Type what you have

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
• 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
• 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
• bread
• olive oil
• parmesan cheese
• basil
• oregano
• black olive
• salami
• ham
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
2. 2 On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

By SUZANNE

Ingredients

• ✓ green olive
• olive oil
• onion
• green pepper
• garlic
• ground beef
• tomato sauce
• raisin
• caper
• sazon seasoning
• cumin
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes.
3. 3 Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes.
4. 4 Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

By Amalloch

Ingredients

• ✓ green olive
• brie cheese
• goat cheese
• blue cheese
• havarti cheese
• colby jack cheese
• white cheddar
• spicy salami
• sardine
• salmon
• salami
• chorizo
• black olive
• green grape
• bell pepper
• kiwi

Instructions

1. 1 Clean and prepare all fruits and vegetables.
2. 2 Set out a large round or square wooden board. Start in the center and arrange cheese, meats, vegetables, and fruits in a decorative pattern.

By CookingWithShelia

Ingredients

• ✓ green olive
• broccoli
• olive oil
• onion
• garlic
• carrot
• celery
• salt
• black pepper
• tomato
• maple syrup
• goat cheese
• parmesan cheese

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, place over high heat, and bring water to a boil. Add broccoli to the steamer insert; cover and steam until bright green, about 4 minutes. Transfer broccoli to an 8-inch square baking dish; set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 While the broccoli is steaming, heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in carrot, celery, salt, and pepper; continue cooking until vegetables begin to soften, about 5 minutes.
4. 4 Add tomatoes and olives to the skillet; cook and stir over medium-high heat until sauce thickens, about 5 minutes. Stir in maple syrup and season again with salt and pepper; cook, stirring occasionally, for 3 minutes.
5. 5 Pour sauce into the baking dish over broccoli, then evenly distribute goat cheese and Parmesan over top.
6. 6 Bake in the preheated oven until cheese begins to brown, about 20 minutes.

By Eliot

Ingredients

• ✓ green olive
• mayonnaise
• white wine vinegar
• lemon juice
• onion juice
• white sugar
• mustard
• mustard powder
• parsley
• egg
• ham
• turkey breast
• swiss cheese
• gherkin pickle
• iceberg lettuce

Instructions

1. 1 To make the dressing: whisk mayonnaise, vinegar, lemon juice, onion juice, sugar, Dijon, and dry mustard together. Add parsley and egg; mix well.
2. 2 To make the salad: Combine ham, turkey, cheese, and pickles in a large bowl; add dressing and mix well. Divide lettuce among plates; top with salad and garnish each plate with 2 olives.

By Jackie

Ingredients

• ✓ green olive
• chicken breast
• salt
• black pepper
• cayenne pepper
• herbes de provence
• olive oil
• shallot
• olive
• chicken broth
• lemon
• cumin
• flat-leaf parsley
• butter

Instructions

1. 1 Season skin sides chicken with salt, black pepper, and cayenne pepper; flip and season skinless sides with salt, black pepper, cayenne pepper, and herbes de Provence. Flip again so skin sides facing up; rest 10 minutes.
2. 2 Heat olive oil in a large skillet over high heat. Add chicken skin-side down; reduce heat to medium-high and cook chicken until skin well-browned, about 5 minutes. Flip and cook until just browned, about 2 minutes; transfer to a plate.
3. 3 Reduce heat to medium. Add shallots; cook and stir until just softening and golden brown, about 2 minutes. Stir in olives; cook until fragrant, about 30 seconds.
4. 4 Add chicken broth; bring to a boil while scraping browned bits off bottom of the skillet with a wooden spoon. Add 2 tablespoons reserved olive brine, lemon juice, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
5. 5 Reduce heat to low; return chicken, skin-side up, to the skillet. Cover the skillet; cook until chicken no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover with aluminum foil.
6. 6 Stir parsley and butter into sauce, stirring constantly, until butter melted and sauce shiny. Spoon sauce over chicken.

By John Mitzewich

Ingredients

• ✓ green olive
• cauliflower
• red bell pepper
• carrot
• red onion
• celery
• parsley
• salt
• black pepper
• white vinegar
• olive oil
• garlic
• dill
• red pepper flakes

Instructions

1. 1 Combine cauliflower, bell pepper, carrot, onion, celery, olives, parsley, salt, and pepper in a large bowl.
2. 2 Whisk vinegar, olive oil, garlic, dill, and crushed pepper flakes together in a small bowl until smooth. Pour dressing over the cauliflower mixture. Stir until evenly combined.
3. 3 Cover and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ green olive
• kalamata olive
• pepperoncini
• pickled cauliflower
• cocktail onion
• garlic
• caper
• celery
• carrot
• oregano
• basil
• black pepper
• celery seed
• olive oil
• canola oil
• red wine vinegar
• bread
• genoa salami
• ham
• mortadella
• mozzarella cheese
• provolone cheese

Instructions

1. 1 Roughly chop green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot; transfer to a bowl.
2. 2 Stir oregano, basil, black pepper, and celery seeds into olive mixture. Stir in olive oil, canola oil, and vinegar; transfer olive salad to a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
3. 3 Cover jar or container; refrigerate at least 8 hours to overnight.
4. 4 Cut bread loaves in half horizontally; hollow out some excess bread to make room for filling.
5. 5 Evenly divide olive salad, including oil, among bread pieces.
6. 6 Divide and layer salami, ham, mortadella, mozzarella, and provolone slices between bottom halves of each bread loaf.
7. 7 Place top halves each loaf over layered meat and cheese. Cut sandwiches into quarters.
8. 8 Serve immediately, or wrap tightly and refrigerate for a few hours to allow the flavors to meld and the olive juice to soak into the bread.

By jenn

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
• 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
• 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
• 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