592 black olive recipes

Soft and creamy mozzarella balls wrapped in a thin slice of zucchini then marinated in a savory mix of olive oil, lemon zest, coriander and mint. Party poppers that are healthy and tasty.

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

This quick and easy salad is delicious, filling and nutritious. All the ingredients are very inexpensive. The salad can be kept in the fridge for at least two days.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!

This colorful low fat salad can be enjoyed warm or cold.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.

Bring a Greek flavor to your salads with this easy-to-follow recipe that will become one of your favorites!