1,269 olive recipes

Use this paste to give your sandwiches a brand new experience.

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.

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.

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.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

A breakfast with a little more substance, this breakfast scramble is a healthy high protein, low carbohydrate meal, that incorporates a serving of fruit and vegetable packed all into one whole grain tortilla. With the egg whites, you are getting the benefits of the high protein without the high cholesterol.

Melon and hearts of palm salad with honeydew, cantaloupe, and artichoke hearts dressed in a mango chutney-lime vinaigrette. An elegant, refreshing summer salad.

Oil-free basil pesto with pine nuts, Parmesan, garlic, and lemon juice instead of olive oil. A lighter, brighter pesto ready in 5 minutes.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

Fennel and carrots cooked slowly in an seasoned olive oil.

Char-grilled baby octopus simmered in red wine and olive oil.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.