Type what you have

Ingredients

• ✓ green olive
• ice cube
• vodka
• olive brine
• celery salt
• black pepper
• worcestershire sauce
• hot pepper sauce
• tomato juice
• clam juice
• celery

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

Ingredients

• ✓ green olive
• lemon wedge
• parsley
• egg
• pea
• bay leaf
• sofrito sauce
• red kidney bean
• chicken broth
• saffron
• paprika
• salt
• medium-grain white rice
• garlic
• chorizo
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

By dinehaus

Ingredients

• ✓ green olive
• ground beef
• onion
• garlic
• red bell pepper
• green bell pepper
• raisin
• tomato paste
• water
• cilantro

Instructions

1. 1 Cook and stir ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease.
2. 2 Stir onion and garlic into beef; cook for 2 minutes. Add bell peppers, raisins, olives, tomato paste, water, and cilantro; bring to a boil. Reduce heat to medium-low, cover, and simmer until peppers have cooked to your liking, about 10 minutes.

By booghierbaby

Ingredients

• ✓ green olive
• roma tomato
• green bell pepper
• vegetable oil
• turkey
• apple
• pumpkin seed
• ancho chile
• bay leaf
• onion
• salt
• pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place tomatoes and bell pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl; cover with plastic wrap to steam until skins loosen.
3. 3 Move oven rack to the center position and turn the oven to 325 degrees F (165 degrees C).
4. 4 Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey) and heat over medium-high heat. Add turkey; sear on all sides until browned, about 10 minutes. Place breast-side up into the roasting pan; stuff with quartered apples and olives. Set aside.
5. 5 Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves; cook and stir until pumpkin seeds smell toasty, about 5 minutes. Transfer mixture to a blender.
6. 6 Remove and discard tomato and bell pepper skins; add to the blender. Add onion and pumpkin seed mixture; blend until becomes a thick, smooth sauce. Season with salt and black pepper, adding a little olive brine if desired. Brush sauce onto turkey,
7. 7 Bake turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

By JENNF45

Ingredients

• ✓ green olive
• olive oil
• sweet onion
• garlic
• ground beef
• paprika
• salt
• black pepper
• egg
• egg yolk
• raisin
• parsley
• empanada pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
3. 3 Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
4. 4 Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
5. 5 Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

By Joelorado

Ingredients

• ✓ green olive
• chicken
• corn
• raisin
• carrot
• celery
• green apple
• heavy cream
• mustard
• white sugar
• salt
• black pepper
• parsley
• lettuce leaf
• watercress
• potato stick

Instructions

1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

Ingredients

• ✓ green olive
• ground beef
• shortening
• onion
• paprika
• paprika
• red pepper flakes
• salt
• cumin
• white vinegar
• raisin
• egg
• puff pastry sheet
• egg

Instructions

1. 1 Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
2. 2 Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.
3. 3 Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.
4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
5. 5 Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.
6. 6 Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
7. 7 Bake in the preheated oven until golden, 20 to 30 minutes.

By Liliana

Ingredients

• ✓ green olive
• potato
• butter
• onion
• green onion
• red bell pepper
• ground beef
• paprika
• cayenne pepper
• salt
• egg
• olive oil
• empanada pastry
• egg

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
2. 2 Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
3. 3 Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
5. 5 Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By Fioa

Ingredients

• ✓ green olive
• olive oil
• garlic
• onion
• green bell pepper
• ground beef
• caper
• white vinegar
• salt
• black pepper
• cinnamon
• clove
• bay leaf
• hot sauce
• tomato

Instructions

1. 1 In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onion, and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat remaining olive oil and brown ground beef.
2. 2 In a separate saucepan, combine olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and hot sauce. Let simmer over medium heat for 10 minutes.
3. 3 Place olive mixture and onion mixture into the pot with the ground beef. Add the half-drained tomatoes and cook for 1 hour over medium heat; occasionally stirring.

