Spicy Cuttlefish with Olives and Wild Greens

5 from 1 vote

Here's a great recipe from season 1, our first episode, the World's Most Famous Olive, dedicated to Greece's number one food export, olives, specifically the Kalamata. Great cook, olive farmer, and film director Manoussos Manousakis opened his home for the shoot. We cooked together and I collected olives with his son, musician Manolis Manoussakis. Enjoy! To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

5 from 1 vote

Spicy Cuttlefish with Olives and Wild Greens

By Diane Kochilas

Prep Time 5

Cook Time 1 5

Servings

Fish, My Greek Table, Recipes, Season #1

Prep Time 5

Cook Time 1 5

Servings

Fish, My Greek Table, Recipes, Season #1

Ingredients

3 pounds / 1.5 k cuttlefish cleaned
3 pounds / 1 k chicory escarole, or Greek stamnagathi greens, trimmed
1 ½ - 2 cups Kalamata olives whole in red wine vinegar
3-4 whole red chile peppers
Ink from 3 cuttlefish if available
4 garlic cloves finely chopped
2 cups fresh juice from yellow tomatoes
1 cup fresh tomato juice from red tomatoes
1 cup extra virgin Greek olive oil
Black pepper to taste
Salt to taste

Instructions

Preheat oven to 350F/170C.
Cut cuttlefish in chunks. Place in a clay pot. Add garlic, chilies, ink, olives with a tablespoon or two of their brine, olive oil, and tomato juices. Stir gently to combine.
Cover and bake for about 45 minutes. Remove from oven, add the greens and stir. Cover and cook for another 20 minutes.
Remove, cool slightly, and serve.

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How to Cure Kalamata Olives
Wash and score the olives in 3 places using a sharp paring knife.
Prepare a 10% salt brine: For every 10 cups of water, for example, you will need 1 cup of salt.
Place the brine and olives in a large jug or jar, the lid for which closes tightly. Let the olives sit in the brine for two weeks.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Spicy Cuttlefish with Olives and Wild Greens