1,218 black olive recipes

Italian country-style frittata with grilled green peppers, sauteed onions, and melted Taleggio cheese. Cooked alla lacrima, soft and creamy inside with a golden exterior.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Quick pasta with fresh garden vegetables, herbs and shaved cheese. Simple 15-minute Italian-style penne dinner showcasing summer produce.

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Plump shrimp tossed in a zesty mustard cream sauce with briny olives and sweet pimentos, then baked in individual ramekins until golden and bubbly. Ready in 45 minutes, this retro-style deviled shrimp makes a showstopping weeknight dinner or elegant appetizer.

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.

A loaded meat-lovers pizza piled with pepperoni, salami, Italian sausage, black olives, and two cheeses on a ready-made crust. Easy enough for the whole bunch.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

Chicken and noodle cacciatore with a whole stewing hen simmered until tender, then baked over wide noodles in a tomato-olive-mushroom sauce.

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.

Eggplant in a Carriage (Melanzane in Carrozza): Italian fried eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then breaded and pan-fried to golden.

Layered chili bean casserole with rice, corn, zucchini, and black olives, topped with a cilantro-yogurt drizzle. A hearty vegetarian Mexican-style bake.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.