1,199 black olive recipes

These savory Mediterranea muffins are super delicious, chunks of feta cheese, sun-dried tomatoes, olives, caramelized onions and roasted bell pepper are all in one bite. We are inspired by watching master chef Australia, they were making savory zucchini muffins; then we came out our own idea to make these savory Mediterranean zucchini muffins that are packed with flavors and yummy ingredients, ideal breakfast, snack or served as a side along with main course.

Classic American hamburger patties seasoned with Worcestershire, onion and pepper, then broiled or grilled to your preferred doneness. Mix-in variations included.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

Sage and parsley bring herbal, earthy, and outdoorsy notes to the forefront, walnuts bring meaty richness, and Parmesan brings home the umami. This simple recipe is all about technique. The pesto then coats the pasta dreamily. Best of all, it's super simple and quick to plate.

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

A home-made and healthified version of creamy Caesar salad dressing that can be used for salad or any recipe calling for creamy Caesar salad dressing.

Warm mushroom and mixed greens salad spoons sherry-glazed sauteed mushrooms over crisp greens, wilting them slightly under a warm lemon-thyme dressing. A light, bistro-style salad in about 25 minutes.

Mediterranean herb chili burgers blend ground beef with chopped tomato, black olives, garlic, dill, lemon zest, and chili powder. A grilled patty with serious global flavor.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

A nice warm salad that highlights simple and fresh flavors and textures. Pan crisped bread cubes add a very nice crunch.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

Delicious and loaded with flavor. Quinoa is so versatile to cook. Smoked tofu you can find in Asian grocery store, which does add some smoky flavour and meaty texture. Definitely a keeper!

Brushed with extra-virgin olive oil, topped with shaved asparagus, sliced cremini mushrooms, mozzarella and parmesan cheese. The aroma from the oven during the baking fills up your entire place, the pizza comes out cheesy, oozy, refreshing and tasty.

Similar to a tamale pie recipe. Sometimes referred to as the most delicious thing there ever was, this aromatic mix of ground beef, tomato sauce and, spices, topped with a cheesy polenta style cornbread-like topping baked as a casserole is certain to become a family favorite.