126 olive bread recipes

Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.

Peppy Pizza Pie uses a seasoned ground beef and pepperoni crust pressed into a pie pan, filled with mushrooms, olives, tomato sauce, and melted mozzarella. Pizza meets meatloaf.

CHipotle, cumin, goat cheese and roasted bell pepper are absolutely delicious, serving them on top of the crostini. It can be appetizer or a tasty and easy snack!

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

Paprika beef roll stuffs pounded round steak with mushrooms, onions, pimiento, bread crumbs, and stuffed olives, then roasts in red wine for two hours.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

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

Tossed salad pizza with Caesar-dressed greens, tomatoes, kalamata olives and feta on a mozzarella-melted bread shell. Fun Italian-style salad-meets-pizza lunch.

Steak salad stuffed pita pockets with broiled round steak, crisp romaine, cucumber, and tomato tossed in a lemon-dijon dressing. A protein-packed whole wheat lunch ready in under 30 minutes.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,