Healthy Mediterranean Cooking at Home

Category Archives: Olives

I served the grilled swordfish with a green bean salad and a Caprese salad.

For two servings

Ingredients

Dressing
1 lemon
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
¼ teaspoon garlic powder
1/4 teaspoons kosher salt
Fish
Olive oil
¼ cup panko bread crumbs
Salt and pepper to taste
1/4 cup Castelvetrano olives, pitted and halved
One – 12-ounce skinless swordfish fillet (sustainable)

Directions

For the dressing
In a medium bowl, whisk together the mustard and 2 tablespoons lemon juice. Whisk in the olive oil, basil, garlic powder, and salt. Set aside.

For the fish
Brush the fish with olive oil and season to taste with salt and pepper. Press the panko crumbs onto one side of the fish.

Outdoor grill
Heat an outdoor grill to medium. Place a piece of foil on the outdoor grill or use a grill mat. Place the swordfish panko side up on the foil or mat. Close the lid of the grill and cook the swordfish for 8-10 minutes. The fish will turn white and the crumbs will toast..

Grill pan
Heat a stovetop grill pan over medium-high heat
Grill the fish until golden brown and the fish releases easily from the pan, 3 to 4 minutes per side depending on the thickness of the fish. When turning the swordfish over, use a wide spatula and try to keep the crumbs intact.

Remove the swordfish to a serving platter. Spoon the dressing and olives over the swordfish and serve.


Overnight Pizza Dough

Makes one 16 inch round pizza. Prepare the dough one day ahead. This process makes the best pizza dough.

Ingredients

1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil

Directions

Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.

Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.

When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza. Turn the oven to 450 degrees F and let the oven heat for 30 minutes.

Pizza Ingredients

8 oz Italian fontina cheese, sliced
2 cups shredded mozzarella cheese

Topping Ingredients

¾ cup green Italian olives pitted and chopped
½ cup pitted and sliced Kalamata olives
½ sliced roasted red peppers
½ cup baby artichoke hearts, sliced in half
3 tablespoon capers

Directions

Combine the topping ingredients together in a medium mixing bowl.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.

Top the crust with the sliced fontina followed by the shredded mozzarella. Sprinkle the topping ingredients evenly over the cheese.
Bake the pizza on the bottom rack of the oven for 20–25 minutes or until the crust is golden, the cheese is melted, and the toppings are thoroughly heated. Let stand 5 minutes before slicing.


Chicken Puttanesca

Serve with pasta.

4 servings

Ingredients

Sauce
2 tablespoons olive oil
1/4 cup diced pancetta
1/4 cup minced fresh onion
2 red chili peppers, diced
3 garlic cloves, minced
28 oz can of Italian whole cherry tomatoes (Cento brand)
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped

Chicken
3 tablespoons olive oil
4 (4-ounce) skinless, boneless chicken breast cutlets
4 slices provolone cheese
Flour
Salt and pepper
8 oz fettuccine

Directions

Make the sauce
Heat the oil in a large saucepan. Add the pancetta onion, and garlic; sauté 1 minute. Add tomatoes and remaining ingredients. Bring to a simmer, and cook for 15 minutes or until sauce is slightly thickened, stirring occasionally.

Cook the pasta al dente and drain.

For the chicken
Coat the chicken cutlets in flour, salt, and pepper. Shake off excess. Heat the oil in a large skillet and cook the cutlets about 2-3 minutes on each side until golden. Top each cutlet with a slice of cheese and cover the pan. Cook for a minute or two until the cheese melts.

Mix the cooked pasta with the sauce. Place an equal portion of pasta in four individual pasta bowls. Top with the chicken and serve.

