Castelvetrano Olive

An appetizer you can have it ready within 10 minutes of walking in the door.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

In January 2010, the owners of Perbacco in the city's Financial District transformed a nearby deli into Barbacco Eno Trattoria, a casual spot inspired by a trattoria on Italy's Ligurian coast. Order a glass of wine and these incredible stuffed olives at the marble bar—and prepare to be transported.

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.

The trick to keeping this salad crisp? Salt, drain, and squeeze excess liquid from the cucumbers before dressing them. Add a swoosh of yogurt and juicy oven-baked meatballs to make it a flavorful, filling meal.

While the chicken thighs braise in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

If you can’t find ají amarillo chiles for this grilled squid recipe, substitute with the paste, which is more widely available. Add 2 tsp. paste to dressing before adding the oil.

Butterflying chicken transforms a hard-to-grill round bird into a flatter shape that is easier to crisp and cook through.

Summer tomatoes and briny olives turn saucy as they cook underneath roast chicken in this simple weeknight dinner.

Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

You probably already have everything you need to make this pasta in your pantry.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.