Type what you have

Ingredients

• ✓ green olive
• orzo pasta
• feta cheese
• tomato
• parsley
• dill
• olive oil
• lemon juice
• salt
• pepper

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, 8 to 10 minutes. Drain; rinse with cold water.
2. 2 Combine orzo, feta cheese, tomato, olives, parsley, and dill in a medium bowl.
3. 3 Whisk oil and lemon juice together in a small bowl; pour over orzo salad and toss to coat. Season with salt and black pepper. Chill before serving.

By COZYCUISINE

Ingredients

• ✓ green olive
• lemon juice
• garlic powder
• oregano
• basil
• olive oil
• pita bread
• spinach
• grape tomato
• mozzarella cheese
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together lemon juice, garlic powder, oregano, and basil in a medium bowl; whisk in olive oil until dressing is well blended.
3. 3 Brush about 1 tablespoon dressing over pita breads and arrange on a baking sheet; reserve remaining dressing.
4. 4 Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella and feta cheese.
5. 5 Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

By Lela

Ingredients

• ✓ green olive
• brown lentil
• red bell pepper
• onion
• olive oil
• lemon juice

Instructions

1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Ingredients

• ✓ green olive
• pea
• cauliflower
• celery
• ranch dressing
• plain yogurt
• garlic powder
• cashew nut

Instructions

1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Ingredients

• ✓ green olive
• elbow macaroni
• celery
• mayonnaise
• sour cream
• milk
• chicken chunk
• ranch dressing mix
• paprika

Instructions

1. 1 Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
2. 2 In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

By Pamela Batovsky

Ingredients

• ✓ green olive
• albacore tuna
• green onion
• celery
• almond
• caper
• mayonnaise
• sour cream
• worcestershire sauce

Instructions

1. 1 Combine tuna, green onions, celery, green olives, almonds, and capers in a mixing bowl.
2. 2 Whisk together mayonnaise, sour cream, and Worcestershire sauce in a small bowl.
3. 3 Blend together dressing and tuna mixture. Serve on a bed of lettuce or with croissant as a tuna salad sandwich.

By Patricia Jones

Ingredients

• ✓ green olive
• heart of palm
• salad dressing mix
• white wine vinegar
• champagne vinegar
• water
• olive oil
• black olive
• bacon bit

Instructions

1. 1 In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
2. 2 Before serving, sprinkle the green and black olives, and bacon bits over the salad.

By HEATHER SG

Ingredients

• ✓ green olive
• ground beef
• butter
• onion
• green onion
• egg
• raisin
• cumin
• salt
• black pepper
• puff pastry
• egg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Set racks in the upper and lower thirds of the oven and line 2 large baking sheets with parchment paper.
2. 2 Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from the skillet. Melt butter in the skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
3. 3 Unfold one pastry sheet, keeping remaining sheets chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut four 5 1/2-inch rounds from pastry. Brush a 1/2-inch border around the edges of one round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of the round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of the prepared baking sheets. Repeat with three remaining rounds. Form 12 more empanadas in the same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
4. 4 Brush tops of empanadas with beaten egg. Bake in the preheated oven, switching position of sheets halfway through, until golden brown, about 15 minutes.

By MariaZoroza

Ingredients

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

Instructions

1. 1 Combine cauliflower, black olives, green olives, green bell pepper, celery, pimento peppers, onion, sugar, salt, and pepper in a large bowl.
2. 2 Whisk olive oil, vinegar, and lemon juice together in a small bowl. Pour over cauliflower mixture and toss to combine. Refrigerate salad until flavors combine, 4 hours to overnight.

By Heidi

Ingredients

• ✓ green olive
• russet potato
• poblano chile
• egg
• celery
• onion
• sweet pickle
• lime juice
• vegetable oil
• salt
• black pepper
• mustard powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
2. 2 Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
3. 3 In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.

By Lars

Ingredients

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

• ✓ green olive
• vegetable oil cooking spray
• chicken-flavored rice and vermicelli mix
• water
• artichoke heart
• green onion
• green bell pepper
• mayonnaise
• worcestershire sauce
• lemon juice
• curry powder
• hot pepper sauce

Instructions

1. 1 Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
2. 2 Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
3. 3 Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
4. 4 Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.
5. 5 Refrigerate for at least 1 hour before serving.

By Christine Johnson

Ingredients

• ✓ green olive
• egg
• roasted red pepper
• caper
• mayonnaise
• curry powder
• salt
• black pepper

Instructions

1. 1 Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

By yvonnelong

Ingredients

• ✓ green olive
• potato
• egg
• black olive
• dill pickle
• sweet onion
• mayonnaise
• yellow mustard

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Ingredients

• ✓ green olive
• potato
• bacon
• cheddar cheese
• sweet pickle relish
• onion
• mayonnaise
• celery salt
• black pepper

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
4. 4 Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
5. 5 Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

By lutzflcat

Ingredients

• ✓ green olive
• black olive
• oregano
• olive oil
• cream cheese
• oregano
• garlic powder
• flour tortilla
• ham
• provolone cheese
• salami
• mozzarella cheese

Instructions

1. 1 Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl.
2. 2 Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth.
3. 3 Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours.
4. 4 When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.

