The recipe sharer
A fabulous and easy recipe from Food Blog, “Hungry happens”
Serves 4
1/3 cup Greek olive oil
2 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano finely chopped
3/4 cup green olives, finely chopped
2 oz feta cheese, finely crumbled
1 clove garlic, minced
1/2 large lemon, zested + juiced
2 tsp honey
Combine all ingredients in a shallow rimmed plate. If it needs more olive oil, add more.
Enjoy this with crusty bread, crackers or veggie sticks.
I’ve been tweaking this wonderful salad for a while and finally think I’ve nailed it.
It’s such an beautiful combination of flavors and textures and is super served with a rich main course.
Serves 3-4
1 good-sized bulb fennel
2 juicy, sweet oranges
1/2 red onion
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1/4 tsp salt, approx
1/4 tsp pepper, approx
4 tbsp black olives, pitted and sliced lengthways in half
1 tbsp fresh oregano, coarsely chopped
1 teaspoon chopped fresh parsley to garnish
Cut the fennel bulb in quarters, trim the ends and remove the core. Cut in very thin slices. Stop slicing once you get to the greener part and discard the top or use for something else.
Peel the oranges with a knife so that you also remove the membrane on the outside of the flesh part. Cut down by the membranes on each segment to remove the segments without any membrane or white pith on them. Break larger pieces in half and do keep all the juices!
Peel the red onion and finely slice it. Lay the fennel, red onion, orange, olives and oregano on a plate and gently mix together.
Collect any juices from the orange, such as squeezing from the chopped-off membrane, and put them in a small bowl or jar (this is for the dressing).
Add the olive oil, lemon juice, salt and pepper then whisk or shake together. Taste for seasoning and add whatever you think it’s lacking. Drizzle over the salad.
Top the salad with some torn/chopped parsley and serve.
This starter contains crumbled feta, chopped olives, pines nuts and dates. The preserved lemon cuts through the rich creamy taste.
5 fresh Medjool dates, pitted, chopped
1/3 cup mixed olives, pitted, drained, chopped
1/3 cup pine nuts, toasted
200g feta cheese, crumbled
1 tbsp fresh flat-leaf parsley leaves, finely chopped, plus extra to serve
2 tsp preserved lemon rind, finely chopped, plus extra wedges to serve
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
Crusty bread, toasted, to serve
Vegetables, chopped, to serve
Set aside 1 tablespoon each of the chopped dates, olives and pine nuts.
Place feta, parsley, preserved lemon, oil and the remaining dates, olives and pine nuts in a medium bowl. Season with pepper. Stir to combine. Transfer to a serving plate.
Drizzle dip with honey. Top with reserved dates, olives, pine nuts, extra preserved lemon and extra parsley.
Serve with toasted crusty bread and chopped vegetables.
Recipe c/o Patricia Wells “The Provence Cookbook”
This is the easiest dip to make and one that can be made up to a week in advance and kept in the fridge, covered.
I bought the Nyons olives and the tuna on Amazon, which made life much easier. Please make sure you get a really good-quality and flavorful brand of tuna in oil. The one I love for the best flavor is this Spanish one…
1 cup best quality French brine-cured black olives (such as Nyons), pitted
2 tbsp capers in vinegar, drained
2 tbsp dry red wine
2 plump cloves garlic, peeled and roughly chopped
½ tsp freshly ground black pepper, or to taste
One 7 ounce can best-quality tuna in olive oil (do not drain)
1 to 2 tbsp extra-virgin olive oil, as necessary
1 tbsp fresh lemon juice, to taste.
In the bowl of a food processor, combine all of the ingredients except the lemon juice.
Process to form a thick paste, adding additional oil and the lemon juice if necessary to form a smooth puree. Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to one week.
NOTE: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3-1/2 ounce can of best-quality sardines cured in olive oil for the canned tuna.
This is a wonderful and really interesting recipe from Alison Roman from her book, “Nothing Fancy”.
1/4 cup oil-cured black olives or Castelvetrano olives, pitted
1/3 cup olive oil
2 cups fresh (or frozen, thawed!) English peas
2 tbsp freshly grated lemon zest
Kosher salt and freshly ground black pepper
3 cups spicy greens, such as mustard greens or arugula
1 cup fresh mint leaves, torn
2 tbsp finely chopped fresh chives
1/2 cup fresh parsley, tender leaves and stems
2 tbsp fresh lemon juice, plus more to taste
2 balls burrata cheese, drained (you can also use mozzarella; just expect a different visual)
Combine the olives and olive oil in a small bowl; set aside.
Place half of the peas in a medium bowl. Using your hands (or, if you’re more refined and/or own one, a potato masher), crush the peas. You’re looking for crushed, not a puree, so don’t bother using a food processor. Add the remaining peas and lemon zest, and season with salt and pepper.
Toss the greens, mint, chives, parsley, and lemon juice together in another medium bowl, and season with salt and pepper and a bit more lemon juice if you like.
Tear the burrata into pieces and arrange on a large serving platter or in a shallow bowl (you can also cut the burrata, but tearing it is much easier). Scatter the crushed peas on and around the burrata and top with the olive mixture, followed by the spicy greens and herbs.
DO AHEAD Peas can be seasoned a day ahead, covered tightly, and stored in the refrigerator.
