Type what you have

Ingredients

• ✓ black olive
• red onion
• lime juice
• watermelon
• feta cheese
• mint
• olive oil

Instructions

1. 1 Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. 2 In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

By Jessica Mayo

Ingredients

• ✓ black olive
• farfalle pasta
• salad dressing mix
• cherry tomato
• artichoke heart
• green olive
• parmesan cheese
• pesto

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

Ingredients

• ✓ black olive
• cheese-filled tortellini
• cherry tomato
• spinach
• parmesan cheese
• salad dressing
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, until tortellini float to the top and the filling is hot, about 3 minutes. Rinse under cold water; drain.
2. 2 Combine tortellini, tomatoes, spinach, cheese, and olives; add enough salad dressing to coat. Toss; season with salt and black pepper.

By lvich

Ingredients

• ✓ black olive
• potato
• bacon
• american cheese
• onion
• mayonnaise
• salt
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
2. 2 Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. 3 At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4. 4 Stir potatoes, cheese, onion, mayonnaise, salt, and pepper together in a large bowl; spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5. 5 Bake in the preheated oven until golden brown, about 1 hour.

By Tom

Ingredients

• ✓ black olive
• rotini pasta
• bacon
• mayonnaise
• ranch salad dressing mix
• garlic pepper
• garlic powder
• milk
• tomato
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
4. 4 Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.
5. 5 Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.
6. 6 Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

By Wilemon

Ingredients

• ✓ black olive
• rotini pasta
• mayonnaise
• red wine vinegar
• garlic
• salt
• black pepper
• basil
• tomato
• yellow bell pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ black olive
• zucchini
• white bread
• jalapeno pepper
• cheddar cheese
• bacon bit
• onion
• tomato
• green chile pepper
• basil
• seasoned salt
• black pepper

Instructions

1. 1 Prepare the grill for indirect medium heat.
2. 2 Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.
3. 3 Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.
4. 4 Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.
5. 5 Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

By Allrecipes Member

Ingredients

• ✓ black olive
• romano cheese
• parmesan cheese
• pepper
• salt
• rosemary
• garlic
• roma tomato
• olive oil
• salt
• all-purpose flour
• bread flour
• rosemary
• olive oil
• yeast
• sugar
• water

Instructions

1. 1 Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
3. 3 Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
4. 4 Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

By Cheryl Leiser Harding

Ingredients

• ✓ black olive
• caper
• onion
• garlic
• parsley
• parmesan cheese
• olive oil
• balsamic vinegar
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
2. 2 Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

By Deb S

Ingredients

• ✓ black olive
• cooking oil
• chicken
• salt
• black pepper
• onion
• garlic
• red wine
• tomato
• rosemary
• thyme
• anchovy paste

Instructions

1. 1 Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
2. 2 Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
3. 3 Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

By Allrecipes Member

Ingredients

• ✓ black olive
• garlic
• olive oil
• bread
• tomato
• black pepper
• salt
• red onion
• green olive
• banana pepper
• tuna
• anchovy
• caper
• egg
• basil
• white wine vinegar

Instructions

1. 1 Stir garlic into the olive oil and set aside.
2. 2 Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
3. 3 Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
4. 4 Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
5. 5 Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
6. 6 Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
7. 7 Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

By John Mitzewich

Ingredients

• ✓ black olive
• cream cheese

Instructions

1. 1 Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

By Katherine

Ingredients

• ✓ black olive
• ✓ black olive
• cream cheese
• carrot

Instructions

1. 1 Cut a slit lengthwise (from top to bottom) into one side of each jumbo olive. Carefully insert about 1 teaspoon cream cheese into slits in each jumbo olive.
2. 2 Slice carrot into 18 1/4-inch-thick rounds; cut a small (pie-shaped) notch out of each carrot slice to form feet. Save the cut out pieces; press pieces into centers of small olives to form beaks. If necessary cut a small slit into each small olive before inserting the beak.
3. 3 Set a jumbo olive, large hole side down, onto a carrot slice. Then, set a small olive onto the jumbo olive, adjusting so that the beak, cream cheese chest, and notch in the carrot (feet) slice line up. Secure with a toothpick.

By Valerie Cain Cuff

Ingredients

• ✓ black olive
• parmesan cheese
• garlic
• olive oil

Instructions

1. 1 Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

By jenfer

Ingredients

• ✓ black olive
• corn chip
• water
• chili without beans
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread corn chips in a 9x13-inch baking dish. Sprinkle olives evenly over chips.
3. 3 Mix chili with water in a large bowl; pour mixture over olives and corn chips. Top chili with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 20 minutes.

