A simple yet satisfying recipe with the goodness of black olives and cherry tomatoes, tossed up with fusilli and feta, and dressed in balsamic vinaigrette.

Granted, if you hate olives ... not using them in cocktails, nest them with provolone wedges and ribbons of prosciutto on a ...

Green and black olives may not necessarily be distinct ... When cooking with olives, reduce the recipe's salt content, as ...

This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves ... then strain and proceed as in the recipe.

I love green olives, but the black variety, although normally a little ... Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up.

For this recipe, however, we cook the shrimp separately with garlic, red and black pepper ... the shrimp over toasted bread rubbed with olive oil and garlic. You can omit the fresh tomatoes ...

This recipe calls for Niçoise olives, a type of brined black olive from a cultivar grown in the region around Nice. This variety can sometimes be hard to find; if you can't get them in jars ...

A new cookbook appeared on our coffee table, or more exactly a used cookbook, since MT picked it up at the Osterhout Free ...

Be sure to allow the olives to come to room temperature before serving. When you’re ready to serve, garnish with the almonds and sea salt. Recipe from Made in Spain by José Andrés, courtesy of ...

Black beans push over chickpeas in this recipe to make this classic dip. Blend it with fresh herbs and spices, and serve it with breads. 2 cups black beans, boiled¼ cup olive oil, plus extra for ...

Save this recipe for later Add recipes to your saved ... Instead of ciabatta, try a sliced baguette or olive bread. Brush the slices of bread on both sides with olive oil, add a little sea salt ...