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
Recipe by Melissa Clark
Serves 2 as a main dish and 4 as a side dish
1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
½ cup extra-virgin olive oil
½ tsp kosher salt, plus more as needed
⅓ cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 ½ tbsp fresh lemon juice, plus more to taste
⅛ tsp red-pepper flakes, plus more as needed
4 oz pancetta or bacon, cut into 1/8-inch cubes
¾ tsp cumin or caraway seeds
½ cup shredded (not ground) Parmesan
¼ cup chopped fresh parsley or mint leaves and tender stems, for serving
Heat oven to 425 degrees.
Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
Spoon olive dressing all over roasted cauliflower while still hot and toss to combine.
Taste, and add more salt, red-pepper flakes or lemon juice, if needed.
Scatter parsley over the top before serving.
Simple perfection
Serves 4
Takes 10 minutes
3 large, sweet, seedless oranges
1 avocado, ripe but too too ripe, cut into cubes
⅛ tsp cayenne
1 tsp sweet paprika
½ tsp fresh garlic, crushed
2 tbsp olive oil
Salt & freshly ground black pepper, to taste
1/4 cup toasted slivered almonds
⅓ cup chopped parsley or half chopped mint and half parsley
14 pitted, halved black olives, and preferably imported Greek or Italian
Peel the oranges, paring away all the exterior white pulp.
Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces.
Set aside.
Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl.
Add salt and pepper to taste and whisk to combine.
Add the oranges, almonds, avocado, parsley and olives. Toss gently to blend.
Serve cold or at room temperature.
Feta Tapenade Tarte Soleil is from the great food blog, “Smitten Kitchen”
The feta dip is from Ina Garten.
My inspiration for this recipe was from my dear friend, Lucy Lean, who made a version of this when we went to her home for drinks. She got her French butter puff pastry rounds from the frozen food department at Gelsons, which tasted great and saved a lot of time.
For this recipe, you can also use defrosted puff pastry packages at 14 oz each
(DuFour is a good brand)
Filling
1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted Kalamata olives or oil cured olives, pitted
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste
Assembly
2×14 oz packages puffed pastry (leave in fridge overnight to thaw)
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)
Dip
6 ounces feta cheese, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (1/2 teaspoon could be overkill if your feta is very salty, so be careful)
Freshly ground black pepper
Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. You can thin it with more olive oil if needed, but no need to make this thin like a sauce. Adjust seasonings to taste. Set aside.
Heat oven to 350 degrees.
Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed.
Place first round on a parchment- or nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.
Remove the glass. Place your finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.
Bake for 30 to 35 minutes, until golden brown all over.
Meanwhile, make whipped feta dip: Blend all filling ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Place in bowl for dipping.
Remove tart from oven, let cool, on baking sheet for 10 minutes then transfer to a serving platter and sprinkle wth some freshly chopped parsley for color.
Tear off rays of sun, dip in whipped feta; repeat as needed.
Yet another Ottolenghi recipe that is beyond delicious. Take the two days to marinade the chicken to maximize the flavor and tenderize the meat.Don’t cut corners.
Serves 4 generously
8 whole chicken legs of a good size, skin on
6 large garlic cloves, crushed
About 1/2 oz fresh oregano, torn
3 tbsp red wine vinegar
4 tbsp olive oil
4 oz pitted green olives
2 oz capers, plus 2 tbsp of their juices
3 oz Medjool dates, pitted and quartered lengthways
2 bay leaves
5 fl oz dry white wine
1 tbsp date syrup or treacle
Salt and black pepper
Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date syrup, along with 3/4 tsp salt and a good grind of black pepper.
Gently mix everything together, cover the bowl and leave in the fridge to marinate for 2 days, stirring the ingredients a few times during the process. (The other thing you can do is get a very large plastic bag that self seals and use that to marinate everything)
Preheat the oven to 350F
Spread the chicken quarters out on a large roasting dish along with all the marinade ingredients. Whisk together the wine and date syrup and pour over the meat.
Place in the oven and cook for 50 mins, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle with some fresh oregano leaves and serve
This is a dish from the “Brooklyn Rustic” recipe book and is the perfect combination with scallops without overpowering them.
Serves 4
2 head cauliflower,cut into 1 inch florets
2 tbsp extra virgin olive oil, plus more for serving
Fine sea salt
1/2 cup pitted Kalamata olives
1/2 cup vegetable stock or water
Finely grated zest and juice of 1 lemon
1/4 cup fresh basil leaves, sliced
2 tbsp avocado or coconut oil
1 1/2 lbs jumbo scallops (about 12 to 16)
freshly ground black pepper
4 oz young pea shoots
Preheat the oven to 375 degrees
Toss the cauliflower with the olive oil and 1/4 tsp salt in a bowl.
Pour the cauliflower into a preheated pan inn an even layer and roast until golden, about 15 to 20 minutes, stirring once halfway through roasting.
In a blender, puree the olives, vegetable stock, lemon juice, and half the basil until smooth, about 2 minutes
Heat the cooking oil in a large skillet over medium-high heat. Pat the scallops dry and season with salt and pepper on both sides. Cooking in batches, if necessary, add the scallops to the skillet, leaving at least 1 1/2 inches between each scallop. Sear until golden brown, 3 to 4 minutes per side.
Scatter the pea shoots on a serving platter. Sprinkle the roasted cauliflower over the pea shoots, then lay the scallops on top.
Drizzle the olive puree over everything and finish with a sprinkle of lemon zest, the remaining basil and a drizzle of olive oil