3,438 olive recipes

Peppy Pizza Pie uses a seasoned ground beef and pepperoni crust pressed into a pie pan, filled with mushrooms, olives, tomato sauce, and melted mozzarella. Pizza meets meatloaf.

Cold curried chicken and rice salad with a yogurt-curry dressing, pimiento-stuffed olives, celery, and toasted almonds. A light, protein-packed make-ahead lunch or dinner salad.

Very low-fat Italian potato salad with red potatoes, cucumber, tomato, red onion, and olives tossed in fat-free Italian dressing. A lighter, mayo-free take on potato salad.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Oven-baked sea bream fillets with cherry tomatoes, capers, anchovies, black olives, and white wine. A Mediterranean one-pan fish supper finished under foil and served with crusty bread.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Pizza rice is a baked brown rice casserole with sauteed mushrooms, fresh tomato, garlic, oregano, basil, parmesan, and olives. All the flavors of a margherita pie in a one-dish supper.

Enchilada casserole layered with corn tortillas, a prepped beef-tomato freezer mix, olives, and two cheeses. A make-ahead Mexican-style casserole that pulls dinner from the freezer to the table.

Three-cheese calzones stuffed with ricotta, provolone, and fontina plus prosciutto, olives, pepperoncini, and sundried tomatoes. Baked golden in bread-dough crescents, equally good piping hot or packed cold for a picnic.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill.

Red pepper and ginger marmalade slow-cooks sweet peppers with orange zest, fresh ginger, and garlic into a glossy savory jam. Great with lamb, roast chicken, or cheese.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

Buttermilk Monterey Jack Bread with Rosemary and Basil recipe