789 olive recipes

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

A simple and scrumptious salsa dip that doesn't take a lot of effort to make or even enjoy!

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Mexican sandwiches with seasoned ground beef, longhorn cheese, olives, salsa, and tomato sauce stuffed into hollowed-out rolls and baked in foil until melty.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

A quick and succulent pie that everyone will love with dinner! Perfect for that first dinner party you were invited to.

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Lobio tkemali, a Georgian red bean dish dressed cold in a tangy sauce of prunes, tamarind, and balsamic, spiked with coriander, fenugreek, and chili. A vegan Caucasian bean salad bright with cilantro.

Garlic-roasted potatoes tossed with peppery watercress, white wine vinegar, and fresh chives. Crispy, golden potatoes meet fresh greens in a warm salad-style side dish.