Browsing Tag

olive recipes

Grilling Karista's Kitchen Kid Friendly Life Around My Table Pork Sauces, Salsas and More Seafood

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Roasted Green Olive and Kumquat Relish with Pan Cooked Halibut and Herbed Couscous

One can never have enough of a good thing, especially when that “good thing” is olives.

I came home from the California Ripe Olive Event in St. Helena, California a few weeks ago and after testing several recipes that included olives, I couldn’t decide which recipe to post.

So, I’m posting two olive recipes! Because I’ve made both recipes three times in three weeks. They really are that good. My family has requested the Olive and Rosemary Chicken Salad remain a staple in the fridge for snacking, lunching and whenever “tasting”.

This current post, a gorgeous Roasted Olive and Kumquat Relish with Halibut and Herbed Couscous, has transitioned between a seafood dish, a pork dish and a grilled chicken dish. I’m not kidding when I tell you I’ve used this relish three times for three separate dinner meals.

Roasted Olive and Kumquat Relish transitions beautifully between seafood, meat and poultry and pairs delightfully with either a herbed couscous or an indulgent goat cheese polenta. Always in the mix is roasted or grilled asparagus.

Roasted Green Olives and Kumquats // Karista's Kitchen

When my “team” and I were creating this recipe at the California Ripe Olive Experience, I knew this Roasted Olive and Kumquat Relish was tasty but I never imagined I’d be preparing it so often at home.

Heather (Heather Likes Food), Leigh-Anne (Your Home-Based Mom) and Kelley (The Suburban Soapbox) were my teammates and between the four of us we created a stellar recipe.

The original recipe we created in the Culinary Institute of America kitchen in St. Helena, California, paired the relish with pan seared pork tenderloin medallions, a white wine and butter pan sauce over goat cheese polenta and pan cooked asparagus spears. In a word, divine.

Honestly, I found myself sneaking bites of the pork tenderloin with Kelley’s pan sauce, nibbling on spoonful’s of Roasted Olive and Kumquat Relish and secretly wanting to shovel the goat cheese polenta into my mouth. Polenta just does that to me.

The buttery and slightly salty flavor of the roasted green olives blended perfectly with the tart citrus flavor of the sliced kumquats. We added a splash of garlic, ginger, Italian parsley and honey to the relish which resulted in a mellow but flavorful relish.

California Ripe Olive Experience St. Helena 7

When I prepared the relish again at home I used it to top fresh roasted halibut to change things up a bit. I also paired the relish with grilled chicken. All of which was delicious.

I love it when a recipe can be used with more than one specific ingredient. I suppose that’s simply what olives do best. They pair deliciously with most savory and even sweet ingredients, elevating flavor and texture and making a meal completely delightful.

Delicious Wishes and Loads of Love,

Karista

*This post was sponsored by California Olive Committee

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Serving Size: 4

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Ingredients

  • 1 cup sliced green olives, or more if you like
  • 1/2 cup sliced kumquats
  • 1 clove garlic, smashed
  • 2 tablespoons extra virgin olive oil
  • Pinch of pepper
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, thinly sliced
  • 1-2 tablespoons honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1- 1 1/2 lbs. halibut cut into 4 pieces
  • 2 tablespoons ghee (clarified butter)
  • 1/4 cup white wine
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Toasted pine nuts for garnish
  • Chopped Italian parsley for garnish

Instructions

  • Pre-heat the oven to 350F.
  • Place the sliced olives, kumquats and smashed garlic in a bowl and toss with 2 tablespoons extra virgin olive oil and a pinch of cracked black pepper.
  • Transfer the olives and kumquats to a lined baking sheet and roast them in the pre-heat oven for about 10 minutes. If you like a little color on the olives, place them under the broiler for a minute or two.
  • Remove the baking sheet from the oven and let the olives and kumquats cool for about 5 minutes. Transfer to a mixing bowl and remove the smashed garlic.
  • Toss the olive and kumquats with parsley, oregano, ginger, sliced garlic, lemon zest and one tablespoon of honey. Season to taste with salt and pepper. Add additional honey if needed.
  • To make the halibut, heat a fish proof skillet over medium heat and add the ghee. While the ghee is heating, season the halibut with salt and pepper.
  • When the ghee is hot, add the halibut flesh side down and cook for about 3-5 minutes. Then flip to the skin side down and cook another 3-5 minutes. Fish should be cooked about 10 minutes for every inch of thickness.
  • Once the fish is done transfer to a platter and hold. With the skillet on the stove but the heat turned off, add the white wine and scrape the fond off the bottom of the pan. Turn the heat back on and whisk while adding the butter. Once the sauce has reduced by 1/4-1/2, season to taste with salt and pepper.
  • Place the halibut over prepared couscous and then top the halibut with the pan sauce. Garnish the halibut with the relish and then garnish with additional chopped fresh Italian parsley and toasted pine nuts. Serve immediately.
  • Notes

    This lovely relish is perfect over roasted pork, pan seared pork tenderloin medallions and grilled chicken.

