Type what you have

Ingredients

• ✓ olive
• water
• active dry yeast
• all-purpose flour
• salt
• herb
• garlic
• garlic powder
• olive oil
• salt
• parsley

Instructions

1. 1 Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.
2. 2 Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.
5. 5 Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.

By Mitch Hendricks

Ingredients

• ✓ olive
• garlic
• paprika
• ginger
• turmeric
• saffron
• chicken breast
• preserved lemon
• olive oil
• butter
• red onion
• cinnamon stick
• chicken broth
• parsley
• cilantro

Instructions

1. 1 Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
2. 2 Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
4. 4 Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ olive
• vegetable oil
• onion
• garlic
• chickpea
• red bell pepper
• carrot
• tomato
• parsley
• cumin
• paprika
• chicken bouillon granules
• cayenne pepper
• salt
• tilapia fillet

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
2. 2 Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

By Hanna R

Ingredients

• ✓ olive
• olive oil
• garlic
• turmeric
• cumin seed
• salt
• black pepper
• chicken thigh
• olive oil
• onion
• water
• saffron
• preserved lemon
• artichoke bottom
• parsley

Instructions

1. 1 Marinate the chicken: Whisk oil, garlic, turmeric, cumin seeds, salt, and pepper together in a large glass or ceramic bowl. Add chicken and coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 When ready to cook, remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Heat oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add chicken, skin-side down, and cook until browned, about 4 minutes. Flip chicken and cook until browned on the other side, about 3 minutes more.
4. 4 Reduce the heat to medium and pour in enough water to cover chicken halfway. Cover and cook for 20 minutes. Sprinkle saffron threads onto chicken and top with preserved lemon slices. Cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a serving platter and garnish with artichokes, olives, and parsley.
6. 6 Spoon sauce over chicken or serve on the side. If a thicker sauce is desired, continue simmering liquid in the stockpot for 5 to 7 minutes before serving.

By katherine99

Ingredients

• ✓ olive
• vodka
• vermouth
• ice cube

Instructions

1. 1 Just add Tito's Handmade Vodka and dry vermouth to a shaker with ice.
2. 2 Shake or stir, and strain into a chilled martini glass.
3. 3 Garnish with three olives.

By Tito's Handmade Vodka

Ingredients

• ✓ olive
• ice
• gin
• dry vermouth
• orange bitters

Instructions

1. 1 Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.

By Lorem Ipsum

Ingredients

• ✓ olive
• ground beef
• pizza sauce
• mushroom
• mozzarella cheese
• biscuit dough

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir sauce, mushrooms, and olives into beef in the skillet. Cook and stir until heated through, about 2 minutes. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with mozzarella cheese.
4. 4 Flatten each biscuit with your hands and arrange on top of cheese.
5. 5 Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

By Jenni

Ingredients

• ✓ olive
• vodka
• vermouth
• ice cube

Instructions

1. 1 Gather ingredients.
2. 2 Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled.
3. 3 Strain into a chilled martini glass.
4. 4 Garnish with three olives on a toothpick.

By Home Happy Hour

Ingredients

• ✓ olive
• vodka
• vermouth
• water
• olive brine

Instructions

1. 1 Pour 6 ounces of vodka from the bottle and set aside for another use.
2. 2 To the reserved vodka in the bottle, add vermouth, water, and brine until it reaches the top of the bottle. Put the top on the bottle and invert bottle to incorporate the ingredients.
3. 3 Place bottle in the freezer for at least 4 hours and up to 2 months.
4. 4 To serve, pour desired amount into chilled glass and garnish with olives.

By NicoleMcmom

Ingredients

• ✓ olive
• cream cheese
• taco seasoning mix
• guacamole
• salsa
• lettuce
• cheddar cheese
• green onion

Instructions

1. 1 Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
2. 2 Top with remaining ingredients.
3. 3 Refrigerate several hours or until chilled.

By Philadelphia

Ingredients

• ✓ olive
• sweet pickle
• red grape
• colby jack cheese
• apple
• cucumber
• cracker
• havarti cheese
• mixed nuts

Instructions

1. 1 Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.

By Chef Mo

Ingredients

• ✓ olive
• cauliflower
• green pepper
• onion
• pimento pepper
• canola oil
• red wine vinegar
• lemon juice
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Ingredients

• ✓ olive
• chicken breast
• salad dressing
• artichoke heart
• caper
• feta cheese

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ olive
• hot dog
• pepperoni
• pizza sauce
• hot dog bun
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Make 4 slits down each hot dog. Place hot dogs in the air fryer basket; cook for 3 minutes. Transfer to a cutting board.
3. 3 Place 1 pepperoni half in each slit; divide pizza sauce between buns. Add hot dogs, mozzarella cheese, and olives.
4. 4 Return hot dogs to the air fryer basket; cook until buns are crisp and cheese is melted, about 2 minutes.
5. 5 Serve and enjoy!

By Soup Loving Nicole

Ingredients

• ✓ olive
• ground beef
• onion
• taco seasoning mix
• bean soup with bacon
• water
• tomato
• cheddar cheese
• corn chip

Instructions

1. 1 Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties.
2. 2 Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel.
3. 3 Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.

By Kelly

Ingredients

• ✓ olive
• cauliflower
• green bell pepper
• pimento pepper
• onion
• celery
• canola oil
• lemon juice
• wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin

Ingredients

• ✓ olive
• rotini pasta
• broccoli
• vegan mayonnaise
• dill pickle
• tomato
• dill pickle juice
• dill
• dill
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Ingredients

• ✓ olive
• egg noodle
• ground beef
• green bell pepper
• onion
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• pimento pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
4. 4 Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
5. 5 Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

By Marcia Reinhardt

Ingredients

• ✓ olive
• white wine
• apricot jam
• brown sugar
• olive oil
• red wine vinegar
• caper
• cilantro
• garlic
• caper brine
• olive oil
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
4. 4 Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

By Charles Ross Carozza

Ingredients

• ✓ olive
• tuna
• mayonnaise
• hummus
• oregano
• salt
• black pepper

Instructions

1. 1 Use a fork to flake tuna into a small container. Stir in mayonnaise, hummus, and olives. Season to taste with oregano, salt, and pepper. Refrigerate until chilled, about 30 minutes.

By Beth B - South Carolina

Ingredients

• ✓ olive
• hoagie bun
• mustard
• salami
• colby jack cheese
• tomato
• red leaf lettuce
• green olive
• pimiento
• salad dressing

Instructions

1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ olive
• ground beef
• taco seasoning mix
• tomato
• corn
• mexican blend cheese
• cauliflower veggie tots

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
3. 3 Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant® Cauliflower Veggie Tots™ over mixture.
4. 4 Bake 20 minutes or until bubbling and tots are golden brown.
5. 5 Garnish with additional tomato, olives, cheese and green onion if desired.

By Green Giant

Ingredients

• ✓ olive
• chicken breast
• pico de gallo
• sour cream
• mexican cheese blend
• taco seasoning mix
• cooking spray
• mini sweet bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Ingredients

• ✓ olive
• canola oil
• ground pork
• ham
• sofrito
• caper
• salt
• garlic powder
• oregano
• tomato sauce
• plantain
• butter
• white sugar
• butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
2. 2 Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
3. 3 Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
4. 4 Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
5. 5 Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
6. 6 Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

By nancyzalani

Ingredients

• ✓ olive
• fettuccini pasta
• olive oil
• onion
• garlic
• tomato
• tomato paste
• mushroom
• basil
• oregano
• tarragon
• green-lipped mussel
• tomato

Instructions

1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Ingredients

• ✓ olive
• pork stew meat
• taco seasoning mix
• vegetable oil
• chili bean
• salsa
• apricot preserves
• taco shell

Instructions

1. 1 Combine pork and taco seasoning in a resealable plastic bag. Squeeze out excess air, seal bag, and toss to coat.
2. 2 Heat oil in a skillet over medium-high heat. Add pork to the skillet; cook, stirring occasionally, until no longer pink.
3. 3 Stir in beans, salsa, and apricot preserves; reduce heat to low and simmer until heated through, about 10 minutes.
4. 4 Spoon ⅓ cup pork mixture into each taco shell; top with sliced olives.

By Joan Schweger

Ingredients

• ✓ olive
• cooking spray
• pizza sauce
• biscuit dough
• mozzarella cheese
• pepperoni
• mushroom
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
2. 2 Pour pizza sauce into a large bowl. Cut each biscuit into 10 to 15 small pieces and stir into the pizza sauce. Add mozzarella, pepperoni, mushrooms, olives, and Italian seasoning and mix to combine well. Spoon the pizza mixture equally into the prepared muffin tin.
3. 3 Bake in the preheated oven until golden brown and cheese has melted, 25 to 30 minutes. Remove from the oven; let cool for 5 minutes before removing muffins from the tin.

By Rebecca Van

Ingredients

• ✓ olive
• tomato sauce
• tomato paste
• creole seasoning
• corn tortilla
• cheddar cheese
• onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

Ingredients

• ✓ olive
• corn oil
• beef round steak
• garlic
• black pepper
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• bay leaf
• potato
• carrot
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ olive
• cream cheese
• goat cheese
• parmesan cheese
• basil
• garlic
• salt
• pepper

Instructions

1. 1 Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

By crumbs