44 olive recipes

Turkish leeks in olive oil (zeytinyagli pirasa) braised with carrots, rice, lemon, and sugar. Served cold as a meze, this is a classic Mediterranean cold vegetable dish.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.

Penne pasta tossed with fresh tomato wedges, black olives, crumbled feta, and herbs. A quick Mediterranean vegetarian dinner ready in under 30 minutes.

Make the rosemary and garlic olive oil in advance, which gives the oil enough time to marry all the herby and garlicky flavors. Brush the casserole dish and the surface of the dough with the rosemary and garlic infused oil, sprinkle the parmesan cheese on top before baking. It comes out cheesy, moist and tasty.

A fuss-free and delicious one-pan meal is packed with goodness and yumminess, use whole wheat pasta to make it even healthier.

Super moist and cheesy bread topped with caramelized shallots or red onions and brushed with basil-olive oil. The aroma from the oven during the baking will fill up your entire house, and this bread will not last long.

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

Use seasonal kale to make this hearty and delicious soup. The garlic-olive oil crostini is a must to help soak every drop of yumminess.

Olive Garden-style spaghetti sauce with ground round steak, stewed tomatoes, vegetable juice, onion soup mix, and a secret half cup of grape jelly for sweetness and body.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Spinach and mushroom Florentine lasagna with ricotta, mozzarella, and Parmesan layered three times and baked under marinara or tomato-cream sauce. A vegetarian restaurant copycat.