black olives

Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve.

Lucali Salad

tomatoes,

smallish red onion, peeled and thinly sliced

rib celery

olive brine

salt

black pepper

lemon pepper

olive oil

red-wine vinegar

head iceberg lettuce, outer leaves and brown bits removed, roughly torn

Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.

Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.

Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.

Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.

Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

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

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.

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

yeast

milliliters water

onion

thyme

tomatoes

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.

Whole Sea Bream Al Forno

2-3 lb. Sea Bream (cleaned and scaled)

white wine

potatoes

parsley (chopped)

herbs

container cherry tomatoes (halved)

artichoke hearts (drained)

lemons (1 sliced; 1 quartered)

Heat wood fired oven to around 400 degrees.  While oven is heating, check cavity and fish to make sure it is clean and that the fish is properly scaled.  Stuff fish cavity with poultry herbs and sliced lemon.  Assemble oven pan-such as paella pan-and all other ingredients near oven. Heat pan for 3-4 minutes in the oven.  Remove pan and swirl in 2 tablespoons olive oil and add the potatoes lined around the bottom of the pan.  Return the pan to the oven for 2 minutes.  Remove pan and place fish on top of potatoes. Scatter in the tomatoes, olives, artichoke hearts and white wine.  Return to oven for 5-10 minutes depending on the size of the fish, turning the pan every few minutes.  Remove the pan when the fish skin looks slightly charred.  Top pan with parsley and remaining olive oil.  Serve with lemon quarters.

Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep’s milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer’s markets. But regular white cauliflower is fine, and will give delicious results, too.

Baked Romanesco Broccoli With Mozzarella and Olives

Salt and pepper

extra-virgin olive oil,

mozzarella,

grated pecorino or Parmesan (about 2 ounces)

capers

anchovy fillets

garlic cloves,

red pepper,

oregano

Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.

Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.

Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.

Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.

Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

Sheet Pan Taco Bake makes Taco Night even more fun! You'll love how easy this recipe is to create, and your family will get excited about adding their own special toppings.

 Sheet Pan Taco Bake

beef (can substitute chicken

onion, chopped

taco seasoning

water

cheddar cheese

puff pastry sheet

green lettuce, chopped

black olives, sliced

cocktail tomatoes, sliced

sharp cheddar cheese, shredded

ranch dressing

Brown ground beef and onion in a skillet. Add taco seasoning and water. Simmer until water has reduced.

Roll puff pastry out onto a half size sheet pan (18" x 13") (ad) that has been lined with parchment paper. Pierce pastry with a fork in several places.

Roll edges slightly around entire pastry.

Spoon beef mixture onto puff pastry and spread to rolled edges. 

Bake pastry at 425 degrees for 20 minutes. Take out of oven and cool for 10 minutes.

Arrange lettuce, olives, tomatoes, and cheese on top of pastry.

Use a pizza cutter to cut into 8 slices. Drizzle sour cream or ranch dressing on top of each slice if desired. 

Tried this last night and it was great!  Really liked the puff pastry idea.
It was light and held together well as you said.  Thanks Deb,  this will be good for dinner or for a get together snack.

What a clever idea!!!! Can’t wait to try this!!!!

Delicious! Spice level is perfect, and love the puff pastry!

These are great ideas for serving, and it tastes delicious!  Tasty, fun and sassy; thanks for this!

Love sheet pan recipes! Glad you can customize toppings; I love mine without the jalapeños.  Sour cream, onions, avocado, tomatoes for me!

My puff pastry was dry and it burned on the bottom. I thought 20 minutes at 425 was too long.  My puff pastry came in a roll of 10 sheets and didn’t really understand the recipe calling for only one paper thin sheet. No mention of how to treat the pastry to keep it moist. The taco toppings were great but the pastry was a big failure.

I made this last night and it came out perfect!!! Thank you for being so creative!

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.

Greek salad omelette

eggs

parsley leaves, chopped (optional)

feta cheese

Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.

Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places – about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.

Sicilian Cauliflower and Black Olive Gratin

Salt

onion,

extra virgin olive oil

black olives,

parsley

pepper

Pecorino

Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.

Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.

Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top. 

Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.

Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.

Tomato Salad With Anchovy Toasts

shallot,

garlic cloves, minced

red wine vinegar

garlic clove

anchovy fillets,

baguette slices, toasted

black olives, niçoise

Basil leaves

Make the vinaigrette: Put the shallot and garlic in a small bowl. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes. Whisk in the olive oil and set aside.

Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste. Stir in olive oil. Paint toasts lightly with anchovy mixture and set aside.

Arrange tomatoes on a platter or in a low wide bowl. Season tomatoes with salt and pepper. Scatter olives over tomatoes. Whisk vinaigrette and spoon evenly over tomatoes. Garnish with basil leaves and anchovy toast.

Our Lion&#039;s Mane Mushroom steak recipe is the vegetarian equivalent of a juicy Filet Mignon. Meticulously seasoned and cooked to perfection.

Lion's Mane Mushroom Steak

shallots (minced)

garlic (minced)

mushrooms

soy sauce (or Tamari if gluten free)

white wine from California (such as Sauvignon Blanc or Chardonnay. More if needed

butter

mushroom steak

greens (optional for color)

flat-leaf parsley

Gently heat the olive oil over medium to med-low heat in a large skillet with a tight-fitting lid.

Saute the shallots and garlic in the oil until translucent but not browning. About 3 minutes.  Remove the shallots and onion to a small bowl and return the pan to the heat.

Increase the heat to medium-high.To the pan add 1-2 tablespoons of the white wine and 1/2 tablespoon of soy sauce or Tamari to deglaze the pan. Quickly, use a wooden spoon to scrape up any browned bits from the onion and shallots on the bottom of the pan.

Add the mushrooms to the pan, cut side down, and cook as you would a steak. Brown on the first side, for about 1-2 minutes, until golden brown, flip and brown on the other side for about 1.5 - 2 minutes until a golden sear is developing. Now, dollop in the 2 tablespoons of butter, cut into small pieces, all around the pan. Pour in another 2 splashes of wine, about 2 tablespoons, cover with a tight-fitting lid and cook for 2-5 minutes or until the mushroom steak is cooked through to your liking. See note.Remove the cooked mushroom steaks to a serving platter and cover with foil to keep warm.

To cook the Lion&#39;s Mane Mushroom Steak

Add the onions and shallots back into the skillet over medium heat. To that, add 1 tablespoon butter, 1 tablespoon of soy sauce or Tamari, and any remaining white wine. Bring to a simmer and cook, occasionally stirring, until the sauce has reduced down by 1/3 and the alcohol from the wine has had a chance to cook out about 2-4 minutes. Remove from the heat.

For the pan sauce that accompanies the mushroom steak

Arrange your favorite leafy greens on serving plates if desired for a pop of color. Add 1-2 pieces of mushroom steak on top. Spoon some of the warm pan sauce over each mushroom steak. Top with 2 tablespoons prepared tapenade per plate if using.  Sprinkle with minced parsley. Serve immediately while warm.

To serve Lion&#39;s Mane Mushroom Steaks

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

Fennel & black olive gratin

fennel

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.

Top 12 black olives recipes from across the web

The most viewed black olives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lucali Salad

Amalfi salads

Pissaladière

Whole Sea Bream Al Forno

Baked Romanesco Broccoli With Mozza...

Sheet Pan Taco Bake

Watermelon & feta salad with crispb...

Greek salad omelette

Sicilian Cauliflower and Black Oliv...

Tomato Salad With Anchovy Toasts

Lion's Mane Mushroom Steak

Fennel & black olive gratin

Top 12 black olives recipes from across the web

The most viewed black olives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lucali Salad

Amalfi salads

Pissaladière

Whole Sea Bream Al Forno

Baked Romanesco Broccoli With Mozza...

Sheet Pan Taco Bake

Watermelon & feta salad with crispb...

Greek salad omelette

Sicilian Cauliflower and Black Oliv...

Tomato Salad With Anchovy Toasts

Lion's Mane Mushroom Steak

Fennel & black olive gratin

The most viewed black olives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine