green olives

This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.

Vinegar Chicken With Crushed Olive Dressing

bone-in, skin-on chicken parts

turmeric

olive oil

Kosher salt and black pepper

white wine vinegar

garlic cloves, finely grated

parsley, tender leaves and stems, chopped

Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.

Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.

Sicilian Beef Ragout

plum tomatoes,

extra virgin olive oil

Salt and black pepper

thyme

beef

fennel bulb

leeks (white only)

shallot, finely chopped

garlic,

flour

red chile flakes

robust red wine

beef stock

rosemary

Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.

Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.

Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.

Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Deep-Fried Garlic Cloves And Green Olives

garlic cloves, peeled

green olives,

salt, more for sprinkling

pepper

eggs

bread crumbs

Deep-Fried Garlic Cloves and Green Olives

Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute. Drain and repeat with fresh water. Drain and repeat once more, simmering about 5 minutes or until soft, testing often. Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain. 

When ready to cook, mix flour, salt and pepper on a plate. In a bowl, beat eggs. Spread bread crumbs on another plate. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds. 

Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately. 

A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite. Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce. 


Braised Leg of Lamb With Celery Root Purée

Shank end leg of lamb

kosher salt

chicken stock

fruity white wine

peeled,

carrots, peeled, sliced into 1/2-inch rounds

parsnip, peeled, sliced into 1/2-inch rounds

sage

bay leaf

garlic cloves, finely chopped

celeriac bulbs

garlic cloves,

bay leaves

salt,

butter

nutmeg,

To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.

In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.

Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.

Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.

After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.

Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb’s pan juices.

To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Chicken Tagine With Olives and Preserved Lemons

saffron threads, pulverized

ginger

sweet paprika

cumin

chicken,

onions,

cinnamon

calamata olives, pitted and halved

lemon

flat-leaf parsley

Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.

Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Hasselbacking the halloumi opens up more surface area for maximum crispness. Serve with flatbreads and a green salad

Hasselback halloumi traybake

tomatoes

garlic 2 cloves, crushed

oregano 1 tsp

chilli flakes 1/2 tsp

red pepper 1 large, diced

olive oil 2 tbsp

blocks

green olives 24

capers 1 tbsp

lemon 1, zested

parsley

green salad to serve

Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.

Muffuletta

roughly chopped pitted green olives, preferably Bella di Cerignola

Kalamata olives

red peppers

celery leaves, torn

celery

red wine vinegar

oregano

black pepper

soppressata,

provolone cheese, sliced

Italian deli ham, thinly sliced

mortadella,

sweet coppa (cured Italian pork), thinly sliced

salami

Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.

Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.

Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

The <a href="https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella">chicken Marbella</a> recipe from “The Silver Palate Cookbook” is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn’t suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done — and well — in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.

Weeknight Chicken Marbella

bone-in, skin-on chicken thighs (about 2 1/2 pounds)

salt and black pepper

garlic cloves, thinly sliced

prunes

drained capers, plus 1 tablespoon caper brine

dark brown sugar

dry white wine

Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.

Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

The perfect way to end a busy day, just 20 minutes

Balsamic pork with olives

tbsp balsamic vinegar

Dijon mustard

garlic

pork loin chops

basil

<p>Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.</p>

<p>Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.</p>

Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.

Summer Squash Caponata

green zucchini,

yellow summer squash,

celery stalks, diced (about 1 cup)

red-pepper flakes

sugar

vinegar

rinsed,

Basil leaves,

(1/2-inch) slices Italian or French bread, toasted

Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.

In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.

To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)

Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.

“This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby. ‘From Ottolenghi,’ says Dempsey, ‘delicious and healthy!’ And easy, we might add! What sounded like a bit of product placement on our part was, in fact, no such thing. The recipe didn’t even exist on our menu, so this is a retrospective acknowledgement” - Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE
(Penguin Random House, RRP $49.99). On sale now.

Bridget Jones's pan-fried salmon with pine nut salsa

currants

(500 grams) salmon fillets (skin on), pin-boned

pine nuts, roughly chopped

(about

good pinch (1/4 tsp) saffron threads,

parsley, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Whether served as a meal, or as a part of a serving platter, these 'not quite felafel' will go down a treat.

Cauliflower and lamb 'not quite falafel'

red onion, roughly chopped

parsley, leaves and stems roughly chopped

(200 grams) almond meal

lamb mince (we used leg mince)

tbs ras el hanout

Garlic sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863132001&=domain=del

5348771529001-5981863132001

Flecked with green olives and chargrilled capscium, this saffron-infused couscous is an ideal summer side.

Saffron couscous salad with green olives and chargrilled capsicum

chicken stock, heated

saffron

(150 grams) couscous

(150 grams) frozen peas, thawed

lemon juice

tbs sherry vinegar

jar chargrilled capsicum strips, drained

red onion, thinly sliced

(40 grams) green olives, sliced

coriander leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977464232001&=domain=del

5348771529001-5977464232001

Dense with onions, potatoes, olives, and cheese, this homey, one-skillet wonder hits the spot at breakfast, lunch, or dinner. Serve it hot or at room temperature, sliced into wedges.

Spanish Tortilla with Manchego and Green Olives

onion

salt

lb. red potatoes

tsp. Freshly ground pepper

lb. aged manchego cheese

In its glory days, Venice sent out its fearsome fleet to conquer international trade. Today, a gentler envoy has conquered international cocktail menus: the spritz. The fizzy aperitif is made with a choice of Aperol, Campari or Cynar along with white wine and sparkling mineral water.

Top 22 green olives recipes from across the web

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

Top Tags

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Top 22 green olives recipes from across the web

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

Top Tags

Vinegar Chicken With Crushed Olive ...

Sicilian Beef Ragout

Deep-Fried Garlic Cloves And Green ...

Braised Leg of Lamb With Celery Roo...

Chicken Tagine With Olives and Pres...

Hasselback halloumi traybake

Muffuletta

Weeknight Chicken Marbella

Balsamic pork with olives

Summer Squash Caponata

Bridget Jones's pan-fried salmon wi...

Cauliflower and lamb 'not quite fal...

Saffron couscous salad with green o...

Spanish Tortilla with Manchego and ...

Venetian Spritz

Turkish Eggs With Olives, Feta and ...

Greek salad omelette

Chicken Marbella with dates, capers...

Chicken yassa

Lion's Mane Mushroom Steak

Tuna White Bean Salad with Spinach,...

Roast duck with green olives

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