Kalamata oil poached mulloway with roasted cherry tomatoes
Some varieties of fish are excellent cooked by poaching in olive oil, it’s such a gentle and delicate method and the fish stays extra succulent. With this particular recipe you first make a black olive oil using kalamata olives – you end up with an excellent coloured oil that has the rick flavour of kalamata's without any overpowering saltiness. This coupled with the sweet juicy and slightly acidic flavour of the tomatoes and the earthiness of the fish gives you a simple yet startling…
Basil and olive oil dressing
This dressing can be used on salads or to marinate meat or poultry before grilling or barbecuing. Simply brush it all over the poultry. You might also like to add a few kalamata olives to the dressing as well.
Make use of your autumnal garden vegies with this Greek salad recipe form Matthew Evans. Featuring creamy feta and kalamata olives, it’s fantastic served with barbecued meats or hearty oven bakes, such as lamb shoulder moussaka.
Olive and feta crusted chicken
Kalamata olives, feta cheese and extra virgin olive oil are quintessential Greek ingredients, adding a robust and luxurious edge to a roast chicken. Keep a little of the herbed feta aside to eat with bread while waiting for the chicken to cook.
Grilled fillet of yellow fin tuna with green beans, preserved lemon and kalamata olives
Serve this as a stand-alone dish, or as part of a three course banquet, as put together by top chef from Nick's Bar and Grill restaurtant, Sydney.
Baked potatoes with Kalamata olives
Although Peru is the birthplace of the potato, the Greeks have embraced this spud like no other vegetable. A slow-cooked Greek baked lamb would not be complete without potatoes and, of course, it’s an essential in moussaka.
Charred cos, kalamata olives and tomato
A tasty and simple little side dish that combines a nicely charry lettuce flavour, a saltiness from the olives and a hint of acidic sweetness from the tomatoes.