Roasted Olives with Broccoli and Soba Noodles


  • 1/2 - 1/3 cup large pitted California Black Ripe Olives
  • 1 small head fresh Broccoli, but into florets
  • 2 tablespoons olive oil

Ingredients for the noodles

  • 1 9.5-oz. pkg. Soba Noodles, cooked and drained
  • 2-oz. feta cheese, crumbled
  • 1 tablespoon sundried tomatoes packed in oil, drained and chopped
  • 1/4 cup pine nuts, toasted

Ingredients for dipping sauce

  • ¼ cup extra virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 1 tablespoon oil from sundried tomatoes
  • 2 cloves garlic, crushed
  • Salt and pepper to taste


  1. Preheat oven to 350°F.
  2. In a mixing bowl toss together the Broccoli florets with the California Black Ripe Olives and 2 tablespoons Olive Oil. Place in a baking pan in a single layer. Roast for about 25 minutes or until the Broccoli starts to brown a little.
  3. While the Olives and Broccoli are roasting, start the noodles and mix up the dipping sauce and the toasted Pine Nuts.
  4. For the Soba Noodles, follow cooking directions on package (I cook mine for about 3 minutes), drain and allow to cool slightly.
  5. To toast the Pine Nuts, add them to a dry skillet over medium heat and do NOT leave them unattended as the can burn quickly. Toss them around until lightly golden, set aside.
  6. For the Dipping Sauce, using your incredible whisking skills mix together the Olive Oil, Oil from the sundried tomatoes, Oregano, Basil, Garlic and Salt & Pepper until all are well blended.

To Assemble

  1. In a serving dish, add the Soba Noodles and top off with the roasted Olives and Broccoli. Continue topping it off with the other goodies, Sundried Tomatoes, Feta Cheese, Pine Nuts and about ¼ of the Dipping Sauce and Salt & Pepper to taste. Give it a toss and serve.
  2. Serve with a side bowl of additional Dipping Sauce to use as desired.


You can use any size California Black Ripe Olives you wish to, the large size happens to be my favorite.

  • Additional uses for the dipping sauce
    For dipping your crusty bread into.
    Add a drizzle of Balsamic Vinegar and use as a Salad Dressing.
    As a marinade for your meat
Recipe by:

Little Figgy