A staple of the Mediterranean table, marinated Greek olives bring vibrant flavor and simple elegance to any gathering. Warming the oil gently with herbs, citrus zest, and a touch of chili infuses the olives with layers of aroma — savory, spicy, and bright all at once. Whether served as an appetizer, added to a mezze...Read More

Savory and aromatic, this rustic Greek Prassopita layers tender leeks, potatoes, and briny Kalamata olives between crisp sheets of golden phyllo. Fragrant dill and sharp kefalotyri (or Parmesan) add bright, salty depth, while the buttery, flaky crust brings everything together. Served warm or at room temperature, it’s a comforting yet elegant dish — perfect for...Read More

This vibrant Provençal-style dish brings together tender summer squash, ripe tomatoes, and briny oil-cured olives for a comforting yet elegant side. Inspired by the markets of southern France, it layers flavors of herbs, garlic, and olive oil with the rich, winy sweetness of semi-dry cured olives. Serve it warm as a side to grilled meats...Read More

This Sautéed Rapini with Olives, Lemon and Garlic is a vibrant, rustic side dish that captures the essence of Mediterranean cooking — bold, simple, and deeply flavorful. Bitter rapini (also known as broccoli rabe) is balanced beautifully by briny oil-cured olives, sweet caramelized onions, and bright lemon zest. Finished with a splash of white wine...Read More

Fragrant, rustic, and utterly irresistible, these warm roasted olives bring together the essence of the Mediterranean in one elegant dish. The combination of lemon and orange zest, fresh rosemary and oregano, and rich olive oil creates an aromatic bath that coaxes out the olives’ natural briny depth. A spoonful of homemade garlic confit—with tender golden...Read More

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...Read More

Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno,” the Provençal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, a marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce,...Read More

Some nights call for a quick, satisfying dinner that doesn’t require a grocery run. This pasta dish is perfect for those “dinner emergencies”—it comes together in under 30 minutes with ingredients you probably already have in the pantry. Briny olives, tender tuna, and tangy capers create a bold, Mediterranean-inspired sauce that tastes far more complex...Read More