920 green olive recipes

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

A simple and scrumptious dish made with tender fish fillets, jalapeno peppers and green olives.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Tuna and cheddar cheese buns stuffed with tuna salad, hard-boiled egg, olives, and sweet relish, then microwaved until melty. A quick make-ahead lunch ready in under 15 minutes.

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

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.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Italian rice salad with green peas, scallions, ripe olives, pimentos, and fresh basil tossed in Italian dressing. Cold side dish for picnics, potlucks, and summer cookouts.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

Pimento-stuffed olives wrapped in sharp cheddar dough with a kick of cayenne, baked until golden and puffed. A retro cocktail party appetizer that never goes out of style.

Baked Guavas Stuffed with Mushrooms and Olives recipe

Potato crust pizza baked in a pie plate with sliced potatoes instead of dough. Topped with tomatoes, mushrooms, green olives, and melted mozzarella for a gluten-free-friendly twist on pizza night.

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Portuguese bacalhau casserole with salt cod, potatoes, and onions layered and baked with bread crumbs, garnished with olives, hard-boiled eggs, and fresh parsley.