Heat olive oil in pan and saute garlic, onions and oregano for about three minutes. Add in the canned tomatoes and bring to a boil, about five minutes, then remove from heat. (If you’re an olive fan, this is where you add them in as well)
Place red snapper fillets in baking dish and season with salt and pepper. Top with tomato mixture and put in oven. Bake for about 10-15 minutes; or until fish is flaky. Top with feta cheese and garnish with parsley.
1 8-10-inch loaf Italian bread or Muffuletta
6 oz. ham, sliced
4 oz. provolone, sliced
4 oz. mozzarella, sliced
2 oz. herb cheese spread
1/2 cup green olives, pitted and rough chopped
1/2 cup kalamata olives, pitted and rough chopped
2 cloves garlic, minced
1-1 1/2 tablespoon capers, drained and rinsed
1/2 cup extra-virgin olive oil
freshly ground black pepper, to taste
Start by making your olive salad in a large bowl. Combine all olives, garlic, capers and olive oil, then sprinkle with pepper. Set aside and refrigerate for at least 1 hour.
Take your loaf of bread and cut the top off (or cut in half). Hollow out most of the loaf and drizzle the bottom with olive oil, or juices from olive salad.
Start layering your sandwich with olive salad, mozzarella and provolone, slices of ham, and herb cheese spread. Continue with more ham, cheeses and finally, olive spread.
Put the top back on the sandwich, quarter and serve.
5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
3 ounces pitted Calamata olives (1/2 cup), sliced
2 1/2 teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of dried thyme
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil
1 large loaf seeded Italian bread (about 1 1/4 pounds), split
1/4 pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
1/4 pound sliced Genoa salami
1/4 pound sliced mortadella
1/4 pound sliced mild provolone cheese
Peperocini, for serving
In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.
¼ cup good quality extra virgin olive oil
2 tablespoons chopped garlic (3-4 medium cloves)
2 tablespoons fresh oregano
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ cup freshly squeezed lemon juice (about one large lemon)
12 ounces dry Ditalini (or your favorite pasta)
Zest from one lemon
½ cup pitted Kalamata olives sliced in half
½ cup grape tomatoes cut in half
1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)
2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)
½ cup red onions chopped
1 cup diced green bell pepper (about one medium pepper)
1 14-ounce can artichoke hearts drained, stems left on and quartered the long way
8 ounces crumbled feta cheese
In a medium sauté pan over a low flame, add oil, garlic, oregano, salt and pepper and cook slowly for about 8 minutes or until the garlic just begins to brown.
Remove from heat and add the lemon juice. Set this mixture aside.
Start cooking the pasta per the box directions but cook just slightly under cooked.
While the pasta is cooking, start preparing the remaining ingredients.
When the pasta is just a little under done, remove to a colander and drain but do not rinse.
Place cooked drained hot pasta in a large bowl and add the flavored oil and lemon juice mixture. Stir and let sit at room temperature for a few minutes.
Add all other prepared ingredients except feta and stir. Refrigerate until chilled then stir in the feta and serve.