Easy olive recipes using olive oil and olives: O for Olive

If you’re looking for an easy supper option, try this delicious olive risotto fish medallions recipe. It’s super-healthy and flavourful!

Spice it up with hot chilli – if you prefer something milder, use hot Hungarian or Spanish paprika. O for Olive’s pitted black olives, extra virgin olive oil and green olive tapenade make the perfect ingredients…

Olive risotto fish medallions

The Homegrown Chef

Olive risotto and olive oil fish medallions coated in green olive tapenade

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine Mediterranean

Servings 2 people

Ingredients

1 cup Arborio rice
400g tin tomatoes or fresh
12 black olives pitted
1 brown onion chopped
3 garlic cloves chopped
1 tsp hot chilli powder or hot Hungarian/Spanish paprika
750ml vegetable stock extra if needed

Olive oil fish medallions

4 fish medallions frozen
Salt and pepper to season
Green olive tapenade to coat fish
Extra virgin olive oil a good drizzle
1 juice of fresh lemon

Instructions

Pre-soak rice for 20 minutes then rinse before cooking.
Blend onion, garlic and tomatoes until almost smooth.
Warm frying pan adding a tablespoon of olive oil.
Add cup rice and gently fry in the oil for 3-4 minutes on a medium heat.
Slowly add stock a portion at a time, stirring with a spatula.
Replenish liquid frequently, don't allow it to stick to the pan.
Once stock as reduced by about half, add the blended tomato mix.
Cook rice for 20-30 minutes in total, until all liquid is absorbed.
If necessary add a little more stock, if needed so risotto looks creamy.
Before roving from stove, add a good glug of extra virgin olive oil.

Fish dish

Preheat oven to 200 ℃, and place fish medallions in a small ovenproof dish.
Season lightly and drizzle with olive oil.
Coat with green olive tapenade.
Cook for 20 minutes.
Squeeze fresh lemon juice over the top before serving.

Notes

If you prefer less heat in the dish - milder but just as flavourful - substitute the hot chilli powder for hot Hungarian or Spanish paprika.

Keyword black olives, extra virgin olive oil, green olive tapenade, healthy meal

August 4, 2022/by Julia Hinton

Recipes

Olive stuffed lamb loin

This olive stuffed lamb loin dish is tender and juicy, and filled with Mediterranean flavours. Perfect for a family lunch or warming winter meal. Blending spices, fresh herbs and delicious black olives, try the recipe…

We grow our own herbs and bought meat from Oaklands Butchery in Joburg’s Northern Suburbs. Olives come from Swartrivier Farm in Prince Albert, in the Western Cape. Aim for fresh, local ingredients… and your meal will pop with flavour!

Olive stuffed lamb loin

The Homegrown Chef

Flavourful, juicy and tender 'low-and slow' lamb dish, ideal for a family meal

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Prep Time 30

Cook Time 1 55

Resting time 15

Course Main Course, Sunday lunch

Cuisine Mediterranean

Ingredients

1 750g lamb loin deboned
15-20 pitted black olives drained
4-5 garlic cloves
2 tsp green olive tapenade
1 tsp hot English mustard
1 peppadew deseeded and chopped
2 sprigs rosemary
1 bunch thyme
1 tsp paprika
Salt and pepper to taste
1 lemon zested and juiced
2 tsp balsamic vinegar
2 tbsp extra virgin olive oil
1 anchovy fillet

Instructions

Blend together into a smooth paste the green olive tapenade, lemon zest and juice of one lemon, anchovy fillet, peppadew, half a bunch of thyme, rosemary, hot English mustard, olive oil, garlic cloves, and ½ tsp paprika.
Trim the lamb loin of excess fat, if any, and cut in the middle but not completely through – enough to allow the meat to fold easily.
Place skin-side down on a board, and smear the inside heavily with the blended paste.
Add olives in groups of 5 or 6, to form a filling.
Fold lamb loin up, and tie off with cotton string (about five ties, depending on size).
Place in an ovenproof dish, and add the remaining thyme, rosemary and coat outside with ½ tsp paprika plus a few grinds of salt and pepper, as desired.
Preheat oven to 200 ℃, and cook at this heat for 10 minutes. Then drop the temperature to 170 ℃, add a cup of red wine, and cook for a further 1 hour and 45 minutes.
The lamb should be a nice golden brown. If it browns too quickly, cover with tin foil.
Leave to rest for about 15 minutes, remove string and carve into thick slices.

Serve with:

Baby roast potatoes and veg like cauliflower, broccoli or beans.

Keyword family meal, pitted black olives, winter food, winter recipe

July 14, 2022/by Julia Hinton

The Homegrown Chef

Recipes

Peppadew olive pork fillet

This hearty peppadew and olive pork fillet dish makes the perfect winter meal! Full of flavour and packed with the goodness of herbs, spices, extra virgin olive oil and Karoo olives, here’s the recipe…

A memorable, easy-to-make meal for family and friends. Why not try it for your next Sunday lunch or a cosy evening meal?

Peppadew and olive pork fillet

The Homegrown Chef

Hearty winter dish with delicious Mediterranean flavours

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Prep Time 25

Cook Time 40

Resting Time 15

Course Main Course, Sunday lunch

Cuisine Mediterranean

Servings 6 people

Ingredients

2 pork fillets
4-5 bay leaves
1 bunch fresh thyme
1 sprig fresh rosemary
Coarse salt
Black pepper
1 tsp paprika
80 g O for Olive Pitted Black Olives

Marinating Mix

4 cloves garlic coarsely chopped
2 peppadews chopped without seeds
2 tbsp balsamic vinegar
1 sprig fresh thyme
1 sprig rosemary leaves only
O for Olive Extra Virgin Olive Oil leaves only
2 tsp paprika
Black pepper a few generous twists

Instructions

Prepare your marinating mix in a small sauce bowl.
Trim excess sinew from pork fillets, and select a suitable oven-proof dish.
Scatter a bunch of fresh thyme and 4-5 bay leaves on the bottom of the dish.
Add salt, black pepper and a drizzle of O for Olive Extra Virgin Olive Oil.
Place pork fillets in the dish, and sprinkle with 1 tbsp of coarse salt.
Coat fillets with marinade, and leave to stand for 4 hours, or overnight (in fridge).
Preheat oven to 200 ℃, and cook for about 10 minutes, then turn down to 175 ℃ for 25-30 minutes.
When you notice liquid in the dish, the pork should be nice and tender.
Let the dish rest for 15 minutes before carving into around 1.5cm thick medallions.
Side dish 1: Serve with baby roast potatoes, boiled then crushed and seasoned with salt, pepper, paprika and thyme. Add olive oil before placing in the oven for approximately 40 minutes until golden brown.
Side dish 2: Chop about a saucepan full of green cabbage. Add 3 garlic cloves, roughly chopped, salt, black pepper, paprika and a dash of olive oil. You may need to add a ¼ cup of water. Cook on medium heat on the stove for about 18 minutes.