Olive Recipes

Superfood Tapenade

Superfood Tapenade

A superfood tapenade of sorts - green olives, walnuts, and good olive oil boosted with anise, and a bit of the wheatgrass powder I sometimes add to drinks or dressings - crumbled nori would be a great substitute.

Braised Artichokes with Orange

Braised Artichokes with Orange

Braised artichokes - baked for an hour, covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Make them on a Sunday night, use them throughout the week to make your lunches A-plus.

Cocagne Bean & Artichoke Salad

Cocagne Bean & Artichoke Salad

The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.

Feta Oregano Salad

Feta Oregano Salad

We were greeted at my friend Bonni's sweet, little alpine cabin with this deliciousness. It's comprised of good feta and olives served with a lot of fresh oregano, slivered lemon rind, black pepper, and a thick finishing thread of olive oil. Bonni served it with an assortment of crackers and pita, black yogurt-dolloped lentils, and chilled rosé.

Gin-marinated Olives

Gin-marinated Olives

Hot, gin-marinated olives. I used big, green Castelvetranos tossed with a mixture of gin and olive oil, big swatches of lemon peel, lots of herbs. Feta cubes were the finishing touch.

Marjoram Sauce with Capers & Green Olives

Marjoram Sauce with Capers & Green Olives

Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.

Green Olive Gnocchi

Green Olive Gnocchi

At the heart of this recipe is a completely quirky and off-beat sauce made from pureed green olives. Served with golden, pan-fried gnocchi, capers, toasted almonds and chives. You can easily tweak it to work with pasta or grains as well.

Olive Biscuit Cookies

Olive Biscuit Cookies

Adapted from a Susan Herrmann Loomis recipe - charming, snappy, salty-sweet olive-flecked shortbread deliciousness. Quirky yet sophisticated, they exist in some middle Earth realm between cracker and cookie.

Almost Cheeseless Pasta Casserole

Almost Cheeseless Pasta Casserole

Trying to keep this pasta casserole recipe on the lighter side, I tossed a rustic farro pasta in yogurt that had been beaten with a bit of egg along with garlic, toasted almonds, chard, butternut squash, and olives. Baked until golden.

Hummus en Fuego

Hummus en Fuego

A beautiful, spicy hummus recipe made from pureed garbanzo beans, toasted walnuts, and spicy crushed red pepper oil finished with a few chopped olives and a bit of cilantro.

Harissa Spaghettini

Harissa Spaghettini

A unique and flavor-packed pasta recipe. Whole wheat pasta noodles, olives, kale, pine nuts tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce.

Spinach Rice Gratin

Spinach Rice Gratin

A delicious rice gratin recipe - a hearty casserole of baked rice flecked with spinach. The top bakes into a golden cheese crust made even better with a generous sprinkling of black olives, red onions, and toasted pine nuts.

Grilled Pizza

Grilled Pizza

Grilled pizza recipe with an outline of techniques and considerations about the technique it takes to get grilled pizzas right - with topping ideas.

Broccoli Pesto & Fusilli Pasta

Broccoli Pesto & Fusilli Pasta

A simple pasta bowl made by tossing a whole wheat fusilli pasta, shredded spinach, and with a delicious walnut & broccoli pesto sauce.

Moroccan Baby Carrot Salad

Moroccan Baby Carrot Salad

Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.

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