Green Olives Stuffed With Chili Almonds
Ziti With Roasted Peppers, Green Olives, And Spicy Salami
Chicken With Green Olives, Orange, And Sherry
Carrot Salad With Orange, Green Olives, And Green Onions



Green Olives Stuffed With Chili Almonds

This recipe can be prepared in 45 minutes or less.

a 10-ounce jar pitted large green olives (about 24)
2 tablespoons olive oil
1 1/4 teaspoons chili powder
24 whole almonds with skins (about 1/4 cup)

Preheat oven to 375 F.
In a large sieve rinse olives and drain well. In a bowl stir together
1/2 teaspoon oil and 1/2 teaspoon chili powder and add almonds, tossing
to coat. Transfer almonds to a baking sheet and toast in middle of oven
until fragrant and a couple of shades darker, 8 to 10 minutes. Cool
almonds just until they can be handled and stuff each olive with an
almond. In bowl toss olives with remaining oil and chili powder. Olives
may be made 1 day ahead and kept, covered, at cool room temperature
(almonds will begin to soften after about 4 hours).

Makes about 1 1/2 cups.



Ziti With Roasted Peppers, Green Olives, And Spicy Salami

Think of this flavorful medley as an antipasto pasta. Add sides like
tomato bruschetta and a romaine-radicchio salad for a fantastic summer
supper. What to drink: A bold Sangiovese or Rioja.

1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves

1 pound ziti
4 ounces 1/8-inch-thick slices spicy salami, cut into matchstick-size
strips
1 cup coarsely grated Parmesan cheese

Char bell peppers directly over gas flame or in broiler until blackened
on all sides. Enclose peppers in paper bag and cool completely. Peel,
stem, and seed peppers. Cut peppers lengthwise into 1/4-inch-wide
strips.
With machine running, drop garlic and shallot through processor feed
tube and chop coarsely. Add olives, parsley, olive oil, and oregano and
chop finely. Season to taste with salt and pepper. (Peppers and olive
mixture can be made 1 day ahead. Cover and refrigerate separately.
Bring to room temperature before continuing.)

Cook pasta in large pot of boiling salted water until tender but still
firm to bite, stirring occasionally. Drain well. Return pasta to pot;
stir in peppers and olive mixture. Add salami and cheese; toss to
combine. Serve warm or let stand at room temperature up to 2 hours.

Buyer's guide: Look for brined green olives (not canned) in bins or
jars in the supermarket's deli section. Spicy salami is widely
available at Italian delis and at some supermarkets. The test kitchen
used Piller's Caliente Salamil call 323-588-2100 or go to pillers.com
to find a store in your area.

Makes 6 to 8 servings.




Chicken With Green Olives, Orange, And Sherry

2 tablespoons olive oil
1 4 3/4-pound chicken, cut into 8 pieces
1 cup sliced shallots (about 3 large)
2 garlic cloves, minced
1 cup medium Sherry
1 cup low-salt chicken broth
1 orange, halved lengthwise, each half cut into 5 wedges
1/3 cup brine-cured green olives (such as picholine)
1 tablespoon honey

Preheat oven to 425 F. Heat oil in large ovenproof skillet over high
heat. Sprinkle chicken with salt and pepper. Add chicken to skillet;
cook until skin is crisp and browned, about 6 minutes per side.
Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2
tablespoons drippings from skillet. Add shallots; stir until soft and
beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add
Sherry; boil until reduced by half, scraping up browned bits, about 3
minutes. Add chicken broth; bring to boil. Return chicken, skin side
up, to skillet. Place orange wedges and olives among chicken pieces.
Transfer to oven and braise uncovered until chicken is cooked through,
about 20 minutes.
Transfer chicken to platter. Bring sauce to boil over high heat. Stir
in honey; boil until thickened, about 5 minutes. Season with salt and
pepper. Pour sauce, oranges, and olives over chicken, or return chicken
to skillet and serve.

Makes 4 servings.


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