Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  4 cloves garlic, smashed
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  
  


• 
  
  2/3 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  1 lb. penne
  
  


• 
  
  1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 cup freshly grated Pecorino-Romano
  
  

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.

Braised Italian Chicken with Green Beans, Tomatoes & Olives

What could be simpler for a weeknight supper than a one-pot meal? This one comes together with chicken thighs and a few other ingredients you likely already have in your pantry or growing in your garden.

• 
  
  2 lb. boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup all-purpose flour
  
  


• 
  
  2 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. green beans, trimmed and cut in half
  
  


• 
  
  3 cloves garlic, smashed and peeled
  
  


• 
  
  1/3 cup dry red wine
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/3 cup pitted, quartered Kalamata olives
  
  

Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour. Heat 2 Tbs. of the oil in a large Dutch oven or casserole over medium-high heat until the oil is shimmering hot. Cook the chicken in two to three batches (to avoid crowding the pot) until well browned on both sides, 2 to 3 minutes per side. Transfer each batch to a plate as it finishes, and if the pot looks dry between batches, add the remaining 1 Tbs. oil.

Return the chicken to the pot, add the green beans, garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper, and cook, stirring, for 2 minutes. Add the red wine and cook until it almost completely evaporates, 1 to 2 minutes. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower the heat to a steady simmer. Cover, leaving the lid slightly ajar, and cook, stirring occasionally for 15 minutes. Add the olives, and continue simmering with the lid ajar until the chicken and green beans are very tender, about 5 minutes more. Season with salt and pepper to taste. Serve immediately.

Spicy Spanish Olives

• 
  
  2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
  
  


• 
  
  6 oil-packed sun-dried tomatoes, thinly sliced
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. hot pimenton de la Vera (smoked paprika)
  
  

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Green Olive Spread

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.

• 
  
  2/3 cup whole milk; more if needed
  
  


• 
  
  12 large oil-packed anchovy fillets
  
  


• 
  
  2 small cloves garlic, smashed
  
  


• 
  
  16 fresh cilantro sprigs, coarsely chopped
  
  


• 
  
  Freshly ground white pepper
  
  


• 
  
  1-1/2 cups vegetable oil
  
  


• 
  
  1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
  
  


• 
  
  1 baguette, sliced 1/2 inch thick and toasted
  
  

Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.


Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.


Serve with the toasted baguette slices.

Fire-Roasted Pepper Relish

This recipe calls for both parsley and cilantro but feel free to use other herbs like sliced chives or chopped basil.

• 
  
  3 red or orange bell peppers
  
  


• 
  
  1/4 cup pitted Niçoise or Kalamata olives, halved
  
  


• 
  
  1/4 cup fresh flat-leaf parsley, very roughly chopped
  
  


• 
  
  1/4 cup fresh cilantro, very roughly chopped
  
  


• 
  
  2 Tbs. thinly sliced scallions
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  1/2 tsp. minced jalapeño or serrano
  
  


• 
  
  Finely grated zest of 1 lemon plus a squeeze of lemon juice
  
  


• 
  
  Kosher or sea salt and freshly ground black pepper
  
  

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don’t be too concerned if flecks of skin remain attached. Cut the peppers into bite-size pieces or wide strips.

Put the pepper pieces in a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.

Warm Marinated Olives

Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.

• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, peeled and smashed
  
  


• 
  
  4 (3x1-inch) strips orange zest
  
  


• 
  
  3 (3x1-inch) strips lemon zest
  
  


• 
  
  1 Tbs. fresh rosemary leaves
  
  


• 
  
  1 large or 2 small dried Turkish bay leaves
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  Generous pinch of ground allspice
  
  


• 
  
  1 cup pitted brined green olives, preferably picholine
  
  


• 
  
  1 cup pitted brined black olives, preferably Kalamata
  
  

Heat the oil and garlic in a 2-quart saucepan over medium-low heat until the garlic turns golden, about 3 minutes. Add the orange and lemon zests, the rosemary, bay leaves, red pepper flakes, and allspice and sizzle for 2 minutes more, stirring occasionally. Add the olives and toss to coat. Transfer to a bowl to cool, then cover and refrigerate, stirring occasionally, for at least 2 days and up to 1 week.


Just before serving, gently reheat the olive mixture in a small saucepan over low heat until warmed through, 2 to 3 minutes. Scoop the olives and aromatics into a serving bowl and pour a bit of the oil on top. Serve warm.

