Type what you have

Ingredients

• ✓ olive
• cauliflower
• green pepper
• onion
• pimento pepper
• canola oil
• red wine vinegar
• lemon juice
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Ingredients

• ✓ olive
• tuna
• mayonnaise
• hummus
• oregano
• salt
• black pepper

Instructions

1. 1 Use a fork to flake tuna into a small container. Stir in mayonnaise, hummus, and olives. Season to taste with oregano, salt, and pepper. Refrigerate until chilled, about 30 minutes.

By Beth B - South Carolina

Ingredients

• ✓ olive
• hoagie bun
• mustard
• salami
• colby jack cheese
• tomato
• red leaf lettuce
• green olive
• pimiento
• salad dressing

Instructions

1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ olive
• olive oil
• garlic
• red wine vinegar
• four cheese ravioli
• broccoli
• tomato
• green bell pepper
• parmesan cheese
• romano cheese

Instructions

1. 1 Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
2. 2 Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.

By Buitoni

Ingredients

• ✓ olive
• water
• bay scallop
• olive oil
• salt
• cilantro
• mango
• red bell pepper
• avocado
• lemon

Instructions

1. 1 Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
2. 2 Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
3. 3 Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
4. 4 Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

By maplewood

Ingredients

• ✓ olive
• tuna
• mayonnaise
• egg
• celery
• green onion
• carrot
• dijon mustard
• butter
• sourdough bread
• swiss cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine tuna, mayonnaise, hard-boiled eggs, olives, celery, green onions, carrots, and mustard in a bowl until well mixed.
3. 3 Brush melted butter on one side of each bread slice. Top 6 unbuttered sides bread slices each with 1 cheese slice, 1/6 tuna salad, and 1 more cheese slice; top each with 1 remaining bread slice, buttered-sides up. Transfer sandwiches to the prepared baking sheet.
4. 4 Broil in the preheated oven until bread toasted and cheese melts, 3 to 5 minutes.

By rlt11_NMC

Ingredients

• ✓ olive
• caesar salad dressing
• ranch salad dressing
• olive oil
• canola oil
• lemon juice
• basil
• white sugar
• romaine lettuce
• white mushroom
• feta cheese
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
2. 2 Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

By teacupped_mouse

Ingredients

• ✓ olive
• mayonnaise
• parmesan cheese
• anchovy fillet
• lemon juice
• garlic
• worcestershire sauce
• dijon mustard
• salt
• black pepper
• romaine lettuce
• chicken
• parmesan cheese
• cherry tomato
• naan bread

Instructions

1. 1 Make a Caesar dressing by combining mayonnaise, 1 tablespoon Parmesan cheese, anchovies, lemon juice, garlic, Worcestershire sauce, and Dijon in a small food processor or blender. Pulse several times until mixture is well combined. Season with salt and pepper.
2. 2 Combine lettuce, chicken, remaining Parmesan, and olives in a salad bowl. Add Caesar dressing and toss ingredients until well coated.
3. 3 Divide chicken mixture evenly between naan breads and evenly distribute cherry tomatoes. Wrap naan breads around the chicken mixture and secure with a wooden toothpick if desired.

By Bibi

Ingredients

• ✓ olive
• chicken breast
• salad dressing
• artichoke heart
• caper
• feta cheese

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ olive
• pasta
• olive oil
• garlic
• tomato
• anchovy
• tomato paste
• caper
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. 3 Toss pasta with sauce, and serve.

By Pooche

Ingredients

• ✓ olive
• pork loin
• salad dressing
• black olive
• garlic
• onion
• pepperoncini pepper
• olive oil
• balsamic vinegar
• black pepper

Instructions

1. 1 Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
2. 2 For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
3. 3 When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
4. 4 Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).

By BANZAI

Ingredients

• ✓ olive
• olive oil
• broccoli floret
• red bell pepper
• sweet onion
• egg
• egg white
• milk
• salt
• black pepper
• feta cheese

Instructions

1. 1 Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
2. 2 Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
3. 3 Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

By KIMBICA

Ingredients

• ✓ olive
• rotelle pasta
• olive oil
• oregano
• parsley
• green onion
• chickpea
• red wine vinegar
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
2. 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
3. 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
4. 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.

