Recipes with black olives
441 recipes
Tuna Shrimp Delight
A retro microwave casserole loaded with chunk tuna, shrimp, black olives, and asparagus in creamy mushroom soup with a splash of sherry. Topped with crispy toast squares, this quick seafood bake is ready in 30 minutes.
Olive Profumate (Fennel & Orange-Scented Olives)
Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.
Pesto with Arugula
Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.
Salmon-And-Olives Tartar
Salmon tartare with hand-chopped raw salmon, kalamata olives, fresh oregano, shallots, and lemon. Mediterranean appetizer served with toast points and lemon wedges. No-cook elegant starter.
South of the Boarder
Tex-Mex cream cheese pinwheel appetizers: spread chili-spiced cream cheese with black olives across a flour tortilla, roll, chill, slice. Five-minute party app for game day.
Beef with Brown Rice & Feta Casserole
Mediterranean beef casserole layered with brown rice, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce topped with Parmesan. A great way to use leftover beef.
Mixed Italian Olives
Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.
Sicilian Pot Roast
Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.
Sicilian Eggplant Appetizer
A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.
Deviled Shrimp
Plump shrimp tossed in a zesty mustard cream sauce with briny olives and sweet pimentos, then baked in individual ramekins until golden and bubbly. Ready in 45 minutes, this retro-style deviled shrimp makes a showstopping weeknight dinner or elegant appetizer.
Mexican Meatloaf
Mexican Meatloaf swaps breadcrumbs for cornmeal and adds pickled jalapeños, black olives, and chili powder to a ground beef and veal blend. Feeds 8 in about 1 hour 15 minutes.
Smoked Sausage Antipasto Salad
Browned smoked turkey sausage over a bed of romaine with tomatoes, cucumber, cauliflower, olives, and crumbled feta, drizzled with Italian dressing. A hearty 15-minute salad.
Black Bean Casserole
Layered black bean casserole with cumin-spiced beans, Rotel tomatoes, corn tortillas, and gooey Monterey Jack. Topped with lettuce, olives, and sour cream for a Tex-Mex feast.
Chili Taco Salad
Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.
Pesto with Bowties or Angel Hair Pasta
Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.
Chilaquile Pie
Seasoned ground beef with corn, olives, and chili sauce layered between fried tortillas and melted cheese, then baked until bubbly. A Tex-Mex casserole that feeds a hungry crowd of 8.
A retro microwave casserole loaded with chunk tuna, shrimp, black olives, and asparagus in creamy mushroom soup with a splash of sherry. Topped with crispy toast squares, this quick seafood bake is ready in 30 minutes.
Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.
Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.
Salmon tartare with hand-chopped raw salmon, kalamata olives, fresh oregano, shallots, and lemon. Mediterranean appetizer served with toast points and lemon wedges. No-cook elegant starter.
Tex-Mex cream cheese pinwheel appetizers: spread chili-spiced cream cheese with black olives across a flour tortilla, roll, chill, slice. Five-minute party app for game day.
Mediterranean beef casserole layered with brown rice, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce topped with Parmesan. A great way to use leftover beef.
Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.
Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.
A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.
Plump shrimp tossed in a zesty mustard cream sauce with briny olives and sweet pimentos, then baked in individual ramekins until golden and bubbly. Ready in 45 minutes, this retro-style deviled shrimp makes a showstopping weeknight dinner or elegant appetizer.
Mexican Meatloaf swaps breadcrumbs for cornmeal and adds pickled jalapeños, black olives, and chili powder to a ground beef and veal blend. Feeds 8 in about 1 hour 15 minutes.
Browned smoked turkey sausage over a bed of romaine with tomatoes, cucumber, cauliflower, olives, and crumbled feta, drizzled with Italian dressing. A hearty 15-minute salad.
Layered black bean casserole with cumin-spiced beans, Rotel tomatoes, corn tortillas, and gooey Monterey Jack. Topped with lettuce, olives, and sour cream for a Tex-Mex feast.
Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.
Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.
Seasoned ground beef with corn, olives, and chili sauce layered between fried tortillas and melted cheese, then baked until bubbly. A Tex-Mex casserole that feeds a hungry crowd of 8.
