Best Broccoli With Black Olives Recipes

Broccoli Salad With Black Olives and Feta Cheese image

Provided by BakinBaby

Categories Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb broccoli (stems peeled & cut in 1/4-inch slices and remaining into florets)
1/2 cup black olives (Kalamata sliced in half)
1/2 cup celery (sliced thin)
1/2 cup red bell pepper (sliced thin)
1/4 cup red onion (chopped)
1 cup feta cheese
6 tablespoons red wine vinegar
6 teaspoons Dijon mustard
2 garlic cloves (minced)
salt & freshly ground black pepper
2/3 cup olive oil

Steps:

Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.

Garlic Broccoli With Olives and Red Wine image

Provided by EdsGirlAngie

Categories Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7

4 cups broccoli florets
2 tablespoons olive oil
1 1/2 cups onions, chopped
3 garlic cloves, minced
2 (2 1/4 ounce) cans sliced black olives, drained
3/4 cup red wine
salt and black pepper

Steps:

Saute onion and garlic in olive oil in a large skillet until soft. Add broccoli, olives, and red wine. Bring to a boil, then reduce heat, cover and simmer for about 5 minutes, stirring once. Season to taste with salt and black pepper (I like LOTS!) (If you like your broccoli a little more "done", cook for 10 minutes or so).

Nutrition Facts : Calories 243, Fat 13.9, SaturatedFat 1.9, Sodium 401.9, Carbohydrate 18.2, Fiber 2.5, Sugar 3.8, Protein 4.2

Braised Broccoli with Olives image

Provided by Deborah Madison

Yield Makes 4 servings

Number Of Ingredients 8

4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts
sea salt and freshly ground pepper
1/4 cup olive oil
1 onion
1 tablespoon chopped marjoram or oregano
3 garlic cloves, coarsely chopped
2 tablespoons olive paste or finely chopped Gaeta olives
grated zest of 1/2 lemon

Steps:

1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.