302 black olive recipes

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.

Any easy Mexican style dip for nacho's or tortilla chips.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Crispy phyllo strudels filled with hearty chili and topped with melted Monterey Jack cheese. These individual savory parcels make impressive dinner party entrees.

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

Steamed zucchini and yellow squash rounds with garlic, oregano, and extra-virgin olive oil. A fast, diabetic-friendly side dish with only 29 calories per serving.

Crispy golden calzones stuffed with wilted spinach, roasted red peppers, oil-cured olives, and gooey smoked mozzarella. Vegetarian, uses store-bought dough, and bakes in just 15 minutes.

Pork chops Nicoise braised in a Provencal-style sauce of fresh tomatoes, garlic, basil, green pepper, and black olives. A one-skillet French-inspired dinner served over rice.

A tasty side dish that doesn't take long to make or satisfy.

Orzo and pine nuts tossed in extra-virgin olive oil with toasted pignoli and dried basil. A four-ingredient Italian side dish ready in 20 minutes that pairs with anything.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Layered bean dip with refried beans, taco-seasoned ground beef, shredded lettuce, chunky salsa, and melted cheddar. A crowd-pleasing party appetizer served with tortilla chips.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.