1,864 olive recipes

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Tuna and olive spaghetti tossed with marinara, garlic, Greek olives, and Italian oil-packed tuna. Pantry pasta ready in 25 minutes.

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Olive bread with Kalamata and oil-cured olives, bread flour, wheat germ and dried thyme, built on a grape sourdough starter. Artisan-style two-day rustic loaf with deep flavor.

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

A simple and easy-to-prepare main dish pasta featuring a cooked red pepper sauce that coats the robust and hearty rigatoni pasta topped with olives.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Pan-fried polenta wedges with briny olives and a slow-simmered garlic tomato sauce. A rustic Italian dish that turns simple cornmeal into a crisp golden base for a fragrant herbed sauce.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Olive Garden-style pasta fagioli with great northern beans, stewed tomatoes, spaghetti sauce, and spiral pasta. A one-pot Italian soup that simmers in a Dutch oven.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.