White Bean Tapenade

1 can (15.5 ounces) white beans (great northern, cannelini, or garbanzo work well), rinsed
and drained
1 tablespoon chopped garlic
1 cup whole, pitted Kalamata or other black olives
6 anchovy fillets, rinsed
2 tablespoons capers, drained
1 tablespoon Dijon mustard
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1/4 cup lemon juice
2 tablespoons olive oil

Put all the ingredients in a food processor or blender and whiz until smooth. If the mixture seems too thick to spread easily, add a tablespoon or more of water. Cover and chill for 2-3 hours to allow the flavors to develop. Remove from the fridge 30 minutes before serving.

Serve as a dip with raw veggies, or as a spread with crackers, pita crisps, or pita bread.

Baked Fish with Olives

I love olives despite the sodium content. They're packed with healthy monounsatured fats, vitamin E, and flavor. If you prefer not to eat the olive coating, scrape it off after the fish is baked, but leave it on during baking so that the flavor can soak into the fish.

1 lb. fillets of firm, white fish (I use catfish)
1/4 c. white wine (or substitute vegetable broth)
1/2 c. roughly chopped olives (try a mix of black and green, but plain old pimento-stuffed green olives work fine)
1/4 c. minced red bell pepper
3 scallions, chopped
zest and juice of 1 fresh lemon
1 tablespoon chopped fresh oregano ( or 1 teaspoon dried)
1 tablespoon olive oil
salt & pepper to taste

Preheat the oven to 400F. Spray a 13x9" baking pan with cooking spray. Place the fish fillets in the pan in a single layer.

Combine the wine, olives, bell pepper, scallions, lemon zest & juice, oregano, olive oil, and salt & pepper in a small bowl. Cover the fish fillets with this mixture.

Put the baking pan in the oven and bake 20-25 minutes or until the fish is opaque and flakes easily with a fork.

4 servings

Avocado Olive Salad

I love avocado, and it does have healthy fat in it, but at 276 calories for a medium avocado, 42% of which is fat, I have to be careful with it. This is a great recipe because it adds some chewing satisfaction to an otherwise mushy food. The saltiness of the olives is surprisingly good with the bland creaminess of the avocado.

2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon wine vinegar (red or white)
1/4 tsp garlic salt
1/4 tsp black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (optional)
1 ounce black olives, sliced (I use Kalamata)
2 avocados, peeled, pitted and diced
1/2 medium cucumber, peeled, seeded and diced

In a medium bowl, whisk together lemon juice, lime juice, vinegar, garlic salt, pepper & olive oil. Add parsley, olives, avocado, and cucumber and gently toss to combine all ingredients. Cover tightly with plastic wrap and refrigerate until serving time.

4 servings

Fish with Olive Salsa

1 lb fish fillets (whatever kind you like)
salt & pepper to taste

Season the fish with salt and pepper, then bake or broil until the fish is opaque and flakes easily (how long depends on the type and thickness of the fish - use the 10 minutes per inch rule). Serve with olive salsa.

Olive Salsa
Combine ingredients in a medium bowl:
1 cup chopped tomato
1/4 cup chopped celery
1/4 cup chopped bell pepper
1/2 cup chopped, pitted olives (mix of black & green)
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon each salt and pepper
1 tablespoon minced fresh parsley
1/8 teaspoon dried oregano (or 1/4 teaspoon fresh)