1,199 black olive recipes

Tabouli salad with bulgur wheat, juicy tomatoes, fresh parsley, lemon, and olive oil. The classic Middle Eastern parsley salad served at room temperature with optional black olives and mint.

A quick and easy, filling Mediterranean-inspired Italian tortellini salad. This easy pasta salad can be made a day in advance.

Warm French bread loaded with cream cheese, thin-sliced smoked salmon, cucumber, red onion, black olives, and peppery watercress. A deli-style hero sandwich ready in 20 minutes.

A clean tasting soup that is packed with protein rich beans.

Your kids might start to love broccoli in the tasty bowl of green gruel with an eyeball in the middle. Perfectly healthy and fun recipe for kids at Halloween.

A refreshing and delicious salad is also nutritious and healthy!

Why buy salad dressing? This is so easy. You can always quickly make a salad dressing using these kitchen staples. Add your own herbs and voila! Instant personality.

Give your meal a new look by adding this simple salad that combines classic flavors of creamy fresh mozzarella, tomatoes and basil.

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Kids love making this Jack-o-lantern mini-pizza recipe. Perfect for a Halloween party.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

Great salad, looks elegant but is reasonably easy to put together. Loved the combination of textures, crunchy croutons, slightly spicy rocket (arugula) and perfectly dressed with just a bit of tang from the dressing.

A fresh and tasty combination of salty, juicy and sweet perfect for a hot day, especially served in the watermelon shell.

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.

I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.

Instead of mayonnaise, use sun-dried tomato and olives tapenade to spread the sandwich, which gives the sandwich tangy flavor. Grilling adds the nice smokiness into the these juicy and tender summer vegetables. Delicious and light summer sandwiches.