Olive Tapenade Tart with Caramelized Red Onions

Tapenade is a savory condiment most often made from olives, capers, anchovies, lemon, and olive oil. Here, it’s used to delicious effect in a riff on the Provençal onion-olive-anchovy pizza called pissaladière.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  3 oil-packed anchovy fillets, drained and finely chopped
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 tsp. fennel seeds, crushed
  
  


• 
  
  2 medium red onions, halved lengthwise and sliced crosswise 1/4 inch thick (7-1/3 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup jarred brined olives, rinsed, pitted, and coarsely chopped
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  All-purpose flour, for rolling
  
  


• 
  
  1 sheet frozen all-butter puff pastry, thawed
  
  


• 
  
  1/3 cup whole-milk ricotta
  
  


• 
  
  1 large egg
  
  

Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch skillet, heat 1 Tbs. of the oil with the butter over medium heat. Add the anchovies, pepper flakes, and fennel seeds and cook, stirring, until fragrant and the anchovies begin to break down, about 30 seconds. Add the onions and a generous pinch of salt and cook, stirring occasionally, until they begin to caramelize, 15 to 18 minutes. Transfer to a bowl, let them cool slightly, and then gently stir in the parsley and 1/2 Tbs. of the thyme. Season to taste with salt and pepper.


In a small food processor, pulse 3/4 cup of the olives, the garlic, lemon juice, zest, and the remaining 1 Tbs. oil and 1/2 Tbs. thyme into a coarse paste. Set the tapenade aside.


On a lightly floured surface, roll the puff pastry into a 9x12-inch rectangle. Transfer to a rimmed baking sheet lined with parchment. Dock the pastry by pricking it all over with a fork, leaving a 1-inch border along the edges. Spread the olive tapenade evenly on the pastry within the border. Top with the onions, dollops of the ricotta, and the remaining 1/4 cup olives.


In a small bowl, beat the egg with 1/2 tsp. water. Brush the pastry border with the egg wash and bake the tart until the pastry is puffed, deep golden-brown on the edges, and light golden-brown on the bottom, 20 to 25 minutes. Let cool briefly and serve warm.

Spicy Spanish Olives

• 
  
  2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
  
  


• 
  
  6 oil-packed sun-dried tomatoes, thinly sliced
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. hot pimenton de la Vera (smoked paprika)
  
  

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Green Olive Spread

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.

• 
  
  2/3 cup whole milk; more if needed
  
  


• 
  
  12 large oil-packed anchovy fillets
  
  


• 
  
  2 small cloves garlic, smashed
  
  


• 
  
  16 fresh cilantro sprigs, coarsely chopped
  
  


• 
  
  Freshly ground white pepper
  
  


• 
  
  1-1/2 cups vegetable oil
  
  


• 
  
  1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
  
  


• 
  
  1 baguette, sliced 1/2 inch thick and toasted
  
  

Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.


Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.


Serve with the toasted baguette slices.

Yukon Gold Rush Grilled Pizza

Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.

• 
  
  4 medium Yukon Gold potatoes, left unpeeled and cut into 1/2-inch-thick rounds
  
  


• 
  
  4 Tbs. olive oil, divided
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. thickly sliced pancetta, diced
  
  


• 
  
  1/4 cup uncooked cornmeal
  
  


• 
  
  1 ball (8 oz.) prepared pizza dough, at room temperature
  
  


• 
  
  1/2 cup Roasted Garlic Paste
  
  


• 
  
  1-1/2 cups grated Gruyère cheese
  
  


• 
  
  1/4 cup Niçoise olives, drained and pitted
  
  


• 
  
  Leaves from 2 sprigs fresh rosemary or 2 tsp. dried rosemary
  
  


• 
  
  Freshly ground black pepper
  
  

Preheat the grill as per the master instructions below

.Brush the sliced potatoes with 2 Tbs. of the oil and season with salt. Place them on the cooking grate over indirect heat, and grill until well marked and cooked through, about 20 minutes (or bake on a sheet pan in a preheated 350°F oven), turning them once. Reserve for topping.

Meanwhile, heat a heavy sauté pan over medium-high heat for 1 to 2 minutes, then fry the pancetta, stirring, until crisp. Reserve for topping.

Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/2- to 1/4 -inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.

Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste and sprinkle with half the cheese. Cover with the potato slices, placing them edge to edge. Sprinkle with the pancetta and the remaining cheese. Artfully arrange the olives and rosemary over the top. Finish grilling the pizza following the instructions below. Remove the pizza from the grill. Season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.


• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Niçoise Tuna Melts

This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich. Don’t skip the anchovy; it adds a subtle depth of flavor.

