213 green olive recipes

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!

This colorful low fat salad can be enjoyed warm or cold.

Quick and easy way to make a plateful refreshing and flavorful salad. Mixed greens, cucumber, and radish are mixed with basil balsamic dressing, topped with shaved parmesan.

Juicy, sweet and tender roasted tomatoes, creamy goat cheese, and slightly bitter mixed greens make this mouth-watering pasta dish delicious and nutritious.

A definite summer salad. The honey glazed pecans, goat cheese and balsamic dressing really bring layers of flavors, and all the ingredients are a delicious combination. The dressing and honey pecans both can be made a day ahead.

A light, delicious and refreshing salad. Serve it as a simply tasty side dish or a meatless main course.

Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

These corn blinis are topped with roasted bell peppers, marinated artichoke hearts, olives and arugula leaves. They are so cute, easy to pick up and pop into your mouth. A great appetizer when you have company to come over or host a party.

Angel Hair Pasta With Fresh Tomato & Basil Sauce recipe

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.