Ottolenghi recommends a parsley -
kalamata olive oil mixture with olive oil and garlic.
Options include a classic Gazpacho with heirloom tomatoes and olive oil croutons; Charred Onion Mashed Potatoes; and Roasted Cauliflower with golden raisins, fresno chiles, lemon juice and
Kalamata olive oil.
Not exact matches
1 tablespoon
oil (butter / lard / coconut
oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped
kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
Garlic, tomatoes, artichokes,
kalamata olives, basil,
olive oil.
2 chicken seitan cutlets pepper 1 Tbsp chili
oil 2 cloves garlic, crushed 1/4 cup
kalamata olives, pitted and coarsely chopped 1/4 cup green
olives, pitted and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers 1/3 cup white wine
Ingredients 2 large potatoes, peeled, cut into slices then into quarters a handful of
kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin
olive oil, to taste a little lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]
This artichoke tapenade made with artichoke hearts, garlic, capers,
kalamata olives, lemon juice and
olive oil is always a good choice.
1/2 cup cherry tomatoes, chopped 1/4 cup
kalamata olives, chopped 1/2 cup canned artichoke hearts, chopped Lemon zest from 1 lemon Basil leaves, for garnish Drizzle of
olive oil, for garnish
Kalamata olives work best, but any other black
olives, especially if marinated in
oil and vinegar will do.
Green
Olives,
Kalamata Olives, Extra Virgin
Olive oil, Oregano, Savory.
2 tablespoons extra virgin
olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup
Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper
1 lb ground turkey 4 large, pitted green
olives (diced) 3 large, pitted
kalamata olives (diced) 8 thin slices of cucumber (minced) 2 ounces crumbled feta cheese 2 tsp McCormick Grill Mates Smoky Montreal Steak Seasoning (divided) 2 tsp
olive oil 2 brioche buns 2 tsp tzatziki sauce
2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons
olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup
kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
Chickpeas, cucumber, grape tomatoes, red onion,
kalamata olives and feta cheese tossed in a simple lemon
olive oil dressing.
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin
olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup
kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin
olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped
kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
Oil - cured black
olives are hard to find at the average grocery store, so I subbed
kalamata.
Mediterranean chicken bake Ingredients: 1 tbsp
olive oil 6 small chicken drumsticks (about 600g) 6 chicken thigh cutlets (about 1.5 kg) 1 kg chat potatoes, halved 1 ripe tomatoes, finely chopped 1/2 cup
Kalamata olives 2 tbsp -LSB-...]
Cucumber, tomato, red onion, feta cheese, green pepper,
kalamata olives, and avocado are mixed with
olive oil, red wine vinegar, salt, pepper, and oregano.
3 tbsp
olive oil + 4 thinly sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted and crushed
kalamata olives + 3 tbsp capers, rinsed + pepper + cooked penne, for serving + finely chopped parsley, for garnish
The vinaigrette is made with fresh herbs like garlic, oregano, basil,
olive oil, lemon juice,
kalamata olives, Parmesan cheese, and red wine vinegar.
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup
kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons
olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
It's my favorite way to fancy up easy soups, like this simple white bean soup with smoked paprika
oil, feta, and
kalamata olives.
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted
kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons
olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
4 Cups Chopped Ripe Tomatoes 3 Cups Peeled & Chopped Cucumbers 2 Medium Red Onion, Peeled & Chopped (or Sliced) 15 to 20 Gaeta or
Kalamata Olives, Pitted & Sliced in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3 Cup Extra Virgin
Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano
Because I use such great quantities, I buy the following at Costco:
olive oil, balsamic vinegar, capers,
kalamata olives, walnuts, the BIG 102 - oz can of whole tomatoes, cumin, coffee and prepared hummus (when I don't have time to make my own.)
The suggested toppings (feta,
olive oil,
kalamata olives and almonds) were particularly inspired — they elevated this from wonderfully satisfying to completely amazing.
1 1/2 pounds eggplant (1 large) 3 tablespoons
olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted
kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
Greek Chicken Stifado recipe courtesy CDKitchen 1 tablespoon
olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2 cup
Kalamata or other black
olives 1/3 cup dried currants 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon mint
For filling 1/2 cup pitted
Kalamata olives, chopped into 1 / 4 - inch pieces 3 tablespoons chopped fresh rosemary 1 tablespoon
olive oil 1/2 teaspoon black pepper
The Chili - Lime Vinaigrette, Beet Vinaigrette, and Tomato
Kalamata Dressing are all made with organic extra virgin
olive oil and a touch of organic sunflower
oil.
