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Green Pizza with Broccoli & Black Olives Ingredients

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Green Pizza with Broccoli & Black Olives Ingredients

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500 g fresh whole-wheat pizza dough
Corn or all-purpose flour for dusting
1 tablespoon olive oil
Salt
2 cloves garlic, minced
½ teaspoon red chile flakes
1 cup chopped broccoli florets
Juice from ½ lemon
¼ cup fresh basil pesto
1 cup shredded mozzarella cheese
¼ cup pitted black olives

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About 30 minutes before you’re ready to start cooking, take the pizza dough out of the refrigerator and let it come to room temperature on the counter.

Preheat the oven to 500°F (260°C). Turn the dough out onto a large work surface dusted with flour. Roll it into a thin round. Let it rest for 10 minutes, and then roll it out a second time. Dust a baking sheet with flour, and transfer the dough to the prepared sheet. Brush the dough with olive oil and sprinkle with salt.

In a frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the garlic and chile flakes and stir until fragrant, 1 minute. Add the broccoli and sauté until bright green and tender-crisp, 5 minutes. Remove from the heat, squeeze the lemon juice over, and sprinkle with salt.

Spread the prepared pizza dough with the pesto and sprinkle with the mozzarella. Arrange the broccoli on top. Stud with the olives. Bake the pizza until the crust is golden and the cheese starts to bubble and brown, about 15 minutes.

Let the pizza rest briefly, slice into wedges, and serve warm.

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https://blog.fitbit.com/healthy-recipe-green-pizza-with-broccoli-black-olives/

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Provencal Chicken with Tomatoes, Olives and Basil

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Provencal Chicken with Tomatoes, Olives and Basil

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YIELD4 servings

INGREDIENTS

8 chicken thighs with skin and bone (about 2 1/2 pounds)

1 tablespoon extra-virgin olive oil

3 garlic cloves, minced

1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)

1/3 cup dry white wine

4 anchovy fillets, minced

1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved

1/4 cup thinly sliced fresh basil leaves or purple basil leaves

1 1/2 tablespoons chopped drained capers

PREPARATION

1. Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.

2. Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.

3. Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

ADD NOTES

Reference:

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Provencal Chicken with Tomatoes, Olives, and Basil

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Charred Cauliflower with Clementines and Olives

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Charred Cauliflower with Clementines and Olives

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Ingredients

1 head cauliflower, trimmed and cut crosswise into 1/2-inch slabs

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 clementines, zested and segmented

1/4 cup Kalamata olives

1 teaspoon white-wine vinegar

2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1
Preheat oven to 450 degrees. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with 2 tablespoons oil. season with salt and pepper. Roast, flipping one, until tender and golden, about 25 minutes. Transfer to a serving platter with clementine segments and olives.

Step 2
Meanwhile, make vinaigrette: Whisk remaining oil with vinegar and clementine zest and season with salt. Drizzle over cauliflower, clementines, and olives and sprinkle with parsley.

https://www.marthastewart.com/1520504/charred-cauliflower-clementines-and-olives

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Stuffed Grape Leaves Cooked in Olive Oil

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Stuffed Grape Leaves Cooked in Olive Oil

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IngredientsStuffed Grape Leaves Cooked in Olive Oil2 lbs. Grape leaves, brinedFor the stuffing3-4 Yellow onions, finely chopped cup White rice, washed½ cup Olive oil2-3 tbsp. Pine nuts2-3 tbsp. Currants, washed2 tsp. Salt2 tsp. Sugar1 tbsp. Dried mint / ½ bunch Fresh Mint (finely chopped)1½ tsp. Allspice½ tsp. Cinnamon2 tsp. Black pepper½ bunch Parsley, finely chopped½ bunch Dill, finely chopped2 cup water, hotTo cook1 bunch Parsley stems1 bunch Dill stems2 Lemons, sliced4-5 Grape leaves2 Yellow onions, sliced2-3 cup Water¼ cup Olive oil1-2 Lemon cut into wedgesInstructionsSoak the grape leaves in lukewarm water for about 1 hour to get rid of brine. Strain and set aside. Soak the rice in hot water for 20 minutes and strain. To prepare the stuffing; heat the olive oil and sauté the onions and pine nuts until pink and onions have softened. Add the rice, stir a few times then add currants, salt, sugar, dried mint if using, cinnamon, allspice, black pepper, continue cooking for a few minutes. Add hot water, and cover the lid. When all the water is gone, take the pot off the heat and add the fresh mint if using, parsley and dill, mix slowly, without breaking the rice (At the point the rice will only be cooked about half way). In a separate pan, layer the bottom of the pot with parsley and dill stems, onions, lemon slices. To prepare the stuffed grape leaves, take a leaf and lay it on your work space so that the stem side is facing you and the side with veins is facing up. Place a tbsp. of the rice mixture, Fold the top on the stuffing then fold the sides and roll towards the pointy end while tucking the sides in. Then place on the prepared pot. Do the same with the rest of the leaves. Layer on top of each other inside the pot. Put water halfway up the stuffed grape leaves; pour the olive oil on top. Place a plate that is slightly smaller than your pot, upside down on the grape leaves and cover the lid (The plate will prevent the leaves from unrolling during the cooking process. Coke over medium heat for about 35-40 minutes until the color of the leaves has darkened and the rice mixture is completely cooked. Take off the heat, let cool completely. Serve with lemon slices.

