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Kalamata olives

Explore 78 recipes, 7 videos, and more

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
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Chicken with Olives, Raisins, and Spinach Rice

Time:25 mins
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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
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Tomato Bread Salad with Olives and Mint

Time:15 mins
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Middle Eastern Platter

Time:20 mins
Ingredients
  • 3 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)
  • 2 tablespoons olive oil
  • 4 plum tomatoes, seeded and diced
  • 1 English cucumber (about 1 pound), seeded and diced
  • 1 cup coarsely chopped fresh parsley
  • 1 small red onion, diced
  • Coarse salt and ground pepper
  • 1 container (8 ounces) store-bought hummus
  • 1/2 teaspoon paprika
  • 8 ounces feta cheese
  • 1 cup black olives, such as kalamata, pitted
  • 4 pita breads (6-inch)
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Eye-Popping Soup

Ingredients
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives
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Calamari Salad

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Potato and Olive Salad

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Poached Monkfish with Red Onion, Oranges, and Kalamata Olives

Ingredients
  • 1 onion, peeled, cut into 8 wedges
  • 1 rib celery, cut into 4 pieces
  • 1 carrot, cut into 4 pieces
  • 3 sprigs fresh flat-leaf parsley
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Zest of 1 orange
  • 1/2 cup white wine
  • 2 one-pound monkfish fillets, skin and black membranes removed
  • 2 oranges, segmented, juice reserved
  • 2 ounces Kalamata olives (about 1/2 cup), cut into quarters lengthwise
  • 1 medium red onion, peeled, cut into 1/2-inch-wide slivers
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Tuna Nicoise Salad

Time:30 mins
Ingredients
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1/2 pound steamed red potatoes
  • 1/2 pound trimmed and steamed green beans
  • 3/4 cup cherry tomatoes, halved
  • 2 tablespoons Kalamata olives, pitted and slivered
  • 1 can (6 ounces) solid white tuna, drained, packed in olive oil
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