222 green olive recipes

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

Jeweled relish made from sauerkraut, chopped pimento-stuffed green olives, celery, and honey, blended overnight and served cold. A tangy-sweet no-cook condiment with bright colors and unusual flavor.

Angel Hair Pasta With Fresh Tomato & Basil Sauce recipe

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

Pressure-cooker braised beef chuck with red wine, tomatoes, mushrooms, green olives, and a pinch of saffron. Sunday-style stew in 35 minutes instead of 3 hours.

Dilly beef salad with cubed cooked beef, stuffed olives, pickled onions, and green pepper in a beer and dill mayonnaise dressing. A tangy, cold meat salad for lunch or picnics.

Make-ahead pizzaburgers stuffed with seasoned ground beef, tomato sauce, mozzarella, and chopped green olives on hamburger buns. Wrap, refrigerate, and reheat anytime.

Tomatoes are packed with lycopene, an antioxidant that helps prevent heart disease and cancer. They are a good source of vitamin C as well as vitamin E to help protect the body from oxidative damage. Cucumbers provide anti-inflammatory and anti-cancer benefits. Capsicum is a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system. Olives are antioxidant powerhouses and contain anti-inflammatory compounds, known for their role in preventing coronary artery disease.

A cornmeal crust lines the slow cooker before sausage, beef, and vegetables pile in the center to create this Southwestern tamale pie where everything cooks together into one hearty, complete meal.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.