Olive
Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust
"Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail," Julie Harris of Redwood City, California. "The salmon covered with an unusual breadcrumb coating is something I would like to make for a dinner party."
Moroccan Chicken with Preserved Meyer Lemons and Green Olives
This recipe is just one of the countless ways to use preserved lemons.
Linguine with Steak and Peppers
This is easily one of my three favorite dishes in my mother's repertoire. She only started making it five years ago, and whenever I'm home I ask for it. It takes well to substitutions, so go ahead and experiment.
Lamb Shanks with Potatoes, Parsnips and Kalamata Olives
A full-bodied Merlot would go well with this impressive Mediterranean-style dish. For an appetizer, offer melba toast spread with blue cheese; pass hot crusty bread with the shanks; and complete the supper with a simple green salad. Afterward, break out a lemon meringue pie from the bakery.
Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus
Veal chops from a butcher are usually about 1 1/4 inches thick and weigh 12 to 14 ounces each. The supermarket variety of chop is thinner and smaller, ranging from 8 to 10 ounces each, and would only need to be roasted 12 to 15 minutes in this recipe.
Brandade de Saumon
Can be prepared in 45 minutes or less.
Tomatoes and Feta Cheese with Herb-and-Garlic Dressing
This recipe can be prepared in 45 minutes or less.
Tomatoes from the garden are put to good use in this salad.
Grilled Seafood with Tomato, Caper and Olive Vinaigrette
Active time: 30 min Start to finish: 2 hr
Lemon Shrimp
This recipe is based on a technique to marinate shrimp with lemons, learned from Barry Morgenstern, a friend who trained at the famous Cordon Bleu in Paris. The marinade quickly infuses deeply into the hot shrimp, imparting bright flavors deep into each morsel. Once all the ingredients are assembled this is an extremely easy recipe, in which all the work can be done in advance.
Orange, Fennel and Garlic Marinated Olives
Can be prepared in 45 minutes or less but requires additional unattended time.
Orange, Red Onion and Black Olive Salsa
A colorful topping for any kind of fish, especially broiled salmon, sea bass or halibut.
Provencal Tomato Salsa
Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer.
Fennel Stuffed with Cream Cheese and Kalamata Olives
Can be prepared in 45 minutes or less but requires additional unattended time.
Fennel Salsa
The fresh flavors and crisp textures in this salsa complement the tender sea bass.
Herbed Olives
Can be prepared in 45 minutes or less but requires additional unattended time.
Morrocan Tangerine and Olive Salad
Pairing citrus fruit with olives is a time-honored Moroccan tradition. While most versions of this salad call for oranges, tangerines make a sweet substitute.
