612 olive recipes

Sun-dried tomatoes, artichoke hearts, Kalamata olives, mushrooms, and pine nuts tossed with fresh spinach and pasta, finished with crumbled feta. A Mediterranean pasta loaded with bold, briny flavors.

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.

No-bake crabmeat nachos piled high with a creamy, briny filling of cream cheese, black olives, and flaked crab. A cold seafood appetizer that's built for game day or cocktail hour.

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

If you want to pick a healthy recipe, this one will satisfy you!

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.

Double-crusted spinach and mozzarella pie in a homemade yeast dough, filled with garlicky greens, black olives, and sweet raisins. Southern Italian comfort baked rustic.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.