Type what you have

Ingredients

• ✓ kalamata olive
• cauliflower
• red onion
• salad dressing
• grape tomato
• artichoke heart
• banana pepper
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ kalamata olive
• russet potato
• olive oil
• butter
• onion
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
3. 3 Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
4. 4 Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
5. 5 Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

By cmhpt

Ingredients

• ✓ kalamata olive
• olive oil
• red onion
• garlic
• red chile pepper
• cherry tomato
• tomato
• gnocchi
• basil
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and chile pepper; cook until onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high; stir in cherry tomatoes. Cook until tomatoes start to break down and begin to make a sauce, about 5 minutes. Stir in crushed tomatoes; bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Cook gnocchi in the boiling water until they float to the top, 2 to 3 minutes. Gently transfer gnocchi to a serving dish using a strainer or slotted spoon.
3. 3 Stir basil and olives into simmering sauce; cook 1 minute. Pour sauce over gnocchi. Sprinkle servings with Parmesan cheese.

By Laura N

Ingredients

• ✓ kalamata olive
• olive oil
• onion
• carrot
• garlic
• tomato
• white sugar
• salt
• black pepper
• vegetable oil
• eggplant

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
2. 2 Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
3. 3 Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.

By Yonatan Huber

Ingredients

• ✓ kalamata olive
• fusilli pasta
• extra-virgin olive oil
• parsley
• caper
• red pepper flake
• garlic
• red wine vinegar
• eggplant
• zucchini
• red bell pepper
• onion
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ kalamata olive
• spaghetti
• olive oil
• onion
• caper
• anchovy
• garlic
• tomato
• pinot grigio
• red pepper flakes
• tuna steak
• italian seasoning
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
3. 3 Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
4. 4 Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

By thedailygourmet

Ingredients

• ✓ kalamata olive
• olive oil
• onion
• carrot
• tomato
• white sugar
• salt
• black pepper
• vegetable oil
• eggplant
• tortiglioni pasta
• grana padano cheese
• mayonnaise

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
2. 2 Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
3. 3 Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
4. 4 Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

By A Apolskis

Ingredients

• ✓ kalamata olive
• roma tomato
• olive oil
• onion
• garlic
• italian seasoning
• white wine
• caper
• lemon juice
• basil
• parmesan cheese
• flounder
• basil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
3. 3 Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
4. 4 Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
5. 5 Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

By MACKAPLAN3

Ingredients

• ✓ kalamata olive
• romano cheese
• parmigiano-reggiano cheese
• rigatoni
• flat leaf parsley
• garlic
• sweet pepper
• hot pepper
• water
• heavy cream
• chicken broth
• plum tomato
• marsala wine
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich

Ingredients

• ✓ kalamata olive
• sea salt
• olive oil
• pepita
• pine nut
• basil
• parsley
• sage
• dill
• mini bell pepper
• roasted red pepper
• pickled asparagus
• cherry tomato
• olive oil
• olive oil
• milk
• water
• salt
• herb
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
2. 2 Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
3. 3 Oil an 11x17-inch baking sheet.
4. 4 Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
5. 5 Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
6. 6 Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
7. 7 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

By ChefJackie

Ingredients

• ✓ kalamata olive
• rosemary
• mozzarella ball
• castelvetrano olive
• tomato

Instructions

1. 1 Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
2. 2 Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

By Jones

Ingredients

• ✓ kalamata olive
• pesto
• pita flatbread
• feta cheese
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
3. 3 Bake in the preheated oven until cheese is melted, 6 to 8 minutes.

By oopretttynpinkoo

Ingredients

• ✓ kalamata olive
• ground turkey
• feta cheese
• oregano
• black pepper

Instructions

1. 1 Preheat the grill to medium-high heat.
2. 2 Combine turkey, feta cheese, olives, oregano, and pepper in a large bowl. Mix together, and form into patties.
3. 3 Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

By Lorna

Ingredients

• ✓ kalamata olive
• cauliflower
• olive oil
• garlic
• hummus
• red pepper
• nutritional yeast
• zucchini

Instructions

1. 1 Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
3. 3 Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

By Elle

Ingredients

• ✓ kalamata olive
• all-purpose flour
• water
• sugar
• active dry yeast
• salt
• water
• olive oil
• garlic
• cornmeal

Instructions

1. 1 In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
2. 2 Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
3. 3 Place flour in bowl of food processor. Add salt and pulse for a few seconds.
4. 4 Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
5. 5 Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
6. 6 Let rise for a half hour in a warm place, like the lukewarm oven.
7. 7 In a small bowl, combine minced garlic and chopped olives. Set aside.
8. 8 Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
9. 9 Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
10. 10 Preheat oven to 350 degrees F (175 degrees C).
11. 11 Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

