriander seeds

1 teaspoon. whole cumin seeds

1/4 Cup . extra-virgin olive oil

2 Tablespoon. sherry vinegar or champagne vinegar

1/2 teaspoon. salt

1/2 teaspoon. paprika

1/2 teaspoon. crushed red-hot pepper flakes

1 bay leaf (optional)

2 cloves garlic, minced

2 cups black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired

Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.

In a jar with a tight-fitting lid, combine seeds and remaining ingredients except olives. Cover; shake well. Add olives; cover and shake well to coat olives with marinade. Refrigerate at least 2 hours or up to 1 month before serving.

Serve at room temperature with wooden picks as an appetizer or add to a tossed green salad.

Filet Mignon with Peppers and Olives

2 peppers, one red, on yellow bell
1 1/2 tablespoon vegetable oil
2 1 1/4 inch thick 8-9 oz. filet mignon beef steaks
3 cloves of garlic, minced
2/3 cup chicken broth, low fat
*1/3 cup kalamata olives
2 teaspoons balsamic vinegar
1 tablespoon fresh oregano, or 1 teaspoon dried
2 tablespoon unsalted butter, (1/4 stick)

Roast peppers over gas flame or under broiler until blackened on all sides, place peppers in paper bag; let cool 15 minutes. Peel, stem and seed peppers. Cut peppers into thin strips. Heat oil in heavy large skillet over high heat. Season steaks with salt and pepper. Add steaks to skillet and saute to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates and tent with foil to keep warm.

Add roasted peppers and garlic to same skillet and cook 30 seconds. Add broth, olives and vinegar and boil until liquid is reduced to glaze, scraping up browned bits, about 8 minutes. Mix in oregano and remove from heat. Add butter and whisk to melt. Season sauce to taste with salt and pepper. Spoon sauce over and around filets and serve.

*NOTE: black, brine cured kalamata olives are available at Greek and Italian markets, and some supermarkets.

Fusilli With Fresh Mozzarella, Tomatoes, and Olives

1/2 lbs. fresh mozzarella, cut into 1/4 inch cubes

4 large ripe tomatoes (about 3 lbs.), cut into 1/2 inch dice

1/2 Cup. (about 3 oz.) black olives, pitted and coarsely chopped

3 cloves garlic, minced

6 Tablespoon. coarsely chopped fresh basil

1/4 Cup. finely chopped flat-leaf parsley

1/2 Cup. extra-virgin olive oil

salt and freshly ground black pepper, to taste

1 1/2 lbs. fusilli

Combine the mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, and salt and pepper together in a large bowl. Set aside.

Meanwhile bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes. Drain well.

Add the pasta to the mozzarella and tomato mixture and toss well. Taste and adjust the seasonings, if necessary.

Serve chilled or at room temperature.

Serves 6 to 8.

Sea Shells with Shrimp, Feta and Olives

1 1/2 large ripe tomatoes, chopped

1/2 cup kalamata olives, pitted and coarsely chopped

2 Tbls. extra virgin olive oil

1 Tbls. minced fresh dill or oregano, or 2 tsp. dried

2 cloves garlic, minced

Salt and freshly ground pepper to taste

1/2 lb. medium shrimp, peeled and deveined

1/2 lb. medium sea shell pasta

3 oz. feta cheese, crumbled

In a large bowl, combine tomatoes, olives, 1 Tbls. olive oil, dill or oregano, garlic, and salt and pepper. Let stand 1 hour.

Heat remaining Tbsp. oil in frying pan over medium high heat. Add shrimp and cook, stirring occasionally till firm and pink, about 3 minutes. Remove from heat and cover to keep warm.

Cook pasta according to package directions and drain well. Return to pot and add tomato mixture, shrimp and feta. Toss until feta begins to melt, then season with salt and pepper to taste and serve.

Makes 2 Large servings

Pork in Wine with Olives

1 3/4 pound cubed pork

6 ounces pitted mildly tart black olives

1 3/4 pounds canned tomatoes

2 cloves garlic, minced

The leaves of a sprig of fresh rosemary, stripped from the sprig and minced

3/4 cup red wine, warmed

3/4 cup dry Marsala, warmed

3 tablespoons olive oil

Salt and pepper to taste

Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water, and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half, by which time the sauce should be fairly thick.

Serve with a tossed salad, toasted Italian bread, and a light, zesty red wine.

Serves 8.

