All You Need to Know About Olives

We dedicate this blog post to share with you all you need to know about the olive, from its History, variety, healthy benefits and some easy yet delicious recipes.

Olive trees are among the oldest trees that humans have planted in ancient Syria and Asia Minor. Did you know that green olives don’t stay green but become black once they ripen? The difference between the olives is their location, the weather, the way they are curated, among others. We can find many varieties but here are some of the most prevalent ones:

Kalamata, Castelvetrano, Cerignola, Nyon, Nicoise, Liguria, Picholine, Alfonso, Mission, Beldi

Olive oil itself has several healthy benefits such as lowering your blood pressure and cholesterol, and improving your health of artery linings.

 

These recipes with olives are delicious!  Try them yourself or ask one of our chefs to make a special dish for you using olives.

 

Mediterranean Potato Salad with Olives and Feta
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. Potatoes: 800 g
  2. Green olives: 50 g
  3. Black olives: 50 g
  4. Basil: 1 bunch
  5. Cheese: 150 g, feta
  6. Peppers: 2 each
  7. Garlic: 2 cloves
  8. Vinegar: 4 tbsp
  9. Salt
  10. Pepper
  11. Tomatoes: 200g
Instructions
  1. Wash and halve the potatoes and boil for about 25 minutes, until cooked.
  2. Leave to cool. Roughly chop the tomatoes and retain 6 tbsp of the oil. Pick the basil leaves from their stalks.
  3. Wash, halve, core and roughly dice the peppers. Peel the garlic and chop very finely. Mix the vinegar with the tomato oil.
  4. Mix the potatoes, olives, tomatoes, basil, peppers and garlic with the dressing and crumble the feta over the salad.
  5. Season well with salt and pepper and serve.
https://www.chefxchange.com/blog/
Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta)
Serves 4
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 4 peppers, yellow or red halved from the stem and deseeded
  2. 2 cloves of garlic, finely chopped
  3. 1 onion finely chopped
  4. 1 zucchini, finely chopped
  5. 100 grams of couscous
  6. 1 cup pitted black olives, sliced
  7. 1/2 cup of finely chopped sun dried tomatoes
  8. 10 leaves of basil, torn into pieces
  9. 50 grams feta cheese, roughly cubed
  10. olive oil
Instructions
  1. To begin making the Mediterranean Stuffed Pepper Recipe, we will first cook the coucous accoring to instructions given in the package. Place the couscous in a bowl and cover with boiling water just until it covers the entire coucous. Stir in some salt, cover the bowl and allow it to stand for about 10 minutes. After 10 minutes, you will notice the couscous has absorbed all the water. At this stage drizzle some olive oil and fluff up the couscous with a fork.
  2. Next step is the roast the vegetables; heat oil in a wok on high heat; Add in the onions, garlic and zucchini and stir fry on high heat until it releases a roasted aroma and you see brown spots on them.
  3. Turn off the heat and transfer the zucchini mixture to a bowl and allow it to cool completely. Once cooled stir in the black olives, sundried tomatoes, cooked couscous, the feta cheese, and basil.
  4. Drizzle some olive oil and season with salt and cayenne pepper to taste. Check the salt and spice levels and adjust to suit your taste.
  5. 1. Oven Method: Preheat the oven to 200C.
  6. Fill each pepper with the filling mixture and wrap each of the filled peppers with aluminum foil. Arrange them a baking sheet, cook it in the oven or on a rack over the barbecue until the pepper is grilled and tender, about 20 to 30 minutes. Serve hot or if you have pre-grill them then serve cold.
  7. 2. Stove Top Method
  8. When using the stove top method, I like to roast the peppers before I can fill them. Heat oil in large pan on low heat, place the halved peppers on the pan and allow it to slow roast until slightly tender.
  9. Once they have been roasted on the stove top (the roasting takes about 15 -20 minutes); allow the peppers to cool completely. Add the filling into the peppers and serve.
  10. Serve the Mediterranean Stuffed Peppers as an appetizer for the holiday parties with friends and family.
https://www.chefxchange.com/blog/
Sea Bass with Tomatoes, Olives and Capers
Serves 2
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Prep Time
20 min
Cook Time
15 min
Total Time
20 min
Prep Time
20 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound sea bass, butterflied (my fishmonger did this for me)
  2. 1 tablespoon olive oil
  3. 1 tablespoon minced shallot
  4. 1 cup halved grape tomatoes
  5. ¼ cup olives, sliced
  6. 1 tablespoon capers (rinse if salt cured)
  7. 1 teaspoon fresh oregano, chopped
  8. 1 teaspoon balsamic vinegar
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 450º. Line baking sheet with foil and spray with nonstick cooking spray.
  2. Rub sea bass with 2 teaspoons of olive oil. Season well with kosher salt and freshly ground black pepper. Place on baking sheet and roast till fish is flaky, about 15 minutes.
  3. While fish is roasting, add remaining olive oil to a skillet and cook the shallots till soft. Add tomatoes, olives and capers and cook for a minute or two, till tomatoes soften. Add oregano and balsamic vinegar and remove from heat.
  4. Spoon over cooked sea bass to serve.
https://www.chefxchange.com/blog/
Do you have another recipe to share with our readers? Where is your favourite place to buy olives in Dubai? Find out all the recipes from our Chefs and customize them with the variety of olives you would like to have.