1,218 black olive recipes

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.

Layered bean dip with refried beans, taco-seasoned ground beef, shredded lettuce, chunky salsa, and melted cheddar. A crowd-pleasing party appetizer served with tortilla chips.

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Pot-roasted salmon with black olives, preserved lemon, carrots, and green beans in fish stock. A North African-inspired one-pot fish dish that's elegant, bright, and ready in 30 minutes.

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One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Salmon tartare with hand-chopped raw salmon, kalamata olives, fresh oregano, shallots, and lemon. Mediterranean appetizer served with toast points and lemon wedges. No-cook elegant starter.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Southwestern beef hash with ground beef, crispy frozen potatoes, and salsa cooked in one skillet. A fast, filling dinner topped with green onions and black olives.