122 green olive recipes

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

These corn blinis are topped with roasted bell peppers, marinated artichoke hearts, olives and arugula leaves. They are so cute, easy to pick up and pop into your mouth. A great appetizer when you have company to come over or host a party.

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

Sweet roasted heirloom beets, warm goat cheese rounds on a bed of fresh arugula with flavors highlighted by a green olive vinaigrette.

Good olive oil, a few sage sprigs, fresh lemon strips, sweet baby peppers, garlics and mixed Italian olives are sauteed in a pan, and they come out delicious and flavorful. Serve it with some warm crusted bread, you will be additive to these yummy bites after the first attempt.

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

These individual taco pizzas are loaded with flavors. Spread with basil pesto, topped with juicy yet chewy, and sweet oven-dried cherry tomatoes, and shredded mozzarella. After baking, they come out cheesy, juicy and delicious!

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

This colorful low fat salad can be enjoyed warm or cold.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

My 14 year old said "pretty good" much better than a plain ham sandwich.