200 green olive recipes

Microwave tamale pie with a spiced bean, corn, and olive filling topped with a cornmeal crust. Vegetarian, no oven needed, and ready in 30 minutes.

Homemade pizza on a nutty whole wheat crust topped with a quick-simmered tomato sauce, chopped green chilis, mozzarella, pepperoni, and olives. From dough to table in about 40 minutes.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Pateles are Puerto Rican green banana tamales: grated green banana and potato dough wrapped around achiote-spiced pork in banana leaves, then boiled until tender. Holiday tradition across the Caribbean and beyond.

Roasted red potato halves topped with a Dijon cream cheese spread, chopped black olives, scallions, and red bell pepper. An easy no-cook appetizer for parties.

Ensalada compuesta is a Mexican-style stuffed tortilla layered with seasoned ground beef, refried beans, and melted cheddar, then piled high with lettuce, vegetables, and dressing. Hearty taco salad meets enchilada.

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

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

Baked zucchini and ground beef casserole in a rich tomato sauce with cheddar, olives, and green peppers, topped with crusty Parmesan. A one-dish weeknight dinner.

Hallacas are Venezuela's Christmas tamales: beef, pork, chickpeas, olives, raisins, and capers wrapped in cornmeal dough and banana leaves, then boiled. Holiday tradition in every bite.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Mexican beans and barley casserole baked with green chilies, cumin, canned tomatoes, yogurt, and melted Monterey Jack. A hearty, high-fiber vegetarian main or side dish.

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.