Category: Olive

One-Pot Chicken and Rice with Carmelized Lemon

Chicken, Garlic, Lemon, Main Dishes, Olive, Rice

New York Times – Dan Pelosi

I have made this several times in the last few months and it is delicious and easy. Don’t skip the olives and adjust the amount of rice per below.

  • 4 bone-in, skin-on chicken thighs (about 1½ pounds)
  • Salt and black pepper
  • 2 teaspoons dried oregano
  • Crushed red pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 lemons
  • 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6 garlic cloves, minced
  • 1 medium shallot or ½ medium onion, minced
  • 2 cups long-grain white rice, rinsed (PJH: use 1 cup)
  • 4 cups (32 ounces) chicken broth (PJH: use 2 cups)
  • ¼ cup roughly chopped fresh parsley, for serving
  1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.
  2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
  3. Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.
  4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.
  5. Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

Aegean Chicken

Artichoke, Chicken, Garlic, Main Dishes, Olive, Tomatoes

Kathryn Purcell via Lisa Damour

PJH: I made this w boneless chicken breasts – just browned them first with no flour, used fresh mushrooms and kalamata olives. Was very good… maybe try boneless thighs next time.

  • 2 whole chicken breasts
  • flour to dredge chicken
  • 9 oz can of marinated artichoke hearts, liquid reserved
  • one can of sliced mushrooms, drained
  • 14 oz can of chopped tomatoes and its liquid
  • 3 cloves garlic, minced
  • 1 t salt
  • ¾ t oregano
  • 1 t dried dried basil
  • ¾ t black pepper
  • ¾ cup straight Sherry
  • ½ cup pitted black olives (optional)

Directions

Cut the chicken into 2-3 inch pieces and dredge in the flour. Saute in liquid reserved from artichoke hearts until lightly browned. Add the artichokes, mushrooms, tomatoes, garlic, and seasonings, simmer for about 10 minutes. Add the Sherry and simmer 5-10 minutes more. Add olives and simmer till heated through. Serve over any type of pasta or polenta.

Chicken Marbella

Chicken, Garlic, Main Dishes, Olive, Wine

Kathryn Purcell via Lisa Damour

This is a wonderful dish for those times when you need to make something that seems fancy, but you don’t have any time to cook. It takes about 10 minutes to throw this dish together the night before you need to serve it. A green salad and some wild rice complete the meal.

  • 3 – 4 lbs. of chicken parts (breasts, legs, thighs)
  • 5 cloves garlic, chopped
  • 1/4 cup dried oregano
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • salt and pepper to taste

Arrange chicken in a single layer in a casserole. Combine remaining ingredients, pour over chicken, cover, and let marinate overnight, flipping the chicken in the morning and letting it marinate all day. Preheat oven to 350°. Bake for 50 minutes to 1 hour, basting frequently with marinade in casserole. Chicken is done when thickest pieces yield clear yellow juice when pricked.

Grilled Salmon with Tomato and Olive Salsa

Basil, Main Dishes, Olive, Salmon, Tomatoes
  • 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
  • 6 T. olive oil
  • 12 Kalamata olives or other brine cured black olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 2 T. drained capers
  • 2 large garlic cloves, minced
  • 1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper.  Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat).  Brush salmon with remaining 2 T. oil;  sprinkle with salt.  Grill salmon until just opaque in center, about 4 minutes per side.  Transfer salmon to plates and top with salsa.

Wine Braised Beef

Beef, Main Dishes, Olive, Parsley, Red Pepper, Tomatoes, Wine

Bon Appetit

6 servings

  • 3 T. olive oil
  • 2 lbs. .beef chuck roast, in 1 inch cubes
  • 1 large onion, minced
  • ¼ c. chopped Italian parsley
  • 3 garlic cloves, chopped
  • ¼ t. ground cloves
  • ¼ t. cinnamon
  • ¼ t. allspice
  • 1 c. dry red wine
  • 2 ¼ c beef stock
  • 2 14-16 oz. Cans whole Italian tomatoes
  • ½ c. pitted nicoise olives
  • 4 t. fresh rosemary, chopped (or 2 t. dried)
  • 2 red bell peppers, cut into ¼” strips

Heat oil in heavy pan.  Brown beef on all sides, in batches.  Transfer beef to bowl and set aside.