By Greg

Ingredients

• ✓ green olive
• egg
• broccoli
• red onion
• pimento
• mayonnaise
• mustard powder
• salt
• celery seed
• dill

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
3. 3 Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

By Doughgirl8

Ingredients

• ✓ green olive
• egg
• mayonnaise
• sour cream
• hot mustard
• celery
• sweet pickle relish
• paprika
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
2. 2 Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

By rowdy

Ingredients

• ✓ green olive
• russet potato
• egg
• mayonnaise
• yellow mustard
• gherkin
• celery
• onion
• salt
• green bell pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.
3. 3 Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.
4. 4 Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.
5. 5 Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.
6. 6 Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.

By Susie

Ingredients

• ✓ green olive
• pasta
• shrimp
• cherry tomato
• green onion
• lemon juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse.
2. 2 Combine rotini, shrimp, tomatoes, green onions, and olives in a large serving bowl.
3. 3 Whisk lemon juice, olive oil, garlic, salt, and black pepper together in a bowl until well combined; pour over salad and toss. Cover the bowl with plastic wrap; refrigerate at least 4 hours.

By Renee Coley

Ingredients

• ✓ green olive
• elbow macaroni
• mayonnaise
• white tuna
• celery
• onion
• grape tomato
• pimento
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink; transfer to a bowl, then cool in the refrigerator.
2. 2 Toss 1 cup mayonnaise, tuna, celery, and onion together in a large bowl until combined; stir in macaroni, remaining 1 cup mayonnaise, grape tomatoes, and olives. Season with salt and black pepper. Chill in the refrigerator for 1 hour.

By Sally Rogers

Ingredients

• ✓ green olive
• potato
• cucumber
• celery
• red onion
• pimento
• olive oil
• red wine vinegar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
2. 2 Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
3. 3 Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

By marisella

Ingredients

• ✓ green olive
• green bell pepper
• olive oil
• tomato
• sugar
• paprika
• parsley
• cumin
• salt
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
3. 3 Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

By HIMEESGIRL

Ingredients

• ✓ green olive
• tomato
• buffalo mozzarella
• avocado
• cucumber
• artichoke heart
• basil
• salt
• black pepper
• olive oil
• balsamic vinegar

Instructions

1. 1 Divide tomatoes, mozzarella, avocado, cucumber, green olives, artichoke hearts, and basil between two serving plates, layering them in that order. Season with salt and pepper.
2. 2 Drizzle olive oil and balsamic vinegar over layers.

By ALZ

Ingredients

• ✓ green olive
• olive oil
• sweet onion
• garlic
• ground beef
• paprika
• salt
• black pepper
• egg
• egg yolk
• raisin
• parsley
• empanada pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
3. 3 Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
4. 4 Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
5. 5 Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

By Joelorado

Ingredients

• ✓ green olive
• rotini pasta
• carrot
• pepperoncini
• genoa salami
• cheddar cheese
• provolone cheese
• sweet onion
• kalamata olive
• pepperoni
• celery
• green bell pepper
• red bell pepper
• artichoke heart
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
2. 2 Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
3. 3 Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

By Ellen Bancroft Ziegler

Ingredients

• ✓ green olive
• canola oil
• tarragon vinegar
• sugar
• thyme
• mustard
• garlic
• artichoke heart
• romaine lettuce
• red bell pepper
• carrot
• red onion
• black olive
• cucumber
• romano cheese
• black pepper

Instructions

1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Ingredients

• ✓ green olive
• bacon
• elbow macaroni
• mayonnaise
• sour cream
• white sugar
• cider vinegar
• yellow mustard
• salt
• black pepper
• egg
• tomato
• cucumber
• celery

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain on paper towels. Crumble; set aside.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
3. 3 Whisk mayonnaise, sour cream, sugar, vinegar, mustard, salt, and black pepper together in a large bowl until sugar dissolves. Add bacon, macaroni, eggs, tomato, cucumber, and celery; gently fold until evenly coated in dressing. Sprinkle with sliced olives; serve.

By readycooker

Ingredients

• ✓ green olive
• garlic
• olive oil
• bread
• tomato
• black pepper
• salt
• red onion
• black olive
• banana pepper
• tuna
• anchovy
• caper
• egg
• basil
• white wine vinegar

Instructions

1. 1 Stir garlic into the olive oil and set aside.
2. 2 Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
3. 3 Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
4. 4 Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
5. 5 Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
6. 6 Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
7. 7 Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

By John Mitzewich

Ingredients

• ✓ green olive
• macaroni
• egg
• mayonnaise
• sour cream
• salt
• black pepper
• mustard
• sweet pickle juice
• celery seed
• celery
• red onion
• sweet pickle
• carrot
• green bell pepper

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
2. 2 Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
3. 3 In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
4. 4 In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

By Linda