91 stuffed olive recipes

No watery and soggy breadcrumbs here. This technique delivers juicy perfect stuffed tomatoes with a bold and classic combination of flavors.

Aceitunas rellenas: anchovy-stuffed olives marinated in garlic, white wine vinegar, and olive oil with bright pimentos. The salty Spanish tapas bite for cocktail hour and antipasto trays.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Baked Guavas Stuffed with Mushrooms and Olives recipe

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.

Homemade tartar sauce with sweet and dill pickles, green olives, scallions, and a kick of hot sauce. Chunkier and bolder than anything from a jar, ready in 5 minutes.

Stuffed rolls pack hollowed French rolls with a ground mixture of sharp cheddar, green olives, tomato sauce, and bell peppers. Retro picnic and tailgate favorite baked 45 minutes.

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.

Delicate sole fillets rolled around garlicky sauteed spinach and baked with a brush of melted butter. An elegant, light dinner for two ready in 20 minutes with just six ingredients.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.