kalamata olives

Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.

Caramelized Onion, Apple And Goat Cheese Melts

olive oil, plus more as needed for frying

Vidalia onions, peeled, halved and thinly sliced

salt

thyme leaves

red-pepper flakes

goat cheese (about 4 ounces)

kalamata olives (about 10 olives)

sourdough bread

apples

Caramelized Onion, Apple and Goat Cheese Melts

Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.

Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.

Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.

Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it’s served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you’re starting with soft, plump dried figs, you don’t need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Fig-Olive Tapenade With Prosciutto And Persimmon

figs,

Kalamata olives

anchovy fillets

lemon

garlic clove,

rosemary

extra-virgin olive oil, more if needed

Prosciutto,

Persimmon wedges,

Toasted country bread, crackers

Fig-Olive Tapenade With Prosciutto and Persimmon

Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.

In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.

Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

Serve as a sensational side dish or as a vegetarian main at your next dinner party.

Quick stuffed Romano peppers

Romano peppers

olive oil

tbs balsamic vinegar

oregano, leaves

cooked brown rice (we used 90-second microwave rice)

spring onions, thinly sliced

tsp dried chilli flakes,

(125 grams) mascarpone

golden peppers, to serve (optional)

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While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Greek Salad

red wine vinegar

oregano

black pepper

cucumber,

green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick

capers, drained

Greek feta cheese, sliced 1/2-inch thick

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.

Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.

Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

This hearty ragù has all the punchy, briny flavors of traditional puttanesca (tomato, anchovies, capers, olives and red-pepper flakes), and introduces pork shoulder to the equation, making a particularly rich and meaty Sunday sauce. Deep flavor is built by starting the dish in a skillet, searing the pork and caramelizing the tomato paste until concentrated. The mixture might look dry as it gets transferred to the slow cooker, but as it cooks, the pork tenderizes and releases its juices. Before serving, add more tomato, along with lemon and parsley, to balance the deep, long-simmered flavors with fresh ones.

Slow Cooker Pork Puttanesca Ragù

boneless, skinless pork shoulder

Kosher salt

olive oil,

garlic cloves, roughly chopped

anchovy anchovy paste

tomato paste

capers

red-pepper flakes,

tomatoes

lemon juice (about 1/2 lemon)

parsley,

Parmigiano-Reggiano,

Using a sharp knife, trim and discard the large hunks of fat from the pork shoulder then cut the meat into 4 even pieces. Season the pork generously on all sides with salt. Heat the olive oil in a large skillet over medium-high. Working in two batches if necessary, brown the pork on two sides, about 5 minutes per side. Using tongs, transfer the pork to a 5- to 8-quart slow cooker.

Add the garlic and anchovies to the skillet, along with more oil if needed, and cook over medium, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 3 minutes. Turn off the heat and stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point because anchovies, olives and capers can be quite salty.) Scrape the mixture into the slow cooker with the pork and stir until combined.

Cover the slow cooker and cook on low until the pork is fork-tender and the sauce deepens in color, about 10 hours.

Using two forks, coarsely shred the pork. Pour the can of tomatoes and juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Add the parsley and lemon juice. Taste and add more red-pepper flakes or salt if necessary.

Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle, topped with Parmesan to taste. (If serving the ragù with pasta, loosen the ragù with a bit of pasta cooking water, adding it spoonful by spoonful, to help the sauce coat the pasta.)

Need an easy, flavorful appetizer for a crowd? Look no further than this Layered Greek Dip recipe. It’s the veggie-packed, Mediterranean version of the popular 7 Layer Dip!

Layered Greek Dip

cream cheese (softened)

lemon juice

Italian seasoning

garlic (minced)

hummus

cucumber

tomato

feta cheese

green onions

Pita chips

Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.

Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.

Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

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Need an easy, flavorful appetizer for a crowd? Look no further than this Layered Greek Dip recipe. It’s the veggie-packed, Mediterranean version of the popular 7 Layer Dip. Serve with pita chips and watch it disappear!

