This weekend, my husband Philippe and I bought 5 olive trees on sale for an amazing price at Home Depot. Philippe’s tiny village in the south of France wins the gold medal for olive oil often, so there are lots of olive trees there. It’s unpasteurized so it can only be brought in to the U.S. as a beauty product though, not for consumption. And, a fun fact: We served my mother-in-law’s olive tapenade at our wedding – and we’re serving it again at our vow renewal this month.
But you don’t need an olive tree to get your fill. Have a jar on hand? Great! But, most grocery stores have an olive bar or a salad bar with several varieties of olives. Buying olives in small quantities, limiting your purchase to just what you need – perhaps 1/2 cup – is enough to dress up a salad or pasta dish or make a spread or a compound butter, yet doesn’t break the bank.
And remember: Olives can be used in more than just Greek salads (although, try my Roasted Salmon Greek Salad with Yogurt Sauce if you’re craving one). They add a bright and briny punch to many delicious dishes. Check out a bunch of ways I use olives in the recipes below – many with videos and photos too.
I hope you’ll give some of these dishes a try this week. I’d love to hear what other creative ways you like to use olives in your recipes. Share your thoughts and photos with me on Facebook and Twitter.
Appetizers
Antipasti Platter: This homemade antipasti platter includes a selection of quick-pickled veggies, roasted peppers in garlic oil, flavorful marinated olives, and some cured meats, such as dry salami and plain ham.
Tuna Tapenade with Crostini: There is much (spirited!) debate about what makes a truly great tapenade: should it include garlic, or anchovies, or capers, or just olives? My husband is the best tapenade maker of the family, and this is one of our favorite twists on the classic.
Salads
Celery, Grapefruit and Olive Salad: A mix of flavors and textures in this refreshing accompaniment for any dinner, especially if you’re having a Greek feast – I like to pair it with my Moussaka.
Escarole Salad with Anchovy Dressing: Try this simple yet flavor-packed salad studded with briny olives. If you think you don’t like anchovies, try using them as a flavoring (like for this dressing) not as an ingredient.
Nicoise Salad with Lemon-Olive Vinaigrette: A classic French salad with a flavorful vinaigrette ideal to serve family style at your next brunch or casual dinner party.
Entrées
Pissaladiere: Enjoy a French-inspired pizza party with my Pissaladiere – it’s topped with caramelized onions, studded with olives and anchovies, and then baked until golden.
And, olives are a key ingredient in both of these Moroccan-style meals:
Chicken Tagine: This fall-off-the-bone tender tagine is perfect alongside my Couscous with Peas and Mint.
North African Meatballs: A great way to introduce new flavors to your family in a package they already know and love – meatballs! Serve with Couscous with Dried Dates and Glazed Carrots.
A Few Extra Olives?
Seasoned butter made with marinated olives couldn’t be easier, and it’s a delicious low-cost spread that tastes like big money. It’s a perfect complement to toasted crostini or oven-warmed bread. Mix a 1/2 cup of olives for every 1 stick of butter – easy to scale up or down based on what you have – plus a pinch of salt, then cover with plastic wrap and refrigerate.