Olive Garden’s Spaghetti Delle Rocca (Copy cat)

1 fl. Oz. Extra virgin olive oil
1 tbsp minced fresh garlic
2 oz washed & dried quartered button mushrooms
2 oz 1/4 inch diced yellow onions
2 lbs cherry tomatoes (cut in half)
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 tsp capers, rinsed
1/4 cup chopped fresh basil
1 tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 lb dry pasta (follow box directions)
Grated Parmesan cheese to taste

Place oil in saucepot.

Add garlic, onions and mushrooms. Cook for one minute; do not brown.

Add cherry tomatoes, Kalamata olives, green olives, capers, fresh basil, fresh parsley, salt and crushed red pepper flakes; sauté for 10 minutes, stirring frequently.

In a large bowl, combine sauce and drained pasta while both are hot.

Top with grated Parmesan cheese; garnish with fresh basil leaves.

Serves four

Saffron Risotto with Crab and Green Olives
Makes 4 side dish servings


3 cups chicken stock
2 teaspoons saffron threads
8 tablespoons butter, divided
1 fennel bulb, cored and julienned
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and minced
1 teaspoon kosher salt
1 cup arborio rice
1 cup dry white wine
12 large green olives, pitted and chopped (about 1/2 cup)
1/4 cup grated Parmesan cheese
salt and freshly ground black pepper, to taste
6 sage leaves, roughly chopped
juice of 1 lemon (about 1/4 cup)
8 ounces fresh lump crabmeat


Bring the stock to a boil in a saucepan over medium-high heat. Turn heat to very low and add the saffron, stirring to dissolve. Keep mixture hot.

Meanwhile, heat 2 tablespoons of the butter in a heavy bottomed, 3 quart saucepan over medium-high heat. Add the fennel, onion, garlic, and salt; cook, stirring occasionally, until the fennel and onions are translucent, 8 to 10 minutes. Add the rice, stirring to coat the grains with butter.

Stir in the wine and adjust heat to a simmer. Cook, stirring occasionally, until almost all the liquid is absorbed. Add enough hot stock to cover the surface of the rice and stir it in; simmer, stirring occasionally, until almost all the liquid is absorbed. Add more stock to cover the surface of the rice and stir it in; simmer, adjusting heat as necessary so that the liquid absorbs into the rice (rather than evaporates away). Repeat until the rice is al dente and almost all the stock has been added, 15 to 18 minutes.

When the rice is al dente, remove from heat. Stir in the olives and cheese, and season with salt and pepper. Keep warm while you prepare the topping.

To make the crab topping, heat the remaining 6 tablespoons butter in a small sauté pan over medium-high heat. Add the sage and cook until the butter begins to brown, 3 to 5 minutes. Remove from heat and stir in the lemon juice and crabmeat. Season with salt and pepper.

If the risotto has thickened while standing, stir in any remaining hot stock to loosen it. Divide the risotto among serving bowls, and top each with the crab mixture.

Roasted Olives with Lavender and Truffle Oil

8 oz. imported black olives such as Alfonso
or Gaeta
1 tsp. truffle oil
1 tsp. food grade lavender
1/4 cup olive oil
a pinch of crushed red pepper

Preheat oven to 350F. In an 8" baking pan, spread the olives. Add truffle oil and lavender and mix well. Bake for 45 min, stirring the olives at least 3 times. Cool before serving. My friend Randi served these with Italian bread and fresh goat cheese as an appetizer. Note: Kalamatta olives work just fine.

Moroccan Chicken with Olives

(6 servings)

1/4 c Cilantro
1 tb Paprika
2 ts Cumin
1/2 ts Salt
1/2 ts Turmeric
1/2 ts Ginger
2 Cloves garlic
3 1/2 lb Chicken, cut up
1/3 c Flour
1/2 c Water
1/4 c Lemon juice
1 ts Chicken bouillon
1/2 c Kalamata or greek olives
1 Lemon, sliced


Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. Coat with flour. Place chicken in ungreased 13x9x2 inch baking dish. Mix water, lemon juice and bouillon. Pour over chicken. Add olives and lemon slices. Cook uncovered at 350 degrees spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired.

Cheese and Olive-Stuffed Tomatoes
4 servings

4 medium ripe tomatoes (about 2 1/4 pounds)
1/2 cup (2 ounces) feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil

Preheat broiler.
Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.

From Cooking Light July 2005