Welcome to the party! Today’s recipe is part of November’s Kitchen Play Progressive Party – a fun, new series where once a month, six bloggers are assigned a course and tasked with using a featured product to create an original recipe. This month’s sponsor isLindsay Olives and I’m serving up a delicious entrée of steelhead trout roasted with rosemary, orange, and olives over saffron risotto.
When the folks over at Lindsay asked which olives I would be interested in trying out, I was immediately drawn to their Naturals line, which are processed without artificial colors, preservatives, or other yucky stuff. These olives are pretty much as simple as you can get – the only ingredients listed on the can are olives, water, and salt! The olives themselves are meaty and buttery, with a smooth flavor that lends itself well to cooking.
I knew that I wanted to do something different with these olives than a typical tapenade and that I wanted them to be featured prominently in the entrée that I created. Since I loved the braised olives in Sally Bee’s Moroccan Chicken, I wanted to try another preparation in which the olives were served warm. I decided to keep things simple by roasting them along with a few other ingredients and serving it over risotto (my motto: when all else fails, make risotto) and I couldn’t have been happier with how this entrée turned out. Roasting the olives brought out their natural sweetness, and they paired perfectly with the fatty fish and bright citrus. This is a dish that I would happily serve to dinner guests (real or virtual) and that I look forward to making again!