By Anita Hughes

Ingredients

• ✓ olive
• rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• bell pepper
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ olive
• olive oil
• onion
• garlic
• chicken breast
• chicken broth
• artichoke heart
• sun-dried tomato
• salt
• oregano
• basil
• black pepper
• angel hair pasta
• feta cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

By Bren

Ingredients

• ✓ olive
• pepper
• salt
• white wine
• green pea
• potato
• broth
• chicken stock
• pearl onion
• mushroom
• green olive
• garlic
• rosemary
• thyme
• chicken breast
• margarine
• butter

Instructions

1. 1 Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
2. 2 Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

By NOT HUNGRY

Ingredients

• ✓ olive
• vodka
• vermouth
• ice cube

Instructions

1. 1 Just add Tito's Handmade Vodka and dry vermouth to a shaker with ice.
2. 2 Shake or stir, and strain into a chilled martini glass.
3. 3 Garnish with three olives.

By Tito's Handmade Vodka

Ingredients

• ✓ olive
• ice
• gin
• dry vermouth
• orange bitters

Instructions

1. 1 Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.

By Lorem Ipsum

Ingredients

• ✓ olive
• ground beef
• pizza sauce
• mushroom
• mozzarella cheese
• biscuit dough

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir sauce, mushrooms, and olives into beef in the skillet. Cook and stir until heated through, about 2 minutes. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with mozzarella cheese.
4. 4 Flatten each biscuit with your hands and arrange on top of cheese.
5. 5 Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

By Jenni

Ingredients

• ✓ olive
• vodka
• vermouth
• ice cube

Instructions

1. 1 Gather ingredients.
2. 2 Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled.
3. 3 Strain into a chilled martini glass.
4. 4 Garnish with three olives on a toothpick.

By Home Happy Hour

Ingredients

• ✓ olive
• vodka
• vermouth
• water
• olive brine

Instructions

1. 1 Pour 6 ounces of vodka from the bottle and set aside for another use.
2. 2 To the reserved vodka in the bottle, add vermouth, water, and brine until it reaches the top of the bottle. Put the top on the bottle and invert bottle to incorporate the ingredients.
3. 3 Place bottle in the freezer for at least 4 hours and up to 2 months.
4. 4 To serve, pour desired amount into chilled glass and garnish with olives.

By NicoleMcmom

Ingredients

• ✓ olive
• cream cheese
• taco seasoning mix
• guacamole
• salsa
• lettuce
• cheddar cheese
• green onion

Instructions

1. 1 Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
2. 2 Top with remaining ingredients.
3. 3 Refrigerate several hours or until chilled.

By Philadelphia

Ingredients

• ✓ olive
• sweet pickle
• red grape
• colby jack cheese
• apple
• cucumber
• cracker
• havarti cheese
• mixed nuts

Instructions

1. 1 Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.

By Chef Mo

Ingredients

• ✓ olive
• hot dog
• pepperoni
• pizza sauce
• hot dog bun
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Make 4 slits down each hot dog. Place hot dogs in the air fryer basket; cook for 3 minutes. Transfer to a cutting board.
3. 3 Place 1 pepperoni half in each slit; divide pizza sauce between buns. Add hot dogs, mozzarella cheese, and olives.
4. 4 Return hot dogs to the air fryer basket; cook until buns are crisp and cheese is melted, about 2 minutes.
5. 5 Serve and enjoy!

By Soup Loving Nicole

Ingredients

• ✓ olive
• ground beef
• onion
• taco seasoning mix
• bean soup with bacon
• water
• tomato
• cheddar cheese
• corn chip

Instructions

1. 1 Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties.
2. 2 Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel.
3. 3 Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.

By Kelly

Ingredients

• ✓ olive
• cauliflower
• green bell pepper
• pimento pepper
• onion
• celery
• canola oil
• lemon juice
• wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin

Ingredients

• ✓ olive
• rotini pasta
• broccoli
• vegan mayonnaise
• dill pickle
• tomato
• dill pickle juice
• dill
• dill
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Ingredients

• ✓ olive
• egg noodle
• ground beef
• green bell pepper
• onion
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• pimento pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
4. 4 Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
5. 5 Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

By Marcia Reinhardt

Ingredients

• ✓ olive
• white wine
• apricot jam
• brown sugar
• olive oil
• red wine vinegar
• caper
• cilantro
• garlic
• caper brine
• olive oil
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
4. 4 Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

By Charles Ross Carozza

Ingredients

• ✓ olive
• ground beef
• taco seasoning mix
• tomato
• corn
• mexican blend cheese
• cauliflower veggie tots

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
3. 3 Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant® Cauliflower Veggie Tots™ over mixture.
4. 4 Bake 20 minutes or until bubbling and tots are golden brown.
5. 5 Garnish with additional tomato, olives, cheese and green onion if desired.

By Green Giant