Australia’s rugged bush and the hot hills of Greece are united in their love of lamb. In fact, the story behind that jumbuck in Waltzing Matilda and the creation of Greece’s kleftiko lamb are bizarrely similar – both are hymns to sheep-stealing. Perhaps here we’d call it ‘Klepto Lamb’. This dish is an homage to both traditions, but asks: ‘If we can have mint sauce with lamb, why can’t we use other herbs? - Matt Preston.

Greek lamb tray bake Matt Preston

tbs extra virgin olive oil

1kg boneless lamb shoulder, trimmed,

onions, chopped

oregano oregano leaves

bay leaves

tsp cumin

tsp smoked paprika

can chopped tomatoes

(280 grams) orzo or risoni pasta

cherry tomatoes

(75 grams) pitted kalamata olives

lemon lemons

tsp caster sugar

crumbled feta

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Nothing says comfort food like a casserole-roasted chicken. Recipe by Liz Egan.

Greek-style tomato and lemon chicken

potatoes,

(1 1/2kg) chicken Marylands

garlic cloves, chopped

leeks, white part only, finely sliced

fennel seeds

dill, leaves picked, stalks finely chopped

chicken stock

lemons

Ardmona Rich & Thick Classic tomatoes

Kalamata olives, pitted

Mixed salad leaves,

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Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Spicy Pizza Diavola

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

Homemade Easy Pizza Sauce

mozzarella cheese (or mozzarella

Kosher salt (optional)

Fresno chili pepper

basil leaves

Semolina flour or cornmeal, for dusting the pizza peel

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

Slice the olives in half. Thinly slice the chili pepper (keep the seeds).

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.

Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). 

Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

The traditional reason for wrapping ingredients in pastry — be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes — is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates. These pizza pockets couldn't be easier to make, and they are delicious whether eaten with a knife and fork or your fingers.

Fresh Mozzarella, Tomato and Olive Pizza Pockets

mozzarella,

cherry tomatoes, quartered

Parmesan cheese

basil

garlic clove, minced

black pepper,

pizza dough

Flour

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, combine all ingredients except dough.

Divide dough into four equal pieces; roll each piece into a ball. On a lightly floured surface, roll one ball into a 7-inch round. Mound 1/4 of the filling on half the dough. Fold other dough half over the filling and pinch edges together to seal. Transfer pocket to prepared baking sheet. Repeat with remaining dough and filling.

With a sharp knife, cut several slits in top of each pastry. Bake pockets until golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.

This recipe is just about the tastiest thing you can do with a couple of hunks of white fish, says Matt.

This recipe is an edited extract from Matt Preston's book, The Simple Secrets To Cooking Everything Better (Pan Macmillan, $39.99). Available in stores and online.

Matt Preston's super easy fish puttanesca

Extra virgin olive oil

Salt flakes and black pepper

fish

baby fennel bulb, finely sliced (young fronds reserved)

½ red onion, sliced

cherry tomatoes, pierced

garlic cloves, smashed

thyme

(1 cup) crushed tomatoes

milliliters white wine

sugar

1½ tbs red wine vinegar

pitted kalamata olives

capers,

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Cooks everywhere agree: this is the best pizza dough recipe! It’s a trusted resource for how to make pizza dough with the perfect chewy texture—every time.

Video: Pizza Dough Master Recipe

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.

Pasta Salad

red wine vinegar,

garlic clove, finely grated or minced

Salt and black pepper

extra-virgin olive oil,

short-cut pasta,

cherry or grape tomatoes, halved

(or use small mozzarella balls)

salami,

red onion

parsley and basil leaves

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.

Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.

Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like. 

Drizzle with olive oil and top with cracked black pepper just before serving.

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don’t be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh. 

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Top Tags

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Layered Greek Dip

Greek lamb tray bake Matt Preston

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