320 olive recipes

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Baked black bean quesadillas stuffed with mashed beans, tomato, cilantro, olives, spinach, and pepper jack soy cheese on whole wheat tortillas. Vegan-friendly and ready in 30 minutes.

Very low-fat Italian potato salad with red potatoes, cucumber, tomato, red onion, and olives tossed in fat-free Italian dressing. A lighter, mayo-free take on potato salad.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

Simply delicious salad that can be served with any main course.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Greek Isle bread machine loaf with feta, black olives, cucumber, yogurt, basil, and dill. A Mediterranean-inspired yeast bread that bakes itself in the bread machine.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.