Roast Cod with Artichokes and Olives

fnm_120113-roast-cod-with-artichokes-recipe_s4x3.jpg.rend.sni12col.landscape1 pound Yukon gold potatoes, thinly sliced
1 9 -ounce box frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6 -ounce cod fillets
Juice of 1/2 lemon, plus wedges for serving
1 tablespoon chopped fresh parsley

Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g
Photograph by Justin Walker
Recipe courtesy Food Network Magazine


Easy dinner recipes: Chicken three ways in an hour or less

When you’re looking for easy dinner ideas, you can’t go wrong with chicken. It pairs well with almost any flavorings and can be cooked in so many ways. These great ideas come together in an hour or less:

Chicken and orzo with lemon and olives: This dish is one-pot perfection. Chicken drumsticks cook with a simple medley of orzo pasta, lemon wedges, olives, oregano, garlic and bay leaves in a richly flavored dish that comes together in only 45 minutes.


Cayenne Cafe chicken with pomegranate-walnut sauce: A great way to showcase fresh pomegranates in season, this simple grilled chicken dish highlights the fruit in a rich garlic-walnut sauce that plays the tartness of the pomegranate against the sweetness of dark brown sugar.

Roast chicken with fried artichokes and lemons: Tender roast chicken is served with crisp fried artichoke and lemon “chips.” The whole meal comes together in only an hour. You can find the recipe below.

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Citrus Salad


12 baresane olives – 12 cerignola olives – 1 Tbsp bomba calabrese – 1/2 cup olive oil, divided – 2 navel oranges – 2 blood oranges – 4 clementines – 1 lemon – 2 ruby grapefruits – 1/2 pomegranate – Salt (we use Maldon) and freshly ground black pepper – 1/2 cup fresh flat-leaf parsley leaves – 1/2 cup fresh mint leaves

citrus recipes


  • Smash olives with side of knife and remove pits.
  • In a medium bowl, combine olives, bomba, and half the olive oil. Stir well and set aside to marinate.
  • Slice the top and bottom off navel oranges and blood oranges. Remove the peel and white pith carefully with knife. Slice across cross-sections and set aside.
  • Peel clementines, individually segment slices, and set aside.
  • Slice the top and bottom off lemon and grapefruit. Remove peel and all white pith carefully. Slice each segment from membrane and set aside.
  • Slice pomegranate in half. Over a bowl of cold water, hit pomegranate with the back of a spoon so each individual seed falls into the water. Remove any white particles. Strain seeds and set aside.
  • On a large, flat serving plate, randomly arrange all citrus fruits and segments, and sprinkle with pomegranate seeds. Spoon olives over fruit and drizzle with remaining olive oil. Season with salt and pepper to taste, and top with parsley and mint.
  • Serve immediately.


Agricultural exports could grow to 10 bln euros per year

By Dimitra Manifava

20140821_citrus marinated olivesThe Greek farming sector would be able to raise the value of its exports from the 4 billion euros a year it stands at today to 10 billion euros if it adjusts production to international market demand, Foodstandard chief executive Stelios Drys told a press conference in Athens on Tuesday.

Production of table olives in the last 10 years has grown from 90,000 tons to 140,000 tons per year, with 75 percent of output destined for foreign markets. A recent swing in favor of Kalamata olives, however, could see exports soar even further, Drys said. It is this kind of shift to agricultural products with high export potential that could constitute a key to the recovery of the Greek economy, the executive argued.

Another step he suggested is for farmers to switch to new crops that have high demand and high yields. A case in point is the decision by 56 farmers in Agrinio, western Greece, to swap tobacco for stevia, a plant used as a natural sweetener. They also reached a deal with a major multinational in the non-alcoholic beverages sector, which should earn them about 800 euros per 1,000 square meters.

Drys said that although the mentality of Greek farmers is gradually moving away from subsidized production to more innovative approaches, there is still a lot of work to be done to promote cooperation among various sectors in agriculture.

olives_390_1410“We need to develop what is called the domestic extroverted character. Tourists visiting Crete should be returning home with at least one liter of olive oil. With that alone the exports of Cretan olive oil could reach 3,500 tons [per year] from 1,300 tons today,” explained Drys.

There have been some food retailing and agricultural cooperations with the participation of the private and the public sector in the regions of Crete and the Northern Aegean to this end.


Olive bread is perfect for fall

A mix of olives with an undercurrent of rosemary makes a savory loaf that’s a perfect complement to autumn soups and stews.

