Marinated Olives Recipe

Greek olive oil is renowned around the world for its purity and richness. We provide premium Greek olive oil that you'll be proud to put your name on. Greek olive oil is renowned around the world for its purity and richness. We provide premium Greek olive oil that you'll be proud to put your name on.

Roasted Olives with Lemon, Garlic and Herbs

Striped Bass With Herb-Olive Salsa

2 cups cilantro, tender stems and leaves, roughly chopped 6 Tbsp. extra-virgin olive oil, divided, plus more for garnish 1/2 cup flat-leaf parsley, tender stems and leaves, roughly chopped 1/4 cup pitted Kalamon olives, roughly chopped 1/4 cup finely chopped preserved lemon 1/4 cup chopped sun-dried tomatoes 2 cloves garlic, minced 2 tsp. chopped Calabrian chile peppers (depending on spice level), or an equal amount fresh fresno, serrano, or Thai chile Kosher salt Freshly ground black pepper 4 (4- to 6-oz) fillets striped bass, skin-on

Instant Pot Pork Puttanesca

3 1/2 lb. skinless, boneless pork shoulder, excess fat trimmed and discarded, pork cut into 2" pieces Kosher salt Freshly ground black pepper 1 Tbsp. extra-virgin olive oil 6 cloves garlic, peeled 2 oil-packed anchovy fillets 1/4 cup tomato paste 1 (28-oz.) can whole peeled tomatoes 1/3 cup pitted Castelvetrano and/or Kalamon olives, halved 1/4 cup packed fresh basil leaves, roughly chopped, plus more for serving 2 Tbsp. red wine vinegar 1 Tbsp. capers, drained 1/2 tsp. crushed red pepper flakes 1/2 tsp. granulated sugar Cooked polenta and shaved Parmesan, for serving

Greek Salad

1 medium red onion, thinly sliced into half moons 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges 1 English cucumber, partially peeled to make a striped pattern and sliced into half moons 1 green bell pepper, cored and sliced into rings 1 handful pitted Kalamon olives 1 1/2 teaspoons dried oregano Kosher salt 1/4 cup extra virgin olive oil 1-2 tablespoons red wine vinegar 1 (7 ounce) block Greek feta cheese in brine, torn into slabs                                                                        Instructions