Black Olives Rice

Yield: 6 -8


  • 1 ½ cups pitted black olives (Kalamata or Botija)
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Unsalted butter
  • ½ Lb. Small diced bacon
  • 1 cup small diced red onion
  • 2 Tbsp. garlic paste or minced
  • ½ cup toasted chopped pecans
  • ½ cup toasted chopped walnuts
  • 2 cups raw basmati rice
  • 2 cups chicken stock
  • Salt and pepper to taste
  • ½ cup golden raisins (optional)
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  1. In a blender place pitted black olives and 1/4 cup of boiling water. Pure and reserve.
  2. In a deep-frying pan, or pot, over medium heat, add oil and start frying the bacon for about three minutes.
  3. Add the onion and sauté for about three minutes, followed by the garlic for an additional minute. Incorporate half of the nuts and rice to combine.
  4. Add olives puree and broth. Integrate it. Taste salt.
  5. Bring to a boil, cover with a lid, and simmer undisturbed for 20 minutes.
  6. Let it rest covered for about 30 minutes.
  7. Serve warm and enjoy!

Note: If using raisins add them on step number 4