378 olive bread recipes

Pan de jamon is the Venezuelan Christmas bread: a soft, butter-rich dough rolled around ham, smoked bacon, olives, and raisins, then baked into a golden spiral loaf.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Authentic Tuscan bean soup with cannellini, savoy cabbage, fresh herbs, and a rich ham and salt pork soffritto. Ladled over toasted Italian bread with a drizzle of olive oil.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Htipiti is a Greek whipped feta dip with fried hot peppers and olive oil, mashed by hand into a spicy, creamy spread. Serve with bread or crackers as a Macedonian-style meze.

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Bread machine focaccia topped with melted mozzarella for a pizza-bread hybrid. Five-ingredient hands-off Italian flatbread you can scale up with herbs, olives, or roasted vegetables.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Pappa al pomodoro, a thick Tuscan bread and tomato soup with stale Italian bread, fresh and canned Roma tomatoes, garlic, leeks, basil, and olive oil. Rustic Italian comfort.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Grilled portobello mushroom sandwiches with goat cheese, arugula, and red onion on crusty bread. Brushed with garlic olive oil and ready in 20 minutes.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.