• 
  
  1 5-oz. can water-packed tuna, well drained
  
  


• 
  
  1/4 cup small-diced tomato
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped Kalamata olives
  
  


• 
  
  1 Tbs. chopped fresh dill
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  


• 
  
  1 tsp. extra-virgin olive oil
  
  


• 
  
  1 small anchovy, minced (about 1/2 tsp.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 slices artisanal boule-type bread (about 5x3 inches, 1/2 inch thick)
  
  


• 
  
  3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère
  
  

Position a rack 4 inches from the broiler element and heat the broiler on high.

In a medium bowl, combine the tuna, tomato, red onion, olives, dill, vinegar, olive oil, anchovy, 1/4 tsp. salt, and a few grinds of pepper.

Put the bread on a rimmed baking sheet and broil until nicely toasted, 30 seconds to 1 minute. Remove the pan from the broiler, flip the bread over, and spread the tuna mixture evenly over each slice. Sprinkle the cheese evenly over the tuna and continue to broil until the cheese is melted and beginning to brown, 1 to 2 minutes. Serve.

Tapenade

Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and half brine-cured black olives.

• 
  
  1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained
  
  


• 
  
  2 Tbs. capers, rinsed and drained
  
  


• 
  
  3 anchovy fillets, rinsed and patted dry
  
  


• 
  
  1 medium clove garlic, smashed and peeled
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1-1/2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

Niçoise Salad with Grilled Tuna & Potatoes

If basil is popping up in your garden right about now, this is the salad for you. The basil vinaigrette adds the perfect flavor boost to this texture-rich dish. The potatoes and tuna are grilled quickly, giving this classic a summery twist.   

• 
  
  18 small (baby) red potatoes (about 1-1/4 lb.)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 oz. haricots verts (thin green beans), trimmed
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1-1/2 lb. 1-inch-thick fresh tuna steaks
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)
  
  


• 
  
  3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)
  
  


• 
  
  16 large basil leaves, torn into small pieces
  
  


• 
  
  1 recipe Basil Vinaigrette
  
  


• 
  
  1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges
  
  


• 
  
  1 cup Nicoise olives (or other black olives)
  
  


• 
  
  3 hard-cooked eggs, peeled and quartered
  
  

Boil the potatoes and haricots verts:

Put the potatoes and 2 tsp. salt in a large saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce to a simmer and cook until easily pierced with a wooden skewer, 15 to 20 minutes. Drain and let cool.

Fill the saucepan three-quarters full of fresh water and bring to a boil. Add the haricots verts and 1/2 tsp. salt to the water and cook until you can just bite through a bean with little resistance, 3 to 4 minutes. Drain, rinse with cool water to stop the cooking, and set aside.

Grill the potatoes and tuna:

Heat a gas grill to high or prepare a hot charcoal fire.

Combine 1 Tbs. of the mayonnaise and the honey in a small bowl. Season the tuna steaks with 1/2 tsp. salt and 1/4 tsp. pepper and coat both sides with the mayonnaise mixture. When the grates are very hot, grill the tuna until dark marks form on both sides, 1 to 2 minutes per side for medium rare. (If you prefer medium tuna, grill over medium-high heat for about 3 minutes per side.) Transfer to a cutting board and let rest for 5 minutes. Slice into 1/4-inch-thick strips.

Cut the potatoes in half and toss them in a mixing bowl with the remaining 2 Tbs. mayonnaise, the mustard, and 1/2 tsp. salt. Turn the grill to medium high or let the fire die down some. Grill the potatoes without disturbing except to flip, until brown grill marks form on both sides, 1 to 2 minutes per side.

Assemble the salads:

Set 6 large dinner plates on your counter. Put the red leaf lettuce, the arugula, and half of the basil in a large mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette.

Divide the lettuce among the plates, piling it in neat, tall mounds at 12 o'clock. Combine the tomatoes and the remaining basil in the mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette. Tuck the tomatoes in to the left of the lettuce and arrange the tuna to the right of the lettuce. Put the olives in the middle of each plate. Toss the green beans in the bowl with about 2 Tbs. of the vinaigrette. Arrange the grilled potatoes and the green beans at the bottom of each plate and tuck in the hard-cooked egg quarters wherever they look best. Drizzle a few teaspoons of the vinaigrette over the tuna and the potatoes on every plate. Serve right away.

Warm Spiced Olives

This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.

