113 olive paste recipes

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.

Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.