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.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

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.

Pasta puttanesca packs a punch, loaded with flavorful pantry staples like capers, olives, garlic, anchovies and red-pepper flakes. This version adds sardines and swaps the canned tomatoes for plump cherry tomatoes, which both bring meaty bites to this simple dish. It’s best in the summer, when the tomatoes are especially ripe and juicy. Keep the pasta quite undercooked, so it can become tender while simmering in the burst tomato sauce. The sauce will look thin at first, but just keep vigorously stirring and it will get glossy and emulsified.

https://static01.nyt.com/images/2023/06/29/multimedia/SE-sardine-pasta-puttanesca-czkb/SE-sardine-pasta-puttanesca-czkb-videoSixteenByNineJumbo1600.jpg

Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.

Sardine Pasta Puttanesca

Salt

long pasta,

(4- sardines

anchovy fillets

garlic cloves,

Red-pepper flakes,

pitted black olives, very roughly chopped

capers

parsley

NYT Cooking

https://static01.nyt.com/images/2023/06/29/multimedia/SE-sardine-pasta-puttanesca-czkb/SE-sardine-pasta-puttanesca-czkb-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/06/29/multimedia/SE-sardine-pasta-puttanesca-czkb/SE-sardine-pasta-puttanesca-czkb-mediumSquareAt3X.jpg

Bring a high-sided skillet or medium pot of water to a boil and season with salt. Add pasta and cook, stirring occasionally, until floppy but still quite raw in the center (about 4 minutes shy of the cook time suggested on the package). Drain pasta, reserving 4 cups of the cooking liquid.

When the pasta is nearly cooked, heat a medium Dutch oven over medium-low. Add the olive oil, the oil from the sardines, the anchovies and garlic. Cook, stirring frequently, until the garlic is just beginning to turn golden and the anchovies have broken down, about 3 minutes. Add red-pepper flakes and cook, stirring frequently, until aromatic, about 30 seconds.

Add the tomatoes and 2 cups of the reserved pasta cooking liquid and increase heat to medium. Bring to a simmer and cook until the tomatoes are warmed through and slightly softened, 4 to 6 minutes. Use a wooden spoon or potato masher to roughly smash them. Continue simmering until the tomato juices have slightly thickened into a sauce, about 5 minutes.

Add the drained pasta and cook, stirring vigorously, until the sauce coats the noodles and the pasta has cooked to your desired final texture, adding more pasta cooking liquid as needed, about 2 minutes. Add the sardines, olives, capers and parsley, stirring to evenly distribute and break up the sardines. Divide among plates and serve right away.

Made to the recipe. Boy, my family just did not like it. Too bad because it sounded great.

Yum! Everyone in my family loved it. I made it without the tomatoes, and added some white wine in place of them to give it some liquid and sweetness. Used the full tin of anchovies because why waste. Green olives instead of black because it’s what I had. Bow tie pasta, same reason. I sprinkled toasted pine nuts on top to serve. So good! Not as fishy as I would have thought. One note, the sardine oil splattered a lot when adding it, as the olive oil had already heated. I will add them in quicker succession next time, which there certainly will be!

Which kind of black olives do you all recommend?

Two cups of water was too much; I would start with one.  Good recipe!

I love this recipe, but FYI it's not for those who aren't into tinned seafood already. Also, I cook down the smashed tomato sauce an additional 15 minutes or so, makes it nice and thick and more "saucey."

This is delicious. Made as written but added some sundries tomatoes. Quick and very tasty. Used my sardines in lemon brought from my last trip to Portugal.

A nice variation:
Instead of bucatini, sauté gnocchi until lightly browned.
Cut the cherry tomatoes in half.
Thinly slice a Meyer lemon and halve or quarter the slices
After step 2, add the tomatoes and Meyer lemon. (Skip pasta water) 
Sauté for about 5 minutes until the tomatoes have softened. No need to mash them.
Add capers, olives, and sardines and stir for a minute or so.
Add the crispy gnocchi and garnish with parsley.
Delicious either way; bucatini w/ water, or crispy gnocchi.

I feel like there wasn’t quite enough sauce for the pasta, I might halve the amount of pasta next time

This was unpleasantly fishy. Did not like it at all.

Okay, so we walked into this thinking what the heck, we have left over pizza, I had bought some sardines from Costco, and I wanted to try something different. This is awesome and not good at the same time at least for my pallet. I am going to try again, halve the sardines, add some kielbasa, and a bit of good parm, I will update you. The recipe is as promised so even though I didn’t love it, I am giving it 4 stars. 

Oh, I used an immersion blender and I liked how that worked for smoothing the sauce.

I used the oil but next time I’d ditch the sardines. Just too fishy.

