Type what you have

Ingredients

• ✓ green olive
• red potato
• olive oil
• red wine vinegar
• garlic
• red bell pepper
• shallot
• parsley
• salt
• black pepper
• lemon

Instructions

1. 1 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
2. 2 Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
3. 3 Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

By lutzflcat

Ingredients

• ✓ green olive
• mafalda pasta
• olive oil
• chicken breast
• onion
• yellow bell pepper
• red bell pepper
• cherry tomato
• thyme
• lemon zest
• red pepper flakes
• pecorino romano cheese
• grana padano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of salted water to a boil. Cook pasta until flexible but not fully cooked, about 5 minutes. Drain.
3. 3 Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over top.
4. 4 Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ green olive
• lemon
• cod fillet
• feta cheese
• bell pepper
• zucchini
• red onion
• kalamata olive
• oregano
• salt
• black pepper
• olive oil
• bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
3. 3 Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
4. 4 Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
5. 5 Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

By gpg

Ingredients

• ✓ green olive
• olive oil
• chicken tender
• garlic
• salt
• black pepper
• italian seasoning
• sun-dried tomato
• white wine
• parsley
• sour cream
• milk
• salt
• cornstarch
• water

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
2. 2 Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

By hike4diamonds

Ingredients

• ✓ green olive
• eggplant
• salt
• olive oil
• salt
• black pepper
• roasted red pepper
• feta cheese
• black olive
• parsley
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Rinse eggplant slices to remove salt. Pat dry.
4. 4 Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
5. 5 Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
6. 6 Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.

By Allrecipes Member

Ingredients

• ✓ green olive
• black pepper
• salt
• honey
• salad dressing
• rosemary
• parsley
• black olive
• red bell pepper
• green bell pepper
• red onion
• celery
• chickpea
• wax bean
• green bean
• kidney bean
• black bean

Instructions

1. 1 Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
2. 2 Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
3. 3 Cover and refrigerate for 2 to 3 hours before serving.

By Susan

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
• 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

Ingredients

• ✓ green olive
• asparagus
• butter
• garlic
• lemon juice
• salt
• black pepper
• lemon zest

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus cover, and steam until desired tenderness is achieved, 6 to 9 minutes.
2. 2 Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and heat until fragrant, about 2 minutes. Stir in olives and lemon juice; heat thoroughly, but do not boil, 3 to 4 minutes. Season with salt and pepper and set aside.
3. 3 Place steamed asparagus in a serving dish and pour sauce on top. Garnish with lemon zest and serve warm.

By Bibi

Ingredients

• ✓ green olive
• hot sausage
• black olive
• corn
• tomato
• mushroom
• cheddar cheese
• white rice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish, combine the sausage, black olives, green olives, corn, tomatoes, mushrooms, cheese and rice. Mix all together well.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Kathy Fick

Ingredients

• ✓ green olive
• zucchini
• onion
• feta cheese
• garlic
• pine nut
• asiago cheese
• basil
• oregano

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
3. 3 Cook under the preheated broiler until cheese browns, about 10 minutes.

By smparks

Ingredients

• ✓ green olive
• summer sausage
• salami
• cheddar cheese
• white cheddar cheese
• cracker
• cucumber
• dijon mustard

Instructions

1. 1 Starting in the center of a large wooden board or platter, arrange summer sausage, salami, and Cheddar cheeses alternately across the board in a decorative pattern.
2. 2 Arrange crackers in patterns in between the meats and cheeses.
3. 3 Place olives and cucumbers into small bowls and set onto the board. Set mustard onto board. Serve.

By LaDonna Langwell

Ingredients

• ✓ green olive
• spicy pork sausage
• onion
• tomato sauce
• water
• black olive
• black pepper
• soy sauce
• chili powder
• kidney bean

Instructions

1. 1 In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble.
2. 2 In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on low 8 hours.

