Recipes with olives
422 recipes
Pizza Salad
Too good to be true? Well the combination of pizza and salad does create a scrumptious dish that you will love!
Olive Bread Part 1
Olive bread with Kalamata and oil-cured olives, bread flour, wheat germ and dried thyme, built on a grape sourdough starter. Artisan-style two-day rustic loaf with deep flavor.
Smoky Corn Salad
Smoky corn salad with steamed fresh corn, cubed chicken, smoked cheese, black olives, and red bell pepper in a creamy mayo-sour cream dressing. A hearty chilled salad.
Salmon-Cucumber Rounds
Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.
Pat's Overstuffed Mushrooms
Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.
Salmon-Rice Pie with Olive Sauce
Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.
Salmon-Rice Pie with Olive Sauce
Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.
Pizza Alla Ferrovia
Pizza alla ferrovia is a Neapolitan railway-station-style pizza: crisp rectangular crust topped with tomato sauce, olives, mozzarella, crumbled tuna, and a generous hit of red pepper flakes. Salty, spicy, and defiantly old-school.
Master Chef Stewed Chicken
Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.
Marinated Olives
Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.
Savory Cheddar Sandwiches
Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.
Onion & Olive Focaccia
Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.
Southwest Torte
Southwest torte in a cornmeal-oregano crust filled with cheddar, corn, bacon, olives, red bell pepper, and eggs in half-and-half custard. A Tex-Mex quiche that slices like a savory pie.
Pecos Steaks on Olive Toast
Chile-rubbed sirloin steaks served on grilled French bread slathered with olive-cilantro butter. A Southwestern-style open-faced steak that comes together in 30 minutes.
Herb Focaccia
Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.
Make-ahead Brunch Enchiladas
Tortillas stuffed with cheese, ham, and sweet bell peppers covered in a savory mixture of eggs and salsa are allowed to mingle overnight, like a Mexican French toast. Easy to prepare and just pop it into the oven in the morning with your feet up, sipping a coffee.
Too good to be true? Well the combination of pizza and salad does create a scrumptious dish that you will love!
Olive bread with Kalamata and oil-cured olives, bread flour, wheat germ and dried thyme, built on a grape sourdough starter. Artisan-style two-day rustic loaf with deep flavor.
Smoky corn salad with steamed fresh corn, cubed chicken, smoked cheese, black olives, and red bell pepper in a creamy mayo-sour cream dressing. A hearty chilled salad.
Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.
Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.
Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.
Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.
Pizza alla ferrovia is a Neapolitan railway-station-style pizza: crisp rectangular crust topped with tomato sauce, olives, mozzarella, crumbled tuna, and a generous hit of red pepper flakes. Salty, spicy, and defiantly old-school.
Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.
Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.
Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.
Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.
Southwest torte in a cornmeal-oregano crust filled with cheddar, corn, bacon, olives, red bell pepper, and eggs in half-and-half custard. A Tex-Mex quiche that slices like a savory pie.
Chile-rubbed sirloin steaks served on grilled French bread slathered with olive-cilantro butter. A Southwestern-style open-faced steak that comes together in 30 minutes.
Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.
Tortillas stuffed with cheese, ham, and sweet bell peppers covered in a savory mixture of eggs and salsa are allowed to mingle overnight, like a Mexican French toast. Easy to prepare and just pop it into the oven in the morning with your feet up, sipping a coffee.