Oven Roasted Zucchini

4 servings

Ingredients

Two large Zucchini sliced into 1/4″ thick rounds
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
3 tablespoons Parmesan cheese

Directions

Preheat the oven to 375 degrees F and line a baking sheet with foil. Coat the foil with olive oil cooking spray.
Place zucchini rounds in a bowl. Add oil and spices to the bowl and toss zucchini to coat.
Lay zucchini on the prepared baking sheet in a single layer.
Bake for 10 minutes. Remove from the oven and sprinkle with Parmesan cheese. Return to the oven for 5 more minutes.


This classic Italian sauce is called sugo alla puttanesca in Italian. Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the Lazio version. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). It is usually served with spaghetti but we like it with seafood.

Seafood in an Italian Spicy Tomato Sauce

2 servings

Ingredients

Kosher salt and freshly ground pepper
2 fish fillets,(I used sea bass) (about 1 1/2 inches thick 4 ounces each)
4 large shrimp, peeled and deveined
Flour
2 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
1 tablespoon anchovy paste
1/2 teaspoon red pepper flakes
26 oz container finely diced Italian tomatoes (I used the Pomi brand)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/4 cup pitted kalamata olives, halved
1 tablespoon capers
2 1-inch-thick slices Italian bread brushed with olive oil and grilled
2 tablespoons chopped fresh Italian parsley

Directions

For the sauce
Heat 1 tablespoon oil in a medium skillet.
Add the anchovy paste and garlic and cook, stirring often, for 2 minutes. Add the pepper flakes and continue to stir.
Pour in the tomatoes, oregano and basil and heat to a simmer. Add the olives and capers and simmer for 10-15 minutes or until thickened.

For the fish
Season the fish and shrimp with salt and pepper. Lightly flour the fish shaking off extra flour.
Heat 1 tablespoon olive oil in a small skillet with a cover over medium-high heat. Brown the fish fillets and shrimp on both sides.

Pour a cup to 1 ½ cups of sauce over the fish in the small skillet and cover the skillet. Heat for 2-3 minutes. Save the remaining sauce for pasta.

Place a piece of grilled bread in each serving bowl. Divide the fish evenly and place it on top of the bread. Spoon the sauce over each portion and sprinkle with parsley. Serve immediately.


About 1.3 million Americans are of Greek descent and have the majority live in New York City, Boston, and Chicago. However, Tarpon Springs, Florida is home to the highest per capita representation of Greek Americans in the country (11%).

In 1768 about 500 Greeks from Smyrna, Crete, and Mani settled in New Smyrna Beach, Florida. The colony was unsuccessful, and the settlers moved to St. Augustine in 1776. The first significant Greek community to settle in the U.S. was in New Orleans, Louisiana during the 1850s. By 1866, the community was numerous and prosperous enough to have a Greek consulate and the first official Greek Orthodox Church in the United States. Immigration picked up again in the 1890s and early 20th century, due largely to economic opportunity in the U.S. Most of these immigrants worked in the northeastern cities in the United States; while others labored on railroad construction and in the mines of the western states. Many Greek immigrants expected to work and return to their homeland after earning capital and dowries for their families. However, due to conflicts between Greece and Turkey, Greek immigrants lost the right to return to their homeland and were made refugees. Additionally, in 1924 the first widely implemented U.S. immigration limit against non-Western European immigrants created an impetus for immigrants to apply for citizenship and permanently settle in the U.S.

Greeks began to arrive in large numbers after 1945, fleeing the economic devastation caused by World War II and the Greek Civil War. From 1946 until 1982, approximately 211,000 Greeks emigrated to the United States. In the aftermath of the recent Greek financial crisis, there has been a resurgence of Greek emigration to New York City with the majority of the immigrants settling in Astoria, Queens.

As immigrants from various Greek areas, they settled in different regions of the United States and became “Greek Americans”. Many of their traditional foods and recipes depended on the availability of those ingredients in the U.S. so these recipes often developed into new traditions. For example, Greek Salad is called Horiatiki in Greece and the salad is made with feta and cucumber, but no lettuce—only the Greek American version of the salad contains lettuce. Greek cuisine has certainly influenced American cuisine not only with the popularity of Greek salad but also with foods like gyros, souvlaki, and baklava.

