Broccoli With Olives Recipes

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BROCCOLI WITH OLIVES

Olive slivers add a tangy note to steamed broccoli florets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5



Broccoli With Olives image

Steps:

  • Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
  • Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

4 bunches broccoli, about 3 pounds, cut into medium florets
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 cup pitted and slivered Kalamata olives

ROASTED BROCCOLI STEAKS WITH OLIVE RELISH

Inspired by the ever-popular cauliflower steak, this recipe calls for broccoli instead. The stalks of broccoli are just as edible as the florets and contain the most fiber of the vegetable. Enjoy them with this herb and green olive relish.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0



Roasted Broccoli Steaks with Olive Relish image

Steps:

  • Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.

BRAISED BROCCOLI WITH CHICKPEAS AND OLIVES

Broccoli braised with olives and chickpeas gets bursts of flavor from pickled sweet cherry peppers.

Provided by Food Network Kitchen

Time 25m

Yield 4-6

Number Of Ingredients 8



Braised Broccoli with Chickpeas and Olives image

Steps:

  • Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 1 1/2 cups of water and salt to taste in a large, wide saucepan. Bring to a simmer, cover and cook over medium-low heat until tender, 12 to 15 minutes. Top with the toasted panko.

1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled and cut into large florets
1/2 cup drained canned chickpeas
3 tablespoons chopped pitted Kalamata olives, plus 2 tablespoons olive brine
3 tablespoons extra-virgin olive oil
2 tablespoons chopped pickled sweet cherry peppers
1 clove garlic, smashed
Kosher salt
2 tablespoons toasted panko

BRAISED BROCCOLI WITH OLIVES

Provided by Deborah Madison

Categories     Olive     Vegetable     Side     Braise     Vegetarian     High Fiber     Summer     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Braised Broccoli with Olives image

Steps:

  • 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
  • 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
  • 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.

4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts
sea salt and freshly ground pepper
1/4 cup olive oil
1 onion
1 tablespoon chopped marjoram or oregano
3 garlic cloves, coarsely chopped
2 tablespoons olive paste or finely chopped Gaeta olives
grated zest of 1/2 lemon

GARLIC BROCCOLI WITH OLIVES AND RED WINE

I can eat almost half of this recipe at a time. Not only is it delicious, but a very attractive dish; the onions take on a purplish color from the wine, which contrasts nicely with the bright green broccoli and black olives. I cook broccoli with a very light hand, so these directions are for somewhat "rare" broccoli... if you like it more done, cook for about 10-15 minutes instead of five.

Provided by EdsGirlAngie

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 7



Garlic Broccoli With Olives and Red Wine image

Steps:

  • Saute onion and garlic in olive oil in a large skillet until soft. Add broccoli, olives, and red wine. Bring to a boil, then reduce heat, cover and simmer for about 5 minutes, stirring once. Season to taste with salt and black pepper (I like LOTS!) (If you like your broccoli a little more "done", cook for 10 minutes or so).

Nutrition Facts : Calories 243, Fat 13.9, SaturatedFat 1.9, Sodium 401.9, Carbohydrate 18.2, Fiber 2.5, Sugar 3.8, Protein 4.2

4 cups broccoli florets
2 tablespoons olive oil
1 1/2 cups onions, chopped
3 garlic cloves, minced
2 (2 1/4 ounce) cans sliced black olives, drained
3/4 cup red wine
salt and black pepper

BROCCOLI WITH OLIVES

Categories     Olive     Steam     Broccoli

Yield serves 10

Number Of Ingredients 5



Broccoli with Olives image

Steps:

  • Prepare an ice-water bath; set aside. Put the broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into the ice-water bath. Drain; pat dry.
  • Heat 1/4 cup oil in a wide sauté pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with the remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

4 bunches broccoli (about 3 pounds), cut into medium florets
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 cup pitted and slivered kalamata olives

BROCCOLI WITH BLACK OLIVES AND PARMESAN

Found this recipe years ago when I was looking for a nice change for a hot broccoli side dish. Be light with the seasoned salt because Parmesan cheese is already salty

Provided by Gadgetsmidnight

Categories     Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 5



Broccoli With Black Olives and Parmesan image

Steps:

  • Steam broccoli until heated through and still crisp tender.
  • Place cooked broccoli in serving dish and toss with black olives, seasoned salt, garlic powder and cheese.
  • Serve warm.

