Tagged » olives
Marinated Cerignola Olives
By chef Jo Lusted 4 cups Cerignola olives (red, green and black) 1/4 cup extra-virgin olive oil 1/2 each lemon and medium orange, zested and juiced 1 tsp fennel seeds, crushed 1 clove garlic, minced 1/2 tsp chili flakes 4...
All About Olives
Love 'em or hate 'em there's plenty to learn about olives! Our own chef Jo Lusted explains. Olive Basics The olive fruit (that's right, fruit!) is classified as a drupe like the peach or plum. Olives are harvested from October...
Jo’s Dirty Martini
By chef Jo Lusted Makes 1 martini 2 oz. vodka 3/4 oz. olive brine 1/2 oz. dry vermouth 6 Picholine olives Combine vodka, olive brine and vermouth in a shaker with ice. Strain into martini glass and garnish with olives....
Olive & Fig Tapenade
Recipe adapted from David Lebovitz Makes 1 cup 1/2 cup Black Mission figs, stemmed and quartered 1 cup kalamata olives, rinsed and pitted 2 tbsp fresh lemon juice 1 tbsp Dijon mustard 1 clove garlic 2 tsp each fresh basil...
Classic Salade Nicoise
Recipe courtesy of David Lebovitz Serves 2 1 clove garlic, peeled and halved 2 large, ripe tomatoes pinch or two of salt 1 small cucumber, peeled, seeded and sliced 2 spring onions or 1 small red onion, peeled and thinly...
Arbequina Olive Bucatini
By chef Jo Lusted Serves 2 1/2 lb. bucatini pasta 1/4 cup Arbequina olive oil 2 shallots, thinly sliced 1/2 cup Arbequina olives 1/3 cup frozen sweet peas 2 tbsp preserved lemon, sliced 3 tbsp lemon juice 1/4 cup fresh...