908 green olive recipes

Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.

They are great for appetizer when you have guests to come over.

Farfalle with Zucchini, Yellow Squash & Mint recipe

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Greek spaghetti tossed with herbed tomatoes, crumbled feta, sliced black olives, scallions, parsley, and a squeeze of lemon. A 30-minute weeknight pasta with sunny Mediterranean flavor.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Cheesy Tex-Mex rice loaded with melted Monterey Jack, sharp cheddar, green bell pepper, corn, and olives, finished with creamy yogurt. A weeknight side or vegetarian main.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Barbecue pizza on a cornmeal-crisped crust, topped with hot Italian turkey sausage, smoky BBQ sauce, green peppers, mushrooms, black olives, and melty mozzarella.

Pizza monster made on an Italian bread shell with pepperoni, mozzarella, mushrooms, and olives arranged into a spooky face. A fun Halloween dinner kids love to build themselves.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.