Savory & Sweet Olive Recipes

RW contributing chef Pam Anderson shares secrets of this Mediterranean staple.
By Yishane Lee

Mitch Mandel

Mitch Mandel

Just like their namesake oil, olives are rich in mono-unsaturated fats that help protect your heart and antioxidants that reduce inflammation. Different ripening and curing processes create varieties in a vast array of flavours and colours. “Olives may be small,” says 10-time marathoner Pam Anderson, “but their briny, piquant flavor brings ordinary ingredients to life.” She incorporates the fruit (yes!) into Mediterranean-inspired dishes, like pizzas and salads. Anderson’s latest cookbook, Three Many Cooks, is a memoir-with-recipes that she wrote with her two daughters.

Savoury Salad

Mitch Mandel

Mitch Mandel

Ingredients
450 grams thin green beans, blanched
6 Pimiento-stuffed olives, sliced
1 ½ ribs celery, diced small, plus ¼ cup celery leaves
1 medium shallot, thinly sliced
Zest and juice from ½ lemon
2 tablespoons extra-virgin olive oil
Salt
Ground black pepper

Instructions
In a bowl, combine the green beans, olives, celery and leaves, shallots, and zest. Toss to combine. Drizzle with the lemon juice and oil. Season with salt and pepper. Serves 6.

* * *
Sweet Tapenade

Mitch Mandel

Mitch Mandel

Serve on toasted baguette slices spread with goat cheese.

Ingredients
1 clove garlic
1 cup dried figs
1 cup canned
Ripe black olives
1 teaspoon dried herbs
1 teaspoon minced fresh rosemary
1 teaspoon orange zest
Ground black pepper
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil

Instructions
In a food processor, mince the garlic. Add figs, olives, both herbs, zest, and a bit of pepper. Process until finely chopped. Add vinegar and oil; pulse to combine. Makes 1 ½ cups.

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