Recipes with olives
422 recipes
Olive Bread
Savory bread machine olive bread studded with briny olives for Mediterranean-inspired sandwiches and appetizer boards
Polenta with Tomatoes & Olives
Pan-fried polenta wedges with briny olives and a slow-simmered garlic tomato sauce. A rustic Italian dish that turns simple cornmeal into a crisp golden base for a fragrant herbed sauce.
Red Cheese Ball
Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.
Olive Potato Frittata
Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.
Onion & Tomato Tart with Anchovies
Onion and tomato tart with anchovies bakes caramelized onions, tomatoes, briny anchovies, and Nicoise olives on a thin yeasted crust. The Provençal pissaladière at home.
Turkey Mexican
Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.
Italian Salad Pizza
Italian salad pizza on a prebaked crust with melted mozzarella, fresh tomatoes, and a cool romaine-watercress-olive topping tossed in Italian dressing. Vegetarian dinner ready in about 20 minutes.
Judy's Quick Low-Fat Pasta Primavera
Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.
Polynesian Kabobs
Polynesian kabobs with bacon-wrapped pineapple, soy-marinated ham, olives, and cherry tomatoes, broiled until crisp. Sweet-salty tiki appetizer skewers.
Spicy Olive & Cheese Rice
Spicy rice pilaf with olives, mushrooms, Parmesan, and a triple-sauce punch of salsa, hot sauce, and Pickapeppa. A bold, cheesy side dish simmered on the stovetop.
Exquisite Calzones
Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.
Mexican Casserole
Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.
Vegetable Tortilla Stacks
Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.
Oyster Stew with Vegetables
Mediterranean oyster stew with tomatoes, potatoes, olives, capers, and a hint of cinnamon. A briny, hearty seafood stew that leans more Portuguese-Greek than New England chowder.
Paprika Beef Roll
Paprika beef roll stuffs pounded round steak with mushrooms, onions, pimiento, bread crumbs, and stuffed olives, then roasts in red wine for two hours.
Deluxe Potato Salad
A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.
Savory bread machine olive bread studded with briny olives for Mediterranean-inspired sandwiches and appetizer boards
Pan-fried polenta wedges with briny olives and a slow-simmered garlic tomato sauce. A rustic Italian dish that turns simple cornmeal into a crisp golden base for a fragrant herbed sauce.
Cheddar and cream cheese ball with sherry, ripe olives, and Worcestershire, rolled in dried beef. Make-ahead appetizer that improves with a few days in the fridge.
Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.
Onion and tomato tart with anchovies bakes caramelized onions, tomatoes, briny anchovies, and Nicoise olives on a thin yeasted crust. The Provençal pissaladière at home.
Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.
Italian salad pizza on a prebaked crust with melted mozzarella, fresh tomatoes, and a cool romaine-watercress-olive topping tossed in Italian dressing. Vegetarian dinner ready in about 20 minutes.
Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.
Polynesian kabobs with bacon-wrapped pineapple, soy-marinated ham, olives, and cherry tomatoes, broiled until crisp. Sweet-salty tiki appetizer skewers.
Spicy rice pilaf with olives, mushrooms, Parmesan, and a triple-sauce punch of salsa, hot sauce, and Pickapeppa. A bold, cheesy side dish simmered on the stovetop.
Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.
Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.
Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.
Mediterranean oyster stew with tomatoes, potatoes, olives, capers, and a hint of cinnamon. A briny, hearty seafood stew that leans more Portuguese-Greek than New England chowder.
Paprika beef roll stuffs pounded round steak with mushrooms, onions, pimiento, bread crumbs, and stuffed olives, then roasts in red wine for two hours.
A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.
