What are your favorite dishes to cook with olives?

All muff is good bro

LINK

BRgetthenet That sounds really good. Simple with minimal ingredients. Thanks!

Had grilled tuna with olive, caper, shallot, etc... tonight

La Basura Al dente

I don't always follow a recipe, so these are best estimates.

Chopped ~ 1.5 tablespoon of shallots, crushed 12 green olive (forget the type, not spanish), quartered into strips 8 kalamata, ~ 1 tablespoon of capers, splash of white wine, Italian seasoning, fresh ground pepper and then a couple tablespoons of olive oil. All into a ziploc and then the 2 8oz tuna fillets into the bag and coated. Into the fridge for an 45 minutes while I worked on everything else.

Remove the tuna from the bag and salt & pepper. Pour everything else into a small pot and and more wine and lemon juice, put on low burner and let heat and reduce while grilling the tuna on hot grill, 2 minutes on each side.

Plate tuna, add parsley to the warm olive/caper sauce and pour over the tuna.

Serve with my version of ratatouille and Israeli couscous.

Matanzas Creek Sauvignon Blanc

Donald Link via the NY Times. Quite tasty.


Braised Chicken with Salami and Olives
Cook Time: 2 1/2 hours | Servings: 4 to 6 servings

Ingredients:

1 (3 1/2- to 4-pound) chicken, cut into 10 pieces
2 teaspoons kosher salt
3/4 teaspoon black pepper
3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, thinly sliced
1/2 fennel bulb, thinly sliced
1 rosemary branch, about 8 inches
1 1/4 cups diced salami (see note)
1 cup pitted green olives, rinsed and cut in half (see note)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 bay leaves
Juice of 1 lemon

Directions:

1. Heat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in 2 batches until golden brown, about 7 minutes per side. Transfer cooked chicken to a 9-by-13-inch baking dish or another large, shallow casserole.

2. Add onions to skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. Add garlic, fennel, rosemary branch, salami, olives, oregano and red pepper flakes. Pour in wine and simmer to reduce, scraping the bottom of the pan. Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate, for another 2 minutes.

3. Pour in chicken broth in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickened, 2 to 3 minutes. Stir in bay leaves and lemon juice.

4. Pour sauce over the chicken in the baking dish and roast in the oven, basting every 30 minutes, until chicken is very tender, about 1 1/2 hours. Discard bay leaves and rosemary. Serve chicken warm, with plenty of sauce.

Notes: Donald Link pays homage to New Orleans’ Sicilian roots with a dish that also appeals to his love of both salt and salami. The dish has the feel of chicken cacciatore, but its use of olives, salami and fennel brings more complexity. Mr. Link uses handmade salami from Cochon Butcher, his meat shop in New Orleans, but a hunk of good quality supermarket salami works fine. Jarred green olives would suffice in a pinch but they will make the dish extra salty and compromise its texture. Instead, find firm green olives such as Sicilian-cured Sevillanos or French Lucques or Picholine olives.

A nice Martini is my go to olive dish.

Greek Potato Stew with kalamata olives. Very plain and simple, but flavorful. Meatless. I think it was a Lenten dish back in the day.

Olive Pecan Spread - All of the recipes I found online called for plain sliced olives, but I've always used sliced pimento stuffed olives, not plain. I also add a few dashes of Tabasco. People love it, even people who say they usually hate olives have told me they love it.