1,199 black olive recipes

White Castle sliders chopped and layered with salsa, nacho cheese, cheddar, and black olives, then baked and loaded with fresh toppings. The ultimate game day nacho casserole.

Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

Oven-braised lamb stew with flageolet beans, elbow macaroni, fresh oregano, and Roma tomatoes. Browned lamb simmers in stock for 1 1/2 hours, then the pasta cooks right in the pot.

Fiesta rice baked in two big pans with tomatoes, olives, green peppers, chili powder, and oregano, topped with melted cheddar. A hands-off crowd-sized side dish.

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Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.

Double-crusted spinach and mozzarella pie in a homemade yeast dough, filled with garlicky greens, black olives, and sweet raisins. Southern Italian comfort baked rustic.

Eggplant Siciliano layers eggplant, Italian sausage, marinara, mozzarella, and Romano lasagna-style. No breading, no frying. A heartier, meatier cousin of eggplant Parmesan baked in the upper third of the oven.

Easy and quick recipe, tastes good. Tofu is a healthy food.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Easy appetizer, and tastes very well too. Everyone loves it.