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Picholine olives

Explore 9 recipes, 1 video, and more

Sun-dried Tomato and Olive Appetizers

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Mixed Provencal Olives with Preserved Lemon and Oregano

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Seared Sirloin Steak with Olive Relish

Time:40 mins
Ingredients
  • 1 tablespoon honey
  • 3 tablespoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1/4 cup olive oil, preferably Spanish, plus more for skillet
  • 1/2 red onion, finely chopped (about 1/2 cup)
  • 1 tablespoon minced garlic (2 medium cloves)
  • 1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds
  • 1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
  • 1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
  • 1 boneless sirloin steak (1 1/2 pounds and 1 inch thick)
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Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons

Ingredients
  • 2 teaspoons cumin seeds
  • 3 cloves garlic
  • 1 teaspoon coarse salt
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons crushed hot red pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • 4 wedges Preserved Lemons, rinsed, pulp and peel separated
  • 3 tablespoons fruity extra-virgin olive oil
  • 1 pound monkfish fillet or thick slabs of halibut
  • 1 large carrot, very thinly sliced
  • 2 ribs celery, peeled and very thinly sliced
  • 1 pound red ripe tomatoes, peeled and thinly sliced
  • 1 small green bell pepper, sliced into very thin rounds
  • 2 dozen Moroccan red or picholine olives, rinsed and pitted
  • 2 dried bay leaves, preferably Turkish
  • Sprigs fresh cilantro, for garnish
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Potato Salad with Cipollini Onions, Olives, and Fennel

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 1/2 pounds baby Yukon Gold potatoes, peeled and halved
  • 1/2 pound cipollini onions, peeled
  • 1/8 teaspoon red-pepper flakes
  • 1 cup homemade or store-bought low-sodium chicken stock
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 1/2 cup picholine olives, pitted (2 1/2 ounces)
  • 1 small fennel bulb, very thinly sliced
  • 1/2 cup fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, shaved (1 cup)
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Braised Rabbit with Cracked Olives

Other Ideas:
Main course, Rabbit
Ingredients
  • 2 three- to four-pound rabbits
  • 8 to 12 thin slices pancetta
  • Coarse salt
  • Freshly ground pepper
  • All-purpose flour, for dredging
  • 5 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 medium onions, coarsely chopped
  • 2 stalks of celery, coarsely chopped
  • 10 sliced medium cloves garlic
  • 1/2 cup tomato puree
  • 2 cups dry white wine
  • 4 cups Homemade Rabbit Stock Homemade Rabbit Stock
  • 2 twenty-eight-ounce cans whole peeled tomatoes, crushed
  • 2 cup cracked pitted green olives in brine (preferably Picholine)
  • 4 sprigs rosemary
  • 1 tablespoon chopped rosemary
  • Handcut Linguine
  • 2 dried bay leaves
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Marinated Tuna with Baguette

Time:35 mins
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Carrots with Parsley and Olives

Ingredients
  • 16 baby carrots (about 3 bunches, multicolored if available), scrubbed well and cut lengthwise into 1/4-inch-thick slices
  • 4 ounces (1 cup) brine-cured green olives, such as Picholine, drained and pitted
  • 1/2 cup flat-leaf parsley sprigs
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • Lemon wedges, for serving
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Picholine Olives With Roasted Garlic and Red Onion

Other Ideas:
Appetizers, Garlic, Red onions, Tapas
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