Skip to content

Type what you have

Cook with

green olive ×
Potato Salad With Bacon, Olives, and Radishes
Side Dish American

Potato Salad With Bacon, Olives, and Radishes

4.7

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Cut potatoes into ½-inch pieces; add to pot. Boil until tender but still firm, about 10 minutes.
  2. 2 Meanwhile, cut bacon into small pieces. Cook in a large skillet over medium-high heat until crisp; drain.
  3. 3 Chop celery, green onions, olives, and radishes; transfer to a large bowl. Add potatoes and bacon; stir to combine. Stir in mayonnaise and lemon juice. Refrigerate salad before serving, at least 1 hour.

By Lawrence Fay

Baked Eggplant with Cashews
Side Dish American

Baked Eggplant with Cashews

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. 2 Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
  3. 3 In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
  4. 4 In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
  5. 5 Bake 30 minutes in the preheated oven, until crisp and golden brown.

By Redpot

Best Classic Potato Salad
Side Dish American

Best Classic Potato Salad

4.6

Prep
25 min
Cook
15 min
Total
160 min

Instructions

  1. 1 Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
  2. 2 Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
  3. 3 Peel and chop eggs; set aside.
  4. 4 Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
  5. 5 Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

By Nicole McLaughlin

Pesto Surprise
Side Dish Italian

Pesto Surprise

4.6

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
  2. 2 Prepared zesty Italian dressing according to package directions.
  3. 3 In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives, and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

By Renee

Grilled Bacon-Wrapped Olives
Appetizer American

Grilled Bacon-Wrapped Olives

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Wrap each olive with a piece of bacon and secure with a toothpick.
  2. 2 Preheat a grill for medium heat. When hot, lightly oil the grate.
  3. 3 Grill the olives until the bacon has crisped, about 10 minutes. Turn frequently and keep a spray bottle handy in case of flare-ups from the bacon grease. Remove to a paper towel lined plate to absorb any excess grease.

By 3doxiesmom

Dirty Martini
Drink American

Dirty Martini

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together vodka, dry vermouth, brine, and olives in a mixing glass. Pour into a glass or shaker with ice.
  3. 3 Serve on the rocks, or strain into chilled cocktail glasses.
  4. 4 Enjoy!

By SCOTT HOLLERN

South Texas Tartar Sauce
American

South Texas Tartar Sauce

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.

By REDIRG

Cheddar and Olive Balls
Appetizer American

Cheddar and Olive Balls

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Allow cheese to sit out until it is at room temperature.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Mix together cheese, butter, and paprika in a large bowl using a pastry blender. Gradually mix in flour using the pastry blender, then switch to your hands until dough forms a solid, smooth ball that is crumbly when pulled apart. If dough appears too dry, add more shredded cheese.
  4. 4 Pinch off a small piece of dough and wrap it around an olive. Roll gently between your palms to smooth dough and seal olive inside. Place onto an ungreased cookie sheet. Repeat with remaining dough and olives. Cover olives and place into the refrigerator to firm up, about 10 minutes.
  5. 5 Bake in the preheated oven until browned, 20 to 25 minutes. Serve hot or at room temperature.

By M Hammond

Egg Salad with Olives
Salad American

Egg Salad with Olives

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
  2. 2 Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

By OLIVIES

Flayed Man Cheese Ball
Appetizer American

Flayed Man Cheese Ball

4.9

Prep
60 min
Cook
Total
90 min

Instructions

  1. 1 Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes.
  2. 2 Reserve two or three slices of prosciutto and set aside. Tear remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
  3. 3 Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
  4. 4 Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
  5. 5 Take a heaping spoonful of cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press cheese down as you work to fill in all of the crevices. When mask is full, gently press in cheese mixture all around the mask. Refrigerate for at least 30 minutes.
  6. 6 Invert the mask onto a serving platter and gently remove the mask and plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

By Tara

Olive Salad for Muffalettas
American

Olive Salad for Muffalettas

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

By Beth Stone Strachan

Lemon Lime Vegetable Salad
Dessert American

Lemon Lime Vegetable Salad

4.3

Prep
20 min
Cook
5 min
Total
265 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
  3. 3 When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout.
  4. 4 Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

By Maureen Kilzer

Traditional Christmas Cheese Ball
Appetizer American

Traditional Christmas Cheese Ball

4.5

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine cream cheese, onion, beef, olives, and Worcestershire sauce in a bowl until evenly blended.
  2. 2 Form mixture into a semi-ball shape in the bowl. Cover bowl with plastic wrap; refrigerate until firm, at least 2 hours.
  3. 3 Place a large sheet of waxed paper on a flat surface; sprinkle with walnuts. Roll cheese ball in walnuts until completely covered.
  4. 4 Transfer to a serving plate or rewrap with waxed paper and refrigerate until ready to serve.

By Love2Cook87

Slow Cooker Cornish Hens
Dinner American

Slow Cooker Cornish Hens

4.3

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Coat hens with about 1/4 mushroom soup.
  2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
  3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Grandma's Stuffed Celery
Appetizer American

Grandma's Stuffed Celery

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl.
  3. 3 Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece.
  4. 4 Serve immediately or refrigerate.

By Sherilyn

Lela's Fourth of July Potato Salad
Lunch American

Lela's Fourth of July Potato Salad

4.6

Prep
30 min
Cook
60 min
Total
210 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
  2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
  3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Thanksgiving Cheese Ball
Appetizer American

Thanksgiving Cheese Ball

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
  2. 2 Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

By SARCLA

True Wisconsin Bloody Mary
Breakfast American

True Wisconsin Bloody Mary

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Texatini
Drink American

Texatini

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass.
  2. 2 Combine tequila, orange liqueur, sweet and sour mix, orange juice, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with jalapeno-stuffed green olives.

By austinmomma

Muffuletta
Dinner American

Muffuletta

4.4

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  2. 2 Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  3. 3 Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

By LYNNC51

Sun-Dried Tomato Tapenade
Appetizer American

Sun-Dried Tomato Tapenade

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  2. 2 Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

By Alexis May Tanner

Mother-In-Law Eggs
Dinner American

Mother-In-Law Eggs

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place eggs into a medium saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water, then peel and halve eggs lengthwise. Scoop yolks into a large bowl; mash yolks with a fork.
  2. 2 Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into mashed yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
  3. 3 Squeeze yolk mixture into egg white halves. Sprinkle each stuffed egg with paprika and top with an olive half.

By SHORECOOK

Pat's Baked Potato Salad
Lunch American

Pat's Baked Potato Salad

4.3

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
  2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. 4 Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  5. 5 Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

By lutzflcat