Need some dinner inspiration? Then you should try this Mediterranean and Asian fusion of flavors …
Roasted Olives with Broccoli and Soba Noodles!
If I had to pick only one favorite cuisine, I couldn’t. I’m such a huge fan of Asian cuisine and the flavors of the Mediterranean, oh yes!
For this recipe, I decided to combine both great tasting inspirational flavors into a wholesome and brilliant tasting meal, Roasted Olives with Broccoli and Soba Noodles served with a “dipping” sauce! The flavors of the black olives and broccoli are complimented with the taste of sundried tomatoes, toasted pine nuts and gorgeous feta cheese, while the Soba noodles add a hint of nuttiness to the dish. Yum!
There are certain foods in life that for some reason or another, you just can’t say “no” to. For me, my foodie vice happens to be California Black Olives and if you can dish them, I’ll eat them just about anyway you serve them. They have that yummy-pucker-your-lips-salty-savory taste and can give a whole new depth of flavor and meaning to so many dishes.
In short, I’m addicted to black olives!
Black Olives are incredible little bites packed full of all the glory of the Mediterranean diet, you know, the healthy stuff. They contain the good fat (monounsaturated fat), full of vitamin A and E, iron and fiber, not to mention they promote longevity! Maybe we should think of them as the new fountain of youth, something I wouldn’t mind stocking up on. 😉 Click here to find out more information about the benefits of the Mediterranean Diet.
Wait! What? There’s a GIVEAWAY too!
I couldn’t just share a recipe with you today without inviting you to enter for you chance to win an incredible prize package inspired by the beautiful Mediterranean. To enter, visit California Ripe Olives. Finger’s crossed!
For the Roasted Olives and Broccoli:
- 1/2 - 3/4 cup large pitted California Black Ripe Olives
- 1 small head fresh Broccoli, cut into florets
- 2 Tbls Olive Oil
For the Noodles:
- 1 9.5-oz pkg. Soba Noodles, cooked & drained
- 2-oz Feta Cheese, crumbled
- 1 Tbls Sundried Tomatoes packed in oil, drained and chopped
- 1/4 cup Pine Nuts, toasted
For the Dipping Sauce:
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp dried Oregano
- 1/4 tsp dried Basil
- 1 Tbls Oil from Sundried Tomatoes
- 2 cloves Garlic, crushed
- Salt & Pepper to taste
- Preheat oven to 350°F.
- In a mixing bowl toss together the Broccoli florets with the California Black Ripe Olives and 2 tablespoons Olive Oil. Place in a baking pan in a single layer. Roast for about 25 minutes or until the Broccoli starts to brown a little.
While the Olives and Broccoli are roasting, start the noodles and mix up the dipping sauce and the toasted Pine Nuts.
- For the Soba Noodles, follow cooking directions on package (I cook mine for about 3 minutes), drain and allow to cool slightly.
- To toast the Pine Nuts, add them to a dry skillet over medium heat and do NOT leave them unattended as the can burn quickly. Toss them around until lightly golden, set aside.
- For the Dipping Sauce, using your incredible whisking skills mix together the Olive Oil, Oil from the sundried tomatoes, Oregano, Basil, Garlic and Salt & Pepper until all are well blended.
- In a serving dish, add the Soba Noodles and top off with the roasted Olives and Broccoli. Continue topping it off with the other goodies, Sundried Tomatoes, Feta Cheese, Pine Nuts and about 1/4 of the Dipping Sauce and Salt & Pepper to taste. Give it a toss and serve.
- Serve with a side bowl of additional Dipping Sauce to use as desired.
You can use any size California Black Ripe Olives you wish to, the large size happens to be my favorite.Additional uses for the dipping sauce:For dipping your crusty bread into.Add a drizzle of Balsamic Vinegar and use as a Salad Dressing.As a marinade for your meat.
For more Mediterranean inspired recipes, visit the California Ripe Olives tasty site to see how you can add these gorgeous black olives in your everyday cooking.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.