908 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.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

This is such a fun recipe. I made an entree Vol Au Vent for a recent garden party with this chicken filling, filled the small puff pastry baskets with it. Not only it looked nice and elegant, it also tasted amazingly delicious. A great pick!

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

Tender shredded chicken simmered in a garlicky tomato sauce with bell peppers and green olives, ringed by golden potato dumplings and finished with Parmesan. Hearty, homestyle, and utterly satisfying.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

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.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

A simple and scrumptious salsa dip that doesn't take a lot of effort to make or even enjoy!

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

This recipe is inspired by the flavors of Southern Italian cooking. The combination of coarsely chopped olives, lots of simmered garlic, sweet raisins and zesty citrus lends a rustic appeal.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.