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IngredientsStuffed Grape Leaves Cooked in Olive Oil2 lbs. Grape leaves, brinedFor the stuffing3-4 Yellow onions, finely chopped cup White rice, washed½ cup Olive oil2-3 tbsp. Pine nuts2-3 tbsp. Currants, washed2 tsp. Salt2 tsp. Sugar1 tbsp. Dried mint / ½ bunch Fresh Mint (finely chopped)1½ tsp. Allspice½ tsp. Cinnamon2 tsp. Black pepper½ bunch Parsley, finely chopped½ bunch Dill, finely chopped2 cup water, hotTo cook1 bunch Parsley stems1 bunch Dill stems2 Lemons, sliced4-5 Grape leaves2 Yellow onions, sliced2-3 cup Water¼ cup Olive oil1-2 Lemon cut into wedgesInstructionsSoak the grape leaves in lukewarm water for about 1 hour to get rid of brine. Strain and set aside. Soak the rice in hot water for 20 minutes and strain. To prepare the stuffing; heat the olive oil and sauté the onions and pine nuts until pink and onions have softened. Add the rice, stir a few times then add currants, salt, sugar, dried mint if using, cinnamon, allspice, black pepper, continue cooking for a few minutes. Add hot water, and cover the lid. When all the water is gone, take the pot off the heat and add the fresh mint if using, parsley and dill, mix slowly, without breaking the rice (At the point the rice will only be cooked about half way). In a separate pan, layer the bottom of the pot with parsley and dill stems, onions, lemon slices. To prepare the stuffed grape leaves, take a leaf and lay it on your work space so that the stem side is facing you and the side with veins is facing up. Place a tbsp. of the rice mixture, Fold the top on the stuffing then fold the sides and roll towards the pointy end while tucking the sides in. Then place on the prepared pot. Do the same with the rest of the leaves. Layer on top of each other inside the pot. Put water halfway up the stuffed grape leaves; pour the olive oil on top. Place a plate that is slightly smaller than your pot, upside down on the grape leaves and cover the lid (The plate will prevent the leaves from unrolling during the cooking process. Coke over medium heat for about 35-40 minutes until the color of the leaves has darkened and the rice mixture is completely cooked. Take off the heat, let cool completely. Serve with lemon slices.

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IngredientsStuffed Grape Leaves Cooked in Olive Oil2 lbs. Grape leaves, brinedFor the stuffing3-4 Yellow onions, finely chopped cup White rice, washed½ cup Olive oil2-3 tbsp. Pine nuts2-3 tbsp. Currants, washed2 tsp. Salt2 tsp. Sugar1 tbsp. Dried mint / ½ bunch Fresh Mint (finely chopped)1½ tsp. Allspice½ tsp. Cinnamon2 tsp. Black pepper½ bunch Parsley, finely chopped½ bunch Dill, finely chopped2 cup water, hotTo cook1 bunch Parsley stems1 bunch Dill stems2 Lemons, sliced4-5 Grape leaves2 Yellow onions, sliced2-3 cup Water¼ cup Olive oil1-2 Lemon cut into wedgesInstructionsSoak the grape leaves in lukewarm water for about 1 hour to get rid of brine. Strain and set aside. Soak the rice in hot water for 20 minutes and strain. To prepare the stuffing; heat the olive oil and sauté the onions and pine nuts until pink and onions have softened. Add the rice, stir a few times then add currants, salt, sugar, dried mint if using, cinnamon, allspice, black pepper, continue cooking for a few minutes. Add hot water, and cover the lid. When all the water is gone, take the pot off the heat and add the fresh mint if using, parsley and dill, mix slowly, without breaking the rice (At the point the rice will only be cooked about half way). In a separate pan, layer the bottom of the pot with parsley and dill stems, onions, lemon slices. To prepare the stuffed grape leaves, take a leaf and lay it on your work space so that the stem side is facing you and the side with veins is facing up. Place a tbsp. of the rice mixture, Fold the top on the stuffing then fold the sides and roll towards the pointy end while tucking the sides in. Then place on the prepared pot. Do the same with the rest of the leaves. Layer on top of each other inside the pot. Put water halfway up the stuffed grape leaves; pour the olive oil on top. Place a plate that is slightly smaller than your pot, upside down on the grape leaves and cover the lid (The plate will prevent the leaves from unrolling during the cooking process. Coke over medium heat for about 35-40 minutes until the color of the leaves has darkened and the rice mixture is completely cooked. Take off the heat, let cool completely. Serve with lemon slices.