I’m sure a good recipe, and made as directed, my family found this unpleasantly fishy.

This was a big pot of deliciousness!  Made according to recipe, except used canned tomatoes and a bit of tomato paste in lieu of cherry tomatoes.  We served the hot pasta over a bed of arugula, which wilted.  This is a great way to add fatty fish with bones in into our diets,

Looks super salty which I don't love. Any suggested modifications?

I made this as written, the only change I made was 8 ounces of chickpea pasta. With that change, 2 cups of water gave us more liquid. However, my husband did not mind at all, especially since he had some wonderful bread to help sop up the extra sauce. But next time I would maybe cut back a little on the water for 8 ounces of pasta. A great dish with very good flavors.

There are enough sardines in the sea to feed the world, and we should be eating more of them. Quality counts--most grocery-store sardines come from Morocco and are industrially processed. Those from Spain and Portugal are generally better quality. A separate note: Italians would never put six garlic cloves in puttanesca. We brown a couple cloves in the oil, then remove them so as not to overpower the other flavors.

I love this general technique and use it often, but a warning: careful when you smash those tomatoes! They're little juice-bombs and will happily make a mess of you and your stove and anything else within spitting distance. I pierce each one with a knife before tossing them into the pan to mitigate their explosiveness.

I love this recipe.  A huge hit.  My only modification was that I let the tomatoes sauté in the oil a bit longer than the recipe calls for before I added the pasta water.  Otherwise, I think the tomatoes sort of boil instead of fry.  NB: As with all dishes that cook the pasta along with the other ingredients, for a few moments it seems like you've added too much water and are inadvertently making a soup. Don't despair. A moment later the pasta absorbs everything and all is well.

Made this with no fresh ‘maters as we didn’t have- but we had lovely sardines. Instead, I used a little Raos marinara, tomato paste properly caramelized, and diced tomatoes, drained, plus all other ingredients. The oil from the sardines was wonderful. Will make this following the recipe next time. The time estimate of 40 minutes was right on the mark. Everyone loved it.

Wow, this was FABULOUS!! When you’re craving that salty-fishy-OOOMPH-on-your-palate-dish, make this. Followed directions pretty exactly, using dry-cured black olives (which added to the ooomph factor), and Portugese sardines thanks to another commenter’s advice. A whole small tin of anchovies. Only needed about 3 cups pasta water. Easy to keep most of the ingredients on hand. Will make again and again!

If these ingredients have too much salt/sodium for you, try rinsing the capers and olives and omitting the added salt. Drain well before adding to the pan. This helps remove the extra sodium without having to omit any of the tasty ingredients.

Let's be clear, when they say black olives, it typically means kalamatas (or something similar), not mild black olives that you'd use in Mexican dishes or are ubiquitous on pizza. Substituting with these mild olives is not an option. If you don't have the right ones, wait until you do to make the dish.

I love pasta with tuna and love sardines but was a little leery of sardine pasta.  It was surprisingly delicious.  I halved the recipe for the two of us and improvised by using a 14 oz can of cherry tomatoes (didn’t have fresh) plus some tomato paste.  I halved everything except I used the full amount of anchovies. I only needed to add a splash of the pasta cooking water at the end.  It was an easy, delightful meal.

Simply outstanding - tremendous flavor. I followed the recipe and was rewarded with a meal everyone raved about.

Tasty! This dish would generally be a hard no for my husband so I left out the olives, he dealt with the capers and said it is a make again dish! We are lower sodium so I did not salt the pasta water (I know I know) and I did use an entire can of anchovies and did not use any seasoning salt. Satisfying and bright. Definitely needs the spice without the olives though, gotta have some punch.

This was pretty good. I added some freshly chopped oregano when adding the tomatoes to the olive oil mixture and cooked the tomatoes without adding water. Doing this the tomatoes will burst out of their skins and caramelize a little so the flavors are better and you don't get splattered trying to smash them up in water. I think the flavor of the dish would be improved by then adding white wine instead of pasta water so I will try that next time.

This is a fantastic, flavorful weeknight meal that will be part of our regular rotation.

Added 1 tsp of oregano along with the chile flakes for extra flavor, and some baby spinach to make this a one pot balanced meal. There are lots of briny flavors, but we found the sauce still benefited from a 1/2 tsp of kosher salt and lots of fresh black pepper.

Really nice dish.  I'm not someone who would normally be interested in a recipe with sardine in the name but was looking for any excuse to use up the massive quantity of cherry tomatoes coming out of the garden now.  Made  exactly as written and was pleasantly surprised--just lovely.

Really needed a spritz of lemon to finish it off, but with that, made a great pantry meal!

