Type what you have

Ingredients

• ✓ black olive
• orzo pasta
• olive oil
• artichoke heart
• chickpea
• red pepper
• pine nut
• ricotta salata cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain well.
2. 2 Toss orzo with lemon-infused olive oil. Add olives, artichoke hearts, chickpeas, roasted red peppers, pine nuts, and ricotta salata. Toss to combine. Refrigerate to chill and allow flavors to build.

By thedailygourmet

Ingredients

• ✓ black olive
• butter
• onion
• garlic
• italian seasoning
• basil
• salt
• artichoke heart
• tomato
• tomato
• mushroom
• chicken breast

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add onion, garlic, Italian seasoning, basil, and salt; sauté until starting to brown, about 5 minutes.
2. 2 Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover skillet, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, 20 to 25 minutes.

By Shawnee73

Ingredients

• ✓ black olive
• olive oil
• eggplant
• red bell pepper
• garlic
• salt
• black pepper
• olive oil
• tomato
• thyme
• rigatoni pasta
• basil leaf

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
2. 2 Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
3. 3 bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
4. 4 Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

By Ed's

Ingredients

• ✓ black olive
• eggplant
• salt
• olive oil
• salt
• black pepper
• roasted red pepper
• feta cheese
• green 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

• ✓ black olive
• black pepper
• salt
• honey
• salad dressing
• rosemary
• parsley
• green 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

• ✓ 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
• 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
• 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
• 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
• chili
• cheddar cheese
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
3. 3 Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

By Karyn

Ingredients

• ✓ black olive
• hot sausage
• green 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

• ✓ black olive
• chicken breast
• salsa
• flour tortilla
• vegetable oil

Instructions

1. 1 Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
2. 2 Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
3. 3 Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
4. 4 Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.

By GIPSY

Ingredients

• ✓ black olive
• spaghetti sauce
• matzo cracker
• garlic salt
• oregano
• mozzarella cheese
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread spaghetti sauce onto matzo crackers; sprinkle with garlic salt and oregano. Top with cheese, tomato slices, and olives; place pizzas on a baking sheet.
3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes.

By Linda Gould

Ingredients

• ✓ black olive
• meyer lemon
• olive oil
• oregano
• orange bell pepper
• yellow bell pepper
• sweet onion
• salt
• pepper

Instructions

1. 1 Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
2. 2 Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
3. 3 Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

By DrMom

Ingredients

• ✓ black olive
• taco seasoning mix
• ground beef
• water
• crescent roll
• tortilla chip
• sour cream
• cheddar cheese

Instructions

1. 1 In a large fry pan, brown the ground chuck. Drain off the oil. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.
2. 2 Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan, pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture, and cover with cheese. Sprinkle remaining corn chips over the top.
3. 3 Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

By Christine L

Ingredients

• ✓ black olive
• kosher salt
• eggplant
• italian seasoning
• pizza sauce
• mozzarella cheese
• turkey pepperoni

Instructions

1. 1 Slice ends off eggplant and cut into 3/4-inch rounds. Place on a baking sheet and sprinkle liberally on both sides with salt. Let sweat until most of the moisture seeps out, about 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Rinse eggplant completely, then pat dry. Return to the baking sheet and sprinkle with Italian seasoning.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and top each slice with pizza sauce, cheese, pepperoni, and olives. Return to the oven and bake just until cheese is melted and sauce is heated through, about 5 minutes.

By LPEICHEL

Ingredients

• ✓ black olive
• spaghetti
• butter
• garlic
• onion
• mushroom
• broccoli
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 In a large skillet over medium heat, melt butter and add garlic, onion, mushrooms, broccoli, olives, and ham. Saute mixture until onions are translucent.
3. 3 In a large bowl toss cooked spaghetti with vegetable mixture.

By Wendi

Ingredients

• ✓ black olive
• chicken breast
• artichoke heart
• mushroom
• paprika
• olive oil
• penne pasta
• bechamel sauce

Instructions

1. 1 Cook pasta in a large pot of boiling water. Drain.
2. 2 Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
3. 3 Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
4. 4 Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

By MARBALET

Ingredients

• ✓ black olive
• cauliflower
• penne pasta
• olive oil
• garlic
• basil
• black pepper
• parmesan cheese
• red pepper flakes

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 cauliflower, cover, and steam until tender but not mushy, 4 to 6 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
3. 3 While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
4. 4 Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.

By cofarb

Ingredients

• ✓ black olive
• chili with beef and beans
• tomato sauce
• vegetable oil
• corn tortilla
• hot dog
• cheddar cheese
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chili and tomato sauce together in a bowl.
3. 3 Heat oil in a large skillet over medium-high heat. Cook corn tortillas, one at a time, in the hot oil until slightly softened, about 30 seconds per side. Drain on a plate lined with paper towels.
4. 4 Place 1 hot dog and 2 to 3 tablespoons of the chili mixture on each tortilla; wrap up. Arrange seam-side down in a baking dish. Spoon remaining chili mixture on top. Cover with Cheddar cheese, onion, and olives.
5. 5 Bake in the preheated oven until hot and bubbly, about 30 minutes.

By russmichaels

Ingredients

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

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

• ✓ black olive
• portobello mushroom
• spaghetti sauce
• mozzarella cheese
• pepperoni sausage
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
3. 3 Bake for an additional 20 minutes, or until cheese is melted and golden.

By KJONES27

Ingredients

• ✓ black olive
• spaghetti
• spaghetti sauce
• pepperoni
• mushroom
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a 7x11-inch baking dish.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.

By Susan Bradley

Ingredients

• ✓ black olive
• ground beef
• onion
• chili bean
• corn
• salsa
• taco seasoning
• corn chip
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
4. 4 Spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. Sprinkle remaining chips over beef.
5. 5 Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with Mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.

By SBrazingto

Ingredients

• ✓ black olive
• spicy pork sausage
• onion
• tomato sauce
• water
• green 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

• ✓ black olive
• ground beef
• onion
• enchilada sauce mix
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and onion in a medium skillet over medium-high heat until beef is evenly browned and onion is tender.
3. 3 Prepare enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13-inch baking dish.
4. 4 Place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese on each flour tortilla, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas.
5. 5 Place rolled tortillas seam side down in the baking dish.
6. 6 Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese and olives.
7. 7 Bake in the preheated oven until the sauce is bubbly and cheese is thoroughly melted, about 20 minutes.
8. 8 Garnish to taste and serve with your favorite side. Enjoy!

By Becky

Ingredients

• ✓ black olive
• cucumber
• feta cheese
• tomato
• sun-dried tomato
• oil
• red onion

Instructions

1. 1 In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

By Heather Shevlin

Ingredients

• ✓ black olive
• egg
• sweet pickle relish
• mayonnaise
• celery salt
• yellow mustard
• green food coloring

Instructions

1. 1 Gather all ingredients.
2. 2 Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely.
3. 3 Peel and slice in half lengthwise. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring.
4. 4 Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon.
5. 5 Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

By ANGELA O

Ingredients

• ✓ black olive
• seashell pasta
• onion
• ground beef
• chili
• cream of mushroom soup
• evaporated milk
• mushroom
• pimento pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.
2. 2 In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top.
3. 3 Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.

By Lyn