Pasta salad with cherry tomatoes and olives
Ingredients : 250g of short pasta (fusilli, farfalle…), 100g cherry tomatoes, 100g pitted organic natural black olives, pine nuts, basil leaves, salt, pepper, Qualité Or Extra virgin olive oil
Cook the pasta according to the instructions on the pack. Drain and let it cool down. Meanwhile, quarter the cherry tomatoes and put them in a salad bowl. Add the pitted organic black olives, the pine nuts, the basil leaves, salt, pepper and 2 tbsp of extra virgin olive oil. Mix altogether. Add the pasta and mix
The “real” Niçoise salad
Ingredients : 4 tomatoes, 4 small artichokes, young fava beans, 1 celery heart, 2 spring onions, a few radishes, 4 hard boiled eggs, 1 tin of tuna fish in olive oil, a few anchovies, basil, DOP Niçoise olives, DOP Extra virgin olive oil from Nice, vinegar, salt and pepper
Cut the tomatoes ; slice the artichokes, the radishes the celery stems and the spring onions. Open the fava beans. Put all these ingredients into a broad salad bowl, add the tuna fish, the olives, a few basil leaves. Season to your taste with olive oil, vinegar, salt and pepper. Mix. Add the anchovies. Quarter the hard boiled egg and add them to bowl.
The Greek salad
Ingredients : 4 tomatoes, 1 cucumber, 1 greek DOP Feta cheese, 1 small red onion, green pepper, oregano, Black Kalamata / Organic Olives, Qualité Or extra virgin olive oil, vinegar, salt and pepper
Slice the tomatoes, the cucumber, the red onion, and the Feta cheese. Set the ingredients in a large plate in the following order : tomatoes, cucumbers, onions, Feta cheese, Olives. Season with oregan, extra virgin olive oil, vinegar, salt and pepper.
Mamie’s veal stew with olives
Ingredients : 1,2 kg of veal stew meat cut in 2 inches cubes, 3 carrots, 1 oinion, 1 jar of pitted green olives 160g, dry white wine, a bit of tomatoe purée, wild mushrooms (optional), vegetable broth, some flour, Mild extra virgin olive oil, salt and pepper
Flour the meat cubes. Heat some olive oil in a cooking pot, sear the meat cubes and set aside. Slice the oinion, the carrots. Saute the onions, the carrots and mushrooms altogether. Add the meat and the olives. Add 2 Tbsp of tomatoe purée Season with salt and pepper. Cover the meat with white wine and some vegetable broth. Cook in the oven half covered at 130°C for 2 hours. Serve with steamed rice and / or steamed vegetables !
“Mouginoise” savory tart
Ingredients : 250g of flour, 75 ml warm water, 60 ml of Mild extra virgin olive oil, 2 bunches of swiss chard, 100g organic pitted natural black olives, 2 eggs, 2 tbsp of thick cream, 2 shallots, 2 garlic cloves, 3 branches of thyme, salt and pepper
Dough : Heat the oven at 200°C. Put the flour, the olive oil, a pinch of salt in a food processor with a plastic propeller. Turn on the food processor and add the water slowly until the dough forms a ball (add a bit more water if necessary). Let the food process run for 5 more minutes
Filling : Wash and slice the swiss chards. Mince the shallots and the garlic cloves. Heat some olive oil in a pan ; add the minced shallots and garlic. Sauté for 2 minutes. Add the swiss chards, the thyme and the olive. Let it simmer until the water has evaporated. Beat 2 eggs with the cream. Mix it with the swiss chards. Season to taste with salt and pepper.
Speard out the dough in a pie dish. Add the filling and cook in the oven for 25 to 30 minutes. Serve with mixed Salad
Aubergine Caponata (Sicilian recipe)
Ingredients : 1kg of aubergines – 2 branches of celery – 250g of onions – 500g tomatoes – 1 jar of pitted green olives– 50g of capers – pine nuts – fresh basil leaves – Mild extra virgin olive oil – 50g of sugar – 50g of wine vinegar – salt – pepper.
– Cut the aubergine in 1 X 1 cm squares. Add salt and cook in the oven at 200°C until they are golden
– Add some olive oil to a pan. Slice the onions and the celery. Let it simmer for 15 minutes and ass the olives, the capers and the pine nuts. Peel the tomatoes, remove the seeds and let it simmer for 10 minutes
– In a glass, mix the vinegar and the sugar. Add to the pan and let it simmer for 10 more minutes
– Add the aubergines to the pan and let it simmer for 20 more minutes
– Season with salt, pepper and basil leaves. Serve it either old or hot
French Riviera style baked Fish
Ingredients : 1 seabass of approx 1 kilo, 4 medium potatoes, 2 tomatoes, 1 red onion, 100g of Niçoise Olives, Half a bottle of dry white wine, Mild Extra virgin olive oil, salt and pepper
Heat the oven at 220°C. Slice the potatoes, the onions and the tomatoes. Lay the fish in an ovverproof dish. Lay the potatoes, the tomatoes and the onions slices around the fish. Add the Niçoise olives. Add the white wine. Cook in the oven for 20 minutes