3,438 olive recipes

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Fresh cherries brined in a simple vinegar, water, sugar, and salt solution. Zero cooking, zero heat. Just jar them up and let time do the work.

Olive sandwich spread with cream cheese, green olives, pecans, and mayonnaise. A tangy, crunchy no-cook spread for crackers, tea sandwiches, or party appetizers.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Olive Garden-style spaghetti sauce with ground round steak, stewed tomatoes, vegetable juice, onion soup mix, and a secret half cup of grape jelly for sweetness and body.

Olive cheese balls with cheddar cheese dough wrapped around pimento-stuffed green olives and baked golden. A make-ahead party appetizer that freezes well.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.

Olive ladder bread: a rustic loaf studded with briny black olives and a touch of nutty buckwheat flour. An easy bread-machine dough with the chewy crumb and savory bite of a Mediterranean fougasse.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Spiced olives are the easiest homemade Moroccan-style appetizer: drained olives tossed with your favorite spice blend and left to marinate overnight. Transforms ordinary olives into something bar-worthy.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.

Olive dip with cream cheese, sour cream, chopped black olives, Worcestershire sauce, and paprika. No cooking required. Serve with scallions, celery root, or chips.