429 green olive recipes

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

A simple Spanish vegetable stew of eggplant, tomatoes, green peppers, and onions simmered in olive oil with paprika and cayenne. Vegan, naturally gluten-free, and done in 30 minutes.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

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.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.

Walnut orange salad with honey-cinnamon marinated oranges, mixed greens, radishes, and purple onion dressed in olive oil. A bright, no-vinegar salad with natural citrus dressing.

Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

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.

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.