Recipes in the ‘black olives’ Category

Mediterranean Veggies

Sunday, December 7th, 2008

3 Italian eggplants
1 large zucchini quartered
6 fresh baby artichokes prepared*
½ yellow pepper sliced thin
3 fresh cherry peppers cut in half
4 cloves garlic cut in half
¼ cup marsala
¼ cup olive oil
½ tsp. salt
½ tsp. red pepper flakes
2 tbs. chopped thyme
4 or 5 green and black olives

  1. Preheat oven to 400°.
  2. Combine marsala, olive oil, salt, pepper flakes and thyme in a large bowl. Add veggies and marinate for 15 min.
  3. Remove veggies from marinade  and spread evenly on roasting pan. Roast 15-20 min. until veggies are tender.
  4. Remove veggies and place on serving platter. Scatter olives around plate. Garnish with fresh thyme if desired.

Mediterranean Wrap

Wednesday, February 20th, 2008

4 (10″) spinach herb tortillas
1 cup or 1 (7 oz.) container red pepper hummus
¼ cup chopped fresh mint leaves
¼ cup chopped pitted black olives
½ cup crumbled feta cheese

  1. Spread tortillas evenly with hummus
  2. Sprinkle with mint, olives and feta cheese.
  3. Roll up.

Salad on Sirloin

Monday, May 28th, 2007

1 cup diced seedless cucumber
1 cup diced seeded ripe tomatoes
1 cup diced fresh feta cheese
1/2 cup diced red onion
11/2 cup coarsely chopped black olives (kalamata?)
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup red-wine vinegar
salt and pepper to taste
1-1 1/2 pound sirloin steak (butt sirloin/boneless top sirloin)

  1. combine cucumber, tomatoes, olives, feta, parsley, salt and pepper
  2. toss with oil and vinegar
  3. preheat a lightly oiled grill
  4. season steak with salt and pepper
  5. grill 4 minutes each side (until seared)
  6. remove to cutting board and letrest 5 minutes to redistribute juices
  7. slice steak on angle
  8. top with salad mixture.

Mediterranean Chicken Pasta Salad

Tuesday, May 15th, 2007

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

  1. combine all ingredients to make dressing
  2. rub chicken breasts with olive oil and sprinkle with herbs
  3. cook chicken on skilletuntil cooked through (12-15 minutes)
  4. cook pasta according to directions
  5. combine all ingredients and toss gently with dressing
  6. top with sliced chicken breast