If extending an olive branch is a symbol of peace, imagine the reaction you’ll get when you extend a loaf of savory olive bread, each slice an attractive mosaic of ingredients. On the other hand, if there’s not enough to go around, war may break out. Worth the risk.

ows_141339677056209As with any recipe defined by a main ingredient — in this case, olives — it’s best to seek out good quality olives. Bypass the jars and cans and peruse the olive bars found in many grocery stores, which also lets you buy only the amount you need. While Kalamata are the most common black olives in olive breads, some may prefer the smaller Niçoise with their concentration of flavor. There are a broad range of green olives, from quite fruity to deeply briny. Avoid any stuffed varieties, though; the fillings will create wet pockets in the bread and compete with the olives’ flavor. This recipe uses a mix of purple-black Kalamatas and plump, green Sicilians. Experiment! Some will ows_141339672622626favor an all-Kalamata loaf, while others go only green. The dough also incorporates some olive oil into the mix. In this case, a basic olive oil suffices because the bread bakes at a high temperature; save your spendier oil for fresh vinaigrette. This recipe also uses a kneading technique that’s becoming more popular, a bonus with this soft dough. Instead of massaging and pummeling the dough on a counter and being tempted to add more flour, place the dough in an oiled bowl, then with wet hands use a stretch-and-fold action, pulling one end up and over, repeating on all four “sides” of the bowl. Do this three times in 15-minute intervals and you’ll feel the dough start to develop its body, becoming smoother and more easily handled. It’s actually pretty cool. (And if that sounds time-consuming, it’s little different from baking several pans of cookies.) Set the dough aside to rise for about an hour, shape and let rise for another 30 to 40 minutes, then bake. Sharing such a loaf with people you love is the very definition of “breaking bread,” which is one of the most peaceable things we can do.


Fresh Hummus with Roasted Red Pepper and Olive Tapenade

Photo: Photos by Denise Henhoeffer/Courier-Post)

Photo: Photos by Denise Henhoeffer/Courier-Post)

1 red bell pepper, roasted, peeled and seeded | Kalamata olives, pitted | 2 tablespoons mild olive oil | salt to taste | Sweet potato and beet chips, for serving | 1 seedless English cucumber, sliced thin for garnish

For the hummus, combine chick peas, tahini, garlic and lemon juice together in a food processor and blend until smooth.

Scrape the sides of the bowl, turn it back on and drizzle in the olive oil. While still running, add water until it reaches mashed potato consistency. You may need more or less water depending on your preference.

Remove from processor and season to taste with salt and pepper.

For the tapenade: combine pepper and olives in a food processor at a 4-to-1 pepper-to-olive ratio. (More or less on your preference.)

Pulse until uniformly chopped. Remove from processor, stir oil into mixture. Season with salt to taste.

To assemble: Spoon dabs of hummus onto sweet potato and beet chips. Garnish with tapenade and thin half moons of seedless cucumber.


Tapas heaven with olives – recipes


750ml flour | 10ml salt | 10ml sugar | 10g sachet of instant yeast | 50ml olive oil | 400-500ml warm water | 60ml chopped black olives | 60ml chopped green olives | extra oil for brushing

  • 20140821_834680664Put the flour, salt, sugar and yeast in a mixing bowl.
  • Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
  • Put the dough in an oiled plastic bag and leave to rise in a warm place until double in size.
  • Remove dough and knead lightly.
  • Knead the olives into the dough. Shape the dough into an oval loaf and place on a greased baking tray, cover with an oiled plastic bag and leave to rise for about 30 minutes.
  • Brush the surface with olive oil and bake at 190°C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove and cool on a rack.


250ml grated Cheddar cheese | 100g butter, softened | 310ml flour | 5ml dry mustard powder | 2ml salt | 12 large green stuffed olives, drained

  • 20140821_Olive PastryPut the cheese, butter, flour, mustard and salt in a food processor and process until the mixture comes together to form a dough. Remove from the processor, wrap in cling film and set aside for 30 minutes. Break off pieces of pastry and mould around an olive. Place on a baking tray lined with baking paper.
  • Repeat with remaining dough and olives. Bake at 180°C for about 20-25 minutes until golden brown. Remove and cool. Delicious served as a cocktail snack.


250ml olive oil | 300g green olives in brine | 300g black olives in brine | 4 bay leaves | 4 sprigs of rosemary | 1-2 red chilies, seeded and sliced | a few strips of lemon rind | a few strips of orange rind | 60ml red wine vinegar

  • 20140821_citrus marinated olivesPour oil into a small saucepan. Heat over medium heat until just warm. Divide olives, bay leaves, rosemary, chili, rind and vinegar between sterilised glass jars. Pour over warm olive oil. Seal.
  • Turn jars upside down and stand for five minutes. Turn upright.
  • Allow to infuse for one week, turning once daily.

