Recipes with green olives

Cuban chicken stir-fry with rice, ham, pimento-stuffed olives, peas, and tomatoes served on a platter with sliced avocado. A fast one-wok meal using cooked chicken and leftover rice.

Portuguese salt cod (bacalhau) casserole layered with sliced potatoes and golden onions, topped with breadcrumbs, olives, and hard-boiled eggs. Served with vinegar, olive oil, and pepper.

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.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Make these cheese ball goblin with your kids, they will enjoy making them, lots of fun!

Pan-fried whole trout smothered in a creamy Dijon mustard sauce and sprinkled with briny chopped olives. A one-skillet fish dinner ready in 30 minutes.

Olive sandwich spread with cream cheese, green olives, pecans, and mayonnaise. A tangy, crunchy no-cook spread for crackers, tea sandwiches, or party appetizers.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.

A simple and scrumptious dish made with tender fish fillets, jalapeno peppers and green olives.

Empanadas, Latin American hand pies filled with seasoned ground beef, hard-boiled egg, raisins, and green olives, wrapped in flaky pastry. Fried or baked, perfect for parties and lunchboxes.

Greek orzo pasta salad with feta cheese, green olives, tomato, fresh dill and parsley in a lemon-olive oil dressing. Bright make-ahead Mediterranean side dish.

Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Slow-cooked chicken layered with apples, pears, tomatoes, and warm spices, finished with fried plantains, capers, and olives. A Latin-inspired sweet-savory stew bursting with bold flavors.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.