Recipes with olives
422 recipes
Halloween Pizza
Halloween jack-o'-lantern pizza for kids' parties. Pepperoni borders, olive eyes, and green pepper grins on a cheesy mozzarella-cheddar base. Bakes in under 30 minutes.
Chicken Cacciatore#2
Flour-dusted chicken pieces browned in butter, then simmered with mushrooms, olives, garlic, tomato purée, and sherry. A classic Italian cacciatore that's on the table in 40 minutes.
Uma Salada Portuguesa - Mixed Green Salad
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.
Quick Vegetable Pizza
A simple, quick, and easy veggie pizza uses Crescent roll dough for light and puffy pizza crust that's ready in under 20 minutes.
Crab Delights in the Garden Sandwich
Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.
Fresh Vegetable Turkey Salad
Fresh vegetable turkey salad: marinated cherry tomatoes, mushrooms, zucchini, olives, and peppers over crisp greens, topped with turkey strips and cheddar. High-protein, low-carb.
Picnic Kabobs
Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.
Pork with Rice & Olives
Vinegar-marinated pork shoulder braised with bacon, rice, and pimiento-stuffed olives in one casserole. Bold Latin-inspired flavors with a 6-hour marinade that does all the work.
Light Chicken Chili
Light chicken chili with boneless breast, green chiles, cumin, and chicken broth, served in a flour tortilla bowl with olives and low-fat cheddar. Quick, lean, and full of flavor.
Sharp Cheddar & Onion Pizzas
Quick sharp cheddar and onion pizzas on prebaked Italian bread shells with Roma tomatoes, black olives, and red onion. Ready in under 20 minutes for a fast weeknight dinner or snack.
Individual Chili Pots
Individual chili pots layer beef, beans, tomatoes and peppers simmered with garlic and oregano, stirred with rice and topped with melted cheese and sliced olives for a one-bowl weeknight dinner.
Calico Potato Salad
A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.
Chili Con Carn
A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.
Mina's Baked Snapper
Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.
Pasta Salad At Its Best
Tortellini and fettuccine pasta salad with blanched snow peas, broccoli, cherry tomatoes, mushrooms, and olives tossed in Italian dressing with Parmesan. A colorful, crunchy potluck favorite.
Layered Black Bean Dip
Layered black bean dip with a creamy cream cheese base, seasoned beans with lime and cumin, ripe olives, and chopped hard-boiled eggs. A no-cook Mexican-inspired appetizer.
Halloween jack-o'-lantern pizza for kids' parties. Pepperoni borders, olive eyes, and green pepper grins on a cheesy mozzarella-cheddar base. Bakes in under 30 minutes.
Flour-dusted chicken pieces browned in butter, then simmered with mushrooms, olives, garlic, tomato purée, and sherry. A classic Italian cacciatore that's on the table in 40 minutes.
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.
A simple, quick, and easy veggie pizza uses Crescent roll dough for light and puffy pizza crust that's ready in under 20 minutes.
Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.
Fresh vegetable turkey salad: marinated cherry tomatoes, mushrooms, zucchini, olives, and peppers over crisp greens, topped with turkey strips and cheddar. High-protein, low-carb.
Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.
Vinegar-marinated pork shoulder braised with bacon, rice, and pimiento-stuffed olives in one casserole. Bold Latin-inspired flavors with a 6-hour marinade that does all the work.
Light chicken chili with boneless breast, green chiles, cumin, and chicken broth, served in a flour tortilla bowl with olives and low-fat cheddar. Quick, lean, and full of flavor.
Quick sharp cheddar and onion pizzas on prebaked Italian bread shells with Roma tomatoes, black olives, and red onion. Ready in under 20 minutes for a fast weeknight dinner or snack.
Individual chili pots layer beef, beans, tomatoes and peppers simmered with garlic and oregano, stirred with rice and topped with melted cheese and sliced olives for a one-bowl weeknight dinner.
A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.
A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.
Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.
Tortellini and fettuccine pasta salad with blanched snow peas, broccoli, cherry tomatoes, mushrooms, and olives tossed in Italian dressing with Parmesan. A colorful, crunchy potluck favorite.
Layered black bean dip with a creamy cream cheese base, seasoned beans with lime and cumin, ripe olives, and chopped hard-boiled eggs. A no-cook Mexican-inspired appetizer.