Contemporary Greek cooking makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and meats that include lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are usually made with nuts and honey.

Below are some traditional Greek recipes for you to try.

Spanakopita (Spinach Triangles)

Ingredients

10 sheets of phyllo dough
500g spinach washed and roughly chopped (18 ounces)
1 tablespoon olive oil
2 onions, finely chopped
2 cloves of garlic, crushed
2 eggs, beaten
200g feta cheese, crumbled (7 ounces)
Pinch of grated nutmeg
2 tablespoons fresh dill, chopped
Melted butter for the pastry
Salt and pepper to taste

Directions

Sauté the onions in the olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Let the mixture cool down in a colander to drain. Pour into a mixing bowl. Mix in the feta cheese, eggs, nutmeg, dill, salt, and pepper.

Preheat the oven to 350 degrees F.

Spread one sheet of the phyllo dough on the kitchen counter and keep the rest covered with a cloth.
With a cooking brush drizzle some melted butter on the phyllo sheet on the counter. Spread one more sheet on top and drizzle with some more butter.

Cut the phyllo sheets in 3-4 lengthwise pieces (depending on if you like the spanakopita triangles to be small or larger). At the end of each piece add one tablespoon of the filling. Fold one corner over the filling to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest of the phyllo sheets and filling.

Oil the bottom of a large baking dish, place the spanakopita triangles in the dish and brush them with more melted butter. Bake in the preheated oven at 25-30 minutes, until golden and crispy. Serve with Tzatziki Sauce.

Greek Tzatziki Sauce

Ingredients

1 cup plain Greek Yogurt
2 teaspoons fresh dill chopped
1/2 cup cucumber, peeled and seeded
2 teaspoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
2 cloves garlic, grated

Directions

Chop the cucumber into tiny pieces, place in a colander and sprinkle lightly with salt. Let drain for 20 minutes. Squeeze dry in a paper towel. Place in a mixing bowl and add the remaining ingredients. Cover and chill in the refrigerator for several hours.

Grilled Zucchini and Lamb Chops

Ingredients

1 large zucchini
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Cut the zucchini into quarters. Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb and zucchini, seal the bag and marinate overnight in the refrigerator.

Preheat an outdoor or stovetop grill. Place the lamb and zucchini quarters on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.

Greek Couscous

Ingredients

1 cup couscous
1 cup of water
1/2 cup diced roasted red peppers
1/2 cup diced sun-dried tomatoes
1/4 cup chopped kalamata olives
2 tablespoons olive oil
4 oz crumbled feta cheese
1 tablespoon toasted pine nuts
2 tablespoons chopped fresh parsley

Directions

Prepare couscous as directed on the package. (Boil the water, add couscous, stir quickly. remove from heat and let sit for 5 minutes). Do not add butter and salt.

In a large bowl, mix peppers, tomatoes, and olives together well. Add couscous and stir with a fork to fluff the couscous.
Add the oil, pine nuts, and feta and stir gently to combine. Sprinkle with parsley.


Spices are very important in Moroccan cuisine. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture called “ras el hanout”.

Due to its location on the Mediterranean Sea, the country is rich in natural resources and meals are usually built around seafood, lamb or poultry. The Moroccan national dish is a tagine or stew named for a special pot that is used for cooking. Common ingredients include chicken or lamb, almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices that may include saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. Give this Moroccan inspired recipe a try.

Moroccan Spiced Chicken

Ingredients

1 tablespoon chili paste (harissa or sambal oelek)
1/2 tablespoon smoked paprika
1/2 tablespoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon cayenne
1 orange, zested, then cut into segments
2 tablespoons oil
4 bone-in chicken thighs
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 small onion, diced
1/2 cup diced cherry tomatoes
1/2 cup chicken stock
1/2 cup green olives
1/4 cup chopped preserved lemon
Couscous, recipe below

Directions

Preheat the oven to 325 degrees F. Heat a wide, deep braising pan over medium-high heat.

