Get ready to be transported to the sun-kissed Mediterranean with these 18 flavorful recipes that showcase the star of the show: the humble olive. From classic combinations like tapenade and feta, to bold fusion dishes featuring chorizo and artichoke hearts, we’ve got you covered. In this collection, you’ll find inspiration for everything from weeknight dinners to special occasion feasts.
From Greece to Spain, Morocco to Italy, each recipe brings a unique twist to the Mediterranean table. Whether you’re in the mood for rich and savory, bright and citrusy, or fresh and herby, there’s something here for every palate.
Stay tuned for our first featured recipe: a show-stopping Mediterranean olive tapenade with fresh herbs that’s sure to become your new go-to party dip. And don’t miss the rest of our collection below!
Mediterranean olive tapenade with fresh herbs
Brighten up your meals with this flavorful and aromatic tapenade, infused with the freshness of Mediterranean herbs.
Ingredients:
– 1/2 cup Kalamata olives, pitted
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine olives, parsley, oregano, and garlic.
2. Process until the mixture is well combined and slightly chunky.
3. With the processor running, slowly pour in olive oil and lemon juice through the top.
4. Season with salt and pepper to taste.
5. Transfer the tapenade to a serving bowl or airtight container.
Cooking Time: None, as this is a raw preparation.
Greek olive and feta stuffed chicken breasts
Add a Mediterranean twist to your chicken breasts with this flavorful recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olives, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the olive-feta mixture.
4. Drizzle tops with olive oil and season with salt and pepper.
5. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Olive and sun-dried tomato pasta salad
Olive and Sun-Dried Tomato Pasta Salad Recipe
A flavorful and refreshing pasta salad perfect for a light lunch or dinner.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, bowtie)
– 1/4 cup pitted green olives, sliced
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine sliced olives, chopped sun-dried tomatoes, olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
3. Add cooked pasta to the bowl and toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes (includes cooking time for pasta)
Spanish olive and chorizo stuffed peppers
Transform ordinary bell peppers into a flavorful Spanish-inspired dish by filling them with savory chorizo, aromatic olives, and creamy cheese. This quick and easy recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 4 large bell peppers, any color
– 1/2 cup cooked chorizo, crumbled
– 1/4 cup pitted green olives, sliced
– 1/2 cup shredded Manchego cheese (or similar)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix chorizo, olives, cheese, garlic, and a pinch of salt and pepper.
4. Stuff each pepper with the filling, mounding it slightly.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Garlic and olive focaccia bread
A flavorful Italian-inspired bread filled with the pungency of garlic and the richness of olives, perfect for snacking or serving alongside your favorite soups or salads.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 1 tablespoon chopped fresh rosemary (optional)
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until yeast is activated.
2. Add olive oil, salt, garlic, and olives to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough, shape into a round or oblong loaf, and place on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes, or until golden brown.
Olive and anchovy pizza with a crispy crust
This classic Italian-inspired pizza combines the rich flavors of olives and anchovies on a crispy crust, perfect for a quick and satisfying meal.
Ingredients:
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 8-10 olives, pitted
– 6 anchovy fillets, rinsed and chopped
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and olive oil to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat oven to 425°F (220°C). Punch down the dough and roll out into a circle or rectangle shape.
6. Top the dough with olives, anchovies, and chopped parsley (if using).
7. Bake for 15-20 minutes, until crust is golden brown.
Cooking Time: 15-20 minutes
Moroccan olive and lemon chicken tagine
Discover the vibrant flavors of Morocco with this aromatic chicken tagine, infused with the richness of olives and the brightness of lemons.
Ingredients:
• 1 lb boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup pitted green olives, sliced
• 1/4 cup freshly squeezed lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, olives, lemon juice, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally.
4. Add the chicken and stir to combine with the spice mixture.
5. Bring the tagine to a simmer, then reduce heat to low and cook, covered, for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 25 minutes
Olive and goat cheese stuffed mushrooms
Elevate your dinner party with this savory and flavorful recipe, perfect for a quick weeknight meal or special occasion.
