234 stuffed olive recipes

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Baked sweet pepper wedges stuffed with tomatoes, pine nuts, garlic, and parsley, finished with breadcrumbs and olive oil. A vegan Mediterranean appetizer or side dish that bakes in an hour.

Pasta shells stuffed with crumbled feta, black olives, red pepper, and walnuts. A Mediterranean-style finger food appetizer ready in 15 minutes.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Mexican sandwiches with seasoned ground beef, longhorn cheese, olives, salsa, and tomato sauce stuffed into hollowed-out rolls and baked in foil until melty.