3,496 olive recipes

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.

Polynesian kabobs with bacon-wrapped pineapple, soy-marinated ham, olives, and cherry tomatoes, broiled until crisp. Sweet-salty tiki appetizer skewers.

Light Southwestern vegetable stew with zucchini, mushrooms, kalamata olives, salsa, and salsa verde simmered in vegetable broth. Vegan, quick, and full of bold flavor.

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

Turkey tonnato salad with a creamy tuna-anchovy dressing over diced turkey, potatoes, arugula, cherry tomatoes, and olives. An Italian-inspired no-cook main.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Shrimp noodle bake with sour cream, cream of mushroom soup, cheddar cheese, olives, and dill. A retro casserole baked covered then topped with melted cheese.

Baked beef empanaditas filled with a picadillo of ground beef, raisins, green olives, hard-boiled egg, and cottage cheese in a golden egg-washed pastry.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.