3,438 olive recipes

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Fork-tender beef roast braised low and slow with canned tomatoes and briny Spanish green olives. Just 4 ingredients for a rich, flavorful pot roast dinner.

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

This is a great appetizer, nice mushroom and sage, they are savory.

California-style Boboli pizza topped with melted cheddar, ripe olives, creamy avocado, alfalfa sprouts, crispy bacon, and sour cream. A 20-minute pizza that skips the sauce entirely.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Greek makaronia: spaghetti tossed with browned butter, mizithra cheese, and shaved kalamata olives. Four-ingredient Greek pasta classic ready in 20 minutes.

One-pot ground beef and noodle skillet with tomato paste, American cheese, and sliced black olives. A retro Tex-Mex inspired dinner that cooks noodles right in the sauce.

Retro hot sandwich with cubed Spam, hard-boiled eggs, American cheese, pickles, olives, and mayo stuffed in buns and baked in foil: melted, steamy, and unexpectedly satisfying.

A succulent and scrumptious dish made with lean ground beef, cheddar cheese and a zesty tomato sauce.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.