16 ounces frozen chopped broccoli
3 ounces sliced black olives (Can is usually 2 to 3 ounces)
1/4-1/2 teaspoon seasoning salt
1/4-1/2 teaspoon garlic powder
4 tablespoons grated parmesan cheese (The powered stuff)

TOPPING OF BROCCOLI AND OLIVES

Provided by Marian Burros

Categories     easy, dips and spreads, appetizer

Time 20m

Yield Enough for three slices of bruschetta

Number Of Ingredients 8



Topping of Broccoli And Olives image

Steps:

  • Thinly slice garlic.
  • Trim stems from whole broccoli; cut florettes into bite-size pieces.
  • Heat nonstick pan until very hot. Add oil; reduce heat to medium high.
  • Stir in garlic and hot pepper flakes, and saute for 30 seconds.
  • Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
  • Stir in olive paste, and mash the broccoli with a fork into small pieces. (If using olives, pit and mix in.) Season with salt and pepper
  • Heap on bruschetta halves.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 252 milligrams, Sugar 5 grams

1 large clove garlic
2 pounds whole broccoli or 1 pound ready-cut broccoli florettes (7 cups)
1 teaspoon olive oil
1/8 teaspoon hot-pepper flakes
1 cup water
4 teaspoons green olive paste or 10 medium black or green Italian, Greek or French olives
1/8 teaspoon salt
Freshly ground black pepper

BROCCOLI WITH BLACK OLIVES

Serve Broccoli with Black Olives as a tasty side that goes great alongside any dish. Broccoli with Black Olives takes just 10 minutes to make and is topped with tasty Parmesan.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 5



Broccoli with Black Olives image

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 sec. or until tender.
  • Add broccoli and olives; cook and stir 4 min. or until heated through. Remove from heat.
  • Stir in grated topping.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 Tbsp. olive oil
2 cloves garlic, minced
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (2-1/2 oz.) sliced black olives, drained
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

BROCCOLI WITH ALMONDS AND OLIVES

Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 8



Broccoli with Almonds and Olives image

Steps:

  • Combine oil and olives, almonds, lemon zest plus juice, and red-pepper flakes. Add parsley and season with salt. Toss with broccoli and serve warm or at room temperature.

Nutrition Facts : Calories 184 g, Fat 15 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g

1/3 cup extra-virgin olive oil
1/3 cup chopped pitted black olives, such as Kalamata or Nicoise
1/4 cup chopped toasted almonds
4 teaspoons grated lemon zest plus 1 tablespoon juice
3/4 teaspoon red-pepper flakes
1/3 cup chopped fresh parsley
Salt
8 cups blanched broccoli (from 2 bunches)

BROCCOLI WITH FRIED SHALLOTS AND OLIVES

The fried shallots on top of this dish make it seem a little like a baked green-bean casserole, but with broccoli as the starring vegetable. Olives and thinly sliced garlic give it verve, contrasting nicely with the sweetness of the shallots. You can cook the broccoli and fry the shallots a day ahead. Store the broccoli in the refrigerator, bringing to room temperature before serving; keep the fried shallots in a paper towel-lined container or a jar with an airtight lid. If they wilt, you can crisp them back up by popping them briefly in the oven. Be sure to save the shallot-flavored oil to use for sautéeing the garlic and olives right before serving.

Provided by Melissa Clark

Categories     dinner, vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7



Broccoli With Fried Shallots and Olives image

Steps:

  • Bring a large pot of salted water to a boil. Add broccoli and cook until just tender, 1 to 3 minutes. Drain well and transfer to a large bowl.
  • Heat oil in a small pot over medium heat. In batches, so they don't crowd the pot, fry shallots until light golden, 4 to 6 minutes, using a slotted spoon to transfer them to a paper towel-lined plate once they've cooked. Sprinkle the fried shallots with salt as you go. If the shallots start to brown too quickly, lower the heat.
  • Keep the oil in the pot, and carefully stir in garlic and olives. Cook until garlic starts to turn golden, about 3 minutes. Pour the hot oil, including garlic and olives, over the broccoli, then sprinkle with salt and taste. If you'd like it to be brighter, toss in the vinegar. Serve broccoli with fried shallots on top.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 4 grams

2 1/2 pounds broccoli (about 2 bunches), stems peeled and cut into 1/2-inch pieces, florets cut into bite-size pieces
1/2 cup extra-virgin olive oil, plus more for drizzling
4 shallots, sliced into rings
5 fat garlic cloves, thinly sliced
1/4 cup chopped pitted olives, such as Kalamata, Niçoise or Picholine (a combination of black and green is nice)
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons sherry vinegar, or to taste (optional)

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