215 green olive recipes

Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.

Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.

This is an old family favorite which has been around for over 40 years. Very easy and quick to make!

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

Stuffed green olives wrapped in a sharp cheddar dough with paprika and cayenne, then baked until golden and puffy. Bite-sized, salty, cheesy, and gone in seconds at any party.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Thin-crust pizza alla Siciliana loaded with briny black and green olives, capers, anchovies, and parmesan on a simple tomato base. Salty, intense, and ready in 8 minutes from a hot stone.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

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.

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.