OLIVE TAPENADE (Makes 125ml)

250ml black olives, pitted | 50ml chopped parsley | 5ml chopped garlic | 2-3 anchovy fillets | 30-60ml olive oil

  • 20140821_834680664Put the olives, parsley, garlic and anchovies into a processor and process until finely chopped.
  • With the machine running, add in the olive oil. Process until smooth.
  • Store in a jar in the refrigerator and serve on slices of toasted baguette.


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Baked fish with tomatoes, olives and capers

Serve up dinner in 15 minutes with this simple and satisfying baked fish with olives, tomato and capers.



  • 4 x 175g ling fillets (or other firm skinless white fish such as blue-eye or snapper), skin removed
  • 250g cherry tomatoes, halved
  • 100g pitted kalamata olives
  • 2 tablespoons capers, rinsed, drained
  • 4 thyme sprigs
  • 2 tablespoons extra virgin olive oil
  • 1-2 tablespoons balsamic vinegar
  • 2 cups mixed salad leaves, to serve
Step 1
Preheat the oven to 200°C. Place the fish in a roasting pan, scatter with the tomatoes, olives, capers and thyme sprigs, then drizzle with the olive oil. Season with sea salt and pepper, then bake for 15 minutes. Remove pan from oven, cover with foil and leave to rest for 5 minutes.
Step 2
Divide the fish, tomatoes and olives among 4 warmed plates. Stir the vinegar into the pan juices and spoon over the fish. Serve with salad leaves.

Olive Tapenade Crostini | Friday Night Bites

When it comes to appetizers, simplicity is sublime.  Often the limited number of ingredients combined together creates the most spectacular flavor profiles.  My Olive Tapenade Crostinis are a perfect example of this theory.  Between the salty, savory tapenade and the smoky flavor from the red pepper along with the sweetness from the reduced balsamic on top of a crunchy carbohydrate – this is heaven in a two bite delight.DSC00572

Hubby and I attended a holiday party last weekend in San Franciscowhich was rather beige unfortunately, but one that we needed to attend. We had great guests at our table, so the event was several shades more enticing.  With any type of mass catering, sometimes the finesse of tasty food is lost in production and as hard as they tried, it was a lack luster attempt.  Perhaps because I have such an affinity for food, I am being a bit too critical and I am sure others were thrilled and I am hapy for them.  Be that as it may, there was one bright light shining at the event and it was on the appetizer portion of this party – thus my inspiration for this week’s Friday Night Bites.  I always try to find the positive in any situation.

My positive was this delightful little two bite Crostini filled with salty tapenade, mozzarella and roasted red bell pepper.  I added the reduced balsamic and a garlic rubbed Crostini.  This can’t be more simple to make and will WOW your guests.  This is a perfect appetizer to bring for any holiday party or enjoy on New Years Eve with a chilled glass of your favorite bubbly.  Cheers! Continue reading

Roast string beans for an unexpected burst of flavour

We’re used to seeing green string beans as a side dish, but the white variety is often forgotten. Similar in taste and texture, I like changing it up with this uncommon pick.

These beans are filled with antioxidants and can be stored for at least a week if unwashed and placed in a plastic bag in the refrigerator crisper. Roasting the beans along with the garlic, tomatoes and black olives gives you a true Mediterranean feel. Great as a side dish or salad on its own.beans

1. Preheat the oven to 425 F. Line two baking sheets with foil and lightly coat with cooking spray.
Place the garlic cloves and tomatoes on one of the foil-covered baking sheets. Place the string beans on the other sheet. Spray both sheets of vegetables with vegetable oil.
Bake for 10 minutes, then remove the tomatoes. Continue baking for another 10 minutes until the beans are slightly browned and the garlic is soft. Carefully squeeze out the garlic cloves. Continue reading

7 Easy Summer Recipes

David Leite is the publisher of the James Beard Award-winning website  and the author of The New Portuguese Table cookbook.

I don’t know about your home, but there’s a very handsome hammock in our backyard, strung between two trees, looking to all the world like a giant smile. And The One and I would very much like to spend the better part of the month in it, which is why these 7 easy summer recipes are worthy of your printer. (Now if only I could find a way to move the kitchen closer to the hammock. Time to call Contractor Dan.)rigatoni-artichokes-olives

1. Rigatoni with Artichokes, Garlic, and Olives What would summer be without pasta, I ask you? And this rigatoni recipe (pictured above) is packed with high-octane flavors. Besides artichokes, garlic, and olives, you’ll also find orange zest, rosemary, and a bit of butter. And Fatty Daddy here would never be caught melting over a pot of boiling water in August heat with guests nipping at his heels, and neither should you. What I love about this is you can make the pasta ahead of time: Cook as directed, drain it, toss it lightly with olive oil, dump it into a zip-top bag, and chuck it in the fridge. When dinnertime rolls around, whip up your sauce and add the cold pasta to the pan and stir until heated through.

