Recipe: Marinated Olives with Salami

Looking for a decadent treat? This one's a keeper – make it for yourself or guests.

Makes 4 servings

Ingredients:

• 1/4 cup extra-virgin olive oil

• 1/4 teaspoon crushed red pepper flakes

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 1 clove garlic, sliced

• 1 tbsp orange juice

• 1 cup ripe pitted olives

• 4 oz. nitrate-free organic salami (such as Applegate)

Directions:

1. In a small saucepan over medium heat, heat the olive oil. Add the pepper flakes, thyme, rosemary, and garlic and cook for about 2-3 minutes, until the garlic starts to turn golden.

2. Add the olives and, constantly stirring, cook for another couple minutes until the olives are warm. Remove from the heat and stir in the orange juice. Place in a serving bowl and serve with sliced salami.

Recipe by: Saara Haapanen

Photo Credit: Canva by grafvision from Getty Images 

Recipe: Lemony Haddock with Olives and Tomatoes

Simple, delicious and quick – this recipe is great for a fast weeknight meal but it’s also tasty enough to serve guests.

Little known tip, straight from the fishmonger: frozen-at-sea haddock often is fresher than other varieties since it’s frozen as soon as it is caught … and it’s often less expensive.

Serves 3 - 4

Ingredients:

• 1 lb haddock fillets

• 2 tbsp quality olive oil

• Juice of 1 lemon

• 1 tbsp lemon zest

• 1 clove minced garlic

• Dash of Sea salt

• 1 cup green olives (avoid jarred olives if possible)

• 4 plum tomatoes, seeded and quartered

Directions:

1. Preheat the oven to 375 degrees.

2. Pat the haddock dry and place in a baking dish that’s been prepared with a light coat of oil.

3. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and sea salt. Drizzle over the fish.

4. Arrange tomato and olives around the fish. Place the dish in the oven and bake for 15-20 minutes. Check fish for doneness – it should easily flake.

Recipe by: Saara Haapanen

Photo Credit: Canva by jerrydeutsch from Getty Images Signature