Canned tuna is a complementary addition to the punchy, briny flavors of puttanesca. It’s also a logical way to add protein to the dish when you’re already reaching into the pantry for the majority of the other ingredients. Though shallots aren’t typically included in puttanesca, thinly sliced shallot deepens the flavor of the garlic and adds a note of sweetness to balance the acidic flavors of the sauce. You can use canned tuna or tuna jarred in olive oil here; canned tuna will break apart and become distributed throughout the sauce, whereas jarred tuna will remain in larger pieces. Serve the pasta with a generous sprinkle of parsley and crushed red pepper on top, and a glass of chilled red wine on the side.

https://static01.nyt.com/images/2024/04/23/multimedia/lh-classic-tuna-puttanescarex-qpfj/lh-classic-tuna-puttanescarex-qpfj-videoSixteenByNineJumbo1600-v2.jpg

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Tuna Puttanesca

Kosher salt, such as Diamond Crystal

long pasta, such as linguine, fettuccine or spaghetti

anchovy filets

shallot,

capers, drained

red pepper,

tomato paste

Black pepper

parsley,

https://static01.nyt.com/images/2024/04/23/multimedia/lh-classic-tuna-puttanescarex-qpfj/lh-classic-tuna-puttanescarex-qpfj-googleFourByThree-v2.jpg

https://static01.nyt.com/images/2024/04/23/multimedia/lh-classic-tuna-puttanescarex-qpfj/lh-classic-tuna-puttanescarex-qpfj-mediumSquareAt3X-v2.jpg

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Set aside ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.

Meanwhile, in a large (12-inch) skillet, combine the olive oil, olives, anchovies, garlic, shallot, capers and crushed red pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, stirring occasionally, until the shallots are translucent and the garlic is lightly browned, 5 to 7 minutes. Add the tomato paste and cook for 1 to 2 minutes, stirring often, until it darkens in color.

Add the tomatoes and their juices, along with 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over medium-high, then reduce to low and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce is thick and chunky, about 15 minutes. Off the heat, stir in the tuna and parsley.

Pour the sauce over the pasta and toss well, adding a splash of cooking liquid if the pasta looks dry. Serve topped with parsley and more crushed red pepper, if desired.

I love puttanesca and the addition of tuna is just great.

Made this with Century brand hot and spicy light tuna from the Philippines. It was terrific. The tuna has a nice heat straight out of the can and a slightly more forceful flavour profile than the Skipjack commonly sold as light tuna. Married beautifully with this recipe. Be generous with the garlic. And stick with Kalamata olives. Their sharpness and tang are integral to the dish. I’ve made many variations of Puttanesca over the years and this is one of the most successful. Limited ingredient list, straightforward preparation, great result. A winner.

I halved the recipe but otherwise followed the directions. It’s a keeper.

Substitute  Chubb mackerel for  canned tuna.   It was a wonderful switch.  The mackerel has a stronger flavor that pares with the gravy.   Try it once!

Delicious beyond the time and effort to create.

@C Greer. I’ve used shrimp, cod chunks, and fresh tuna ‘nuggets’.  Have yet to try it with mahi.  Also I use the black oil-cured olives and red onion.

This is a great recipe. The second time I made it, I included a bit of honey in the sauce and timed the preparation so that the pasta and sauce were finished simultaneously. For finishing, I served with lemon wedges and a very good grated Parmesan cheese. I'm looking forward to playing with including other seafood such as crab or shrimp.

With this much salt in the anchovies, olives and capers, you almost certainly don't need to add salt! And I love salt.

Absolutely delicious! I followed the suggestions in the comments to omit the salt and lemon zest at the end. I also had one eggplant languishing in the fridge, which I chopped into small (1 cm/0.4 inch) cubes and added with the tomato puree at the start. Everybody (including my 3 and 6 year old) gobbled it up!

This was a hit, even my 3 year old grandson loved it! I used a red onion and canned diced tomatoes because that is what I had and used kalamata and black olives. So good! We served it with a green salad with a Vidalia Onion dressing and garlic toast made from Italian bread.

I tried this as written and it was pleasant. To make something really sensational, use oil-cured olives rather than olives in brine. It’s worth ordering them online, if necessary. This is the way I remembered the dish from years ago. Transporting. Probably not for anyone on a low sodium diet.

This was delicious ! We decided that next time we will triple the anchovies and double the tuna. Then we watched BabyGirl with Nicole Kidman.

Top 13 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

Sardine Pasta Puttanesca

Tuna Puttanesca

Harissa Puttanesca With Toasted Alm...

Top 13 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

Sardine Pasta Puttanesca

Tuna Puttanesca

Harissa Puttanesca With Toasted Alm...

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