In a small bowl, combine the chili paste, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest, and 1 tablespoon oil. Stir to form a paste.

Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the chicken thighs.

Add the remaining 1 tablespoon oil to the heated pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Turn and brown the other side. Remove the chicken to a plate.

Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.

Return the chicken to the pan along with the tomatoes, chicken stock, olives, preserved lemon, and sliced oranges. Cover the pan and place it in the oven to braise for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 20 minutes.

Couscous

Ingredients

1/4 teaspoon salt
1 cup whole wheat couscous
1 tablespoon olive oil
1 ¼ cups no salt added chicken broth

Directions

Bring the chicken broth and salt to a boil in a medium saucepan. Pour in the couscous and the olive oil, give a quick stir, cover and turn off the heat. Let sit for 5 minutes. Fluff with a fork to break up any lump and serve.

Cucumber Salad

Ingredients

1 English cucumber, sliced thin
1 scallion, finely chopped
1 garlic clove, minced
1/3 cup plain whole milk Greek yogurt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill weed.

Directions

Combine all the ingredients in a serving bowl. Mix well, cover the dish and refrigerate several hours before serving.


Eggplant Rollatini

This is my favorite way to prepare eggplant. The dish is light yet full of flavor.

2 servings

Ingredients

1 large eggplant, peeled and cut lengthwise into 8 thin slices
Olive oil
Salt and black pepper to taste
11/4 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
3 tablespoons chopped fresh parsley
11/2 cups marinara sauce, homemade or store-bought
4 oz sliced mozzarella

Directions

Peel the eggplant and cut it in half lengthwise. Cut each half into 4 lengthwise slices.

Brush the eggplant slices with olive oil and sprinkle each lightly with salt and pepper. Place them on a large baking sheet.

Roast in a 400-degree F oven for 20 minutes, turning the eggplant slices over halfway through cooking.

Place on paper towels to cool.

For the filling:

Combine the ricotta, Parmesan cheese, egg, parsley, salt, and pepper; mix well.

When the eggplant has cooled about 10 minutes, place 2-3 tablespoons of the filling mixture on each slice.

Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.

Oil an 8-inch baking dish and coat the bottom of the dish with 1/2 cup of the marinara sauce. Place the eggplant rolls in the baking dish.

Pour the remaining sauce over the top of the eggplant rolls. Top each roll with a piece of mozzarella cheese.

Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.

Let the dish rest a few minutes before serving.

Broccoli Rabe Pasta

Ingredients

3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 bunch broccoli rabe
2 tablespoons plus 1/4 teaspoon kosher or sea salt
1/2 lb ziti pasta
¼ cup extra-virgin olive oil
Freshly ground pepper, to taste
1/2 cup Parmesan cheese, grated

Directions

Trim off about 1-inch of the stems from the bottom and discard. Cut off the broccoli rabe florets and coarsely chop the leaves and remaining stems. Keep the stems and florets separate.

Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.

In a large, deep frying pan over medium-high heat, warm the olive oil.

Add the garlic and crushed red pepper and sauté 1 minute.

Stir in the broccoli rabe stems, coating them with the oil. Cook for 5 minutes.

Stir in the remaining broccoli rabe florets and cook, stirring occasionally, until they soften, about 5 minutes.

Stir in the remaining 1/4 teaspoon salt and season with pepper.

When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe and add the cheese. Mix well and serve.

Italian Garden Salad

Ingredients

Half a head of Romaine lettuce washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives

Italian Salad Dressing

Seasoning mix:

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar or sugar substitute
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt

Dressing

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix

Directions

For the salad dressing:

Combine the ingredients for the seasoning mix in a small jar.

In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.

Combine the salad ingredients together in a salad bowl Add some of the dressing and mix well.

Taste the salad to see if it needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.



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