Fresh Herb Pasta with California Green Ripe Olives


  • 10 oz. linguini (or other long shape pasta)
  • 1/2 cup Extra Virgin Olive Oil
  • 1 cup Panko Breadcrumbs
  • 2 cloves garlic, chopped
  • 2 Tbsp. fresh thyme
  • 2 Tbsp. fresh dill
  • 2 Tbsp. fresh basil
  • 1 lemon, for juice and zest
  • 1/4 tsp. pepper
  • 1 6 oz can Medium California Green Ripe Olives
  • 1.5 cups pasta water


  1. In a large pot, bring water to boil to cook pasta.

  2. Meanwhile, heat 1.5 Tbsp. olive oil in a medium skillet. Once warm, add in Panko and cook – stirring occasionally to prevent burning – until crumbs are brown. Remove from heat and place in a bowl. Add in 1 Tbsp. chopped thyme, dill, pepper and lemon zest.

  3. Once the noodles are done, be sure to reserve 1.5 cups pasta water. Drain and rinse the rest. Toss noodles with 1-2 Tbsp. olive oil so they don’t get sticky!

  4. In the same skillet the Panko breadcrumbs were in, add 1 Tbsp. olive oil. Then add in garlic, lemon juice, California Green Ripe Olives, and remaining thyme and dill. Cook for about 5 minutes, or until olives are coated with herbs.

  5. Add the olives into the pot with noodles, stir in fresh basil, remaining olive oil, and breadcrumb mixture. Serve immediately.

Recipe by:

Kroll’s Korner