908 green olive recipes

Hot olive cheese puffs wrap briny green olives in a sharp cheddar dough with butter, flour, and a hit of paprika. Make-ahead friendly, freezer-stable, and the kind of retro appetizer that always disappears first.

Red snapper Veracruz-style, baked whole in a chunky tomato sauce with green olives, capers, jalapenos, and lime. A classic coastal Mexican fish dish from Veracruz.

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.

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

Zucchini casserole loaded with sharp cheddar, bread crumbs, green pepper, and basil, bound with eggs and olive oil. A golden-topped bake that uses up garden zucchini.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

This classic Korean dish can be found at almost any Korean restaurant, it's easy to make, and it's flavorful. Assorted mushrooms, Asian chives or green onions and freshly seasonal asparagus create this absolutely delicious dish.

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.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

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.

Quick chicken breast saute with rosemary, stewed tomatoes, black olives, zucchini, carrots, and green pepper. A one-skillet dinner ready in 30 minutes.

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.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.