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Egg Salad with Olives
Salad American

Egg Salad with Olives

4.3

Prep
15 min
Cook
10 min
Total
25 min

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

Cherry Tomato Salad
Salad American

Cherry Tomato Salad

4.8

Prep
15 min
Cook
5 min
Total
20 min

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

Steak Salad
Salad American

Steak Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

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

Cold Spaghetti Salad
Salad Italian

Cold Spaghetti Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

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

Panzanella Salad
Salad Italian

Panzanella Salad

4.8

Prep
30 min
Cook
20 min
Total
50 min

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

Antipasto Salad
Salad Italian

Antipasto Salad

4.9

Prep
30 min
Cook
Total
30 min

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

My Big Fat Greek Salad
Salad Greek

My Big Fat Greek Salad

4.9

Prep
20 min
Cook
Total
70 min

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

Grilled Bacon-Wrapped Olives
Appetizer American

Grilled Bacon-Wrapped Olives

4.1

Prep
15 min
Cook
10 min
Total
25 min

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

Dirty Martini
Drink American

Dirty Martini

4.6

Prep
5 min
Cook
Total
5 min

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

South Texas Tartar Sauce
American

South Texas Tartar Sauce

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.

By REDIRG

Cheddar and Olive Balls
Appetizer American

Cheddar and Olive Balls

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Allow cheese to sit out until it is at room temperature.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Mix together cheese, butter, and paprika in a large bowl using a pastry blender. Gradually mix in flour using the pastry blender, then switch to your hands until dough forms a solid, smooth ball that is crumbly when pulled apart. If dough appears too dry, add more shredded cheese.
  4. 4 Pinch off a small piece of dough and wrap it around an olive. Roll gently between your palms to smooth dough and seal olive inside. Place onto an ungreased cookie sheet. Repeat with remaining dough and olives. Cover olives and place into the refrigerator to firm up, about 10 minutes.
  5. 5 Bake in the preheated oven until browned, 20 to 25 minutes. Serve hot or at room temperature.

By M Hammond

Flayed Man Cheese Ball
Appetizer American

Flayed Man Cheese Ball

4.9

Prep
60 min
Cook
Total
90 min

Instructions

  1. 1 Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes.
  2. 2 Reserve two or three slices of prosciutto and set aside. Tear remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead.
  3. 3 Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
  4. 4 Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
  5. 5 Take a heaping spoonful of cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press cheese down as you work to fill in all of the crevices. When mask is full, gently press in cheese mixture all around the mask. Refrigerate for at least 30 minutes.
  6. 6 Invert the mask onto a serving platter and gently remove the mask and plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

By Tara

Olive Salad for Muffalettas
American

Olive Salad for Muffalettas

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

By Beth Stone Strachan

Lemon Lime Vegetable Salad
Dessert American

Lemon Lime Vegetable Salad

4.3

Prep
20 min
Cook
5 min
Total
265 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
  3. 3 When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout.
  4. 4 Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

By Maureen Kilzer

Traditional Christmas Cheese Ball
Appetizer American

Traditional Christmas Cheese Ball

4.5

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine cream cheese, onion, beef, olives, and Worcestershire sauce in a bowl until evenly blended.
  2. 2 Form mixture into a semi-ball shape in the bowl. Cover bowl with plastic wrap; refrigerate until firm, at least 2 hours.
  3. 3 Place a large sheet of waxed paper on a flat surface; sprinkle with walnuts. Roll cheese ball in walnuts until completely covered.
  4. 4 Transfer to a serving plate or rewrap with waxed paper and refrigerate until ready to serve.

By Love2Cook87

Slow Cooker Cornish Hens
Dinner American

Slow Cooker Cornish Hens

4.3

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Coat hens with about 1/4 mushroom soup.
  2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
  3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Grandma's Stuffed Celery
Appetizer American

Grandma's Stuffed Celery

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl.
  3. 3 Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece.
  4. 4 Serve immediately or refrigerate.

By Sherilyn

Potato Salad With Bacon, Olives, and Radishes
Side Dish American

Potato Salad With Bacon, Olives, and Radishes

4.7

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Cut potatoes into ½-inch pieces; add to pot. Boil until tender but still firm, about 10 minutes.
  2. 2 Meanwhile, cut bacon into small pieces. Cook in a large skillet over medium-high heat until crisp; drain.
  3. 3 Chop celery, green onions, olives, and radishes; transfer to a large bowl. Add potatoes and bacon; stir to combine. Stir in mayonnaise and lemon juice. Refrigerate salad before serving, at least 1 hour.

By Lawrence Fay

Lela's Fourth of July Potato Salad
Lunch American

Lela's Fourth of July Potato Salad

4.6

Prep
30 min
Cook
60 min
Total
210 min

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

Thanksgiving Cheese Ball
Appetizer American

Thanksgiving Cheese Ball

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.
  2. 2 Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator.

By SARCLA

True Wisconsin Bloody Mary
Breakfast American

True Wisconsin Bloody Mary

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Texatini
Drink American

Texatini

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass.
  2. 2 Combine tequila, orange liqueur, sweet and sour mix, orange juice, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with jalapeno-stuffed green olives.

By austinmomma

Muffuletta
Dinner American

Muffuletta

4.4

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  2. 2 Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  3. 3 Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

By LYNNC51