2. Cantaloupe Soup with Prosciutto-Mozzarella Sandwiches  Let’s face it. There aren’t a ton of recipes that come together in minutes and have sass and surprise to spare. But this cantaloupe soup is an exception. The ingredients list: cantelopes, mint, salt, and pepper. That’s it. On the side, a gussied-up ham and cheese sammie. Boo-yah!

3. Lobster Salad Okay, before you start squirming around the kitchen howling like Woody Allen in “Annie Hall,” you don’t have perform crustacean murder to make this recipe.  Most markets will either cook your lobsters for you or have the meat already cleaned and packaged. Just ask.  Either way, you’ll love the combination of chunks of lobster, lightly dressed with mayonnaise, red onion, and basil, and the cherry tomato salad.  And the best thing for all you low-carb and/or Paleo folks, there’s nary a top-split roll in sight.

4. Tomato and Green Bean Salad Fresh, fresh, fresh. That’s what comes to mind when I think of this tomato salad. It’s called Tomatosalata me Fasolakia in Greek. Toss in toasted chunks of day-old bread that are brushed with extra-virgin olive oil, and you’ve got yourself a Greek version of the Italian favorite panzanella. And here’s a fun idea: Grab a copy of “My Big Fat Greek Wedding,” throw pillows around the family room for atmosphere, and invite your guests to lounge while supping on their salad. Serve grilled lamb chops as a main course and somepastelli (sesame, pistachio, and honey candy) as a sweet finish.

5. Smoky Gazpacho Sorry for two tomato recipes, but it is August, after all. Because this gazpacho, rich with smoky flavor–not from smoked paprika, as many think–but from tomatoes, cucumber, bell pepper, onion, and garlic that are lightly smoked on the grill, was such a favorite of my recipe testers, I’d be strung and quartered if I didn’t include it. Serve it room temp or just slightly chilled so as not to mute the smokiness of the dish. And this concludes the tomato portion of our program. We now return to our regularly scheduled recipes.

6. Parmesan-Crusted Chicken This one’s for the kids–no matter their age. It’s a simple dip (in egg white), flip (in Parmesan cheese), and bake (in the oven) recipe. And what I like about it, besides how quick it is to make, is that it’s not first slathered with mayonnaise before being coating with cheese. Not that I have anything against mayo, mind you, but I’d rather pull it out for the aforementioned lobster salad.

7. Thai Grilled Pork If you’re like me, you just roll your eyes at any summer recipe with more than a handful of ingredients. And when I think Thai, I think bigshopping lists. But not with these little lovely pork skewers. They’re a cinch to put together. The marinade, made with cilantro root (more on that in a minute), garlic, fish sauce, soy sauce, sugar, and coconut cream, is what gives the pork flavor and keeps it moist.  This recipe plays nicely with a green papaya salad and sticky rice. If you can get cilantro with its roots still attached, just wash, scrape, and finely chop it. If not, plain ole cilantro leaves will do.




Homemade Salsa with Artichoke and Olives

Who doesn’t love salsa?

Artichoke hearts and olives produce a delicious briny flavor which comes to life when mixed with the sweet Italian pairing of roma tomatoes and fresh basil.  Try this contemporary homemade salsa with baked pita chips or cut up veggies.

  • One 14 ounce can artichoke hearts, drained and chopped
  • 3 roma tomatoes, seeded and chopped
  • 2 tablespoons red onion, chopped
  • 1/4 cup kalamata olives, sliced
  • 1 tablespoon garlic, chopped
  • salt and pepper, to taste
  • 3 tablespoons fresh basil, chopped
  • 1-2 tablespoon extra virgin olive oil
  • ¼ cup grated parmesan cheese (optional)

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Great colours and flavours salad

Mixed Tomato Salad with Cucumber & Olives

Tom salad1A bright and colourful cornucopia of mixed summer vine ripened and cherry tomatoes, this vibrant Mixed Tomato Salad with Cucumber and Olives is delicious as it spectacular. Tossed with diced English or Persian cucumber, tangy Kalamata olives, crunchy red onion, a handful of fresh herbs and dressed with a simple oil and vinegar or homemade vinaigrette, this light and refreshing Mediterranean-style salad celebrates the richness of summer’s bounty. Garnish with fresh feta, crumbled goat cheese, creamy Buffalo mozzarella or large curls of shaved pecorino for an extra blast of flavour and texture.

