Type what you have

Ingredients

• ✓ black olive
• fire-roasted diced tomato
• sriracha beans
• egg
• queso fresco
• tortilla
• tostada
• sour cream
• cheese

Instructions

1. 1 In 10-inch skillet, simmer tomatoes for 5 minutes.
2. 2 With potato masher or back of spoon, crush tomatoes.
3. 3 Add BUSH'S® Sriracha Beans and bring up to a simmer.
4. 4 Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
5. 5 Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
6. 6 To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.

By BUSHS

Ingredients

• ✓ black olive
• olive oil
• white vinegar
• water
• artichoke
• hollandaise sauce
• egg
• chive

Instructions

1. 1 Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
2. 2 Prepare Hollandaise Sauce according to recipe directions.
3. 3 Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. 4 Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.

By Babs Hanna

Ingredients

• ✓ black olive
• enchilada sauce
• salsa
• corn
• corn tortilla
• egg
• colby cheese
• sour cream

Instructions

1. 1 Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
2. 2 Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
3. 3 Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

By Good EatNZ

Ingredients

• ✓ black olive
• olive oil
• garlic
• caper
• anchovy
• tomato passata
• water
• parsley
• salt
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over low heat. Add garlic, olives, capers, and anchovy; cook for 1 to 2 minutes.
3. 3 Add tomato sauce and water, bring to a boil, and simmer until flavors combine, about 10 minutes. Add parsley and season with salt.
4. 4 Gently add eggs directly into tomato sauce without breaking the yolks. Cook until eggs are just cooked, 3 to 5 minutes.

By linacavezza

Ingredients

• ✓ black olive
• olive oil
• onion
• salt
• pepper
• smoked salmon
• egg
• milk
• heavy cream
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in an 8-inch, oven-safe skillet over medium heat. Add onion and season with a little salt and pepper. Cook, stirring until translucent, about 5 minutes. Add salmon and olives; cook and stir briefly to release the flavors.
3. 3 In a medium bowl, whisk together eggs, milk, and cream. Pour over salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
4. 4 Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

By DEBBIST

Ingredients

• ✓ black olive
• bacon grease
• broccoli
• onion
• green bell pepper
• garlic
• oregano
• basil
• salt
• black pepper
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.
3. 3 Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.
4. 4 Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.
5. 5 Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.

By Father Makes Breakfast

Ingredients

• ✓ black olive
• vegetable oil
• red onion
• jalapeno pepper
• salsa verde
• chicken breast
• tortilla chip
• cilantro
• egg
• salt
• black pepper
• cotija cheese
• radish
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
3. 3 Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
4. 4 Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

By oceanman99507

Ingredients

• ✓ black olive
• cheddar cheese
• monterey jack cheese
• pepper jack cheese
• black pepper
• salt
• hash brown potato
• basil
• parsley
• white pepper
• seasoned salt
• hot pepper sauce
• liquid smoke
• egg
• green chile pepper
• garlic
• sweet onion
• bacon drippings
• pork sausage
• bacon

Instructions

1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Place sausage into bacon grease, and cook until crumbly and brown, about 10 minutes. Place sausage on the plate with bacon, and pour off all but 1/4 cup of the bacon drippings.
2. 2 Reduce heat to medium, and stir in onion, garlic, and one can of green chiles. Cook and stir until onion has softened and turned translucent, about 10 minutes. Meanwhile, beat eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
3. 3 Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
4. 4 Preheat an oven to 400 degrees F (200 degrees C).
5. 5 Bake the covered dish in the preheated oven for 1 hour.
6. 6 Remove casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

By lisa diven

Ingredients

• ✓ black olive
• yukon gold potato
• olive oil
• onion
• chile pepper
• cream cheese
• queso fresco
• vegetable oil
• salt
• garlic
• black pepper
• evaporated milk
• lettuce
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender, about 10 minutes. Remove from heat.
3. 3 Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
4. 4 Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
5. 5 Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.

By marco

Ingredients

• ✓ black olive
• egg
• salt
• all-purpose flour
• shortening
• milk
• cornstarch
• water
• egg
• raisin
• ground pork
• black pepper
• salt
• cumin
• oregano
• garlic
• onion
• butter

Instructions

1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Ingredients

• ✓ black olive
• pimento pepper
• raisin
• green pea
• chicken stock
• bay leaf
• black pepper
• oregano
• salt
• rice
• tomato
• garlic
• garlic
• green bell pepper
• onion
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
3. 3 Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
4. 4 Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

By RPOVARCHUK

Ingredients

• ✓ black olive
• paprika
• water
• egg
• water
• butter
• salt
• white sugar
• all-purpose flour
• water
• raisin
• egg
• water
• jalapeno sauce
• black pepper
• salt
• cumin
• paprika
• sugar
• parsley
• spring onion
• pea
• ground beef
• onion
• olive oil
• potato
• gelatin

Instructions

1. 1 Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
2. 2 Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
4. 4 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
5. 5 Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
6. 6 On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
7. 7 Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
8. 8 Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By happymommyx4

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