mmmm olivey mix with my luncheroo

mmmm olivey mix with my luncheroo, originally uploaded by yo kelley yo.

Green Olives with Lemon, Fennel and Garlic

Green Olives with Lemon, Fennel and Garlic, originally uploaded by creampuffsinvenice.

Rosemary Olive Focaccia

Rosemary Olive Focaccia, originally uploaded by guyinblue.

Kalamata

Kalamata, originally uploaded by a35mmlife.

Greek salad with white beans

Greek salad with white beans, originally uploaded by Mitsooko.

White beans, kalamata olives, cherry tomatoes, scallions and basil.

by Mitsooko

Marinated olives

Marinated olives, originally uploaded by Mitsooko.

dinner

dinner, originally uploaded by Pink Shoes.

kalamata olives + cherry tomatoes + basil + olive oil. mix with whole wheat pasta and serve, it's DELICIOUS

by Pink Shoes

olives / vancouver, BC, CANADA

olives / vancouver, BC, CANADA, originally uploaded by Ces't June.

olives / vancouver, BC, CANADA

olives / vancouver, BC, CANADA, originally uploaded by Ces't June.

Greek salad

Greek salad, originally uploaded by kattebelletje.

Olive Tapas

Olive Tapas, originally uploaded by Ed Stites.

Oven-Poached Halibut Provençale

Oven-Poached Halibut Provençale, originally uploaded by Ryan Hadley.

Oven-Poached Halibut Provençale. The halibut is topped with bread crumbs, herbes de Provençal, and kalamata olives and below is mixture of tomato, fennel, onion, garlic, basil and parsley. On the side are roasted rosemary-onion potatoes.

by Ryan Hadley

Greek Salad - Squires Loft, South Yarra

Greek Salad - Squires Loft, South Yarra, originally uploaded by avlxyz.

greek inspired pita

greek inspired pita, originally uploaded by you can count on me.

It's Gonna Be Delicious!

It's Gonna Be Delicious!, originally uploaded by Wenspics.

Spaghetti Puttanesca

Spaghetti Puttanesca, originally uploaded by amoraleda.

1 lb spaghetti
2 Tbsp olive oil
3 cloves garlic, crushed
2 Tbsp chopped fresh parsley
1/4-1/2 tsp chili flakes or powder
2 (14oz) cans crushed tomatoes
1 Tbsp capers
3 anchovy fillets, chopped
3 Tbsp black olives (I use kalamata)
freshly grated Parmesan, for serving

* Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
* While the spaghetti is cooking, heat the oil in a large heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring constantly, for 1 minute, over medium heat.
* Add the crushed tomato to the pan, bring to the boil, reduce the heat and simmer for 5 minutes.
* Add the capers, anchovies and olives and cook, stirring for 5 minutes. Season with black pepper. Toss gently with the pasta until the sauce is evenly distributed. Serve with Parmesan.

Serves: 4-6 people

by amoraleda

Olives at the St. Lawrence Market, Toronto

St. Lawrence Market, originally uploaded by Blue Lotus.