Recipes with black olives
441 recipes
Antipasto Salad
Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.
Olive-Tahini Sauce
Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.
Olive-Tahini Sauce
Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.
Roast Cod with Persillade Crust
Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.
Italian Nachos
Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.
Provencal Ragout
Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.
Italian Orange & Onion Salad
Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.
Tuna Delight
Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.
Greek Isle Bread
Greek Isle bread machine loaf with feta, black olives, cucumber, yogurt, basil, and dill. A Mediterranean-inspired yeast bread that bakes itself in the bread machine.
Beef Arlesienne
Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.
Rainbow Trout with Grilled Vegetable Salsa
Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.
Summer Garden in a Jar
Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.
Monterey Tortilla Casserole
Layered tortilla chip casserole with cubed turkey, creamed corn, picante sauce, black olives, and melted cheddar. A Tex-Mex leftover turkey bake ready in under an hour.
Capanata
Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.
Chicken with Fennel & Olives
Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.
Enchilada Bake
Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.
Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.
Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.
Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.
Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.
Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.
Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.
Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.
Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.
Greek Isle bread machine loaf with feta, black olives, cucumber, yogurt, basil, and dill. A Mediterranean-inspired yeast bread that bakes itself in the bread machine.
Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.
Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.
Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.
Layered tortilla chip casserole with cubed turkey, creamed corn, picante sauce, black olives, and melted cheddar. A Tex-Mex leftover turkey bake ready in under an hour.
Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.
Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.
Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.
