Type what you have

Ingredients

• ✓ black olive
• fusilli pasta
• cherry tomato
• provolone cheese
• salami
• pepperoni
• green bell pepper
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ black olive
• watermelon
• red onion
• feta cheese
• lime juice
• mint leaf
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine watermelon, red onion, olives, and feta cheese in a large bowl.
2. 2 Combine lime juice, mint, salt, and black pepper in a small bowl; whisk in olive oil until blended. Pour over watermelon mixture; stir until evenly coated.
3. 3 Chill salad in the refrigerator until ready to serve.

By laurenholly2008

Ingredients

• ✓ black olive
• cherry tomato
• green 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

• ✓ black olive
• rotini pasta
• salami
• green bell pepper
• red bell pepper
• red onion
• mozzarella
• salad dressing
• salad dressing mix
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
3. 3 Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
4. 4 Season pasta salad with dry salad dressing mix and stir to combine.
5. 5 Sprinkle with Parmesan cheese before serving. Enjoy!

By Trish

Ingredients

• ✓ black olive
• orzo pasta
• artichoke heart
• cucumber
• tomato
• red onion
• feta cheese
• parsley
• lemon juice
• oregano
• lemon pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Drain artichoke hearts, reserving liquid.
3. 3 Gather prepared ingredients together.
4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
6. 6 Enjoy!

By Patrice

Ingredients

• ✓ black olive
• cheese tortellini
• artichoke heart
• mozzarella cheese
• pepperoni
• green onion
• olive oil
• balsamic vinegar
• white vinegar
• herb seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
3. 3 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

Ingredients

• ✓ black olive
• tri-colored pasta
• broccoli
• cauliflower
• carrot
• celery
• red onion
• yellow pepper
• vegetarian caesar-style salad dressing
• parmesan cheese
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Ingredients

• ✓ black olive
• farfalle pasta
• spinach
• feta cheese
• basil
• tomato
• red onion
• salad dressing
• garlic
• lemon
• garlic salt
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Ingredients

• ✓ black olive
• olive oil
• chicken breast
• cajun seasoning
• garlic
• balsamic vinegar
• mustard
• salt
• black pepper
• salad green
• arugula
• avocado
• sun-dried tomato

Instructions

1. 1 Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. 2 In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. 3 In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

By devilsdancefloor

Ingredients

• ✓ black olive
• romaine lettuce
• cucumber
• tomato
• green bell pepper
• red bell pepper
• red onion
• feta cheese
• olive oil
• lemon
• oregano
• black pepper

Instructions

1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Ingredients

• ✓ black olive
• quinoa
• water
• red wine vinegar
• dijon mustard
• salt
• black pepper
• lemon juice
• canola oil
• cucumber
• tomato
• green bell pepper
• red onion

Instructions

1. 1 Bring quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked quinoa to a large bowl and refrigerate until cold, about 1 hour.
2. 2 Blend vinegar, Dijon, salt, pepper, and lemon juice in a blender. Slowly pour in oil, with the blender running, until dressing is smooth and thick.
3. 3 Remove quinoa from the refrigerator. Add cucumbers, tomatoes, olives, bell pepper, and onion. Pour dressing over top and gently mix until evenly combined.

By Randy Finger

Ingredients

• ✓ black olive
• olive oil
• red wine vinegar
• garlic powder
• basil
• oregano
• black pepper
• white sugar
• elbow macaroni
• mushroom
• cherry tomato
• red bell pepper
• feta cheese
• green onion
• pepperoni sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
4. 4 Cover, and chill 2 hours or overnight.
5. 5 Serve and enjoy!

By Behr

Ingredients

• ✓ black olive
• rotini pasta
• salsa
• mayonnaise
• sour cream
• red bell pepper
• black bean
• corn
• red bell pepper
• green bell pepper
• green onion
• salt
• garlic powder
• cumin
• cilantro
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Ingredients

• ✓ black olive
• penne pasta
• olive oil
• red wine vinegar
• garlic
• lemon juice
• oregano
• salt
• pepper
• cherry tomato
• green bell pepper
• red bell pepper
• red onion
• cucumber
• feta cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
3. 3 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
4. 4 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
5. 5 For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

By Danielle Laroche

Ingredients

• ✓ black olive
• black pepper
• salt
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• olive oil
• parmesan cheese
• parsley
• red bell pepper
• green bell pepper
• cucumber
• red onion
• provolone cheese
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Ingredients

• ✓ black olive
• yukon gold potato
• olive oil
• onion
• chile pepper
• cream cheese
• queso fresco
• vegetable oil
• salt
• garlic
• black pepper
• evaporated milk
• lettuce
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender, about 10 minutes. Remove from heat.
3. 3 Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
4. 4 Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
5. 5 Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.

