73 marinated olive recipes

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

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.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Grilled dill steak marinated overnight in dill pickle brine, sliced pickles, olive oil, and garlic. The tangy brine tenderizes thick-cut round steak and adds serious flavor.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.