Recipes with green olives
165 recipes
Neptune's Surprise
Seafood casserole with shrimp, scallops, crab, and oysters in a creamy dill-mayo sauce topped with crushed potato chips. A retro four-shellfish bake with a crunchy golden crust.
Mila's Aroz Con Pollo
Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.
Fish En Escabeche
Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.
Rice Polaf Salad
Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.
Lemon Chicken with Pine Nut Sauce & Vegetable Couscous
Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.
Tostadas De Pollo Y Frijoles
Crispy chicken tostadas piled high with mashed black beans, shredded lettuce, cheddar cheese, and a kick of hot sauce. A 30-minute Mexican dinner for two that's loaded with fresh toppings and bold flavor.
Herb Garden Couscous Salad
Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.
Vicki's Cream Cheese Balls
Retro cream cheese balls with dried beef and green onions, split three ways: black olive, green olive, and nut-rolled. A crowd-pleasing party appetizer trio.
French Stew
French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.
Ma's Bloody Mary Herring Cocktail
Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!
Chicken Regency Salad
Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.
Mediterranean Roast Chicken
Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.
Angel Hair Pasta Withfresh Tomato& Basil Sauce
Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.
Picadillo Ground Beef
Picadillo ground beef simmered with olives, capers, raisins, tomatoes, cumin, and allspice over rice. A classic Latin American comfort dish with sweet-savory depth.
Tex-Mex Biscuit Sandwiches
Tex-Mex biscuit sandwiches stuff cornmeal-coated refrigerator biscuits with roast beef, taco sauce, barbecue sauce, olives, and cheddar. Baked golden with a sour cream dollop on top.
Bread Provencale
Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.
Seafood casserole with shrimp, scallops, crab, and oysters in a creamy dill-mayo sauce topped with crushed potato chips. A retro four-shellfish bake with a crunchy golden crust.
Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.
Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.
Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.
Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.
Crispy chicken tostadas piled high with mashed black beans, shredded lettuce, cheddar cheese, and a kick of hot sauce. A 30-minute Mexican dinner for two that's loaded with fresh toppings and bold flavor.
Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.
Retro cream cheese balls with dried beef and green onions, split three ways: black olive, green olive, and nut-rolled. A crowd-pleasing party appetizer trio.
French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.
Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!
Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.
Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.
Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.
Picadillo ground beef simmered with olives, capers, raisins, tomatoes, cumin, and allspice over rice. A classic Latin American comfort dish with sweet-savory depth.
Tex-Mex biscuit sandwiches stuff cornmeal-coated refrigerator biscuits with roast beef, taco sauce, barbecue sauce, olives, and cheddar. Baked golden with a sour cream dollop on top.
Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.