By Debbie's Goodies

Ingredients

• ✓ black olive
• green onion
• cheddar cheese
• curry powder
• mayonnaise
• salt
• english muffin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
3. 3 Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
4. 4 Bake at 400 degrees F (200 degrees C) for 10 minutes.

By Kim McLarty

Ingredients

• ✓ black olive
• chicken breast
• cannellini bean
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ black olive
• cream cheese
• flour tortilla
• green onion
• ham

Instructions

1. 1 Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
2. 2 Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

By jhibbard

Ingredients

• ✓ black olive
• sour cream
• cheddar cheese
• green chili
• taco seasoning

Instructions

1. 1 Place the sour cream, Cheddar cheese, chopped green chilies, black olives, and taco seasoning into a bowl, and stir to combine.

By diskostew22

Ingredients

• ✓ black olive
• walnut
• mayonnaise
• sour cream
• thyme
• black pepper
• salt
• garlic powder
• onion

Instructions

1. 1 In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

By Sara

Ingredients

• ✓ black olive
• green olive
• pimento
• cream cheese
• cheddar cheese
• taco seasoning mix
• parsley
• cheddar cheese

Instructions

1. 1 Chop black olives and green olives in a food processor or a food chopper.
2. 2 Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined.
3. 3 Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.

By Montillo Italian Foods

Ingredients

• ✓ black olive
• pimiento-stuffed olive
• banana pepper
• pretzel crisps
• salami
• cream cheese

Instructions

1. 1 Mix green olives, black olives and banana peppers together in a bowl.
2. 2 Top each pretzel crisp with a piece of salami and a teaspoon of cream cheese. Spoon a teaspoon of the olive/pepper mixture onto the cream cheese.

By Amanda

Ingredients

• ✓ black olive
• butter
• mushroom
• cheddar cheese
• all-purpose flour
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, and saute until tender, about 10 minutes. Layer half of the mushrooms in the bottom of a casserole dish. Sprinkle with half of the olives, half of the cheese, and 1 tablespoon of flour. Repeat the layers then top with the bread crumbs. Drizzle 2 tablespoons of melted butter over the crumbs.
3. 3 Bake for 30 minutes in the preheated oven, until bubbly and browned on the top.

By BELLYJEANS

Ingredients

• ✓ black olive
• cheddar cheese
• mayonnaise
• ranch dressing mix
• green onion
• baguette

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend Cheddar cheese, mayonnaise, ranch-style dressing mix, black olives and green onions. Increase the amount of mayonnaise as desired if the mixture seems too dry.
3. 3 Spread equal amounts of the Cheddar cheese mixture on French baguette slices. Arrange slices in a single layer on a large baking sheet. Bake in the preheated oven 15 minutes, or until cheese is bubbly and lightly browned. Serve warm.

By Barbi

Ingredients

• ✓ black olive
• cream cheese
• pizza sauce
• pepperoni sausage
• onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
2. 2 Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese.
3. 3 Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes.

By PJ's kitchen

Ingredients

• ✓ black olive
• cream cheese
• ranch dressing mix
• all-purpose flour
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix cream cheese and ranch powder in a bowl until evenly combined. Spoon mixture into a resealable plastic bag. Snip off a small corner with scissors and pipe cheese mixture into olives.
3. 3 Place flour in a bowl. Place egg in a separate bowl and bread crumbs in a third bowl. Coat olives first in flour, then in egg, back in flour, back in egg, and finally in bread crumbs. Place olives in the basket of the air fryer and spray the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes; shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• rotini pasta
• mixed vegetable
• cheddar cheese
• salad dressing

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water until completely cool.
2. 2 Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.

By Janet Eckermann

Ingredients

• ✓ black olive
• mayonnaise
• sour cream
• parsley
• dill weed
• onion
• seasoned salt

Instructions

1. 1 Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight.

By Brenda

Ingredients

• ✓ black olive
• green olive
• kalamata olive
• garlic
• balsamic vinegar
• olive oil

Instructions

1. 1 Combine black olives, green olives, Kalamata olives, and garlic in the bowl of a food processor; pulse until chopped.
2. 2 Add balsamic vinegar and olive oil; process until smooth. Transfer spread to a bowl; cover with plastic wrap.
3. 3 Refrigerate before serving, at least 1 hour or overnight.

By GRAYCE

Ingredients

• ✓ black olive
• corn tortilla
• mozzarella cheese
• avocado
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
4. 4 Cut the quesadillas into triangles and serve.

By Cody