Broccoli with Kalamata Vinaigrette


  • 12 large Kalamata or other flavorful olives
  • 1 tablespoon(s) lemon juice or vinegar
  • 3 tablespoon(s) olive oil
  • 1 bunch broccoli, about 1 ½ lbs
  • 1 clove(s) garlic
  • salt and pepper

Peel the broccoli stalks and slice into thin coins. Divide the florets into pieces. If the olives have pits, remove them and chop olives coarsely. Press the garlic or mince very finely. Put olive oil,  garlic, lemon juice and olives into the bowl to be used for serving. Add a pinch of salt and s...

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