    *When roasting the kumquats, be sure not to roast them too long as they can become a tiny bit bitter.

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    Chicken Karista's Kitchen Kid Friendly Life Around My Table Salad

    Olive and Rosemary Chicken Salad

     

    Olive and Rosemary Chicken Salad // Karista's Kitchen

    OLIVE AND ROSEMARY CHICKEN SALAD

    It’s not unusual for me to open a can of California Ripe Olives with the intent of using them in a recipe and then a few minutes later half the can of olives is missing.  My family and I just cannot keep our hands out of the olive can.

    Olives have always been a staple in my house. I often reach for a can of California Ripe Olives when I want a quick snack or when I want to add a little extra flavor to a recipe. Olives make my meals seem a bit more special, while adding color and texture to my recipes.

    As if being an olive fanatic isn’t enough, a few weeks ago I was asked to attend the California Ripe Olive Experience in St. Helena, California – I jumped at the opportunity. An event completely devoted to olives? I had to be there and sample all the olive goodness.

    California Ripe Olive Experience St. Helena_

    A ROOM WITH A VIEW

     

    California Ripe Olive Experience in St. Helena, California

    ST. HELENA, CALIFORNIA

     

    Culinary Institute of America // Karista's Kitchen

    GREYSTONE CAMPUS CULINARY INSTITUTE OF AMERICA

    The California Ripe Olive Experience was held at the Greystone campus of the Culinary Institute of America (CIA) in St. Helena, California. Now, I’m a total culinary school junkie and I’d be a forever culinary student if it were possible.  So, a visit to the Greystone CIA to mingle with olive growers, and canners, cook with olives, eat olives and olive inspired recipes seemed like a little slice of olive and culinary heaven to me.

    Meeting the growers, canners and the many professionals involved with California Ripe Olives was an absolute pleasure. “The California Ripe Olive community is composed of two canneries and about 700 family farmers, who raise olives on about 27,000 acres of orchards that crisscross the warm inland valleys of California.”

    I knew California grew a large percentage of the olive crops in the United States but I had no idea that California produces 95% of all the olives grown here in the U.S.

    Many of the California Ripe Olive family farms are multi-generational groves and they’re powered by hardworking farmers and their families. Some of the olive groves are over 100 years old and today, most of the olives are still harvested by hand. In recent years, development of mechanical harvesting has emerged but many of the older groves have trees that are dense in size so harvesting remains by hand.

     

    California Ripe Olive Experience St. Helena 5

    CHEF PAUL IRVING

     

    Chef Paul Irving and Me // California Ripe Olive Experience

    ME AND CHEF PAUL IRVING AT THE CIA KITCHEN

     

    California Ripe Olive Experience St. Helena 6

    THE TALTENTED ELISE BAUER, FOUNDER OF SIMPLY RECIPES

     

    California Ripe Olive Experience St. Helena 7

    CALIFORNIA RIPE OLIVES

    In addition to meeting the lovely members of the Culinary Olive Committee I had the pleasure of meeting CIA Chef Paul Irving, Elise Bauer, founder of Simply Recipes and many more wonderful culinary and blogging professionals.

    One of the evening meals was developed by Elise Bauer, founder of Simply Recipes. A gorgeous Marinated Pork Tenderloin with Figs & Olives. In a word, divine. I’ve included the link to the recipe HERE. You will absolutely want to make this lovely dish.

    We also experimented a bit with olives and taste tested Chef Paul Irving’s olive creations. From smoked olives to candied olives and everything in between, we sampled the many ways an olive can be used in a recipe. Chef Paul Irving also created a gorgeous and mouth-watering lunch at the end of the event. He used smoked olives in a Pasta Puttanesca that was outstanding. The smoked olives added an additional element of flavor that complimented the spicy sauce.

     

    California Ripe Olive Experience St. Helena 8

    OUR TEAM RECIPE: ROASTED OLIVE AND KUMQUAT RELISH WITH PORK TENDERLOIN AND GOAT CHEESE POLENTA

     

    California Ripe Olive Experience // My Culinary Teammates // Karista's Kitchen

    MY LOVELY TEAMMATES

    During the event, I also had the opportunity to get into the CIA kitchen and create a mouth-watering recipe with three lovely new food-blogging friends, Leigh-Anne from Your Home Based Mom, Kelly from The Suburban Soapbox and Heather from Heather Likes Food.

    Although every recipe was completely delicious, I thought my team rocked. We created a Roasted Olive and Kumquat Relish and paired it with a pan cooked Pork Tenderloin with a pan sauce and then layered the pork and the relish over goat cheese polenta. Topped off with toasted pine nuts and served with asparagus.

    The roasted olive and kumquat relish is so delicious I’ve paired it with not only pork tenderloin but with spring halibut over a herbed couscous. I’ll post these additional olive recipes soon.

     

    Olive and Rosemary Chicken Salad // Karista's Kitchen

    After the event, I promptly came home and added olives to everything I cooked. One of my favorite recipes, that honestly, I didn’t think would be my favorite, is an Olive and Rosemary Chicken Salad.

