216 marinated olive recipes

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

Marinated lemon chicken with garlic, oregano, and extra-virgin olive oil, charbroiled and topped with a slice of feta cheese. Greek-style grilled chicken marinated for 24 hours.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Honey herb grilled pork roast marinated in beer, honey, Dijon mustard, olive oil, rosemary, and garlic, then grilled or oven-roasted until juicy. The marinade simmers down into a glaze for the sliced roast.

Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Kalamarakia Tursi is a Greek pickled squid appetizer simmered in olive oil with rosemary and parsley, then marinated in white vinegar with garlic and peppercorns. Serve cold as a tangy meze.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.