No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Broccoli With Olives

  • servings: 10




  • 4 bunches broccoli, about 3 pounds, cut into medium florets
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup pitted and slivered Kalamata olives


  1. Step 1

    Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.

  2. Step 2

    Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

Martha Stewart Living, October 2005