3,496 olive recipes

This is excellent served as a spread over fresh French bread or roasted potatoes.

Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Mexican-style chicken breasts braised in tomato sauce with green olives, capers, and mushrooms. Veracruz-inspired one-skillet dinner with bright, briny flavor.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Spanish empanadillas stuffed with wine-braised rabbit, fennel and olives, folded into a thyme-scented dough and baked golden. Savory little hand pies for tapas or a Mediterranean spread.

Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.

Braised pork stew with olives, green beans, white wine, and plum tomatoes simmered low and slow until fork-tender. A rustic Mediterranean one-pot dinner.

Fettuccine with shrimp, sea scallops, fresh tomatoes, Kalamata olives, capers, and anchovies in a garlicky olive oil sauce. A bold Italian seafood pasta in 25 minutes.

No-cook sun-dried tomato and olive pesto with pine nuts, fresh parsley, shallots, and garlic. A bold, savory alternative to traditional basil pesto.