    The chicken is poached in chicken broth with fresh rosemary, then diced and combined with additional fresh chopped rosemary, sliced green olives, red onion, green onions, mayonnaise, shredded cheddar cheese and a splash of lemon. My family cannot seem to get enough of this chicken salad and I find myself making a batch weekly.

    Thank you California Ripe Olives for an amazing experience and for sharing with me your love and passion for California Ripe Olives. For more recipes and all things olives check out California Ripe Olives on Facebook.

    Delicious Wishes and Loads of Love,

    Karista

    *This post has been sponsored by California Olive Committee 

    Olive and Rosemary Chicken Salad

    Serving Size: 6

    Olive and Rosemary Chicken Salad

    Ingredients

    • 1lb. chicken breasts or chicken breasts and thighs
    • 3 sprigs fresh rosemary
    • 3 cloves smashed garlic
    • 1 bay leaf
    • 4-5 peppercorns
    • 3-4 cups chicken broth
    • 1/2-2/3 cup good quality mayonnaise
    • 1-1 1/2 cups sliced California Ripe Black Olives
    • 1-2 teaspoons fresh chopped rosemary
    • 1 rib celery, diced
    • 1/2 cup diced red onion
    • 2 scallions, thinly sliced
    • 1/2 - 1 cup shredded cheddar cheese
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • Chopped fresh chives for garnish

    Instructions

  • Add chicken, rosemary sprigs, garlic and bay leaf to a pot. Fill it with chicken broth just until it covers the chicken. Heat the broth over medium heat until it just barely simmers. Let the broth simmer slowly for about 15 minutes or until the chicken breasts have reached 165F. internal temperature. Take the pot off the heat and transfer the chicken to a platter and let them cool.
  • Once the chicken is cool, dice or shred the chicken into bite sized pieces and then place it in a large bowl.
  • Season the chicken with a little salt and pepper and then toss with the mayonnaise, celery, onion, scallions, fresh rosemary and cheddar cheese. Add a squeeze of lemon and then fold in the olives. Adjust salt and pepper to your tastes.
  • Transfer to a platter lined with butter lettuce leaves and serve with toast points, crostini or as tea sandwiches. Or you can just eat it out of a bowl like my family. 🙂
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    Grilling Halibut Seafood Swordfish

    Petrale Sole with Mixed Olive and Citrus Relish

    Looking in my pantry one afternoon, I realized I had quite the assortment of olives.  Kalamata olives, Greek stuffed olives, orange peel stuffed olives, black olives, large green olives and an olive and herb mix in vermouth.  I guess it’s no secret, I love olives.  But I really needed to make room in my pantry for a few other items, so I thought I’d better start dreaming up something yummy to prepare with delectable olives. 

    One of my favorite olives to serve as an appetizer with cheese, artisan crackers and winter fruit is the orange peel stuffed olive.  Typically I can only find these olives around the holidays so when I find them I snatch several jars and save them for my olive cravings.  Citrus and olives seem to compliment each other beautifully.  Combined with a few other standout ingredients, a beautiful and tasty relish is created.

    This delightful relish can be served over most grilled, pan seared, poached or roasted white fish.  It’s also delicious over grilled chicken breasts or roasted chicken.  Try the relish over garlic crostini for a fun and tasty starter to your family or holiday gathering.  You can also prepare the relish a day in advance.  Just bring it to room temperature before serving. 

    Bright flavors and intense colors make this recipe a divine little fish dish.  Keep dinner simple… Enjoy the flavors of life!

    Serves 3-4

    Ingredients

    1-1/2 lbs Petrale Sole (Cod, Halibut, Sea Bass, Swordfish or Flounder are all excellent substitutions)

    Salt and fresh cracked black pepper

    1/2 teaspoon smoked paprika

    Olive oil

    1 cup mandarin oranges, coarsely chopped

    1 cup black and green olives, diced (mixed Greek olives also work well in this relish)

    1 teaspoon fresh ginger, minced or grated

    ¼ cup fresh basil, coarsely chopped, and a little extra for garnish

    1 tablespoon dry sherry or white wine

    Directions

    Season the fish with salt, pepper and smoked paprika.  Set aside.

    Toss together the oranges, olives, ginger, basil, dry sherry or wine and a dash of olive oil, then season with salt and fresh cracked black pepper.  Set aside at room temperature.  This relish can be prepared a day in advance and refrigerated.  Bring to room temp before serving.

    Prepare the fish either in the oven or stove top. 

    To roast the fish in the oven, place the fish in a baking dish and drizzle the fish with olive oil and white wine.  Roast the fish on 375F until done.  Most fish will take 10 minutes of cooking per inch of thickness. 

    To pan sear, add a little olive oil to a skillet and heat on medium heat.  Pan sear the fish until done and then transfer to a platter. 

    Once the fish is done, plate the fish on individual plates or a platter and top with the mandarin and olive relish.  Serve immediately.

    This dish is fabulous with a mixed green salad with citrus vinaigrette or roasted asparagus spears found under “sides” in this blog.