1,218 black olive recipes

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

A grilled, rather than baked, pizza with some unexpectedly delightful toppings. Use these ideas as a starting point and get creative with your toppings... the possibilities are endless! Enjoy with a salad and your favorite flass of wine! Cook time does not include dough's rising time. Can be ovenbaked if grill is not available

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Southwest potato frittata loaded with corn, green chiles, olives, pimentos, and cilantro, finished under the broiler with melted Parmesan. A vegetarian one-skillet meal in under 45 minutes.

Rosemary chicken thighs with red potatoes, caramelized onions, spinach, and olives scaled down for two. A complete skillet dinner for date night in just 30 minutes.

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

Juicy chicken breasts stuffed with smoky Gouda, pimientos, and scallions, then pan-seared and baked. This easy stuffed chicken recipe delivers restaurant-quality results in 40 minutes.

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Thin, pounded chicken breasts sauteed golden in butter, then drizzled with a bright lemon, white wine, and caper pan sauce. Classic Italian scallopine in 30 minutes.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

Macaroni meal-in-a-casserole with corn macaroni, diced ham, cheddar, peas, and olives in a creamy mustard-spiked bechamel. Retro one-pan dinner for busy weeknights.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Roasted red potato halves topped with a Dijon cream cheese spread, chopped black olives, scallions, and red bell pepper. An easy no-cook appetizer for parties.

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.