\nElevate your appetizers and snacks with this rich and savory Mediterranean Olive Tapenade. This flavorful condiment is perfect for dipping crudit\u00e9s, crackers, or pita chips.<\/p>\n
Are you looking for ways to add some savory flavor to your meals? Look no further than the humble olive! With its rich, briny taste and versatility in a variety of dishes, it’s no wonder why olives are a staple ingredient in many cuisines around the world. From Mediterranean tapenades to Spanish paellas, we’ve rounded up 20 delicious recipes that showcase the best of what olives have to offer.<\/p>\n
In this article, we’ll explore the diverse ways you can incorporate olives into your cooking repertoire, from classic pairings like feta and sun-dried tomatoes to more unexpected combinations like chorizo and goat cheese. Whether you’re a seasoned chef or just starting to experiment with new flavors, these recipes are sure to inspire you to get creative in the kitchen.<\/p>\n
\nElevate your appetizers and snacks with this rich and savory Mediterranean Olive Tapenade. This flavorful condiment is perfect for dipping crudit\u00e9s, crackers, or pita chips.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1\/2 cup pitted green olives, chopped Instructions:<\/strong><\/p>\n 1. In a food processor or blender, combine green olives, Kalamata olives, capers, garlic, lemon juice, and salt. Cooking Time:<\/strong> 10 minutes (processing time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup pitted green olives, sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the sliced olives, crumbled feta cheese, and chopped parsley. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. spaghetti Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked Spanish rice (Calasparra or Bomba) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large paella pan or skillet over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 baguette, sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 medium-sized potatoes, peeled and cut into 1-inch wedges Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 oz (340g) spaghetti Instructions:<\/strong><\/p>\n 1. Cook spaghetti according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Summary: Ingredients:<\/p>\n – 1 1\/2 cups warm water Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups warm water Instructions:<\/strong><\/p>\n 1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-7 minutes until the yeast is activated. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 baguette slices (preferably day-old) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pitted green olives, sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the sliced olives, chopped parsley, and anchovy fillets. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked chickpeas Instructions:<\/strong><\/p>\n 1. Drain and rinse the chickpeas. Cooking Time:<\/strong> None! Just blend and serve.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n This creamy risotto combines the savory flavors of Kalamata olives and earthy mushrooms, perfect for a cozy dinner or special occasion.<\/p>\n Ingredients:<\/p>\n – 1 cup Arborio rice Instructions:<\/p>\n 1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large mushroom caps (button, cremini, or portobello) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pie crust Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 15-20 minutes<\/p>\n Looking for new ways to add flavor to your dishes? Olives are a great addition to many recipes! In this article, we’ll explore 20 delicious and easy-to-make olive-based recipes that will impress your family and friends. From Mediterranean-inspired tapenades and salads to pasta dishes, breads, and more, there’s something for everyone. Try making Olive and Sun-Dried Tomato Pasta, Garlic and Olive Focaccia Bread, or Spanish-style Paella with Chorizo and Olives. Whatever your taste, these recipes are sure to bring a burst of flavor to your meals.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you looking for ways to add some savory flavor to your meals? Look no further than the humble olive! With its rich, briny taste and versatility in a variety of dishes, it’s no wonder why olives are a staple ingredient in many cuisines around the world. From Mediterranean tapenades to Spanish paellas, we’ve rounded … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":1657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=1902"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1902\/revisions"}],"predecessor-version":[{"id":1903,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1902\/revisions\/1903"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/1657"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=1902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=1902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=1902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup Kalamata olives, chopped
\n– 1\/4 cup capers, rinsed and drained
\n– 2 cloves garlic, minced
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1\/2 teaspoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Process until the mixture is coarsely chopped and well combined.
\n3. With the processor running, slowly pour in the olive oil through the top.
\n4. Continue processing until the tapenade reaches your desired consistency.
\n5. Taste and adjust seasoning as needed.<\/p>\nGreek Olive and Feta Salad<\/h2>\n
\nA classic Greek salad featuring juicy olives, crumbly feta cheese, and a tangy dressing, perfect for a quick and refreshing meal or snack.<\/p>\n
\n– 1\/4 cup crumbled feta cheese
\n– 1\/4 cup chopped fresh parsley
\n– 2 tablespoons red wine vinegar
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together the red wine vinegar and olive oil.
