213 green olive recipes

Libby's jeweled relish, a vintage no-cook condiment of crunchy sauerkraut, crisp celery, pimento-stuffed green olives, and honey. A sweet-tangy-briny mix that brightens hot dogs, brats, and deli sandwiches.

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

Marinated shrimp cocktail kebabs threaded with red bell pepper, green olives, and scallion daisies. The zesty lemon-garlic marinade with mustard and horseradish packs a bright punch. No cooking needed.

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Low-carb zucchini pizza bites broiled with pizza sauce, black olives, green onions, and melted mozzarella. Ready in 20 minutes with no dough needed.

Pork chops Nicoise braised in a Provencal-style sauce of fresh tomatoes, garlic, basil, green pepper, and black olives. A one-skillet French-inspired dinner served over rice.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.