Cheese-Stuffed Olives


Mix goat cheese, Parmesan, herbs, garlic, and lemon juice in a small bowl; season with salt and pepper. Transfer to a pastry bag fitted with a small round tip (or use a resealable plastic bag and snip one corner of bag open with scissors). Pipe mixture into olives.
Place olives, thyme sprigs, chiles, and lemon zest in a shallow dish and pour oil over top.

Do Ahead

Olives can be marinated 4 days ahead. Cover and chill. Bring to room temperature before serving.
Recipe by Rita Sodi & Jody Williams
Photograph by Eva Kolenko

Roasted Vegetable Salad With Olives and Cheese

635566601426725714-phxdc5-61j5qx1o6nb3k3wq7hf-original¾ cup olive oil | ¼ cup balsamic vinegar | 1 large red onion, cut into ¾-inch-thick rounds | 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise | 3 small zucchini, each cut lengthwise into 4 slices | 1 small eggplant, diced into 1-inch pieces | 2 large red bell peppers, cut into 2-inch-wide strips | 6 slices country-style French bread | Additional olive oil | 10 cups mixed baby greens | 3 tablespoons chopped fresh basil | 2 tablespoons chopped fresh chives or green onions | 1 tablespoon chopped fresh marjoram | ¾ cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces) | ½ cup freshly grated Pecorino Romano cheese (about 2 ounces) | ¾ cup brine-cured black olives (such as kalamata)

Heat grill on medium-high heat. Whisk ¾ cup oil and vinegar in medium bowl until well-blended. Place onion, beets, zucchini, eggplants and red bell pepper on baking sheet. Brush both sides with some of the vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant and peppers. Remove the vegetables according to individual cooking requirements. Vegetables can be grilled 1 hour ahead. Let stand at room temperature. Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.

Continue reading

Olive Tapenade, Arugula and Goat Cheese Spread

Recipe tested by Terri Milligan | Read more:  All about olives | Makes:  3 cups

b99384439z.1_20141104144800_000_g3s8g8np.1-0¼ cup pitted green olives
½ cup pitted Kalamata olives
2 tablespoons Parmesan cheese
2/3 cup finely chopped red bell pepper
1 tablespoon plus 1 teaspoon capers, drained
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 tablespoon chopped mint
2 tablespoons chopped cilantro leaves
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Toasted French bread slices or flatbread crackers
8 ounces goat cheese, room temperature
1 cup loosely packed arugula leaves, finely chopped

To make tapenade, place all ingredients up to and including the mint and cilantro into a food processor. Pulse to combine. Do not overprocess. With machine running, slowly add the olive oil. Taste and season as needed with salt and pepper. Be careful not to oversalt the mixture as the olives and capers will have salt on them. Spread the French bread slices or flatbread crackers with the olive tapenade. Dot with the room-temperature goat cheese. Garnish with finely chopped arugula.