Ingredients:
• 12 large mushrooms (such as portobello or cremini)
• 1/4 cup goat cheese, crumbled
• 1/4 cup pitted green olives, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a small bowl, mix together goat cheese, olives, garlic, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture, dividing it evenly among the caps.
5. Drizzle the tops with olive oil and sprinkle with parsley (if using).
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Tuscan olive and rosemary roasted potatoes
This hearty side dish combines the rich flavors of Tuscan olive oil, fragrant rosemary, and tender potatoes for a delicious accompaniment to any meal.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 1/4 cup Tuscan olive oil
– 2 tablespoons chopped fresh rosemary leaves
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rosemary, salt, and pepper until they’re evenly coated.
3. Line a baking sheet with parchment paper or aluminum foil and arrange potatoes in a single layer.
4. Roast potatoes for 20-25 minutes, or until they’re golden brown and crispy on the outside, flipping them halfway through.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Olive and caprese salad with balsamic glaze
A classic Italian-inspired salad that combines the simplicity of fresh mozzarella, tomatoes, and basil with a rich and tangy balsamic glaze.
Ingredients:
• 3 large ripe tomatoes, sliced into 1/4-inch thick rounds
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh basil leaves, chopped
• Salt and pepper to taste
• Balsamic glaze (store-bought or homemade)
Instructions:
1. Arrange the tomato slices on a large plate.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle the olive oil over the salad in a zigzag pattern.
4. Sprinkle chopped basil leaves evenly over the salad.
5. Drizzle the balsamic glaze over the salad in a thin, continuous stream.
6. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep time) + serving
Provençal olive and ratatouille stew
This hearty stew is a staple of Provençal cuisine, combining the flavors of olives, vegetables, and herbs to create a rich and satisfying meal.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium eggplants, diced
– 2 medium bell peppers, diced
– 1 can (14.5 oz) crushed tomatoes
– 1 cup pitted green olives, sliced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced eggplant and bell peppers, cooking until they begin to soften, about 10 minutes.
5. Stir in the crushed tomatoes, salt, and pepper. Bring to a simmer.
6. Reduce heat to low and let stew cook, covered, for 30 minutes.
7. Stir in the sliced olives and continue cooking for an additional 10 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh thyme leaves.
Cooking Time: 45 minutes
Olive and artichoke stuffed pork tenderloin
Elevate your dinner game with this flavorful and savory pork tenderloin stuffed with a rich olive and artichoke mixture.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 1/2 cup pitted green olives, sliced
– 1/2 cup canned artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine olives, artichoke hearts, garlic, salt, and pepper.
3. Butterfly the pork tenderloin by slicing it in half lengthwise, being careful not to cut all the way through.
4. Stuff each half with the olive-artichoke mixture, dividing it evenly between the two.
5. Fold the tenderloin over the filling, securing with toothpicks if needed.
6. Drizzle the outside with olive oil and season with salt and pepper.
7. Place on a baking sheet lined with parchment paper and roast for 25-30 minutes or until cooked to your desired level of doneness.
Cooking Time: 25-30 minutes
Kalamata olive and hummus wraps with veggies
A flavorful and healthy twist on traditional wraps, this recipe combines the savory goodness of Kalamata olives and hummus with crisp veggies.
Ingredients:
– 1 package whole wheat tortilla wraps
– 1/2 cup Kalamata olives, pitted
– 1/4 cup classic hummus
– 1 cucumber, sliced
– 1 bell pepper, sliced
– 1/2 red onion, thinly sliced
– Salt and pepper to taste
– Optional: feta cheese crumbles or chopped fresh parsley for garnish
Instructions:
1. Spread a tablespoon of hummus on each tortilla wrap.
2. Arrange the cucumber, bell pepper, and red onion slices on top of the hummus.
3. Sprinkle Kalamata olives over the veggies.
4. Season with salt and pepper to taste.
5. Roll up the wraps tightly and serve.
Cooking Time: 0 minutes (assembly only)
Olive and roasted red pepper bruschetta
Elevate your appetizer game with this flavorful and colorful bruschetta, featuring the perfect balance of savory olives and sweet roasted red peppers.
