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842 recipes for "olive"
842 recipes
Classic Pesto

Classic Pesto

Aug 2, 2012

Pesto is traditionally an uncooked sauce made of fresh basil, garlic, pine nuts, Parmesan cheese and olive oil. Prior to the days of food processors, the ingredients were crushed using a mortar and pestle. This fresh-tasting sauce is an ideal topper for pasta, pizza, bruschetta, grilled meats and more.

Greek Market Meatballs with Cumin and Pepper

Greek Market Meatballs with Cumin and Pepper

Aug 6, 2005

The Greek Market in Winnipeg offers customers Greek products, in-house Greek food and cooking classes. The food is sold cold for reheating at home. Among the many favourites - including stuffed vegetables, cheese pie, and chicken breast stuffed with red peppers and olives - are these cumin-flavoured meatballs called sousoukakia.

Chinese Broccoli Amandine

Chinese Broccoli Amandine

Nov 12, 2009

Chinese broccoli - or Gailan - is slightly more bitter than broccoli but without a strong cabbagey flavour. Look for unblemished stalks with tightly closed flowerheads in a well-stocked chain grocery store or an Asian supermarket. Simple flavours of almond and olive oil make this side dish compatible with just about any main.

Prosciutto Chicken with Orange Sauce

Prosciutto Chicken with Orange Sauce

Jul 14, 2005

Serve with: Roasted quartered potatoes and blanched bitter greens, such as endive, chicory or dandelion, dressed with extra-virgin olive oil and lemon juice Lively Mediterranean tastes are featured in this dish, in which herbed chicken is napped with pan juices. Or grill the chicken and serve with sauce, as in the variation.

Perfect Tuna Salad Sandwiches

Perfect Tuna Salad Sandwiches

This classic sandwich gets a boost with a twist of lemon and a sprinkle of chopped olives. The sandwiches are best assembled just before eating, so the bread doesn't get soggy. Just pack your fillings and bread separately. If you don't have bread on hand, serve the tuna mixture with crackers and vegetables for dipping.

Roasted Red Pepper Dip

Roasted Red Pepper Dip

Sep 16, 2005

Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Whole wheat flour and blueberries put a spin on the classic crispy cornmeal muffin. Light olive oil may seem like an unusual addition, but it's flavour-neutral and a source of good monounsaturated fat. Store whole wheat flour in an airtight container in a cool place for up to  three months or freeze for up to six months.

Roasted Leeks with Fennel Tomato Concasse

Roasted Leeks with Fennel Tomato Concasse

Jul 14, 2005

Anticipate a houseful of enticing aromas as these leeks, drizzled in olive oil and accompanied by diced tomatoes enlivened with fennel seed, bake in your oven. In a pinch you can prepare this sauce with whole tomatoes, but you'll reduce bitterness and kick up the flavour if you take the time to remove skins and seeds.

Tuna Macaroni Salad

Tuna Macaroni Salad

Jul 29, 2009

For the best results, cook up your macaroni or pasta ahead of time. Drain and rinse and let cool. Drizzle enough olive oil to coat all the pasta. Cover and refrigerate for at least a couple hours or even better over night. This will help to prevent the pasta from absorbing the liquid. This dressing I also use in my potato salad.

Beefy Corn Tomato Casserole

Beefy Corn Tomato Casserole

Jul 14, 2005

The tomato paste used in this recipe is a concentrated source of lycopene, with 28 mg per 1/4 cup (50 mL) compared with 3 mg in 1 raw tomato. It is also noteworthy that research indicates lycopene from cooked or processed tomatoes is more readily absorbed by the body, especially if cooked with olive oil.

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