Best Roasted Kalamata Olives Recipes

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PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE



Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce image

Categories     Garlic     Olive     Pasta     Tomato     Roast     Feta     Pine Nut     Summer     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Steps:

  • Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

FLAMING LOBSTER PIZZA WITH ROASTED YELLOW TOMATO, KALAMATA OLIVES, ROASTED GARLIC, ROASTED RED PEPPER AND BASIL; JICAMA AND CARROT COLE SLAW



Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

4 lobster tails, about 6 ounces each
2 yellow tomatoes, halved, seeded, grilled and chopped
12 kalamata olives, pitted, sliced 1/8-inch
2 heads garlic, roasted, skinned and broken into cloves
2 red peppers, roasted, peeled, seeded and julienned
1 cup shredded basil
12 ounces mild chevre cheese, crumbled
2 ounces extra virgin olive oil
3 ounces Absolut Mandarin vodka
1 envelope active dry yeast
1/2 teaspoon sugar
2/3 cup water
2 1/2 cups flour
2 tablespoons minced basil
1 tablespoon orange zest
1 teaspoon salt
1 teaspoon chipotle powder
2 tablespoons peanut oil
Olive oil for brushing crust
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon minced basil
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste
1 jicama
3 carrots

Steps:

  • To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
  • Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
  • While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
  • In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.

GRILLED ASPARAGUS WITH MARINATED ROASTED RED PEPPERS, FETA AND KALAMATA OLIVES RECIPE



Grilled Asparagus with Marinated Roasted Red Peppers, Feta and Kalamata Olives Recipe image

A recipe for Grilled Asparagus with Marinated Roasted Red Peppers, Feta and Kalamata Olives : Smokey charred grilled asparagus topped with sweet roasted red peppers, feta and kalamata olives marinated in a tasty balsamic marinade; the perfect side or salad for summer grilling!

Provided by @MakeItYours

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, grated
1 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon oregano
salt and pepper to taste
1 cup roasted red peppers, diced
1/4 cup feta, crumbled
1/4 cup kalamata olives, finely chopped
2 tablespoons red onion, finely chopped
1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste

Steps:

  • Mix everything well.
  • Mix marinade into the roasted red pepper, feta, kalamata olives and red onions and optionally marinade for 20 minutes to over night or even longer.
  • Toss the asparagus in the oil, salt and pepper and grill over medium-high heat until tender and slightly charred.
  • Serve topped with the marinated roasted red pepper, feta and kalamata olives and enjoy!

PASTA WITH KALAMATA OLIVES AND ROASTED GRAPE TOMATO SAUCE



Pasta With Kalamata Olives and Roasted Grape Tomato Sauce image

A restaurant worthy pasta dish filled with wonderful flavours such as roasted tomatoes, capers, kalamata olives, and feta cheese.

Provided by Rosie in Michigan

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs grape tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon hot pepper flakes
3 tablespoons chopped fresh oregano
1 lb farfalle pasta
1/2 cup pitted kalamata olive, halved
1/4 cup drained capers
6 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted (optional)

Steps:

  • Position rack in center of oven and preheat to 375°F Combine tomatoes, oil, garlic,.
  • vinegar, and crushed red pepper in 13x9x2- inch glass baking dish (I think you can use any baking dish!). Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes while pasta is cooking.).
  • Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven - if using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don't burn - this happens very quickly.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among plates; sprinkle with pine nuts and serve.

Nutrition Facts : Calories 789.8, Fat 32.2, SaturatedFat 9.9, Cholesterol 40.1, Sodium 936.8, Carbohydrate 103.4, Fiber 8, Sugar 4, Protein 24.4

ROASTED KALAMATA OLIVES



Roasted Kalamata Olives image

This comes from (my niece) Laurie Constantino's cookbook, "Mediterranean Cooking in Alaska". About the olives, Laurie says: "Roasting deepens the flavor and softens the sharp brininess of Kalamata olives, and also firms the olives' texture. They are best served warm, but even when cold, baked olives are a special treat.

Provided by ali Bresnahan

Categories     Other Appetizers

Time 40m

Number Of Ingredients 4

2 c kalamata olives
2 Tbsp red wine vinegar
1/4 c olive oil
1 tsp dried oregano, crushed

Steps:

  • 1. Preheat oven to 350. Drain and rinse brine from the olives, place them in a glass or stainless steel pan, and bake for 35-40 minutes. The olives are done when the meat begins to shrink up and the skins look wrinkled.
  • 2. Remove olives from the oven, place in a bowl, stir in the vinegar, olive oil and oregano, and serve.

KALAMATA OLIVES WITH ROASTED GARLIC



Kalamata Olives With Roasted Garlic image

This is a delight for the senses! Delicious served with warm bread. From the Moosewood Restaurant New Classics cookbook.

Provided by Sharon123

Categories     Low Protein

Time 40m

Yield 2 cups

Number Of Ingredients 7

2 heads garlic
2 1/2 tablespoons olive oil
2 cups kalamata olives, pitted
1/2 cup marsala wine
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
1 teaspoon cracked peppercorn
French bread or Italian bread

Steps:

  • Preheat the oven to 350*F.
  • Separate the unpeeled garlic cloves.
  • Place in a small heat-proof dish and brush with 1/2 tbls.
  • olive oil.
  • Cover and bake for 15 minutes.
  • Remove the skins from the baked cloves of garlic.
  • Add the olives, remaining olive oil, marsala, rosemary, and peppercorns.
  • Cover and bake for about 15 minutes, until the garlic is soft.
  • About 5 minutes before the olives are ready, wrap the bread in aluminum foil and heat it in the oven.
  • Serve the olives with the warm bread.

Nutrition Facts : Calories 685, Fat 32.1, SaturatedFat 4.5, Sodium 1204.8, Carbohydrate 47.2, Fiber 10.1, Sugar 3, Protein 7

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