Type what you have

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
• 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
• 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
• 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
• 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
• red bell pepper
• olive oil
• pork sausage
• campanelle pasta
• almond
• thyme
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
4. 4 Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
5. 5 Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
6. 6 Serve with freshly grated Parmesan cheese, if desired.

By Ellen Trimboli

Ingredients

• ✓ kalamata olive
• rotini pasta
• olive oil
• onion
• jalapeno pepper
• green bell pepper
• tomato
• red wine
• feta cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
3. 3 Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

By CINDYOWE

Ingredients

• ✓ kalamata olive
• chicken breast
• olive oil
• salt
• black pepper
• heirloom cherry tomato
• artichoke heart
• rosemary
• red pepper flakes
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
3. 3 Bake in the preheated oven until opaque, about 12 minutes.
4. 4 Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
5. 5 Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
6. 6 Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

By Samantha

Ingredients

• ✓ kalamata olive
• linguine pasta
• olive oil
• grape tomato
• white wine
• red pepper flakes
• salt
• black pepper
• bay scallop
• garlic
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
2. 2 Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
3. 3 Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
4. 4 Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

By lutzflcat

Ingredients

• ✓ kalamata olive
• olive oil
• garlic
• shrimp
• salt
• black pepper
• cherry tomato
• zucchini
• oregano
• lemon
• feta cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant, 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink, 2 to 3 minutes on each side. Remove to a bowl.
2. 2 Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes.
3. 3 Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.

By France Cevallos

Ingredients

• ✓ kalamata olive
• farro
• tomato
• cucumber
• mini bell pepper
• avocado
• feta cheese
• olive oil
• balsamic vinegar
• mustard
• garlic
• salt
• pepper

Instructions

1. 1 Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese.
2. 2 Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.

By tcasa

Ingredients

• ✓ kalamata olive
• potato
• olive oil
• trout
• italian seasoning
• salt
• black pepper
• yellow bell pepper
• onion
• anchovy
• tomato
• caper
• flat leaf parsley
• white wine

Instructions

1. 1 Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
2. 2 While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
3. 3 Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

By IMANKAY

Ingredients

• ✓ kalamata olive
• parsley
• parmigiano-reggiano cheese
• mozzarella cheese
• rigatoni pasta
• heavy cream
• water
• marinara sauce
• chicken broth
• white wine
• salt
• button mushroom
• onion
• turkey sausage
• olive oil
• pepperoncini pepper
• turkey meat

Instructions

1. 1 Gather all ingredients.
2. 2 Chop leftover turkey and place in a mixing bowl. Add pepperoncini peppers and kalamata olives; set aside.
3. 3 Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook until sausage is browned and crumbled, breaking it up into small pieces, about 5 minutes. Add diced onions, mushrooms, and salt. Cook until onions are soft and start to get translucent, 3 to 4 minutes.
4. 4 Deglaze the bottom of the pot with white wine and simmer until wine has evaporated, about 5 minutes. Add chicken broth, marinara sauce, water, and cream. Add turkey mixture and bring to a simmer. Reduce heat to medium low and simmer about 15 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, about 10 minutes. Drain. Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Transfer the cooked rigatoni into the sauce pot and mix well. Transfer mixture to a large casserole dish. Dot surface with mozzarella cheese and push inside the pasta mixture. Sprinkle the top with freshly grated Parmesan cheese.
7. 7 Bake in the preheated oven until sauce is bubbling around the edges, and the top is nicely browned, 40 to 45 minutes. Remove from oven and let sit for 10 to 15 minutes. Sprinkle with parsley.
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ kalamata olive
• olive oil
• lemon
• balsamic vinegar
• tarragon
• oregano
• paprika
• salt
• black pepper
• chicken thigh
• red onion
• mini bell pepper
• potato
• lemon
• feta cheese
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl.
3. 3 Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
4. 4 Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
5. 5 Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

By Soup Loving Nicole

Ingredients

• ✓ kalamata olive
• chicken broth
• couscous
• olive oil
• lemon juice
• white balsamic vinegar
• rosemary
• salt
• black pepper
• chicken breast
• cucumber
• sun-dried tomato
• feta cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
2. 2 Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
3. 3 Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

By Shayna

Ingredients

• ✓ kalamata olive
• parmesan cheese
• jalapeno pepper
• arugula
• spinach
• cooking spray
• mushroom
• water
• garlic
• green bell pepper
• onion
• olive oil
• black pepper
• salt
• seafood seasoning
• quinoa
• chicken broth

Instructions

1. 1 Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
2. 2 While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
3. 3 Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
4. 4 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
6. 6 Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
7. 7 Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
8. 8 Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.

By Bdeebs

Ingredients

• ✓ kalamata olive
• parsley
• feta cheese
• red onion
• cucumber
• tomato
• sugar
• olive oil
• black pepper
• sea salt
• chicken breast
• oregano
• rosemary
• lemon
• olive oil
• couscous
• salt
• chicken broth

Instructions

1. 1 Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from the heat, cover, and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
2. 2 Meanwhile, whisk 1/2 cup oil, lemon juice, rosemary, oregano, and remaining 1/2 teaspoon salt together in a bowl to make the dressing.
3. 3 Season chicken breasts on both sides with salt and pepper. Place into a shallow dish and drizzle 1/4 cup dressing over top.
4. 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a large plate.
5. 5 Mix 3 tablespoons dressing with sugar in a large bowl. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
6. 6 Drizzle remaining dressing over couscous and fold in olives. Divide couscous among four plates. Slice chicken breasts and place over couscous. Serve tomato salad on the side. Garnish the dish with parsley.

By Julie Hubert

Ingredients

• ✓ kalamata olive
• provolone cheese
• mozzarella cheese
• mortadella
• ham
• genoa salami
• bread
• red wine vinegar
• canola oil
• olive oil
• celery seed
• black pepper
• basil
• oregano
• carrot
• celery
• caper
• garlic
• cocktail onion
• pickled cauliflower
• pepperoncini
• green olive

Instructions

1. 1 Roughly chop green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot; transfer to a bowl.
2. 2 Stir oregano, basil, black pepper, and celery seeds into olive mixture. Stir in olive oil, canola oil, and vinegar; transfer olive salad to a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
3. 3 Cover jar or container; refrigerate at least 8 hours to overnight.
4. 4 Cut bread loaves in half horizontally; hollow out some excess bread to make room for filling.
5. 5 Evenly divide olive salad, including oil, among bread pieces.
6. 6 Divide and layer salami, ham, mortadella, mozzarella, and provolone slices between bottom halves of each bread loaf.
7. 7 Place top halves each loaf over layered meat and cheese. Cut sandwiches into quarters.
8. 8 Serve immediately, or wrap tightly and refrigerate for a few hours to allow the flavors to meld and the olive juice to soak into the bread.

By jenn

Ingredients

• ✓ kalamata olive
• thyme
• asiago cheese
• black pepper
• salt
• heavy cream
• white wine
• thyme
• garlic
• baby bella mushroom
• butter
• paprika
• black pepper
• salt
• olive oil
• chicken breast
• parsley
• panko bread crumb
• sun-dried tomato
• asiago cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
5. 5 Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
6. 6 Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.

By lutzflcat

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
• 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