1,111 olive recipes

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

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.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

Crispy phyllo strudels filled with hearty chili and topped with melted Monterey Jack cheese. These individual savory parcels make impressive dinner party entrees.

Crispy golden calzones stuffed with wilted spinach, roasted red peppers, oil-cured olives, and gooey smoked mozzarella. Vegetarian, uses store-bought dough, and bakes in just 15 minutes.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Fusilli alla Sorrentina with canned tuna, fresh tomatoes, black olives, white wine, garlic, and fresh mint. A quick Southern Italian pantry pasta.

A vibrant kale and mango salad with massaged kale, sweet mango, and crunchy toasted pumpkin seeds in a honey-lemon dressing. Fresh, healthy, and tossed together in minutes.

Pasta cooked in vegetable broth instead of water for built-in flavor, tossed with diced kalamata olives, fresh parsley, and olive oil. A fast, vegan-friendly weeknight dinner.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.