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IngredientsStuffed Grape Leaves Cooked in Olive Oil2 lbs. Grape leaves, brinedFor the stuffing3-4 Yellow onions, finely chopped cup White rice, washed½ cup Olive oil2-3 tbsp. Pine nuts2-3 tbsp. Currants, washed2 tsp. Salt2 tsp. Sugar1 tbsp. Dried mint / ½ bunch Fresh Mint (finely chopped)1½ tsp. Allspice½ tsp. Cinnamon2 tsp. Black pepper½ bunch Parsley, finely chopped½ bunch Dill, finely chopped2 cup water, hotTo cook1 bunch Parsley stems1 bunch Dill stems2 Lemons, sliced4-5 Grape leaves2 Yellow onions, sliced2-3 cup Water¼ cup Olive oil1-2 Lemon cut into wedgesInstructionsSoak the grape leaves in lukewarm water for about 1 hour to get rid of brine. Strain and set aside. Soak the rice in hot water for 20 minutes and strain. To prepare the stuffing; heat the olive oil and sauté the onions and pine nuts until pink and onions have softened. Add the rice, stir a few times then add currants, salt, sugar, dried mint if using, cinnamon, allspice, black pepper, continue cooking for a few minutes. Add hot water, and cover the lid. When all the water is gone, take the pot off the heat and add the fresh mint if using, parsley and dill, mix slowly, without breaking the rice (At the point the rice will only be cooked about half way). In a separate pan, layer the bottom of the pot with parsley and dill stems, onions, lemon slices. To prepare the stuffed grape leaves, take a leaf and lay it on your work space so that the stem side is facing you and the side with veins is facing up. Place a tbsp. of the rice mixture, Fold the top on the stuffing then fold the sides and roll towards the pointy end while tucking the sides in. Then place on the prepared pot. Do the same with the rest of the leaves. Layer on top of each other inside the pot. Put water halfway up the stuffed grape leaves; pour the olive oil on top. Place a plate that is slightly smaller than your pot, upside down on the grape leaves and cover the lid (The plate will prevent the leaves from unrolling during the cooking process. Coke over medium heat for about 35-40 minutes until the color of the leaves has darkened and the rice mixture is completely cooked. Take off the heat, let cool completely. Serve with lemon slices.

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Stuffed Grape Leaves Cooked in Olive Oil

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Stuffed Grape Leaves Cooked in Olive Oil

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Stuffed Grape Leaves Cooked in Olive Oil

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Stuffed Grape Leaves Cooked in Olive Oil

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Assorted olivesFennel seedsMinced garlic or shallotFresh chopped rosemary or thymeFresh chopped parsley, basil or tarragonRed pepper flakesRed wine vinegar or lemon juiceOlive oilSalt

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Assorted olivesFennel seedsMinced garlic or shallotFresh chopped rosemary or thymeFresh chopped parsley, basil or tarragonRed pepper flakesRed wine vinegar or lemon juiceOlive oilSalt

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1 cup green olives
1 tomato, diced
4-5 green onions, thinly sliced
Flat leaf parsley, chopped
1 tbs crushed walnuts

1 tbs Pomegranate molasses

1 tbs lemon juice
Red chilli flakes

Olive oil

Salt to taste
Directions
In a medium mixing bowl, combine sliced olives, diced tomatoes, green onions, salt, chili flakes and parsley.
Pour lemon juice, pomegranate sauce and olive oil on top stir to combine. Last add the crushed walnut and mix well.
Reference:

https://www.turkishflavours.com/green-olive-salad/

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Ingredients:
8 Artichokes (globe) trimmed
1 Potato, medium size, cut into medium dice
1 Carrot, medium size, cut into medium dice
16 Pearl onions, peeled
½ cup Peas (fresh or frozen)
1 tsp. Sugar
2 tsp. Salt
¼ cup Olive oil
½ cup water
½ bunch Dill, finely chopped

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Place the globe artichokes on the bottom of a large pot, stem side facing down. Divide the carrots, potatoes, pearl onions and peas evenly over the artichokes. Add salt, sugar, water and olive oil, cover the lid. Over low heat cook until all the vegetables are softened, approximately 35-40 minutes. During the cooking process check from time to time to make sure there is enough water in the pot. Once cooked, take off the heat and let cool completely. Serve cold with chopped dill sprinkled on top.

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http://www.turkish-cuisine.org/recipes-5/olive-oil-dishes-116.html?PagingIndex=0