Type what you have

Ingredients

• ✓ green olive
• egg
• mayonnaise
• black pepper
• paprika

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
2. 2 Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

By OLIVIES

Ingredients

• ✓ green olive
• cherry tomato
• black olive
• green onion
• pine nut
• olive oil
• red wine vinegar
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Ingredients

• ✓ green olive
• spaghetti
• salad dressing
• red wine vinegar
• parmesan cheese
• tomato
• red onion
• pepperoni sausage
• mushroom
• salad seasoning mix

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse under cold water and drain. Transfer to a large bowl.
2. 2 Pour Italian dressing and vinegar over spaghetti; mix well. Add Parmesan cheese, diced tomatoes, onion, pepperoni, mushrooms, olives, and salad seasoning mix; stir until well combined.
3. 3 Serve at room temperature, or refrigerate, covered, for about 3 hours, or marinate 8 hours to overnight.

By JENNIFER J

Ingredients

• ✓ green olive
• bread
• olive oil
• salt
• pepper
• garlic
• olive oil
• balsamic vinegar
• tomato
• red onion
• basil
• mozzarella

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl.
3. 3 Arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes.
4. 4 Transfer bread back into the bowl and set aside to cool slightly.
5. 5 Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
6. 6 Add tomatoes, onion, basil, olives, and mozzarella into the bowl with bread; toss with vinaigrette.
7. 7 Let stand for 20 minutes before serving. Enjoy!

By veggiemom

Ingredients

• ✓ green olive
• beef sirloin steak
• olive oil
• red wine vinegar
• lemon juice
• worcestershire sauce
• garlic
• salt
• black pepper
• blue cheese
• romaine lettuce
• tomato
• green bell pepper
• carrot
• red onion

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Cook steak on preheated grill until reaches desired doneness, or 3 to 5 minutes per side. Transfer steak to a cutting board; rest until cool enough to handle.
3. 3 Slice steak into strips or bite-sized pieces.
4. 4 Whisk olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, salt, and black pepper together in a small bowl; stir in blue cheese. Cover bowl; refrigerate vinaigrette.
5. 5 Arrange lettuce, tomato, bell pepper, carrot, onion, and olives on chilled plates; top with sliced steak and drizzle with vinaigrette.

By Linda

Ingredients

• ✓ green olive
• genoa salami
• sopressata
• hard salami
• provolone cheese
• mozzarella cheese
• tomato
• artichoke
• roasted red pepper
• kalamata olive
• olive oil
• red wine vinegar
• black pepper
• basil

Instructions

1. 1 Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
2. 2 Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
3. 3 Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

By Katie Greco

Ingredients

• ✓ green olive
• english cucumber
• kosher salt
• cherry tomato
• red onion
• red bell pepper
• kalamata olive
• oregano
• salt
• black pepper
• cayenne pepper
• red wine vinegar
• olive oil
• feta cheese
• oregano

Instructions

1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

Ingredients

• ✓ green olive
• chicken
• vegetable oil
• onion
• salt
• black pepper
• ginger
• paprika
• lemon
• water

Instructions

1. 1 Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
2. 2 Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.

By NIBLETS

Ingredients

• ✓ green olive
• white rice
• chicken broth
• lemon juice
• garlic
• carrot
• green bell pepper
• red bell pepper
• onion
• olive oil
• lemon
• chicken leg quarter
• salt
• lemon pepper seasoning
• cayenne pepper
• black pepper
• garlic
• brown mustard
• olive oil
• lemon juice

Instructions

1. 1 Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
2. 2 Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
3. 3 Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
4. 4 Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
5. 5 Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Arrange grilled chicken over vegetables in the skillet.
8. 8 Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.

By CookingWithShelia

Ingredients

• ✓ green olive
• puff pastry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
3. 3 Bake for 20 minutes, or until golden brown.

