73 marinated olive recipes

Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.

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.

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

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.

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Grilled rosemary lamb chops marinated in balsamic vinegar, olive oil, lemon juice, and garlic. Four-hour soak builds bold flavor, then just minutes on the grill for juicy medium-rare chops.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Grilled veal chops brushed with extra-virgin olive oil, fresh rosemary, basil, thyme, and lemon zest. Marinated for up to 12 hours and grilled to slightly pink perfection.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.

Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.