black olive

Solo salads for a casual help-yourself party

Amalfi salads

pine nut

SunBlush tomato

black olive (niçoise are great)

tbsp sundried tomato paste

tbsp balsamic vinegar

olive oil

The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.

The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.

To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.

Skip the store-bought pasta salads in favor of this family favorite recipe for Greek Orzo Salad tossed in a homemade red wine vinaigrette.

Greek Orzo Salad

orzo pasta

cucumbers

cherry tomatoes

red onions

black olives

feta cheese

red wine vinegar

lemon juice

garlic

oregano

sugar

Bring a large pot of salted water to a boil. Add the orzo and cook it until al dente, 8 to 10 minutes. Drain the orzo and add it to a large bowl.

Add the cucumbers, tomatoes, onions, olives and feta cheese to the bowl.

In a separate small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano and sugar. While whisking, stream in the olive then taste and season the dressing with salt and pepper.

Add the dressing to the pasta and toss to combine. Enjoy the salad immediately at room temperature or cover it with plastic wrap and refrigerate it until ready to serve.

Make the vinaigrette:

This salad is best if you give it an hour or two to marinate in the fridge before serving. It can also be made up to one day in advance and stored, covered with plastic wrap, in the fridge.

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Kelly's Note:

Serve our Ultimate Seven Layer Dip at any party for a savory sample of flavor. With sour cream, zesty salsa and cheese, our seven layer dip is delicious!

Ultimate 7-Layer Dip

(16 oz.) TACO BELL® Refried Beans

Tbsp. TACO BELL® Taco Seasoning Mix

Sour Cream

TACO BELL® Thick & Chunky Salsa

lettuce

KRAFT Mexican Style Finely Shredded Four Cheese

green onions, sliced

Tbsp. sliced black olives

Mix beans and seasoning mix until blended; spread onto bottom of pie plate.

Top with layers of remaining ingredients.

Refrigerate several hours or until chilled.

Thyme adds a flavour hit to these tempting Mediterranean pastries.

Roast pumpkin and feta tarts

butternut pumpkin, peeled, seeded, cut into 1.5cm pieces

(25 x 25cm) sheet butter puff pastry, just thawed

(3/4 cup) fresh ricotta

tbsp chopped fresh thyme

black olives,

tbsp pine nuts

drained marinated feta, crumbled

thyme

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834689388001&=domain=taste

5348771529001-5834689388001

Make a tried-and-true nachos recipe. Nachos with Cheesy Beef are everything you're looking for: simple to make, cheesy and crunchy with great toppings.

Nachos with Cheesy Beef

lb. lean ground beef

tortilla chips (4 oz.)

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

onions

tomatoes

jalapeño peppers

guacamole

Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.

Arrange chips on large microwaveable plate; top with meat mixture and cheese.

Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each minute. Top with remaining ingredients.

This is a gorgeous oniony tart made like a pizza – it makes a great starter or lunch, hot or cold.

Pissaladière

strong white bread flour

salt

yeast

milliliters water

onion

anchovy

Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.

Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time – it's not critical for this relaxed recipe.

While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.

Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.

Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.

Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.

A cool, refreshing combo for warm summer evenings

Watermelon & feta salad with crispbread

½ a watermelon (about 1.5kg),

block feta cheese

flat-leaf parsley and mint leaves, roughly chopped

red onion

olive oil and balsamic vinegar,

white bread mix

plain flour

sesame seeds

Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.

In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

Make a tasty plum tomato-and-pesto appetizer! This Plum Tomato &amp; Pesto Bread uses a loaf of Italian bread topped with garlicky pesto, cheese &amp; olives!

Plum Tomato &amp; Pesto Bread

CLASSICO Traditional Basil Pesto Sauce and Spread

plum tomatoes,

KRAFT Shredded Mozzarella Cheese

Parmesan cheese

Preheat oven to 400°F. Place bread, cut-sides up, on baking sheet. Bake 8 to 10 min. or until golden brown.

Spread bread halves evenly with pesto; top with remaining ingredients.

Bake an additional 8 to 10 min. or until cheeses are melted. Cut each bread piece into 12 slices. Serve warm.

This deliciously creamy Italian gratin dish is quick to prepare and uses only 5 ingredients

Fennel & black olive gratin

fennel

butter

carton double cream

Preheat the oven to 220C/gas 7/fan 200C. Boil up a big saucepan of water.

Meanwhile trim the roots off each fennel bulb, remove the first leaf, then keep trimming off more root and removing more leaves, right down to the core. Cut off and discard (or keep for a stock) all the green stalky bits and coarse outer leaves. Slicing along the grain of the leaves, cut them into tulip-petal sized pieces.

Throw the fennel into the boiling water, cover the pan and bring back to the boil. Remove the lid and boil for 5 minutes to blanch the fennel, then drain thoroughly.

Lightly butter a large (about 25cm diameter) gratin or other ovenproof dish. Spread half the fennel over the bottom of the dish and strew evenly with half the olives. Cover with the remaining fennel and olives and season well. Pour over the cream, then sprinkle a thick layer of cheese on top.

Bake the gratin on the middle shelf of the oven for about 20 minutes or until the cream is bubbling, the top lightly gilded, and the fennel tender. Leave to cool for 5 minutes before serving.

Roasted fish Italian style

white fish

basil leaves

Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.

Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.

Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.

Top 10 black olive recipes from across the web

The most viewed black olive recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Amalfi salads

Greek Orzo Salad

Ultimate 7-Layer Dip

Roast pumpkin and feta tarts

Nachos with Cheesy Beef

Pissaladière

Watermelon & feta salad with crispb...

Plum Tomato & Pesto Bread

Fennel & black olive gratin

Roasted fish Italian style

Top 10 black olive recipes from across the web

The most viewed black olive recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Amalfi salads

Greek Orzo Salad

Ultimate 7-Layer Dip

Roast pumpkin and feta tarts

Nachos with Cheesy Beef

Pissaladière

Watermelon & feta salad with crispb...

Plum Tomato &amp; Pesto Bread

Fennel & black olive gratin

Roasted fish Italian style

The most viewed black olive recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Plum Tomato & Pesto Bread