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Broccoli with Black Olives, Garlic & Lemon

Scott Phillips

Servings: six.



  • 1-1/2 lb broccoli crowns
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pitted Kalamata olives
  • 1 small to medium clove garlic, finely chopped
  • 1/2 tsp. kosher salt
  • 1/2 tsp. crumbled dried oregano
  • 1 medium lemon
  • Freshly ground black pepper
  • 1-1/2 Tbs. chopped fresh oregano

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 0
  • Sodium (mg): 270
  • Carbohydrates (g): 8
  • Fiber (g): 4
  • Protein (g): 4


  • In a large pot (one that accomodates your steamer), bring about 2 inches of water to a boil over high heat. Meanwhile, trim and cut the broccoli into 2- to 3-inch florets. When the water is boiling, steam the broccoli in a steamer basket until it’s just cooked, 7 to 9 minutes.
  • While the broccoli steams, heat the oil in a small saucepan over medium-low heat. Add the olives, garlic, salt, and dried oregano. Cook until the garlic is lightly colored, 3 to 5 minutes. Remove the pan from the heat. Finely grate the zest from the lemon; set aside. Squeeze 4 tsp. juice from the lemon and add the juice to the oil. Season with pepper
  • Spread the broccoli on a warmed serving platter. Reheat the dressing until it begins to bubble and then pour it over the broccoli. Sprinkle with the lemon zest and fresh oregano. Serve immediately.


Use good-quality pitted olives or pit your own by crushing them with the flat side of a chef’s knife and removing the pit.


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