3,438 olive recipes

Olive quiche with a hash brown potato crust, two cheeses, green chilies, and spicy olives. Gluten-free and hearty with a crispy golden potato shell instead of pastry.

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.

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.

Gluten-free olive rosemary flatbread made with rice flour, corn flour, and xanthan gum. Studded with black olives, brushed with garlic-egg glaze, and baked golden.

Old-fashioned pickled cherries packed in a simple vinegar brine with sugar and salt. No cooking required, just pack the jars and stash them in a cool spot.

Hot olive cheese puffs wrap briny green olives in a sharp cheddar dough with butter, flour, and a hit of paprika. Make-ahead friendly, freezer-stable, and the kind of retro appetizer that always disappears first.

Broiled cheddar-olive sandwiches loaded with sharp cheddar, olives, hard-boiled egg, and green pepper on toasted buns. A retro open-face sandwich that broils bubbly in minutes.

Rustic olive bread with rye flour, sautéed onions and whole olives baked into a hearty artisan-style loaf from scratch

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Cheddar olive tart: a savory custard of eggs, cream, sharp cheddar, and sliced black olives baked into tart shells. Brunch or appetizer, ready in 40 minutes from a single bowl.

Briny anchovy paste and chopped green olives swirled into tangy sour cream for a salty, umami-packed dip that disappears fast at parties.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.

Cheddar-olive bread with sharp cheddar, pimento-stuffed olives, and mayo baked on French bread until bubbly and golden. A retro party appetizer in four ingredients.

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.

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.