Roasted Kalamata Olives Food

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Steps:

• Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

KALAMATA OLIVES WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350*F.
• Separate the unpeeled garlic cloves.
• Place in a small heat-proof dish and brush with 1/2 tbls.
• olive oil.
• Cover and bake for 15 minutes.
• Remove the skins from the baked cloves of garlic.
• Add the olives, remaining olive oil, marsala, rosemary, and peppercorns.
• Cover and bake for about 15 minutes, until the garlic is soft.
• About 5 minutes before the olives are ready, wrap the bread in aluminum foil and heat it in the oven.
• Serve the olives with the warm bread.

ROASTED WINTER VEGETABLES WITH ROSEMARY AND CALAMATA OLIVES

Steps:

• Preheat oven to 450 degrees F and prepare vegetables.
• In a large roasting pan, add potatoes, carrots and Brussels sprouts. Add olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes,
• Add garlic, shallots, and toss with oil in bottom of pan. Roast for 20 more minutes
• Add bell peppers, olives, fresh herbs and black pepper. Toss with the oil in the pan and return to oven.
• Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred. Serve immediately.

KALAMATA OLIVE & ROASTED RED PEPPER PASTA SAUCE

Steps:

• Put all ingredients in food processor and puree.
• Heat in saucepan over medium heat.
• Serve over your favorite pasta and top with grated parmesan cheese!

ROASTED KALAMATA OLIVES

Steps:

• 1. Preheat oven to 350. Drain and rinse brine from the olives, place them in a glass or stainless steel pan, and bake for 35-40 minutes. The olives are done when the meat begins to shrink up and the skins look wrinkled.
• 2. Remove olives from the oven, place in a bowl, stir in the vinegar, olive oil and oregano, and serve.