Ingredients:
– 4-6 baguette slices
– 1/2 cup pitted green olives, sliced
– 1/2 cup roasted red peppers, sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice baguette into 1/2-inch thick rounds and toast until crispy.
3. In a small bowl, mix together sliced olives, roasted red peppers, garlic, salt, and pepper.
4. Drizzle toasted baguette slices with olive oil and top each slice with the olive-red pepper mixture.
5. Garnish with chopped parsley, if desired.
6. Serve immediately.
Cooking Time: 15-20 minutes (including toasting baguette)
Sicilian olive and caper spaghetti
In this classic Sicilian dish, the bold flavors of olives and capers come together with al dente spaghetti to create a simple yet satisfying meal.
Ingredients:
– 12 oz spaghetti
– 1/2 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and chopped
– 3 cloves garlic, minced
– 2 tbsp extra virgin olive oil
– Salt and black pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add sliced olives and chopped capers to the pan. Cook for an additional 2-3 minutes or until the flavors have melded together.
4. Drain spaghetti and toss with the olive and caper mixture. Season with salt and black pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Olive and herb-infused olive oil dip
Elevate your appetizers with this aromatic olive oil dip infused with the flavors of olives and herbs.
Ingredients:
– 1/2 cup high-quality extra virgin olive oil
– 1/4 cup pitted green or black olives, chopped
– 2 tablespoons chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
– 1 clove garlic, minced
– Salt to taste
Instructions:
1. In a small bowl, combine the olive oil, chopped olives, rosemary, thyme, and garlic.
2. Stir gently until the ingredients are well combined.
3. Season with salt to taste.
4. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This dip is ready to serve immediately.
Spanish olive and manchego cheese empanadas
Spanish Olive and Manchego Cheese Empanadas Recipe
Empanadas are a classic Spanish pastry that can be filled with a variety of ingredients, but this recipe combines the rich flavors of olive oil and Manchego cheese for a savory delight.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– Filling ingredients:
+ 1/4 cup pitted green olives, sliced
+ 1/2 cup crumbled Manchego cheese
+ 2 tablespoons olive oil
+ Salt and pepper to taste
Instructions:
1. In a large bowl, combine flour and salt.
2. Add butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Divide the dough into 8-10 equal pieces.
5. Roll each piece into a thin circle, about 1/8 inch thick.
6. Place 1 tablespoon of olive oil and 1 tablespoon of Manchego cheese on one half of the circle.
7. Add 2-3 slices of green olives on top of the cheese.
8. Fold the other half of the dough over the filling to form a triangle or a square shape.
9. Press edges together to seal the empanada.
10. Brush tops with egg wash (1 egg beaten with 1 tablespoon water) and bake at 375°F for 15-20 minutes, or until golden brown.
Olive and lemon zest couscous salad
A refreshing and flavorful salad that combines the warmth of couscous with the brightness of lemon zest and the savory richness of olives.
Ingredients:
– 1 cup cooked couscous
– 2 tablespoons olive oil
– 1/4 cup pitted green olives, sliced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cooked couscous and olive oil.
2. Add sliced olives, lemon juice, and lemon zest. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley leaves if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Summary
Indulge in the flavors of the Mediterranean with these 18 delicious recipes that feature olives as a star ingredient. From classic tapenade to stuffed chicken breasts and roasted potatoes, these dishes showcase the region’s signature ingredients like feta cheese, sun-dried tomatoes, and fresh herbs. Also included are unique twists on familiar favorites, such as olive-studded pizza crusts and empanadas filled with manchego cheese. Whether you’re looking for a quick snack or a hearty meal, there’s something here to satisfy your cravings.
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