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Cerignola olives

Explore 5 recipes, 1 video, and more

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Moroccan Braised Lamb Shanks

Ingredients
  • 3 tablespoons olive oil
  • 1 onion, sliced crosswise
  • 1 red chile, preferably Holland hot or red Thai chile, chopped
  • 2 cloves garlic, very finely chopped
  • 1 piece ginger (3 inches), peeled and very finely chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon oregano
  • 2 cinnamon sticks
  • 3 star anise
  • 2 pinches saffron
  • Coarse salt and freshly ground black pepper
  • 3 cups Brown Chicken Stock, homemade or store-bought
  • 2 cans (16 ounces each) whole peeled tomatoes
  • 8 dried apricots, sliced
  • 20 green and black olives, such as Moroccan or Alphonso and Cerignola
  • 4 lamb shanks
  • Mint Yogurt
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Spiced Olives In a Jar

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Olive Relish

Other Ideas:
Green olives, Make-ahead, Relish
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Cerignola Olives with Hot Pepper and Rosemary Oil

Other Ideas:
Brines, Red chiles, Rosemary
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Salmon with Olive Relish

Other Ideas:
Main course, Salmon
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Braised Leg of Lamb with Potatoes and Olives

Ingredients
  • 1 bone-in leg of lamb (5 to 6 pounds)
  • 10 garlic cloves, quartered
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 4 sprigs rosemary
  • 1 1/2 pounds small new potatoes, halved
  • 1 cup oil-cured black olives
  • 1/2 cup green Cerignola olives
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