By CHEFTAZ

Ingredients

• ✓ green olive
• rice
• chicken broth
• orange
• orange zest
• kosher salt
• black pepper
• shrimp
• olive oil
• orange
• almond
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
2. 2 Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
3. 3 Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
4. 4 Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
5. 5 Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
6. 6 Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

By Molly Gilbert

Ingredients

• ✓ green olive
• cooking spray
• corn
• cheddar cheese
• black olive
• green chili

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
2. 2 Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
3. 3 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By Anne H

Ingredients

• ✓ green olive
• cucumber
• tomato
• red onion
• feta cheese
• red wine vinegar

Instructions

1. 1 In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

By MIKEGINNY

Ingredients

• ✓ green olive
• cornish game hen
• golden mushroom soup
• portobello mushroom
• zucchini
• pimento
• garlic salt

Instructions

1. 1 Coat hens with about 1/4 mushroom soup.
2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Ingredients

• ✓ green olive
• salmon
• salt
• black pepper
• lemon
• olive oil
• caper
• dill

Instructions

1. 1 Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
2. 2 While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
3. 3 Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.

By JESSICA83

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
• kalamata olive
• basil
• garlic
• olive oil
• bread
• genoa salami
• provolone cheese
• tomato
• red onion

Instructions

1. 1 Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
2. 2 Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
3. 3 Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

By LYNNC51

Ingredients

• ✓ green olive
• cauliflower
• pearl onion
• red bell pepper
• green bell pepper
• celery
• cucumber
• carrot
• vegetable oil
• white vinegar
• tomato paste
• pickling spice
• black olive
• mushroom
• tuna

Instructions

1. 1 In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
2. 2 In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
3. 3 In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
4. 4 Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
5. 5 Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

By Karen

Ingredients

• ✓ green olive
• olive oil
• ground turkey
• olive oil
• yellow onion
• green bell pepper
• garlic
• bay leaf
• white wine
• tomato sauce
• raisin
• black bean
• olive brine
• caper
• cayenne pepper
• cumin

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
2. 2 Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

By jeidipippins

Ingredients

• ✓ green olive
• egg
• mayonnaise
• brown mustard
• hot mustard
• sugar
• salt
• pepper
• paprika

Instructions

1. 1 Place eggs into a medium saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water, then peel and halve eggs lengthwise. Scoop yolks into a large bowl; mash yolks with a fork.
2. 2 Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into mashed yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
3. 3 Squeeze yolk mixture into egg white halves. Sprinkle each stuffed egg with paprika and top with an olive half.

By SHORECOOK

Ingredients

• ✓ green olive
• green pea
• bay leaf
• oregano
• paprika
• paprika
• garlic
• green bell pepper
• carrot
• onion
• tomato
• fire-roasted diced tomato
• olive oil
• black pepper
• kosher salt
• all-purpose flour
• beef chuck

Instructions

1. 1 Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
2. 2 Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
3. 3 Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
4. 4 Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
5. 5 Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
6. 6 Remove bay leaves and serve warm.

By Bibi

Ingredients

• ✓ green olive
• almond
• clove
• allspice
• salt
• cinnamon
• cumin
• chili powder
• raisin
• black bean
• beef broth
• tomato
• ground sirloin
• ground pork
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 2 minutes. Stir in pork and sirloin; cook and stir until browned, 8 to 10 minutes. Drain excess grease from the pot.
2. 2 Crush tomatoes by hand and add them to the pot with their juices. Pour in beef broth. Stir in black beans, raisins, chili powder, cumin, cinnamon, salt, allspice, and cloves. Bring to a boil; reduce heat and simmer, covered, until raisins are soft, about 30 minutes.
3. 3 Stir green olives and almonds into the pot. Simmer until flavors combine, about 30 minutes.

By Saveur

Ingredients

• ✓ green olive
• cooking spray
• pork roast
• garlic
• black bean
• recaito
• sazon seasoning
• achiote
• long grain rice
• water

Instructions

1. 1 Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.
2. 2 Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.

By CrazyCat

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