• 
  
  1 tsp. coriander seeds
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  3 4x1-inch strips orange zest
  
  


• 
  
  1-1/2 tsp. finely chopped garlic
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  2 cups mixed unpitted olives
  
  


• 
  
  1 Tbs. Pernod (optional)
  
  


• 
  
  Crusty bread
  
  

Using a mortar and pestle, lightly crush the coriander seeds. Transfer to a 1-quart saucepan and cook over medium heat, stirring, until fragrant and lightly browned, about 1 minute. Stir in the olive oil, orange zest, garlic, and red pepper flakes. Cook, stirring often, until the garlic is fragrant but not browned, about 1 minute after the oil begins to sizzle. Add the olives and Pernod, if using. Warm the olives through, stirring often, about 1 minute. Strain the oil into a small serving bowl. Transfer the olives to another serving bowl. Serve with bread for dipping.

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

• 
  
  3-1/2 cups thinly sliced celery (sliced on the diagonal)
  
  


• 
  
  1 small fennel bulb, cored and thinly sliced
  
  


• 
  
  1/4 cup thinly sliced fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  1 anchovy fillet, minced (optional)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 cup oil-cured black olives, pitted and chopped
  
  

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.


In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.


Toss the celery mixture with the dressing, fold in the olives, and serve.

Green Beans with Cherry Tomatoes and Niçoise Olives

Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata olives instead.

• 
  
  3/4 lb. green beans, trimmed
  
  


• 
  
  1 cup halved cherry tomatoes
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1/2 cup pitted, chopped Niçoise olives
  
  


• 
  
  1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water. In a large bowl, combine the beans with the cherry tomatoes.

In a small bowl, whisk the olive oil, vinegar, and shallots. Stir in the olives, thyme, and salt and pepper to taste. Toss the vegetables with the vinaigrette, adjust the seasoning, and serve.

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.

• 
  
  3 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  2 Tbs. minced fresh mint, plus small leaves for garnish
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  1/3 cup pitted Kalamata olives, finely chopped
  
  


• 
  
  2 Tbs. toasted walnuts, finely chopped
  
  


• 
  
  1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
  
  


• 
  
  4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. mixed baby greens
  
  


• 
  
  1 8-oz. package burrata (or fresh mozzarella), drained
  
  

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Swordfish with Black Olive and Mint Tapenade

Make a double batch of this versatile black olive paste and use the extra as a dressing for pasta, sandwiches, or sautés, or as a garnish for grilled or roasted chicken. It’s paired with fish here, so anchovies (an ingredient in traditional tapenade) are omitted, but feel free to add them if you like.

For the tapenade

• 
  
  1 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  2 oil-packed sun-dried tomatoes, chopped
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  8 basil leaves, torn into small pieces
  
  


• 
  
  2 Tbs. coarsely chopped fresh mint
  
  


• 
  
  1 medium clove garlic, minced and mashed to a paste
  
  


• 
  
  Large pinch crushed red pepper flakes
  
  

For the swordfish

• 
  
  Four 1-inch-thick swordfish fillets (6 to 7 oz. each)
  
  


• 
  
  Coarsely cracked black pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. olive oil
  
  

For serving

• 
  
  1 pint ripe grape or cherry tomatoes, halved
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

Make the tapenade

Put the olives, sun-dried tomatoes, and oil in a food processor and pulse until the mixture forms a coarse paste. Pulse in the basil, mint, garlic, and red pepper flakes until combined and transfer to a medium bowl.

Make the swordfish

Heat a gas grill to medium high, or prepare a medium-hot charcoal fire. Clean and oil the grates to prevent sticking. Sprinkle the fish with 1 tsp. pepper and 1/2 tsp. salt and drizzle with oil. Grill the fish until it has good grill marks, about 4 minutes. Using both tongs and a spatula, carefully turn the fish. Continue cooking until the other side has good grill marks and the fish is just cooked through, about 8 minutes.

To serve

Toss the tomatoes with the mint, oil, and 1/2 tsp. salt. Transfer the fish to a platter, spread generously with the tapenade, and top with a spoonful of the tomatoes (and their juices). Serve immediately.

Broiled Lamb Loin Chops with Olive-Mint Salsa

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.

• 
  
  1 cup jarred brined olives, rinsed, pitted, and finely chopped
  
  


• 
  
  1/4 cup extra-virgin olive oil; more for the pan
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh mint
  
  


• 
  
  1 small shallot, minced (2 Tbs.)
  
  


• 
  
  1-1/2 Tbs. red wine vinegar
  
  


• 
  
  2 tsp. capers, rinsed and drained
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)
  
  

In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.


Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.


Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.


Top each lamb chop with some of the olive salsa and serve.

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  4 cloves garlic, smashed
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  
  


• 
  
  2/3 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  1 lb. penne
  
  


• 
  
  1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 cup freshly grated Pecorino-Romano
  
  

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.