3,496 olive recipes

Browned chicken simmered with eggplant, zucchini, bell peppers, and tomatoes in olive oil, finished with fresh basil. A rustic Provençal-style summer braise.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

Italian baked chicken marinated in olive oil, lemon juice, garlic, oregano, and white wine. A simple six-ingredient recipe with classic Mediterranean flavors.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Mushroom and onion spaghetti sauteed in olive oil with fresh tomato, basil, and oregano. A light, simple pasta ready in under 10 minutes.

Quick chicken breast saute with rosemary, stewed tomatoes, black olives, zucchini, carrots, and green pepper. A one-skillet dinner ready in 30 minutes.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Classic Greek pork souvlaki skewers grilled hot, finished with lemon juice, olive oil, garlic, and crushed oregano. Streetside Athens flavor on a stick.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

French potato salad with crispy bacon, shallots, red wine vinegar, and olive oil tossed with warm new potatoes. No mayo, just a tangy vinaigrette that soaks right in.

A super moist and delicious bread. Bake the bread in a casserole dish, it's crusty on the outside and moist in the inside. You can top the bread with olives, sun-dried tomatoes, roasted peppers or artichoke hearts before baking, and brush with some olive oil infused with herbs. Or just bake it plain, it's delicious itself, and serve it with stew, soup or any main course.

Six-ingredient pickled jalapenos packed whole into jars and sealed in a vinegar-olive oil brine with pickling spice. Simple Texas-style pickled peppers ready in 30 days.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.