Kalamata Olives!!?

Question

I have a passion for them. I use them in salads on a regular basis but would love some recipes other than salads to use them in. Unless there are some Greek men out there who would like to cook for me.....lol.

Answer 1

Put them on homemade pizzas made from pita bread. Use ranch dressing as the pizza base (instead of marinara sauce), add mozzarella cheese, kalamata olives, and grilled chicken (and whatever other toppings you would like).

Simple and quick!

Answer 2

Insalata con Olive e Salame
Pasta Salad with Olives and Salame

Ingredients:

1 bag (500g) A.G. Ferrari Foods strozzapreti
1 cup kalamata (or other black olives)
1/2 lb salame, cut into thin slices or small chunks
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1/4 bunch flat-leaf parsley, chopped
1 cup A.G. Ferrari Foods Salsa al Basilico
salt to taste
Region: Emilia-Romagna Italy







Instructions:

In a large pot of salted water, cook pasta until al dente. Drain pasta, then toss in a large bowl with olives, salame, parsley, and olive oil. If you like, toss with sauce for extra flavor and moisture. Salt to taste. Serve warm or at room temperature.
Serves 4 to 6.

Answer 3

Im not sure, i've only had katamala in salads. But i do love gaeta olives which are fairly close to katamala. I fry them in olive oil with garlic, then add it to my pasta. Just like that, no sauce :P If you like pasta, I hiiiiiiiighly reccomend trying it at least once! You can do it with katamala too, try it!

Answer 4

Shell Pasta Salad with Kalamata Olives and Roasted Fennel

Ingredients:

Salad:

1 pound small pasta shells, uncooked
1 1/2 cup fennel bulb, cut in half lengthwise
1 large sweet onion, sliced 1/2-inch thick
2 teaspoons extra virgin olive oil
1 cup roma tomatoes, diced
3/4 cup Kalamata olives, sliced
1/2 cup fresh assorted herb leaves, finely chopped

Dressing:

2 garlic cloves, unpeeled
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
salt and freshly ground black pepper, to taste
shredded Romano cheese
crushed red chile peppers

Preparation:

Preheat oven to 375°F.

Prepare pasta according to package directions. Drain and rinse with cold water, set aside.

Toss garlic (which will go into the dressing), fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20 to 30 minutes. Set aside fennel and onion.

In a bowl, whisk together olive oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper.

Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chile peppers.



Allison'S Baked Kalamata Olives
Yield: 1 Servings

Ingredients

1/3 lb kalamata olives
1/4 ts fennel seed; lightly crushed
1 strip orange peel
1 garlic clove; peeled and
-smashed
1/2 c red wine; or enough to
-barely cover

Instructions

San Francisco event planner Allison Rodman got the recipe for these warm
seasoned olives from a former Bay Area caterer.

INSTRUCTIONS: Preheat oven to 350 degrees.

Combine all ingredients in an ovenproof ramekin. Bake until the olives are
hot, about 15 minutes. Cool 5 minutes before serving.

Serves 8.



Bruschetta with Tomatoes, Fresh
Mozzarella, Basil, and Kalamata Olives

Although bruschetta can be found on chic restaurant menus around the country, the classic is humble, a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. I’ve served bruschetta (pronounced brus-ket-a) topped with wild mushrooms, grilled chicken and asparagus, artichokes, olives, melted Asiago cheese and wherever my imagination leads. See where yours leads. Here’s one of my favorites:

Ingredients:

(Makes 4 servings)

4 slices (each ¼-inch thick) crusty bread
1 clove garlic, halved
2 tablespoons extra virgin olive oil
½ small clove garlic, minced
2 plum tomatoes, chopped
¼ cup kalamata olives, pitted and halved
6 basil leaves, finely chopped
½ pound fresh mozzarella, cut in medium dice
Salt and freshly ground black pepper to taste
Instructions:

Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn.

Rub a cut surface on the halved garlic clove over each slice.

Meanwhile, place a small sauté pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown.

Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella.

Stir and season with salt and pepper.

Top each slice with a portion of the pan mixture.

Answer 5

Put them into spanakopita