3,496 olive recipes

An exotic and decadent cake that is made with the wonderful fruit taste of passionfruit.

Uncomplicated and satisfying, this recipe for anasazi beans is from savory.

Try this tasty French bread that is made with prepared mustard, garlic and chives.

This penne with sun-dried tomato pesto is definitely a quick and easy way for you to enjoy a delicious and healthy meal!

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Mjeddrah (mujaddara) is a Middle Eastern lentil and rice dish cooked with sauteed onions in olive oil. A hearty vegan one-pot meal high in protein and fiber.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

A simple, fragrant oil that can make anyone's kitchen smell amazing.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Leftover turkey simmered with egg noodles, mixed vegetables, garlic, and poultry seasoning in a rich broth. A warming 45-minute soup that turns Thanksgiving leftovers into the best meal of the weekend.

A light and fluffy chiffon cake is a perfect dessert to satisfy your sweet tooth!

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.