By Heloise

Ingredients

• ✓ green olive
• chicken breast
• chicken broth
• olive oil
• onion
• parsley
• salt
• pepper
• chicken broth
• butter
• salt
• all-purpose flour
• all-purpose flour
• egg
• bread crumb
• oil

Instructions

1. 1 Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more broth if necessary. Remove chicken from pot, allow to cool briefly, and shred with 2 forks.
2. 2 Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
3. 3 Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
4. 4 Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
5. 5 Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press edges to create a small bowl. Stuff with 2 teaspoons chicken filling and gather top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
6. 6 Set out 3 bowls in the following order: flour, beaten eggs, bread crumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
7. 7 Heat oil for frying in a large saucepan or deep fryer to 350 degrees F (175 degrees C). Fry croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

By Sarinha

Ingredients

• ✓ green olive
• ground beef
• onion
• red bell pepper
• garlic
• paprika
• cumin
• salt
• black pepper
• egg
• all-purpose flour
• salt
• butter
• water
• egg
• white vinegar

Instructions

1. 1 Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
2. 2 Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
3. 3 Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
4. 4 Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
5. 5 When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
7. 7 Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
8. 8 Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
9. 9 Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.

By Rebekah Rose Hills

Ingredients

• ✓ green olive
• olive oil
• ground beef
• onion
• salt
• bay leaf
• cumin
• black pepper
• cinnamon
• cayenne pepper
• garlic
• tomato
• water
• red wine vinegar
• currant
• raisin

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add ground beef; cook, breaking up beef into small pieces with a spoon or spatula until completely loses its pink color, 8 to 10 minutes. Add onion and salt; cook until onion turns translucent, about 5 minutes. Add bay leaves, cumin, black pepper, cinnamon, and cayenne pepper; cook 2 minutes. Add garlic; cook 1 minute.
2. 2 Stir in crushed tomatoes, water, and red wine vinegar; cook and deglaze by scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes. Add currants; bring back to a simmer. Reduce heat to medium-low, cover, and cook until beef is tender, 15 to 20 minutes.
3. 3 Gently stir in olives; cover and cook 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ green olive
• chicken broth
• tomato sauce
• allspice
• sazon seasoning
• sazon seasoning
• bay leaf
• salt
• garlic
• carrot
• onion
• potato
• olive oil
• beef oxtail
• salt
• olive oil
• white cooking wine

Instructions

1. 1 Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
2. 2 Drain oxtails, discarding all but 1/2 cup of the marinade.
3. 3 Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
4. 4 Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
5. 5 Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

By goodmoodfood

Ingredients

• ✓ green olive
• pepper
• salt
• potato
• caper
• raisin
• red wine vinegar
• tomato sauce
• sherry
• oregano
• cumin
• bay leaf
• sirloin tip
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
2. 2 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
3. 3 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

By Maryellen

Ingredients

• ✓ green olive
• olive oil
• salt
• black pepper
• oregano
• cumin
• raisin
• caper
• tomato sauce
• red wine
• ground beef
• garlic
• green bell pepper
• onion
• olive oil
• salt
• potato

Instructions

1. 1 Place potatoes into a large pot with enough water to cover; season with salt. Bring to a boil; reduce heat to medium-low, cover the pot, and cook potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir onion, green bell pepper, and garlic in hot oil until vegetables soften, about 5 minutes.
3. 3 Crumble ground beef into onion mixture, breaking meat into smaller pieces as you mix; cook and stir until beef is completely browned, 7 to 10 minutes. Drain excess fat.
4. 4 Stir red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until wine has reduced significantly, 25 to 30 minutes.
5. 5 Peel cooled potatoes and cut into chunks.
6. 6 Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook potatoes in hot oil until browned, about 5 minutes.
7. 7 Gently fold potatoes into simmering ground beef mixture; cook for 5 minutes.

