789 olive recipes

Grilled new potato, crunchy green beans, feta and olives are tossed with red wine vinaigrette, sprinkling some fresh oregano on top. A light and tasty salad for summer.

Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both toppings and crust. Spread with mashed roasted garlic, topped with grilled potato slices, crisp-fried pancetta bits, black olives and rosemary, sprinkled with mozzarella cheese.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

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.

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.

Tuna and olive spaghetti tossed with marinara, garlic, Greek olives, and Italian oil-packed tuna. Pantry pasta ready in 25 minutes.

Golden-browned chicken simmered with zucchini, tomatoes, oregano, thyme, and briny green olives. A rustic Mediterranean one-pot meal served over white rice.

A simple and easy-to-prepare main dish pasta featuring a cooked red pepper sauce that coats the robust and hearty rigatoni pasta topped with olives.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Copycat Olive Garden Shrimp Cristoforo: shrimp sauteed in a homemade basil, garlic, and parmesan compound butter, then tossed with linguine. A restaurant-style shrimp pasta that comes together fast once the butter is made.

Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.