I have never been a fan of olives. They either ranged from too salty to not having any taste at all due to being canned. However, my lovely wife would eat them every day. She especially likes Kalamata olives which she picks up every time she goes to Whole Foods. I figured it was time to do something with these olives.
Two thoughts came to mind: hummus and sauteing chicken with them. The hummus was easy. I used my basic hummus recipe with a few differences. I substituted a half a cup of olives for the olive oil. I also put in only a fourth of a cup of tahini. I also put in less garlic so it wouldn’t overpower the hummus. I then placed this on the plate as it would serve as the bed for the chicken I was going to put on the top.
The chicken was easy. Just slice the chicken, season with basil, oregano, pepper and a about a tablespoon of lemon juice. Saute them for a little until you don’t see any pink any more. Then I added some slice olives and mushrooms. Saute them for a little longer and then place them on top of the hummus.
Now, I like olives.