olives

Marinated Feta with Kalamata Olives

It’s great to have olives back at the Market  and what a great recipe to celebrate their return.  First stop is The Cheese People for your feta and next our farm stand vendors for the garlic and peppers.  Last stop is  Mavra’s Greek Oil for those kalamata olives, oil and balsamic vinegars.  Mavra will be happy to give you tips on how to make this recipe Farmers Market style.

 Ingredients:

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  •  lb feta cheese, cut into large cubes 1

  • 1 cup kalamata olives, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)

  • 2 roasted red peppers, cut into strips

  • 1/2 cup olive oil

  • 1 small onion, diced

  • 2 teaspoons minced garlic

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons fresh oregano

  • salt and pepper

  • lemon juice (always fresh!)

Recipe by Evelyn Athens kitchen genius

Tomato Salad with Olives and Lemon Zest

Now that The Aspiring Kitchen is bringing olives to the Market,  it’s time to get cooking.  Our farm stand vendors have fresh tomatoes and Marvalhas has premium olive oil.  You can also use grapeseed oil from Wild Tree.  Many of the oils are flavored so get creative.  Top it off with parmesan from The Cheese People.    

Ingredients:

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  • 2 pounds tomatoes (any variety)
  • 1/4 cup mixed olives
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper

Directions

1.       Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.

Recipe Courtesy of Martha Stewart Living

Smoked Salmon and Olive Crostini

 

Shop The Aspiring Kitchen for this elegant but very easy appetizer perfect for the holiday season. Bob has a nice selection of olives, fresh smoked salmon and baguettes baked early market day.  He will even give you tips for kicking it up a notch.  Don’t forget to pick up a bottle of wine from Glunz Family Winery.  Peter will be happy to help you with your wine selection.  Happy Holidays!

Ingredients:

  • 1 cup pitted kalamata olives
  • Parsley
  • 1 baguette
  • Smoked salmon
  • Crème fraiche

Instructions:

1.       Whiz pitted kalamata olives in a food processor with a handful of parsley leaves and a garlic clove until finely chopped.

2.        Spread on toasted baguette slices and top with sliced smoked salmon, creme fraiche, and more chopped parsley.

Recipe courtesy of Heath Goldman Real Simple 

Provencal Vegetable Tian

This simple but flavorful recipe is great for all the fresh produce coming into the Market.  Shop the Olive Tap and Wild Tree for a fine selection of oils and Olives4You has those wonderful Kalamata olives.  Don’t stop at the vegetable selection below, shop our farm stand vendors to add mushrooms and other farm fresh vegetables.

Ingredients:

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  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions:

1.       Preheat oven to 450 degrees.

2.        Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper.

3.       Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper.

4.       Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil.

5.        Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

6.       Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

Recipe courtesy of Martha Stewart Living