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"Vinegar-Marinated

Vinegar-Marinated Potatoes with Olives and Capers

Vinegar-Marinated Potatoes with Olives and Capers
"Bread

Bread with Prosciutto and Olives

This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Get the recipe for Bread with Prosciutto and Olives »

Labneh with Swiss Chard, Black Olives, and Za’atar

Labneh, a strained Lebanese yogurt, makes a great spread for toasted bread or vegetables. Use a flavorful, high-quality olive oil for topping. Get the recipe for Labneh with Swiss Chard, Black Olives, and Za’atar »
"Black

Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)

Olives are candied in simple syrup and then sunk into a flan-like cake in this recipe from chef Lionel Lévy.
"Salted

Portuguese Salted Cod, Egg, and Potato Baked Casserole

The olive oily layers of thinly sliced potatoes, hardboiled eggs, and homemade salt cod in this Portuguese “casserole” are just as good for breakfast as dinner. Get the recipe for Portuguese Salted Cod, Egg, and Potato Baked Casserole »
"Beef

Beef Short Ribs Empanadas

In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender. Get the recipe for Beef Short Ribs Empanadas »
"Cuban-Style

Cuban-Style Chicken Stew (Fricasé de Pollo)

This soup draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins and along with the medianoche, makes a hearty Cuban-inspired meal.
"Chicken

Chicken Cacciatore

Chicken Cacciatore
"Green

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving. Get the recipe for Green Minestrone with Kohlrabi, Olives, and Spinach Pesto »
"Swordfish

Swordfish with Olives and Capers

In this hearty dish, meaty swordfish steaks are matched with a rustic, briny sauce of tomatoes, olives, and capers. Swordfish with Olives and Capers »
"Smoky

Smoky Baba Ghannouj with Oil-Cured Black Olives

Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin seeds add spice and a little crunch to the smoky eggplant. Get the recipe for Smoky Baba Ghannouj with Oil-Cured Black Olives »

Salmon with Green Olive and Ramp Beurre Blanc

Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon. Get the recipe for Salmon with Green Olive and Ramp Beurre Blanc »
"Dry-Cured

Dry-Cured Olives with Rosemary and Orange

These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour. Get the recipe for Dry-Cured Olives »
"Goat

Goat Cheese Crostini with Fig-Olive Tapenade

A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer. Get the recipe for Goat Cheese Crostini with Fig-Olive Tapenade »
"Black

Black Olive Tapenade

Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for an aperitif, a spoonful also makes a great accompaniment to grilled fish or any kind of roast. The tapenade can also be thinned with olive oil and drizzled or used as a base for vinaigrette.Get the recipe for Black Olive Tapenade »

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