312 green olive recipes

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

Quick chicken breast saute with rosemary, stewed tomatoes, black olives, zucchini, carrots, and green pepper. A one-skillet dinner ready in 30 minutes.

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.

Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.

Salad presto: mixed greens dressed with olive oil, red wine vinegar, and a pinch of dried basil. A bare-bones, 3-minute side salad using pantry staples. No more excuses for skipping the greens.

A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.

Cheese tortelloni tossed with stir-fried cabbage, red, yellow, and green bell peppers in olive oil with basil. A colorful vegetarian pasta dinner that comes together in one hour.

Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.