By lutzflcat

Ingredients

• ✓ green olive
• pea
• olive oil
• raisin
• caper
• white wine
• potato
• tomato sauce
• bay leaf
• lemon juice
• black pepper
• salt
• cumin
• saffron
• green bell pepper
• garlic
• onion
• water
• rabbit

Instructions

1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

By YAELIE24

Ingredients

• ✓ green olive
• lime juice
• almond
• caper
• apple cider vinegar
• raisin
• sugar
• beef stock
• tomato
• cinnamon
• cayenne pepper
• paprika
• oregano
• chili powder
• cumin
• garlic
• red bell pepper
• onion
• chorizo sausage
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.
2. 2 Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
3. 3 Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.

By devilsdancefloor

Ingredients

• ✓ green olive
• kitchen twine
• corn husk
• salt
• white vinegar
• white sugar
• masa harina
• corn
• green bell pepper
• onion
• chorizo sausage
• black pepper
• oregano
• cumin
• bay leaf
• beef bouillon
• tomato paste
• garlic
• water
• white wine
• pork rib
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
2. 2 Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. 3 Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
4. 4 Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
5. 5 Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
6. 6 Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
7. 7 Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
8. 8 Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
9. 9 Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.

By mirelys

Ingredients

• ✓ green olive
• cilantro
• white sugar
• caper
• paprika
• poblano pepper
• bell pepper
• bay leaf
• chicken broth
• tomato sauce
• white wine
• allspice
• clove
• cayenne pepper
• oregano
• paprika
• cumin
• garlic
• red onion
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• flank steak

Instructions

1. 1 Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
2. 2 Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
3. 3 Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
4. 4 Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
5. 5 Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
6. 6 Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

By John Mitzewich

Ingredients

• ✓ green olive
• puff pastry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
3. 3 Bake for 20 minutes, or until golden brown.

By Syd

Ingredients

• ✓ green olive
• bacon

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

Ingredients

• ✓ green olive
• cream cheese
• mayonnaise
• pecan

Instructions

1. 1 Mix cream cheese, mayonnaise, olives, and pecans together in a bowl. Refrigerate at least 1 hour before serving.

By Laura Hager Hansgen

Ingredients

• ✓ green olive
• gin
• dry vermouth
• ice

Instructions

1. 1 Scoop ice into a shaker. Pour in gin and vermouth. Cover shaker, and gently shake to mix vermouth and gin. Pour drink, without ice, into a cocktail glass. Gently drop olive or lemon twist into the glass. Serve.

By Tali

Ingredients

• ✓ green olive
• cheddar cheese
• butter
• all-purpose flour
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Cheddar cheese and butter in a mixing bowl. Stir flour and cayenne pepper into cheese mixture; blend well.
3. 3 Wrap 1 tablespoon dough around each green olive. Arrange wrapped olives on a cookie sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By ANITAL

Ingredients

• ✓ green olive
• kalamata olive
• lemon
• caper
• coriander seed
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Ingredients

• ✓ green olive
• cucumber
• cream cheese
• blue cheese salad dressing
• rye bread

Instructions

1. 1 Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
2. 2 In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

By Gwena Hedlund

Ingredients

• ✓ green olive
• brown lentil
• red bell pepper
• onion
• olive oil
• lemon juice

Instructions

1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Ingredients

• ✓ green olive
• gin
• dry vermouth
• sweet vermouth
• ice

Instructions

1. 1 Fill a cocktail shaker with fresh ice cubes. Add about 1/2 ounce each dry and sweet vermouth. Shake enough to coat ice and pour off liquid. Add 8 ounces gin to coated ice in the shaker and shake vigorously. Pour into 4 chilled martini glasses, garnish with pimiento-stuffed olive and serve.

By Bill Hyde

Ingredients

• ✓ green olive
• vodka
• vermouth
• olive brine

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

Ingredients

• ✓ green olive
• black olive
• green chili
• onion
• tomato
• olive oil
• red wine vinegar
• garlic
• hot pepper sauce

Instructions

1. 1 Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

By Brent Rice