234 stuffed olive recipes

Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.

Italian pork tenderloin roast studded with garlic and sage, brushed with olive oil, and baked until juicy. Five ingredients and ready in under an hour.

Pan-fried beef liver in a tangy gravy loaded with green olives, mushrooms, lemon juice, and Worcestershire for a quick weeknight dinner that proves liver doesn't have to be boring.

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Pheasant with black olives sears and roasts boned pheasant breast and thigh, served with a deep wine and bone-stock reduction studded with black olives and tomato. An elegant wild-game main with Provencal flavors.

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.

Ground beef casserole with creamy onion-cream cheese filling, biscuit topping, and sliced olives. A retro church-supper classic that disappears in minutes at the table.

Greek lamb burgers stud ground lamb with feta and Kalamata olives, grill in pita pockets, and finish with a strained yogurt mint sauce. Mediterranean burger with built-in tzatziki vibes.

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

These scrumptious and tasty arepas can be served as an appetizer or a main dish.

Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.

Italian focaccia studded with olives, pine nuts, and roasted red peppers, finished with fresh basil and cracked pepper. A puffy, dimpled flatbread perfect for antipasto boards and sandwich bases.

Whole wheat dough studded with sun-dried tomatoes, chopped olives, and fresh rosemary gets shaped into sesame-topped buns for hearty sandwiches or serving alongside soups.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

Spice up your hamburger soup with this tasty recipe that uses canned mushrooms and red wine.

Picadillo-style beef hash with apples, raisins, olives, jalapeno, and warm spices for burritos, tacos, or over rice. A sweet-savory Mexican ground beef filling with Cuban flair.