Best Kalamata Olive Marinara Recipes

KALAMATA OLIVE BREADSTICK TWISTS WITH MARINARA SAUCE

Steps:

• Heat oven to 350°. Mix tapenade and rosemary.
• Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.

EGGPLANT TORTINO IN A KALAMATA OLIVE MARINARA SAUCE

Steps:

• Lightly brush both sides of the eggplant with oil, place them on a baking sheet in a single layer and season with salt and pepper.
• Bake in a preheated 400F/200C oven unto tender and just browning on the top, about 15-20 minutes and set aside to cool.
• Heat the oil in a pan over medium high heat.
• Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted, about 2 minutes.
• Mix in the cream, bring to a boil, remove from heat and mix in the provolone until it melts.
• Let the chard cool and mix in the eggs.
• Cover the bottom of a greased spring form pan with 1/3 of the eggplant followed by 1/2 of the swiss chard mixture, 1/2 of the mozzarella, 1/3 of the eggplant, the remaining swiss chard mixture, the remaining mozzarella, the remaining eggplant and finally the parmigiano reggiano.
• Bake in a preheated 400F/200C oven until the top is golden brown and the sides are bubbling, about 25-35 minutes.
• Serve topped with marinara sauce.

KALAMATA OLIVE MARINARA

Steps:

• Heat the oil in a pan.
• Add the onion and saute until translucent, about 5-7 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the wine and deglaze the pan.
• Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
• Remove from heat and stir in the basil.
• Puree to the desired consistency. (optional).