Best 2 Smashed Olives Recipes

**Smashed Olives: A Culinary Journey Through Mediterranean Delicacies**

Immerse yourself in the vibrant flavors of the Mediterranean with our collection of smashed olive recipes. Discover a symphony of textures and tastes as you explore the diverse culinary interpretations of this humble yet extraordinary ingredient. These recipes showcase the versatility of smashed olives, transforming them from a simple snack into a culinary masterpiece. From classic tapenades and flavorful spreads to tantalizing salads and hearty main courses, our recipes cater to every palate and occasion. Prepare to embark on a culinary adventure that will transport you to the sun-kissed shores of the Mediterranean, leaving your taste buds forever enchanted.

Check out the recipes below so you can choose the best recipe for yourself!

HERBY POTATO SALAD WITH SMASHED OLIVES

Herby Potato Salad With Smashed Olives image

As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.

Provided by Lidey Heuck

Categories salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small (or baby) red or Yukon Gold potatoes, all about the same size
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1 cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
1 large shallot, thinly sliced
2 tablespoons capers, roughly chopped
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

Steps:

Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

SMASHED OLIVES

Smashed Olives image

My best friend and I came up with this recipe to bring back the wonderful tastes of Spain with us. When you are finished with the olives, use the flavored olive oil for a chicken or shrimp marinade. -Tiffani Warner, Fort Leavenworth, Kansas

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

2 cups mixed pitted olives
3/4 to 1 cup olive oil
1/2 small navel orange, cut in half
1/2 medium onion, cut into wedges
3 to 4 fresh rosemary sprigs
6 to 8 fresh thyme sprigs
5 garlic cloves, peeled
2 bay leaves
1 tablespoon gin, optional

Steps:

In a large bowl, gently mash olives to break skin. Add next 7 ingredients and, if desired, gin. Toss to coat; cover and refrigerate for up to 24 hours. , To serve, drain olives, reserving oil for another use; discard bay leaves.

Nutrition Facts :

Tips:

To easily remove the olive pits, blanch the olives in boiling water for 1-2 minutes, then drain and transfer to a bowl of ice water. Once cool, the pits should pop right out.
You can use a variety of herbs and spices to flavor your smashed olives. Some popular options include garlic, lemon zest, rosemary, thyme, and paprika.
If you're using fresh olives, be sure to cure them before using. This process will help to remove the bitterness from the olives and make them more palatable.
Smashed olives can be used in a variety of dishes, including salads, pasta dishes, pizzas, and sandwiches. They can also be served as a dip or appetizer.

Conclusion:

Smashed olives are a delicious and versatile ingredient that can be used in a variety of dishes. They're easy to make and can be customized to your own taste preferences. So next time you're looking for a new way to enjoy olives, give this recipe a try!