1,864 olive recipes

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Italian vegetable stew with eggplant, potatoes, tomatoes, bell pepper, and briny black olives. Rustic Southern Italian peasant dish that tastes even better the next day, served hot or at room temperature.

Grilled lobster tails with a fresh nectarine-avocado salad, scallions, and lime. A summer dinner with sweet stone fruit, creamy avocado, and charred lobster meat in 30 minutes.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Grilled pizzettes top crisp, smoky individual crusts with sauteed yellow squash, tomato, basil, and melty smoked mozzarella. Cooked right on the grill for a charred, summer-fresh personal pizza.

Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Pasta Nicoise salad with shell pasta, fresh tomatoes, steamed green beans, black olives, and capers tossed in a garlicky olive oil vinaigrette. Ready in 20 minutes.

Homemade olive oil focaccia with coarse sea salt, kneaded by hand and baked at high heat until golden and crusty. A simple Italian flatbread with optional olives or onion toppings.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Tricolor Boboli pizzas: prebaked crusts topped with olive tapenade, caramelized red onion, red peppers, goat cheese, and toasted pine nuts. A 1990s Mediterranean dinner-party shortcut.

Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

White Castle sliders chopped and layered with salsa, nacho cheese, cheddar, and black olives, then baked and loaded with fresh toppings. The ultimate game day nacho casserole.