Tag Archives: olives

Green Olive Tapenade

green-olive-tapenade

Green Olive Tapenade

A table laden with appetizers is typical of Provence, and olive tapenade was a favorite of Paul Cezanne’s.

2 cups green olives, pitted
1 1/3 cup almonds
1 clove garlic, minced
2 tablespoons lemon juice
½ cup loosely packed fresh basil leaves
½ cup olive oil
salt

Put the pitted olives, almonds, garlic, and lemon juice, in the bowl of a food processor.

Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.

Add the olive oil and a pinch of salt. Pulse until the mixture forms a coarse paste. Serve with sliced, toasted baguette. (The tapenade will keep for up to 1 week in the refrigerator.)

Serves 6 to 8

photo by Carin Krasner

Fennel, Orange and Olive Salad

fennel, olive and orange salad

Fennel, Orange and Olive Salad

This salad was prepared at my recent The Trail of Alexander the Great classes at the Metropolitan Museum of Art and the Getty Villa.

Fertile Macedonia not only provides a major portion of Greece’s produce, but also gave birth to its great king, Alexander. Alexander’s troops carried olives and legend has it that all along the routes they traversed the pits sprouted trees.

3 oranges
2 fennel bulbs, halved, trimmed and thinly sliced
5 ounces arugula
¼ cup Kalamata or oil cured olives, pitted and coarsely chopped
3 tablespoons red wine vinegar
½ cup olive oil
salt and pepper

Prepare the oranges. Cut off the ends of oranges and, using a paring knife, remove the peel and pith following the curve of the fruit, then slice crosswise into thin rounds and set aside.

Slice the fennel bulbs into long thin strips and add to the oranges. Pit and coarsely chop the olives and toss into the orange and fennel mixture.

In a small bowl, whisk together the vinegar, 1 teaspoon salt and ½ teaspoon pepper. Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste and adjust seasoning.

When ready to serve, toss the arugula into the orange and fennel mixture. Add enough vinaigrette to lightly coat and serve immediately.

Serves 6

Olive, Walnut and Pomegranate Tapenade

olive, walnut and pomegranate tapenade

Olive, Walnut and Pomegranate Tapenade

Native to Iran, the pomegranate has been cultivated since antiquity and it appears in many myths and legends around the ancient world.

1 pound firm green olives, pitted and chopped
seeds of one pomegranate
6 garlic cloves, minced
1 cup ground walnuts
½ cup pomegranate molasses
3 tablespoons olive oil
handful of fresh mint, chopped
salt and pepper

In a medium-sized bowl combine the chopped olives, pomegranate seeds, garlic and ground walnuts. Pour in the pomegranate molasses and the olive oil. Add fresh mint and mix thoroughly. Add salt and pepper to taste. Serve cold or at room temperature with flat bread.

Serves 6

Roasted Cod with Tomatoes and Olives

roasted cod with tomatoes and olives

Roasted Cod with Tomatoes and Olives

Consumed fresh or dried and salted, cod is historically one of the world’s most important fish. It has been an important economic commodity in international markets since the early Middle Ages and the Norwegians, Portuguese and Basques have all played an important role in its trade. The North American east coast developed in part because the fish, and many New England cities are located near cod fishing grounds. It’s one of my favorite fishes.

1 ½ pounds cod
1 pound assorted grape and cherry tomatoes
30 assorted olives, pitted
3 sprigs thyme
¼ chopped basil and oregano
3 cloves garlic, chopped
4 tablespoons olive oil
2 tablespoons white wine
2 tablespoons chicken broth
salt and pepper
juice of one lemon, or more to taste

Preheat the oven to 400° F.

Place the tomatoes in an ovenproof dish and toss with garlic, 2 tablespoons of olive oil and salt and pepper to taste. Add the thyme and roast for about 10 minutes. While the tomatoes are cooking, cut the fish into 6 equal sized pieces, rinse, pat dry and season with salt and pepper on both sides.

Remove the tomatoes from the oven. Add the chicken broth and wine to the dish and nestle the fish into the tomatoes. Scatter the pitted olives and return to the oven for 12 to 15 minutes. The cod should separate easily and be just opaque in the center when cooked through.

When cooked through sprinkle with the fresh herbs and drizzle with lemon juice and serve.

Serves 6