Each of the dishes described below all rely heavily on the use of olives, olive oil or a combination of the two. In all cases, I suggest the use of Extra-Virgin or Virgin oil. In no case are tinned olives appropriate!!

Chicken with Olives

2 - 4 cloves garlic, chopped finely
salt to taste
1 chicken, about 1 1/2 kilo, quartered
6 Tbsp. olive oil
2 medium onions, chopped
1 tsp. ground ginger
1/2 tsp. black pepper
1/2 tsp. turmeric
2 large ripe tomatoes, peeled and chopped
4 sprigs fresh coriander
4 sprigs fresh parsley
1/4 kilo green olives, pitted
3 Tbsp. lemon peel, soaked for 2 hours in cold water and then drained


With a mortar and pestle or in a food processor, combine the garlic and 1 tablespoon of salt and grind into a paste. Wash the chicken pieces and dry them well and rub the chicken all over with the garlic and salt paste. Let stand for 10 - 15 minutes, rinse under cold water and dry again on paper toweling.

In a large heavy skillet heat the oil and in this brown the chicken pieces. Add the onions and saute until the onions become translucent. Add the ginger, pepper, turmeric and salt to taste and cook over a medium flame for 5 minutes, tossing and turning the chicken pieces frequently. Add the tomatoes, increase the flame to high and cook until the liquids in the pan are nearly completely evaporated.

Add 1/2 cup water and cook over a moderate flame, stirring regularly, until the water evaporates. Add another 3/4 cup of water, a little at a time, stirring constantly, and when the liquids have thickened add the coriander and parsley. Cover tightly and continue to cook over a low flame until the chicken is done.

Drop the olives into a clean saucepan with boiling water. Reduce the flame and simmer for about 3 minutes and then drain. Add the lemon slices and olives to the casserole about 10 minutes before serving. Immediately before serving uncover the casserole, increase to a high flame and let the sauce reduce to the desired consistency. Serve hot. (Serves 4).


Lamb Stew with Dill and Olives

1/2 cup olive oil
about 1 1/2 kilos of lamb , cut as for stew
2 medium onions, chopped finely
1 tsp. turmeric
3/4 tsp. pepper
salt to taste
1 cup beef stock
3/4 cup lemon juice
675 gr. spinach, chopped
the leaves of 2 bunches of celery, chopped finely
the white parts of 8 spring onions, chopped finely
1/2 kilo green olives, pitted and halved
1/2 cup dried peas, soaked in water 2 hours and drained
2 Tbsp. fresh dill, chopped finely

In a flameproof casserole heat 2 Tbsp. of the oil and in this brown together the lamb and onions. Season with the turmeric, pepper and salt to taste and then pour over the stock and lemon juice. Cover and simmer for 15 minutes, stirring several times. In a heavy skillet cook the spinach, celery leaves, and spring onions over a very low flame, without adding water, just until the vegetables begin to shrivel. Add the remaining oil to the skillet and fry for 5 minutes. Add the ingredients of the skillet to the meat and then add the olives, dried peas and dill. Simmer gently, stirring occasionally, until the meat and beans are tender (about 45 minutes). Serve hot. (Serves 4 - 6)


Leg of Lamb with Olive Sauce

1 leg of lamb, about 2 1/2 kilos
about 1/2 kilo lamb bones
3 large carrots, diced
3 large onions, chopped coarsely
375 gr. black olives, pitted and chopped
1 can anchovy fillets, about 60 gr., rinsed under cold water and then mashed
2 Tbsp. parsley, chopped finely
1 bouquet garni made by tying together 3 sprigs of parsley, 1 bay leaf, several celery leaves and
fresh thyme
4 - 5 cloves garlic, cut in slivers
1 tsp. garlic, chopped finely
juice of 1/2 lemon
1/4 tsp. paprika
salt and pepper to taste
olive oil as required

Prepare a stock by combining the lamb bones, carrots, onions, bouquet garni and 3 1/2 cups of cold water. Season with salt and pepper, cover, bring just to the point of boiling and then immediately reduce the flame so that the stock simmers gently for 1 hour.

In the leg of lamb make insertions with a very sharp knife and in each place a sliver of garlic. Rub the meat with salt and pepper and then with olive oil. Place in a roasting pan and place in an oven that has been preheated to 200 degrees Celsius for 15 minutes.

Reduce the oven temperature to 170 degrees Celsius and continue to roast the meat, basting often with the drippings and oil until the meat is done. Remove the lamb to a preheated platter and set aside to keep warm.

From the pan juices spoon off the excess fat and discard. Strain the stock and add 1 cup to the pan juices. Place the pan over a medium flame and stir well, scraping all the particles that stick to the pan. Add the remaining stock, stirring constantly and boil the mixture down until it leaves about 2 cups of gravy. Add the olives, anchovies, parsley, garlic, lemon juice and paprika and heat through, stirring constantly until well blended. Correct the seasoning with salt and pepper to taste. Carve the lamb and serve the gravy in a separate sauceboat. (Serves 4 - 6)

© Daniel Rogov