Mixed Tomato Salad with Cucumber & Olives (Serves 8-10)

Tom salad2
4 red hot house tomatoes
4 yellow hot house tomatoes
2 cups red, yellow and orange cherry tomatoes, halved
1 english cucumber, quartered and sliced 
1/4 cup diced red onion
1/2 cup pitted, sliced Kalamata olives
1/4 cup mixed herbs, such as cilantro, chives and basil
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp dried Greek oregano
Maldon salt and fresh ground black pepper

tom salad3In a large bowl toss to combine the tomatoes, cucumbers, red onion, olives and herbs and drizzle with olive oil and red wine vinegar. Arrange the dressed salad on a large platter and garnish with Greek oregano, Maldon salt and black pepper to taste.


Polenta and spinach muffins

Made with sun-dried tomato, feta and black olives, serve these muffins with a green salad for a delicious light lunch – Serves 9

130g (4½oz) quick-cook polenta
50g (1¾oz) plain flour
50g (1¾oz) wholemeal flour
½ tsp Maldon salt, finely ground
scant ¼ tsp chilli flakes
1 tsp bicarbonate of soda
1 tsp baking-powder
90g (3¼oz) buttermilk
80ml (3fl oz) extra-virgin olive oil
1 large egg
about 25 basil leaves, finely chopped
1 large garlic clove, finely chopped
40g (1½oz) tender sundried tomatoes, drained
40g (1½oz) pitted Kalamata olives in brine, drained
140g (5oz) feta, crumbled
50g (1¾oz) baby-leaf spinach, large stalks removed, leaves roughly shredded into quarters
40g (1½oz) pine nuts

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Cherry Balsamic Tomatoes & Pearl Mozzarella Skewer


cherrytomatoes136 fresh pearl mozzarella, drained overnight

3 ounces herb oil*

36 kalamata olives

1 blood orange

cherrytomatoes25 ounces cherry balsamic vinegar

Drizzle of honey

36 baby cherry heirloom tomatoes

2 ounces Parmesan ribbons

3 ounces baby basil sprigs

*Herb Oil: Blend San Antonio Gourmet Tuscan Olive Oil and fresh soft herbs until oil is fragrant and a vibrant green


In small bowl, add pearl mozzarella and herb oil. Marinate for two hours in refrigerator. In separate bowl, add olives, zest and juice blood orange over olives. Marinate 1 hour in refrigerator. In sauce pan on low heat, reduce 3 ounces of cherry balsamic vinegar by half with honey. Cool until a syrupy consistency.
Sanitize a 10-millimeter syringe and use to inject cherry tomatoes with unused cherry balsamic vinegar. Remove excess liquids from marinated olives and mozzarella.
On 4-inch bamboo skewer, add ingredients, alternating cheese, olive, tomato.
Once assembled, present artistically based on height and in a crisscrossing fashion. Drizzle balsamic reduction and herb oil/mix left over from the marinade. Top with Parmesan and basil.

lemon roasted chicken with artichokes & olives

I’ve been on a little cooking kick lately after slacking off for way too long. It feels really good to be back in the kitchen creating meals for myself and as a result, I’ve been spending a lot less money and generally feeling better about my diet. Last week a miraculous thing occurred – I was home from work AND had dinner prepped and in the oven before 6 PM (this never happens and to be honest, it may never again but it was awesome!). And the end product? This delicious oven roasted Lemon Chicken with Artichoke and Olives.


1 1/2 lbs. of bone-in chicken thighs, 1/2 tsp. of salt, 1/2 tsp. of basil, 1/2 tsp. of oregano, 1/2 tsp. fresh ground pepper, 14 oz. can of artichoke hearts, drained and halved, 1/2 c. pitted kalamata olives, drained, red onion, sliced thin (I used about 1/3 of a large onion), 2 cloves garlic, chopped, 1/4 c. chicken broth, 1 tbsp. lemon juice, 1 lemon, sliced thin, 1 tbsp. butter, cut into chunks.


  1. Preheat oven to 375 degrees
  2. Line a casserole dish with some of the lemon slices, onion and garlic
  3. Place chicken on top of lemon, onion and garlic – season with salt, basil, pepper and oregano.
  4. Top with artichokes and remaining onion slices, tucking some in between the pieces of chicken in the dish. Top with olives.
  5. Pour lemon juice and chicken broth over everything and sprinkle butter pieces on top.
  6. Cover with foil and bake for 40 minutes, then uncover and bake for an additional 15-20 minutes (cooking times will vary based on the thickness of your chicken – make sure you slice it open or take an internal temperature to determine if it’s cooked through)