Chili flakes are one of my very favorite things to cook with, if you haven't already noticed. This appetizer is a classic in my family, and it even made my husband, the olive-hater, love and appreciate this little Mediterranean fruit. You don't need much for this recipe, and measurements are not the important thing here, so feel free to play around a little bit. What's important is that you shake everything together well, and give the olives some time to sit and collect the flavors. Feel free to make these a day in advance of when you plan to serve them because they will be that much better. And don't forget to serve these with a bowl for the pits.
For this ridiculously simple recipe, keep reading.
For her recipe — which would taste equally great with seasonal vegetables like eggplant — keep on reading.
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I never turn down an invitation to a holiday party. Too often, it's the same for the food, cocktails, and treats that often accompany them. To make sure I'm snacking smart at the soirees' snack stands, I've checked out two popular items that tend to find their ways onto many a hostess's serving tray — olives and almonds.
Tonight, I'll be making the most of leftover striped bass fillets by pan-sautéing them, then serving a Mediterranean olive-almond relish alongside the table. The result is a wholesome supper that's ready in under 30. For the simple recipe, keep on reading.
This light and pungent sauce, which literally translates to "virgin sauce," is the Frenchman's rendition of Italy's salsa verde. Although the traditional elements, like capers, parsley, olive oil, and garlic still play a starring role, so do Provençal ingredients such as cornichons and Dijon mustard. As you allow all of the elements of the sauce to commingle, start heating up the grill to work on the steaks.
If you need to accommodate pescetarians, serve the fresh sauce on top of seared tuna or swordfish steaks for an equally tasty supper. Ready for the recipe? Then keep reading.
I've always wanted to cure my own olives, but it's not every day that I spot fresh olives at the store. So I was thrilled to discover one sunny Saturday that the Ferry Plaza Farmers Market was selling bags of small, black Coratinas for $5, along with a recipe for curing olives. To make bitter and astringent fresh olives edible, there are two ways of preparing them: dry-curing them in salt, or wet-curing them in brine.
I went with the dry-curing method, and I wasn't let down. Although I'd opt for an olive with a greater meat-to-pit ratio next time, the recipe produced an intricate flavor that was sweet, salty, and buttery at the same time. Now that I know how easy it is to make my own, I'm hesitant to ever buy a can of olives from the supermarket again! See for yourself when you keep reading.
I'm always looking for easy appetizers to throw together for an impromptu gathering. Inspired by PartySugar's scrumptious caprese skewers, I decided it was time to test out a Greek salad skewer. All it takes is a quick chop of ingredients and in about 20 minutes, I had a plate full of these delectable bites. The key is to make sure you have the right portion of each component — you don't want to overdo with the Feta or olives. A quick drizzle of olive oil and voilà, the easiest, freshest, and most flavorful killer app ever. It will surely impress your guests so keep reading for the simple recipe.