Mediterranean Broccolini with Tomatoes and Olives

Just 20 minutes and one pan are all you need for this bright, briny side dish. Broccolini blanches to crisp-tender, then gets topped with quick-sautéed cherry tomatoes, garlic, and green olives. A squeeze of lemon and a sprinkle of hemp seeds finish it clean.

Why This Recipe Works

• Blanching keeps broccolini bright green and crisp-tender.
• Garlic and olives add deep flavor with minimal effort.
• Lemon and parsley brighten the dish.
• Ready in 20 minutes, start to finish.
• Uses one pot and one pan.

Ingredients

• 7 oz broccolini (about 1 bunch), trimmed and peeled
• 2 tbsp olive oil, divided
• 10 cherry tomatoes, halved
• 1/4 cup pitted green olives, chopped
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 lemon wedge
• Salt, to taste
• Black pepper, to taste
• Hemp seeds, optional, for garnish

Equipment Needed

• Large pot
• Colander
• Vegetable peeler
• Large skillet
• Wooden spoon or spatula
• Knife and cutting board
• Serving plate

Instructions

Step 1: Prep the Broccolini

Rinse the broccolini under cold water and pat dry. Use a vegetable peeler to lightly peel the outer skin from the stems, starting just below the florets and working down. This removes any fibrous layer and helps the broccolini cook evenly. Trim about 1/2 inch off the bottom of the stems. Set the broccolini aside.Tip: If the stems are thicker than 1/2 inch, slice them in half lengthwise so they cook at the same rate as the florets.

Step 2: Blanch the Broccolini

Fill a large pot with water and bring it to a rolling boil over high heat. Add 1 tbsp olive oil to the water. Carefully lower the broccolini into the boiling water and blanch for exactly 2 minutes. The stems should turn bright green and be crisp-tender when pierced with a knife. Drain immediately in a colander and shake off excess water. Arrange the broccolini on a serving plate in a single layer.Tip: Don’t overcook; 2 minutes is enough to keep the texture snappy.

Step 3: Prep the Aromatics

While the broccolini blanches, halve the cherry tomatoes through the stem end. Mince the garlic cloves finely. Chop the pitted green olives into rough pieces, about 1/4 inch. Chop the parsley leaves and tender stems. Set each aside. Having everything ready before you start sautéing ensures the garlic doesn’t burn while you’re still chopping.Tip: Use a sharp knife for clean cuts; this helps the tomatoes release their juices evenly.

Step 4: Sauté the Tomatoes and Garlic

Place a large skillet over medium heat and add the remaining 1 tbsp olive oil. Once the oil shimmers, add the cherry tomatoes, cut side down. Cook undisturbed for 2 to 3 minutes, until the skins begin to wrinkle and the cut sides soften. Add the minced garlic and sauté for 30 seconds, just until fragrant. Do not let the garlic brown. Season with salt and black pepper to taste.Tip: If the garlic starts to brown, pull the pan off the heat for a few seconds to cool it down.

Step 5: Finish the Sauce

Turn off the heat. Add the chopped olives and parsley to the skillet. Toss everything together with a wooden spoon, scraping up any browned bits from the bottom. The residual heat will warm the olives and parsley without cooking them further, preserving their fresh flavor and texture. Taste and adjust salt and pepper if needed.Tip: Olives are salty, so taste before adding more salt.

Step 6: Assemble and Serve

Spoon the tomato-olive mixture evenly over the broccolini on the serving plate. Squeeze the lemon wedge over the top, catching any seeds. Sprinkle with hemp seeds, if using, for a light crunch and extra protein. Serve immediately while the broccolini is still warm.Tip: For a prettier presentation, arrange the broccolini in a fan shape before spooning the sauce over.

Tips and Tricks

Keep It Crisp

Blanching for exactly 2 minutes and draining well prevents sogginess. If you plan to serve later, shock the broccolini in ice water after blanching, then reheat gently in the skillet with the sauce.

Make It Ahead

Blanch the broccolini up to 1 day ahead and refrigerate in an airtight container. Prepare the tomato mixture and store separately. Reheat both in a skillet over medium heat for 2 to 3 minutes before serving.

Swap the Olives

Kalamata olives work well if you prefer a stronger flavor. For a milder taste, use Castelvetrano olives. Adjust salt accordingly, as different olives vary in saltiness.

Add Protein

Turn this into a main by adding a can of drained chickpeas or white beans to the skillet with the tomatoes. Warm through before spooning over the broccolini.

Recipe Variations

• Spicy:Add a pinch of red pepper flakes with the garlic.
• Herby:Substitute basil or mint for parsley.
• Roasted:Roast broccolini at 425°F for 12 minutes instead of blanching.
• Grain bowl:Serve over quinoa or farro.
• Vegan feta:Crumble vegan feta on top before serving.

Frequently Asked Questions

Here are answers to common questions about making this Mediterranean broccolini dish.

Can I use regular broccoli instead of broccolini?

Yes, but regular broccoli has thicker stems and may need an extra minute of blanching. Cut it into similar-sized pieces so it cooks evenly. The flavor will be slightly milder but still delicious with the tomato-olive topping.

How do I prevent the garlic from burning?

Add the garlic only after the tomatoes have softened and the pan is at medium heat. Sauté for just 30 seconds, stirring constantly. If the pan seems too hot, remove it from the heat briefly before adding the garlic.

Is this dish served hot or cold?

It’s best served warm, but it can also be enjoyed at room temperature. If making ahead, let it cool completely and refrigerate. Bring to room temperature or reheat gently before serving for the best texture.

What can I use instead of hemp seeds?

Toasted sesame seeds, sunflower seeds, or crushed walnuts all work well as a crunchy garnish. If you don’t need the extra texture, simply omit them. The dish is still flavorful without any seeds.

Summary

This Mediterranean broccolini with tomatoes and olives is a quick, vibrant side that pairs with almost anything. Blanching keeps it crisp, while the garlicky tomato-olive topping adds bold flavor. Ready in 20 minutes, it’s perfect for weeknights or entertaining.

Mediterranean Broccolini with Tomatoes and Olives

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 7 oz broccolini (about 1 bunch), trimmed and peeled

• 2 tbsp olive oil, divided

• 10 cherry tomatoes, halved

• 1/4 cup pitted green olives, chopped

• 3 cloves garlic, minced

• 2 tbsp chopped fresh parsley

• 1 lemon wedge

• Salt, to taste

• Black pepper, to taste

• Hemp seeds, optional, for garnish

Directions

• Rinse the broccolini and peel the outer skin with a vegetable peeler. Trim the bottom 1/2 inch of the stems.
• Bring a large pot of water to a boil. Add 1 tbsp olive oil. Blanch the broccolini for 2 minutes. Drain well and arrange on a serving plate.
• Halve the cherry tomatoes. Mince the garlic. Chop the green olives and parsley.
• Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 2 to 3 minutes, until softened. Add the garlic and sauté for 30 seconds, until fragrant. Season with salt and black pepper. Turn off the heat.
• Add the olives and parsley to the skillet and toss to combine.
• Spoon the tomato mixture over the broccolini. Squeeze the lemon wedge over the top. Sprinkle with hemp seeds, if using. Serve immediately.