Kalamata Olive And Garlic Butter Recipes

KALAMATA OLIVE AND GARLIC BUTTER

Steps:

• In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
• Combine the softened butter and other ingredients together until they are completely blended.
• For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
• Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

KALAMATA OLIVES WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350*F.
• Separate the unpeeled garlic cloves.
• Place in a small heat-proof dish and brush with 1/2 tbls.
• olive oil.
• Cover and bake for 15 minutes.
• Remove the skins from the baked cloves of garlic.
• Add the olives, remaining olive oil, marsala, rosemary, and peppercorns.
• Cover and bake for about 15 minutes, until the garlic is soft.
• About 5 minutes before the olives are ready, wrap the bread in aluminum foil and heat it in the oven.
• Serve the olives with the warm bread.

SMASHED KALAMATA OLIVE DIP WITH GARLIC AND HERBS

Steps:

• Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
• If you don't have a food processor, just use a knife and finely chop.
• Add olive oil to cover.
• Serve with slices of hearty bread or crackers.
• It will keep for 3 days.

GREEK-STYLE LEMONY CHICKEN BREASTS WITH KALAMATA OLIVES AND FETA

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

BROCCOLI WITH LEMON, KALAMATA OLIVES AND CAPERS

Steps:

• In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes.
• Transfer the broccoli to a serving bowl, cover and set aside.
• While the vegetables are steaming, in a small saucepan over medium heat, melt the butter.
• Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant.
• Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute.
• Pour the sauce over the steamed broccoli and season with black pepper.
• Toss well to coat.
• Garnish with a sprig or two of fresh parsley, if desired.

KALAMATA OLIVE AND GARLIC BREAD

Steps:

• In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
• Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
• Place flour in bowl of food processor. Add salt and pulse for a few seconds.
• Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
• Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
• Let rise for a half hour in a warm place, like the lukewarm oven.
• In a small bowl, combine minced garlic and chopped olives. Set aside.
• Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
• Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

CHERRY TOMATO AND KALAMATA OLIVE PENNE

Steps:

• Bring a large pot of salted water to a boil, add pasta.
• In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
• Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
• Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
• Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
• Mix in the tomato and olive mixture gently.
• Add parmesan cheese and toss gently, serve hot.