By Martha Dibblee

Ingredients

• ✓ kalamata olive
• feta cheese
• red pepper
• olive oil
• red wine vinegar
• garlic
• red pepper flakes

Instructions

1. 1 Combine feta cheese, red peppers, oil, vinegar, garlic, and pepper flakes in a food processor; puree in pulses until smooth. Avoid over-mixing as the heat from the food processor can make the tirokafteri runny.
2. 2 Taste and adjust seasoning as desired, adding more red pepper flakes, vinegar, or garlic to taste.
3. 3 Transfer to a serving bowl and garnish with olives, if using. Serve immediately or refrigerate until serving.

By chpmnk42

Ingredients

• ✓ kalamata olive
• ground beef
• water
• taco seasoning
• white rice
• tomato soup
• tomato
• mushroom
• red onion
• feta cheese
• green onion
• green bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes.
3. 3 Mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. Arrange stuffed peppers in a baking dish.
4. 4 Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.

By crystal419

Ingredients

• ✓ kalamata olive
• zhug sauce
• chicken breast
• chicken leg
• chicken thigh
• artichoke
• lemon
• sun-dried tomato

Instructions

1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ kalamata olive
• penne pasta
• shrimp
• scallop
• artichoke heart
• sun-dried tomato
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ kalamata olive
• salmon
• garlic salt
• asparagus
• olive oil
• lemon juice
• greek seasoning
• feta cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
3. 3 Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
4. 4 Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
5. 5 Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

By France Cevallos

Ingredients

• ✓ kalamata olive
• fusilli pasta
• swiss chard
• olive oil
• sun-dried tomato
• oil
• green olive
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ kalamata olive
• green olive
• basil
• garlic
• olive oil
• bread
• genoa salami
• provolone cheese
• tomato
• red onion

Instructions

1. 1 Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
2. 2 Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
3. 3 Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

By LYNNC51

Ingredients

• ✓ kalamata olive
• flank steak
• butcher's twine
• salt
• black pepper
• baby spinach
• feta cheese
• bacon

Instructions

1. 1 Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
4. 4 Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
5. 5 Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By DREW10UGA

Ingredients

• ✓ kalamata olive
• grapeseed oil
• beef
• artichoke heart
• onion
• garlic
• beef broth
• tomato sauce
• tomato
• oregano
• parsley
• basil
• cumin
• bay leaf

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until browned, about 2 minutes per side. Transfer beef to a slow cooker.
2. 2 Add artichoke hearts, onion, and garlic to the slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, and bay leaf.
3. 3 Cook on Low until beef is tender, about 7 hours.

By JennaBee

Ingredients

• ✓ kalamata olive
• tilapia fillet
• olive oil
• tomato
• onion
• caper
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place tilapia fillets on a baking sheet and brush with olive oil.
3. 3 Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
4. 4 Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

By Kat

Ingredients

• ✓ kalamata olive
• asparagus
• olive oil
• garlic
• red pepper flakes
• salt
• black pepper
• lemon

Instructions

1. 1 Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
3. 3 Stir in olives and season with salt and pepper. Serve with lemon wedges.

By lutzflcat

Ingredients

• ✓ kalamata olive
• three cheese pizza
• cucumber
• sour cream
• dill
• oregano
• balsamic vinegar
• garlic powder
• onion powder
• red bell pepper
• feta cheese
• tomato
• black pepper
• red onion
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir cucumber, sour cream, dill, oregano, balsamic vinegar, garlic powder, and onion powder together in a bowl; cover and chill.
3. 3 Unwrap pizza and discard cardboard. Place red pepper, feta cheese, and olives on top of the pizza. Top with sliced tomato and sprinkle with black pepper.
4. 4 Bake in the preheated oven until golden, about 15 minutes.
5. 5 Remove pizza from the oven and top with red onion, basil, and Greek sauce to serve.

By Chef Mo

Ingredients

• ✓ kalamata olive
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• sun-dried tomato
• anchovy paste
• marsala wine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ kalamata olive
• yukon gold potato
• red onion
• red wine vinegar
• parsley
• olive oil
• thyme
• salt
• pepper
• white sugar

Instructions

1. 1 Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
2. 2 Add red onion, and Kalamata olives to the warm potatoes; toss gently.
3. 3 Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ kalamata olive
• garlic
• mustard
• lemon
• olive oil
• black pepper
• salt
• parsley
• oregano
• basil
• banana pepper
• orange bell pepper
• red onion
• cucumber
• tomato
• focaccia bread
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
3. 3 Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
4. 4 Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.

By MsFrilly