Decrease heat to medium, add onion and parsley, cook until onion golden, 10 min.  Stir in garlic, bay leaves, cloves, cinnamon, allspice.
Return beef to pan with onion mixture.  Add red wine and bring to boil, scraping up any browned bits.  Simmer 15 min.  Add beef stock and simmer 10 min.  Add tomatoes with juices.  Add olives, rosemary.  Reduce heat to low, cover and cook beef until tender, stirring occasionally, 1 ½ hrs.  Add bell peppers, cover and cook until tender, 15min. Season to taste with salt, pepper.

Serve over rice, couscous or polenta (polenta is excellent!)

Eggplant, Sausage and Ziti Casserole

Basil, Eggplant, Main Dishes, Mozarella, Olive, Parmesan, Sausage, Tomatoes

Emeril Lagasse – 2001 – via Aunt Evie

  • 2 large eggplants, cut crosswise into 1/3 inch thick rounds
  • ½ cup olive oil, plus more as needed
  •  Salt
  • Freshly ground black pepper
  • 1 cup chopped yellow onion
  • 1 pound Italian sausage, removed from casings
  • 2 T. tomato paste
  • 1 28-oz can whole Italian tomatoes, crushed and their juices
  • 1 t. Italian seasoning
  • ½ cup pitted black olives, coarsely chopped
  • ¼ t. crushed red pepper
  • ¼ cup  minced fresh basil leaves
  • 4 T. butter
  • 4 T. flour
  • 2 cups whole milk
  • 1/8 t. freshly grated nutmeg
  • ½ cup grated parmesan
  • 8 oz. ziti, cooked according to package directions and drained
  • 1 cup grated mozzarella

Preheat oven to 375 degrees.  Lightly grease a 9 by 13 inch casserole dish (or bigger) and set aside.

In a large skillet over medium-high heat, heat ¼ cup oil.  Add egglplant in batches, seasoning both sides with salt and pepper, and cook until golden, adding more oil as needed.  Transfer to a plate as they cook, and set aside.

Heat 2 T. or remaining oil in large skillet.  When hot, but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.  Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.  Add the tomatoes, their juices, the Italian seasoning, black olives, 1 t. of salt, and the crushed red pepper.  Reduce the heat to medium- low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.  Remove from the heat.  Add basil and adjust seasoning to taste.

Meanwhile, melt the butter in a medium saucepan over medium-high heat.  Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.  Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.  Remove from the heat and season with the nutmeg and salt and pepper to taste.

Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.  Top with half of the cooked pasta, then half of the sausage-tomato sauce.  Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.  Pour on the white sauce, then top with the grated mozzarella and parmesan.

Bake for 1 hour, or until puffed and golden brown on top.

Marinated Vegetables

Appetizer, Artichoke, Broccoli, Mushrooms, Olive, Side Dish, Tomatoes

enough for a crowd

  • 1 head cauliflower
  • 1 large bunch broccoli
  • 1 package fresh mushrooms
  • 1 basket cherry tomatoes
  • 2 cans artichoke hearts
  • 1 can french style green beans
  • 1 can each black and green pitted olives

marinade

  • 1 cup cider vinegar
  • 1 T. sugar
  • 1 T. dill weed
  • 1 ½ cups salad oil
  • 1 t. salt
  • 1 T. Accent
  • 1 t. garlic salt
  • 1 t. pepper

Cut the cauliflower, broccoli and mushrooms into bite size pieces.  Mix marinade ingredients thoroughly and pour over vegetables and allow to stand overnight.  Toss several times.

Orzo Salad

Artichoke, Feta, Olive, Orzo, Tomatoes

Mix:

  • 8 ounces cooked orzo – al dente
  • 1 medium cucumber chopped in pieces
  • 4 ounces feta cheese, crumbled
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 2 large tomatoes chopped
  • 1/4 cup olive oil
  • artichoke hearts if you want too

Dressing:

  • 1 T. fresh chopped parsley
  • 1 clove minced garlic
  • 1 T. dried oregano
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup white vinegar

Pour over salad and refrigerate for several hours before serving