222 green olive recipes

Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.

Good olive oil, a few sage sprigs, fresh lemon strips, sweet baby peppers, garlics and mixed Italian olives are sauteed in a pan, and they come out delicious and flavorful. Serve it with some warm crusted bread, you will be additive to these yummy bites after the first attempt.

This savory tart is a delicious way to cook with your leafy-greens, such as kale, Swiss chard, collards and sweet potato or squash. The balsamic vinegar is used on both cooking greens and caramelizing the onions, which really adds a delicious hint, the feta cheese adds the nice cheesiness and well-balanced saltiness. It can be served as a main dish or a side dish!

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.

Instead of using plain old chicken, try this new rendition of a tasty dish everyone loves to make!

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Orzo with feta, green beans, and vine-ripened tomatoes tossed in white wine vinegar and olive oil. A fresh, Mediterranean pasta side dish or light main course ready in 20 minutes.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Fettuccine with broccoli pesto made from raw broccoli florets, walnuts, Parmesan, and olive oil, tossed in a garlic-lemon cream sauce. A green twist on classic pesto pasta.