No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Kalamata olives

Explore 78 recipes, 7 videos, and more

Farfalle with Raisins and Olives

expand

Sun-dried Tomato and Olive Appetizers

expand

How to Make Fideuas, Part 2

expand

Pork Chops Puttanesca

expand

Puttanesca

Ingredients
  • Coarse salt and freshly ground pepper
  • 1/2 pound penne
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 oil-packed anchovies, rinsed (optional)
  • 1 (15-ounce) can whole tomatoes with their juices
  • 1 tablespoon capers rinsed; drained (optional)
  • 1/4 cup chopped pitted Kalamata olives
  • Basil leaves, thinly sliced, for garnish (optional)
expand

Gemelli with Tomatoes, Olives, and Ricotta

Ingredients
  • Coarse salt
  • 8 ounces gemelli (or fusilli or penne)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 10 sun-dried tomatoes in oil, drained
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons salt-packed capers, rinsed
  • 2 garlic cloves, coarsely chopped
  • Freshly ground pepper, to taste
  • 1/2 cup grape tomatoes, quartered
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 cup fresh basil, torn
  • Fresh ricotta cheese, for serving
expand

Summer Squash Tart with Olives

Time:55 mins
Ingredients
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish
  • 1 tablespoon coarsely chopped fresh thyme
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 small zucchini, cut into 1/8-inch-thick rounds
  • 2 small yellow summer squash, cut into 1/8-inch-thick rounds
  • 6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup pitted Kalamata olives
expand

Mediterranean Salad with Olive-Bread Croutons

Ingredients
  • 1/4 olive loaf, crust removed, bread cut into 1/2-inch pieces (about 2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1/4 cup red-wine vinegar
  • 2 teaspoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 heads frisee, torn into pieces (4 cups)
  • 1 head red-leaf lettuce or 4 heads Lolla Rossa, torn into pieces (4 cups)
  • 12 red or yellow cherry tomatoes, halved or quartered
  • 3 ounces feta cheese, crumbled
  • 1/2 cup pitted, sliced Kalamata olives (about 2 1/2 ounces)
  • 1/2 cup fresh dill leaves
  • 1/2 English cucumber, thinly sliced
expand

Chicken with Olives, Raisins, and Spinach Rice

Time:25 mins
expand

Tossed Green Salad

Time:20 mins
Ingredients
  • 2 heads romaine lettuce (about 1 1/4 pounds total), torn into bite-size pieces
  • 2 cucumbers (about 1 3/4 pounds total), peeled, halved lengthwise, and cut into thin half-moon shapes
  • 1 medium red onion, halved and thinly sliced
  • 1 1/2 cups pitted Kalamata olives
  • Coarse salt and freshly ground pepper
  • 1/4 cup red-wine vinegar
  • 2 tablespoons olive oil
expand

advertisement

advertisement

advertisement

advertisement