By marco

Ingredients

• ✓ black olive
• egg
• salt
• all-purpose flour
• shortening
• milk
• cornstarch
• water
• egg
• raisin
• ground pork
• black pepper
• salt
• cumin
• oregano
• garlic
• onion
• butter

Instructions

1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Ingredients

• ✓ black olive
• pimento pepper
• raisin
• green pea
• chicken stock
• bay leaf
• black pepper
• oregano
• salt
• rice
• tomato
• garlic
• garlic
• green bell pepper
• onion
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
3. 3 Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
4. 4 Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

By RPOVARCHUK

Ingredients

• ✓ black olive
• paprika
• water
• egg
• water
• butter
• salt
• white sugar
• all-purpose flour
• water
• raisin
• egg
• water
• jalapeno sauce
• black pepper
• salt
• cumin
• paprika
• sugar
• parsley
• spring onion
• pea
• ground beef
• onion
• olive oil
• potato
• gelatin

Instructions

1. 1 Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
2. 2 Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
4. 4 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
5. 5 Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
6. 6 On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
7. 7 Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
8. 8 Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By happymommyx4

Ingredients

• ✓ black olive
• cream cheese

Instructions

1. 1 Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

By Katherine

Ingredients

• ✓ black olive
• ✓ black olive
• cream cheese
• carrot

Instructions

1. 1 Cut a slit lengthwise (from top to bottom) into one side of each jumbo olive. Carefully insert about 1 teaspoon cream cheese into slits in each jumbo olive.
2. 2 Slice carrot into 18 1/4-inch-thick rounds; cut a small (pie-shaped) notch out of each carrot slice to form feet. Save the cut out pieces; press pieces into centers of small olives to form beaks. If necessary cut a small slit into each small olive before inserting the beak.
3. 3 Set a jumbo olive, large hole side down, onto a carrot slice. Then, set a small olive onto the jumbo olive, adjusting so that the beak, cream cheese chest, and notch in the carrot (feet) slice line up. Secure with a toothpick.

By Valerie Cain Cuff

Ingredients

• ✓ black olive
• parmesan cheese
• garlic
• olive oil

Instructions

1. 1 Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

By jenfer

Ingredients

• ✓ black olive
• corn chip
• water
• chili without beans
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread corn chips in a 9x13-inch baking dish. Sprinkle olives evenly over chips.
3. 3 Mix chili with water in a large bowl; pour mixture over olives and corn chips. Top chili with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 20 minutes.

By Debbie's Goodies

Ingredients

• ✓ black olive
• green onion
• cheddar cheese
• curry powder
• mayonnaise
• salt
• english muffin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
3. 3 Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
4. 4 Bake at 400 degrees F (200 degrees C) for 10 minutes.

By Kim McLarty

Ingredients

• ✓ black olive
• chicken breast
• cannellini bean
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ black olive
• cream cheese
• flour tortilla
• green onion
• ham

Instructions

1. 1 Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
2. 2 Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

By jhibbard

Ingredients

• ✓ black olive
• sour cream
• cheddar cheese
• green chili
• taco seasoning

Instructions

1. 1 Place the sour cream, Cheddar cheese, chopped green chilies, black olives, and taco seasoning into a bowl, and stir to combine.

By diskostew22

Ingredients

• ✓ black olive
• walnut
• mayonnaise
• sour cream
• thyme
• black pepper
• salt
• garlic powder
• onion

Instructions

1. 1 In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

By Sara

Ingredients

• ✓ black olive
• green 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

• ✓ black olive
• pimiento-stuffed olive
• banana pepper
• pretzel crisps
• salami
• cream cheese

Instructions

1. 1 Mix green olives, black olives and banana peppers together in a bowl.
2. 2 Top each pretzel crisp with a piece of salami and a teaspoon of cream cheese. Spoon a teaspoon of the olive/pepper mixture onto the cream cheese.

By Amanda