Best 3 Cured Olives Recipes

ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES

Steps:

• Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
• Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
• Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
• Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
• Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.

ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA

Steps:

• Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
• Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
• Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
• Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

LEEK TART WITH OIL-CURED OLIVES

Steps:

• To make the ricotta base, preheat oven to 375 degrees. In a bowl, combine ricotta with egg yolk and olive oil; whisk until well blended. Stir in sour cream, and season with salt and pepper.
• To make the pastry, cut pastry into six four-inch squares, and lightly score a border about 1/4 inch from the edge. Lightly score a criss-cross pattern in the inside of the square. Place on a baking sheet and bake until puffed and lightly browned, 10 to 20 minutes. Remove from oven and poke the center with a fork to allow steam to escape. Cool for 10 minutes.
• To make the topping, place a medium sauté pan over medium heat. Melt butter, add leeks and thyme, and sauté until leeks are soft and lightly caramelized, 10 to 15 minutes. Season with salt and pepper to taste; set aside.
• Brush the edge of the puff pastry with beaten egg yolk. Spread scored area of pastry with the ricotta base, and sprinkle evenly with Gruyére. Top with leeks and olives. Bake until the edges are golden brown, and the cheese is bubbling, 10 to 14 minutes. Serve hot.