3,496 olive recipes

Olive dip with cream cheese, sour cream, chopped black olives, Worcestershire sauce, and paprika. No cooking required. Serve with scallions, celery root, or chips.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Olive sandwich spread with cream cheese, green olives, pecans, and mayonnaise. A tangy, crunchy no-cook spread for crackers, tea sandwiches, or party appetizers.

Olive Garden-style tiramisu with sponge cake layered with coffee-brandy soak, sweetened mascarpone or cream cheese, and dusted with cocoa powder. A no-bake copycat dessert.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Olive Garden-style spaghetti sauce with ground round steak, stewed tomatoes, vegetable juice, onion soup mix, and a secret half cup of grape jelly for sweetness and body.

Spiced olives are the easiest homemade Moroccan-style appetizer: drained olives tossed with your favorite spice blend and left to marinate overnight. Transforms ordinary olives into something bar-worthy.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.

Savory bread machine olive bread studded with briny olives for Mediterranean-inspired sandwiches and appetizer boards

Olive cheese balls with cheddar cheese dough wrapped around pimento-stuffed green olives and baked golden. A make-ahead party appetizer that freezes well.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Chicken pieces slow-cooked in beer, tomato sauce, and pimento-stuffed green olives with garlic and bay leaves. A Mediterranean-style crockpot dinner served over rice.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.