Black Olive Oil Recipes

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WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

BLACK OLIVE TAPENADE



Black Olive Tapenade image

This Easy Black Olive Tapenade is ready in 5 minutes, just 4 ingredients to make the perfect appetizer spread. Perfect with your favourite crackers or bread.

Provided by Rosemary Molloy

Categories     antipasto     Appetizer

Time 5m

Number Of Ingredients 5

1 3/4 cups pitted black olives
1 clove garlic ((chopped))
1-2 anchovy
3 tablespoons olive oil ((more or less))
salt to taste

Steps:

  • In a blender add the olives, garlic and anchovy and blend, then add olive oil one tablespoon at a time and blend until you reach desired density. (taste and add a pinch or two of salt if needed). Serve with crackers or sliced bread.

Nutrition Facts : Calories 723 kcal, Carbohydrate 10 g, Protein 3 g, Fat 78 g, SaturatedFat 10 g, Cholesterol 2 mg, Sodium 3681 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

BLACK OLIVE SPREAD



Black Olive Spread image

I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.

Provided by jenfer

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 8

Number Of Ingredients 4

1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil

Steps:

  • Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 333.9 mg

BLACK KALE AND BLACK OLIVE SALAD



Black Kale and Black Olive Salad image

This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.

Provided by Mark Bittman

Categories     salads and dressings

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper

Steps:

  • Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
  • Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams

SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN



Sicilian Cauliflower and Black Olive Gratin image

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.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 45m

Yield Serves 6

Number Of Ingredients 9

1 generous head green or white cauliflower (2 to 2 1/2 pounds)
Salt
1 small onion, finely chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
16 imported oil-cured black olives, pitted and cut in half
2 tablespoons minced fresh parsley
Freshly ground pepper
1/2 cup freshly grated Pecorino or Parmesan, or a combination

Steps:

  • 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.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams

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