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Thumb_7229_Tortellini With Broccoli, Kalamata Olives And Parmesan

Thumb_7229_Tortellini With Broccoli, Kalamata Olives And Parmesan

This dish, which can be made with fresh or frozen cheese tortellini, was inspired by Brys' year in Rome. Read more about this recipe at the Cookthink blog.

Thumb_10127_Flatbread El Greco

Thumb_10127_Flatbread El Greco

Rather than recreating a traditional Greek dish, I decided to mix things up a bit in the spirit of El Greco and make a Greek-inspired flatbread. This recipe comes from FoodRockzDC, and was the winner of Root Source Challenge: Kalamata Olive.

Thumb_8627_Endive Braised With Walnuts And Olives

Thumb_8627_Endive Braised With Walnuts And Olives

A variation on these Endives Braised With Tomatoes, Black Olives And Pine Nuts, this dish is significantly nuttier. Quickly toasted but not browned, the rich walnuts play off the salt of the olives and the slight bitterness of the endive.

Thumb_4980_Endive Braised With Tomato, Black Olives And Pine Nuts

Thumb_4980_Endive Braised With Tomato, Black Olives And Pine Nuts

For a nuttier flavor, try using almonds or walnuts, as in this recipe for Endive Braised With Walnuts And Olives.

Thumb_21449_Warm Tapenade Bread

Thumb_21449_Warm Tapenade Bread

This quick version of olive bread, is made like garlic bread, with a sliced baguette and tapenade -- a paste of ripe olives and olive oil. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_15932_Moroccan Lamb Stew With Carrots And Olives

Thumb_15932_Moroccan Lamb Stew With Carrots And Olives

A great Sunday dinner dish, this stew simmers for an hour filling the house with the smell of spices and lamb. Your mouth will water long before the dish is done.

Thumb_10098_Sliced Mozzarella With Black Olive Tapenade

Thumb_10098_Sliced Mozzarella With Black Olive Tapenade

This intensely flavored tapenade contributes umami taste, saltiness and complexity alongside slices of fresh, lactic mozzarella. Use the leftover tapenade to top toast or pan-roasted fish or meats, or as a dip for raw or blanched vegetables.

Thumb_14001_Warm Cauliflower Bruschetta

Thumb_14001_Warm Cauliflower Bruschetta

This wintry bruschetta is made with sautéed cauliflower, Kalamata olives, sundried tomatoes and bleu cheese. Anchovies give it a deeper (and nonfishy) flavor, but you can omit them. Read more about this recipe at hogwash.

Thumb_8828_Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream

Thumb_8828_Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream

There’s more than enough of the rich, chunky tapenade for this recipe, so you can take out what you need for the chicken (4 heaping tablespoons) and save the rest to use on sandwiches or in pasta, or smeared on a thick piece of good bread. Read more about this recipe at hogwash.

Thumb_12096_Grilled Watermelon Salad With Feta And Olives

Thumb_12096_Grilled Watermelon Salad With Feta And Olives

Watermelon caramelizes ever so slightly when it's briefly grilled. The dressed watermelon, onion, cheese, and olive mixture needs an hour in the refrigerator to let its flavors blend. Read more about this recipe at the Washington Post.

Thumb_16094_Roasted Vegetable Ratatouille

Thumb_16094_Roasted Vegetable Ratatouille

The finished ratatouille keeps well in the refrigerator in an airtight container for 4 to 5 days. It can be served hot, warm or cold. Read more about this recipe at the Washington Post.

Thumb_9564_Greek-Inspired, Honey-Roasted Shallots

Thumb_9564_Greek-Inspired, Honey-Roasted Shallots

These sweet whole shallots make a great winter treat. Spread the mixture on toast for caramelized shallot bruschetta, or pile it on top of arugula for lunch. Read more about this recipe at hogwash.