By Syd

Ingredients

• ✓ green olive
• bacon

Instructions

1. 1 Wrap each olive with a piece of bacon and secure with a toothpick.
2. 2 Preheat a grill for medium heat. When hot, lightly oil the grate.
3. 3 Grill the olives until the bacon has crisped, about 10 minutes. Turn frequently and keep a spray bottle handy in case of flare-ups from the bacon grease. Remove to a paper towel lined plate to absorb any excess grease.

By 3doxiesmom

Ingredients

• ✓ green olive
• cream cheese
• mayonnaise
• pecan

Instructions

1. 1 Mix cream cheese, mayonnaise, olives, and pecans together in a bowl. Refrigerate at least 1 hour before serving.

By Laura Hager Hansgen

Ingredients

• ✓ green olive
• gin
• dry vermouth
• ice

Instructions

1. 1 Scoop ice into a shaker. Pour in gin and vermouth. Cover shaker, and gently shake to mix vermouth and gin. Pour drink, without ice, into a cocktail glass. Gently drop olive or lemon twist into the glass. Serve.

By Tali

Ingredients

• ✓ green olive
• cheddar cheese
• butter
• all-purpose flour
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Cheddar cheese and butter in a mixing bowl. Stir flour and cayenne pepper into cheese mixture; blend well.
3. 3 Wrap 1 tablespoon dough around each green olive. Arrange wrapped olives on a cookie sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By ANITAL

Ingredients

• ✓ green olive
• kalamata olive
• lemon
• caper
• coriander seed
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Ingredients

• ✓ green olive
• cucumber
• cream cheese
• blue cheese salad dressing
• rye bread

Instructions

1. 1 Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
2. 2 In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

By Gwena Hedlund

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
• gin
• dry vermouth
• sweet vermouth
• ice

Instructions

1. 1 Fill a cocktail shaker with fresh ice cubes. Add about 1/2 ounce each dry and sweet vermouth. Shake enough to coat ice and pour off liquid. Add 8 ounces gin to coated ice in the shaker and shake vigorously. Pour into 4 chilled martini glasses, garnish with pimiento-stuffed olive and serve.

By Bill Hyde

Ingredients

• ✓ green olive
• vodka
• vermouth
• olive brine

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together vodka, dry vermouth, brine, and olives in a mixing glass. Pour into a glass or shaker with ice.
3. 3 Serve on the rocks, or strain into chilled cocktail glasses.
4. 4 Enjoy!

By SCOTT HOLLERN

Ingredients

• ✓ green olive
• black olive
• green chili
• onion
• tomato
• olive oil
• red wine vinegar
• garlic
• hot pepper sauce

Instructions

1. 1 Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

By Brent Rice

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
• braunschweiger
• cream cheese
• ketchup
• onion
• steak sauce

Instructions

1. 1 In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

By Tammy Taylor

Ingredients

• ✓ green olive
• cream cheese
• jalapeno pepper
• red onion
• pretzel crisp
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
2. 2 Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.
3. 3 Sprinkle with shredded Cheddar-Monterey Jack cheese.

By Peggianne

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
• black olive
• artichoke heart
• banana pepper
• red bell pepper
• garlic
• caper
• basil
• lemon juice
• olive oil

Instructions

1. 1 In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
2. 2 Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

By Pam R

Ingredients

• ✓ green olive
• watermelon
• feta cheese
• kalamata olive
• mint leaves
• black pepper
• rice vinegar
• olive oil

Instructions

1. 1 Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
2. 2 Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
3. 3 Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.

By John Mitzewich

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
• black olive
• kalamata olive
• garlic
• balsamic vinegar
• olive oil

Instructions

1. 1 Combine black olives, green olives, Kalamata olives, and garlic in the bowl of a food processor; pulse until chopped.
2. 2 Add balsamic vinegar and olive oil; process until smooth. Transfer spread to a bowl; cover with plastic wrap.
3. 3 Refrigerate before serving, at least 1 hour or overnight.

By GRAYCE