Type what you have

Ingredients

• ✓ ripe olive
• eggplant
• salt
• egg
• water
• bread crumb
• parmesan cheese
• cooking spray
• pizza sauce
• mozzarella cheese
• basil

Instructions

1. 1 Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
3. 3 Dip each eggplant round in beaten egg and then coat in bread crumb mixture.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
5. 5 Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant.
6. 6 Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese.
7. 7 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
8. 8 Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.

By Soup Loving Nicole

Ingredients

• ✓ ripe olive
• yogurt
• cucumber
• olive oil
• dill
• lemon
• garlic
• salt
• black pepper
• beef top sirloin steak
• pita bread
• tomato
• onion
• feta cheese
• lettuce

Instructions

1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell

Ingredients

• ✓ ripe olive
• polenta
• olive oil
• mozzarella cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place polenta rounds on a cutting board and brush both sides with extra-virgin olive oil. Transfer 1/2 of the rounds to the air fryer basket.
3. 3 Air-fry for 15 minutes. Using tongs, flip rounds over, and cook for 5 minutes more. Sprinkle 1/2 of the sliced olives over the polenta and top with 1/2 of the mozzarella cheese. Cook until cheese has melted, about 2 more minutes.
4. 4 Repeat with remaining half of polenta rounds, olives, and mozzarella cheese.

By Soup Loving Nicole

Ingredients

• ✓ ripe olive
• corn kernel
• red bell pepper
• onion
• garlic
• olive oil
• lemon juice
• cider vinegar
• oregano
• salt
• black pepper
• avocado

Instructions

1. 1 In a large bowl, mix corn, olives, red bell pepper and onion.
2. 2 In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. 3 Stir avocados into the mixture before serving.

By BARBARA VINSON

Ingredients

• ✓ ripe olive
• olive oil
• onion
• garlic
• italian seasoning
• chickpea
• marinara sauce
• salt
• black pepper
• mozzarella cheese
• oregano

Instructions

1. 1 Heat oil in large skilled over medium-high heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and Italian seasoning. Cook for 1 minute more.
2. 2 Drain 1 of the cans of chickpeas, leave liquid in the 2nd. Add all chickpeas, liquid from 1 can, and marinara sauce to skillet; season with salt and pepper. Reduce heat to medium-low and simmer for 8 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat.
4. 4 Transfer chickpea mixture to an oven proof skillet. Sprinkle mozzarella cheese and olives over the top.
5. 5 Place skillet in the oven and broil until cheese has melted and begins to brown, about 5 minutes. Garnish with chopped oregano and serve immediately.

By Soup Loving Nicole