Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer. Get the recipe for Fried Stuffed Castelvetrano Olives ». Romulo Yanes
Bread with Prosciutto and Olives
Labneh with Swiss Chard, Black Olives, and Za’atar
Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)
Portuguese Salted Cod, Egg, and Potato Baked Casserole
Cuban-Style Chicken Stew (Fricasé de Pollo)
Swordfish with Olives and Capers
Smoky Baba Ghannouj with Oil-Cured Black Olives
Salmon with Green Olive and Ramp Beurre Blanc
Dry-Cured Olives with Rosemary and Orange
Goat Cheese Crostini with Fig-Olive Tapenade