Type what you have

Ingredients

• ✓ green olive
• lemon flavored gelatin mix
• lime flavored gelatin mix
• water
• apple cider vinegar
• celery
• carrot

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

Ingredients

• ✓ green olive
• black 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

• ✓ green olive
• fusilli pasta
• swiss chard
• olive oil
• sun-dried tomato
• oil
• kalamata olive
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ green olive
• beef stew meat
• salt
• black pepper
• onion
• garlic
• potato
• tomato
• sofrito

Instructions

1. 1 Heat a large skillet over medium heat. Add beef; cook until completely browned, about 5 minutes. Season with salt and black pepper; transfer to a slow cooker, retaining some drippings in the skillet.
2. 2 Heat drippings in skillet; add onion and garlic. Sauté until softened, about 5 minutes; add to slow cooker.
3. 3 Stir potatoes, diced tomatoes, sofrito, and olives into beef mixture.
4. 4 Cook on Low until beef and potatoes fork-tender, 4 to 5 hours.

By Moefunk04

Ingredients

• ✓ green olive
• chicken gizzard
• onion
• green bell pepper
• garlic
• white wine vinegar
• corn oil
• bay leaf
• black peppercorn
• salt

Instructions

1. 1 Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
2. 2 While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

By Nitzy

Ingredients

• ✓ green olive
• water
• white rice
• olive oil
• onion
• sazon seasoning
• adobo seasoning
• garlic
• black pepper
• red bean

Instructions

1. 1 Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, Sazón seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes.
2. 2 Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.

By Alicia

Ingredients

• ✓ green olive
• green bell pepper
• olive oil
• tomato
• sugar
• paprika
• parsley
• cumin
• salt
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
3. 3 Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

By HIMEESGIRL

Ingredients

• ✓ green olive
• chicken breast
• salt
• vegetable oil
• garlic
• bay leaf
• thyme
• black pepper
• tomato
• white wine
• chicken broth

Instructions

1. 1 Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
2. 2 Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

By LEG52

Ingredients

• ✓ green olive
• butter
• olive oil
• onion
• garlic
• tomato sauce
• cherry tomato
• vegetable salad
• black pepper
• cayenne pepper
• paprika
• cod fillet

Instructions

1. 1 Heat butter and olive oil in a large skillet over medium heat. Add onions and garlic; cook until onions are slightly tender, being careful not to burn garlic.
2. 2 Add tomato sauce and cherry tomatoes; bring to a simmer. Stir in green olives and marinated vegetables; season with black pepper, cayenne pepper, and paprika.
3. 3 Add cod fillets; cook over medium heat until fillets easily flake with a fork, 5 to 8 minutes. Serve immediately.

By LUNDEGAARD1

Ingredients

• ✓ green olive
• cod
• olive oil
• parsley
• garlic
• red pepper flake
• pepper
• potato
• butter
• yellow onion
• black olive
• egg

Instructions

1. 1 Soak dried salted cod in cold water for 24 hours, changing the water several times.
2. 2 Bring a large pot of water to a boil. Add soaked cod; boil until flakes easily with a fork, about 5 minutes. Transfer cod to a cutting board; save water for cooking potatoes. Remove cod skin and bones then flake the meat into pieces using a fork; set aside in a large bowl.
3. 3 Whisk olive oil, 1 tablespoon parsley, 1 clove garlic, pepper flakes, and black pepper together in a small bowl; pour over cod and lightly toss to coat.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch baking dish.
5. 5 Place potatoes in reserved pot salt cod cooking water; bring to a boil. Cook until tender, about 20 minutes. Drain under cool water, peel, and cut into 1/4-inch slices.
6. 6 While potatoes cook, melt butter in a large skillet over medium heat. Add onions; sauté until golden and caramelized. Stir in remaining 1 clove garlic; set aside.
7. 7 Layer 1/2 of the potatoes in the bottom of the prepared baking dish; cover with 1/2 of the cod, then 1/2 of the onions. Repeat layers, ending with onions.
8. 8 Bake in the preheated oven until lightly browned, about 15 minutes. Garnish with olives and hard-cooked eggs; sprinkle with remaining 7 tablespoons parsley.

By BINGADING

Ingredients

• ✓ green olive
• tomato
• cucumber
• green bell pepper
• onion
• red wine vinegar
• garlic
• olive oil
• salt
• black pepper
• egg
• pimento

Instructions

1. 1 Combine tomatoes, cucumber, green pepper, and onion in a bowl.
2. 2 Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
3. 3 Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
4. 4 Garnish the salad with hard-boiled egg wedges and olives before serving.

By lutzflcat

Ingredients

• ✓ green olive
• egg
• potato
• green bell pepper
• red bell pepper
• onion
• tomato
• tuna
• pimento
• anchovy
• olive oil
• white vinegar
• salt

Instructions

1. 1 Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
3. 3 Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

By AZAHAR

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
• pimento
• red wine vinegar
• water
• butter
• beef stew meat
• pepper
• salt
• cumin
• oregano
• paprika
• paprika
• all-purpose flour
• tomato
• garlic
• onion
• red bell pepper
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
2. 2 Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
3. 3 Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
4. 4 Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
5. 5 Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

By thedailygourmet

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

Ingredients

• ✓ green olive
• chicken breast
• cream of chicken soup
• milk
• dill weed
• biscuit dough

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

By skippi

Ingredients

• ✓ green olive
• braunschweiger
• cream cheese
• ketchup
• onion
• steak sauce

Instructions

1. 1 In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

By Tammy Taylor

Ingredients

• ✓ green olive
• cream cheese
• jalapeno pepper
• red onion
• pretzel crisp
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
2. 2 Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.
3. 3 Sprinkle with shredded Cheddar-Monterey Jack cheese.

By Peggianne

Ingredients

• ✓ green olive
• ground lamb
• parsley
• onion
• feta cheese
• egg
• italian seasoning

Instructions

1. 1 Preheat your oven's broiler.
2. 2 In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
3. 3 Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

By Andrea

Ingredients

• ✓ green olive
• black 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