908 green olive recipes

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

Olive sandwich spread with cream cheese, green olives, pecans, and mayonnaise. A tangy, crunchy no-cook spread for crackers, tea sandwiches, or party appetizers.

Deviled eggs dressed up as tiny mice with olive ears, pimento eyes, and chocolate sprinkle "droppings." A hilarious Halloween appetizer kids will flip over.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

Angel Hair Pasta With Fresh Tomato & Basil Sauce recipe

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

Retro hot sandwich with cubed Spam, hard-boiled eggs, American cheese, pickles, olives, and mayo stuffed in buns and baked in foil: melted, steamy, and unexpectedly satisfying.

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.