424 green olive recipes

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

This classic Korean dish can be found at almost any Korean restaurant, it's easy to make, and it's flavorful. Assorted mushrooms, Asian chives or green onions and freshly seasonal asparagus create this absolutely delicious dish.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

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.

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.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

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.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

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.

Arugula and red onion salad tosses peppery greens with thin red onion in a sharp red wine vinegar and olive oil dressing. A 5-minute Italian side that pairs with grilled meats or pasta.