all - purpose flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter
olive oil apple cider vinegar low sodium soy sauce sesame
oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday)
kalamata olives ketchup vegetable
oil red pepper flakes 1 (14oz) can tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle
25 to 30 Spanish arbequina
olives, pitted, puréed in a blender with 3 to 4 tablespoons extra-virgin
olive oil (
kalamata olives may be substituted)
4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons
Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons Chopped Fresh Basil 1/3 Cup Pitted Black
Olives (Use Full Flavored lives Such As
Kalamata) Dressing: 2 Tablespoons
Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper
1/2 pound broccoli florets 1 tablespoon
olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1-1/4 cups Bertolli Organic Tomato & Basil Sauce 3/4 cup Bertolli Organic Creamy Alfredo Sauce 1 pound fresh cheese tortellini pasta 1 - 14.5 ounce can diced tomatoes, juice drained 1/2 cup pitted
Kalamata olives 1 cup shredded Italian blend cheese Grated Parmesan for serving
whole wheat tortillas
olive oil, butter, or cooking spray fresh spinach, chopped red onion, diced (or green onion) roasted red pepper, chopped (or tomatoes or sun - dried tomatoes) sliced black
olives (or
kalamata) chicken, chopped or shredded (optional) mozzarella or Monterey Jack, grated feta, crumbled pinch oregano pinch crushed red pepper flakes hummus, tzatziki, or tahini sauce, for serving
Roasted eggplant dip topped with
kalamata olives, pine nuts, capers,
olive oil, and fresh herbs.
1 1/4 cup black
Kalamata olives with pits, yielding 1 packed cup of
olive meat 1/4 cup extra-virgin
olive oil 2 - 3 teaspoons lemon juice 1 teaspoon lemon zest from 1 lemon 1 - 2 garlic cloves, pressed 4 large leaves basil, minced (1 tablespoon) 1/4 teaspoon ground black pepper 1/2 teaspoon orange zest (optional)
For the Eggplant: 2 medium Eggplants, cut lengthwise into 1/2 inch slices
Olive Oil 4 ounces Goat Cheese 4
Kalamata Olives, pitted and minced 1 teaspoon Capers, chopped (I omitted) 2 tablespoons Parsley, chopped
serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted
Kalamata olives, chopped 1/4 cup extra virgin
olive oil, plus 2 tablespoons 1/4 cup fresh lemon juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon fresh thyme, minced 1 1/2... Continue Reading →
4 sliced Field Roast Italian sausages 1 lb uncooked rigatoni pasta 1 thin sliced sweet yellow onion 2 cloves minced garlic 1 pint halved cherry tomatoes 1 cup pitted and halved
kalamata olives 1/2 cup
olive oil 1/2 cup balsamic vinegar Few sprigs fresh parsley Salt and pepper to taste
Pin It serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted
Kalamata olives, chopped 1/4 cup extra virgin
olive oil, plus 2 tablespoons 1/4 cup fresh lemon juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon fresh thyme, minced... Continue Reading →
3 tablespoons
olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups chopped tomatoes OR 3 - 4 cups chopped roasted red peppers 2 tablespoons capers 20
kalamata olives, pitted and chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles
Filtered water Organic pasta, bow - tie or fusilli (1/2 pound)-- or gluten - free brown rice pasta Sea salt or kosher salt (generous handful, plus extra to taste) Brussels sprouts, organic (1 pound) Broccoli, organic (1 big stalk)
Olive oil (enough to cover vegetables) Mozzarella cheese, organic (8 ounces)
Kalamata olives, pitted (1 jar) Pomegranate, fresh (1) Sea salt Freshly ground black pepper
Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup
Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in
oil, chopped (measure out only the tomatoes, not the
oil, but don't pat the tomatoes dry before chopping — the residual
oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns
Olive oil to taste
1 pound spaghetti 2 T.
olive oil 2 cloves garlic, minced 1/2 t. red pepper flakes 8 anchovies [S used a scant tablespoon of anchovy paste] 2 cups drained canned plum tomatoes, diced [S used Pomi] 1 T. tomato paste 3/4 cup pitted Gaeta
olives, roughly chopped [S used
kalamata] 3 T. capers, rinsed and drained
1 1/4 cups French green lentils 1/2 cup chopped roasted red peppers 1/2 cup sliced pitted
kalamata olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw almonds, toasted 2 tablespoons red wine vinegar 1/4 cup extra virgin
olive oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands) Freshly ground black pepper, to taste
And I really like it topped with a drizzle of extra-virgin
olive oil and some chopped
kalamata olives.
8 tomatoes with flat bottoms 1 cup cooked quinoa 3 cloves garlic, minced or pressed, separated 1 tablespoon
olive oil 5 cups (6 ounces) baby spinach 1/2 cup feta cheese 10 pitted
Kalamata olives, chopped Salt and pepper, to taste
ground cumin ground coriander garlic powder onion powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon juice sundried tomatoes (dry or in
oil)
kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin
olive oil dried thyme almond flour canned chipotles in adobo sauce