January 04, 2018

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To qualify, your recipe must include Olive Oil and/ or Olives as part of its ingredient.
The post with the most number of likes will stand to receive a $30 spending voucher from Eagle Vale Olives

* your post is subject to approval by page admin, to ensure cleanliness and integrity of our page *
* contest starts from 05.01.18 and ends on 05.02.18 (both dates inclusive) *

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Let us start first by sharing our favourite recipe from Martha Stewart.

Be sure to try this delicious recipe and share with your friends!


Recipe from – Martha Stewart

Eagle Vale Olives Recipe One-Pan Orecchiette
photo credits : marthastewart.com

One-Pan Orecchiette with Chickpeas and Olives

Prep Time: 30 mins

Cooking Time: 30 mins

Serves: 4



12 ounces orecchiette

1 can (15.5 ounces) chickpeas, drained and rinsed

1/2 cup Kalamata olives, pitted

2 tablespoons tomato paste

3 cloves garlic, thinly sliced

1 6-inch sprig rosemary

3 tablespoons extra-virgin olive oil, plus more for serving

1/4 teaspoon red-pepper flakes, plus more for serving

Coarse salt and freshly ground pepper

1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving

2 cups baby arugula (about 2 ounces)



  1. Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
  2. Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.