368 olive paste recipes

A tasty family meat sauce that is super flavorful.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Crispy phyllo triangles filled with curried ground beef, olives, and hot pepper. These flaky, spicy beef puffs bake golden at 425F and pair like a dream with cocktails.

Hoosier supper, an Indiana-style ground beef and rice casserole loaded with eggplant, tomato, and onion soup mix, finished under a parmesan bread crumb crust with ripe olives.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

A rich Italian meat sauce with Italian sausage, ground beef, pancetta, porcini mushrooms, and red wine simmered with tomatoes and a hint of nutmeg. Worthy of your Christmas Eve pasta course.

Slow cooker Tucson-style chili with ground beef, pinto beans, green chiles, jalapeños and a splash of balsamic vinegar. Classic Southwestern crockpot chili for a crowd.

Slow cooker beef chili with pinto beans, six cloves of pureed garlic, green chiles, jalapenos, balsamic vinegar, and 6 tablespoons of chili powder. Cooks low and slow for deep flavor.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

A rich and delicious lasagna made with italian sausage, ground beef and a variety of scrumptious cheeses.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Vegetarian tamale pie with a golden cornmeal crust wrapped top and bottom around a spiced bean-and-barley filling loaded with corn, ripe olives, and sweet red pepper. A hearty meatless main baked until the cheese bubbles.

Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.