\n3. Pour the dressing over the salad mixture and toss to coat.
\n4. Season with salt and pepper to taste.
\n5. Serve immediately.<\/p>\nOlive and Sun-Dried Tomato Pasta<\/h2>\n
\nA classic Italian-inspired dish that combines the savory flavors of olives and sun-dried tomatoes with al dente pasta.<\/p>\n
\n– 1\/4 cup pitted green olives, sliced
\n– 1\/2 cup sun-dried tomatoes, chopped
\n– 2 cloves garlic, minced
\n– 1\/4 cup olive oil
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh basil leaves, chopped (optional)<\/p>\n
\n2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
\n3. Add sliced olives and chopped sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes until the flavors meld together.
\n4. Once spaghetti is cooked, drain and add it to the skillet with the olive mixture. Toss everything together until the pasta is well coated.
\n5. Season with salt, pepper, and grated Parmesan cheese.
\n6. Serve hot, garnished with chopped fresh basil leaves if desired.<\/p>\nGarlic and Olive Focaccia Bread<\/h2>\n
\nThis aromatic bread is perfect for any occasion, with the pungency of garlic and the brininess of olives creating a match made in heaven. With just a few simple ingredients and steps, you’ll be enjoying warm, fragrant focaccia in no time.<\/p>\n
\n– 1\/4 teaspoon active dry yeast
\n– 1\/2 teaspoon salt
\n– 1 tablespoon olive oil
\n– 3 cloves garlic, minced
\n– 1\/4 cup pitted and sliced green olives
\n– 1 tablespoon chopped fresh rosemary (optional)<\/p>\n
\n2. In a large bowl, combine flour, yeast, and salt.
\n3. Add olive oil, garlic, and olives; mix until dough forms.
\n4. Knead the dough for 5-7 minutes until smooth.
\n5. Place on a baking sheet lined with parchment paper.
\n6. Bake for 20-25 minutes or until golden brown.<\/p>\nOlive and Herb Stuffed Chicken<\/h2>\n
\nElevate your chicken dish with the savory flavors of Kalamata olives and fragrant herbs. This recipe yields moist, flavorful chicken breasts stuffed to perfection.<\/p>\n
\n– 1\/2 cup pitted Kalamata olives, chopped
\n– 1\/4 cup fresh parsley, chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 1 lemon, cut into wedges (optional)<\/p>\n
\n2. In a small bowl, mix together olives, parsley, garlic, and salt.
\n3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
\n4. Stuff each breast with the olive mixture, dividing it evenly among the four breasts.
\n5. Drizzle the tops of the chicken with olive oil and season with pepper.
\n6. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
\n7. Serve warm, garnished with lemon wedges if desired.<\/p>\nSpanish Olive and Chorizo Paella<\/h2>\n
\nThis classic Spanish dish is a flavorful combination of saffron-infused rice, savory chorizo, and briny olives. Perfect for a quick weeknight dinner or a weekend gathering with friends.<\/p>\n
\n– 2 cups chicken broth
\n– 1\/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
\n– 1\/2 pound chorizo, sliced
\n– 1\/2 cup pitted green olives, sliced
\n– 1\/4 cup olive oil
\n– 1 small onion, diced
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chorizo and cook until browned, about 3-4 minutes.
\n3. Add the onion and cook until translucent, about 2-3 minutes.
\n4. Add the rice, broth, saffron, salt, and pepper. Stir to combine.
\n5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
\n6. Stir in the olives and cook for an additional minute.
\n7. Serve hot and enjoy!<\/p>\nOlive and Goat Cheese Crostini<\/h2>\n
\nA classic combination of flavors and textures, these olive and goat cheese crostini are perfect as an appetizer or snack. With just a few ingredients, you can create a delicious and elegant bite.<\/p>\n
\n– 1\/2 cup goat cheese, softened
\n– 1\/4 cup pitted and chopped green olives
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Arrange baguette slices on a baking sheet.
\n3. Spread a small amount of goat cheese on each slice.
\n4. Top with chopped olives and drizzle with olive oil.
\n5. Season with salt and pepper to taste.
\n6. Bake for 10-12 minutes, or until cheese is melted and lightly browned.
\n7. Garnish with fresh thyme leaves, if desired.<\/p>\nOlive and Lemon Roasted Potatoes<\/h2>\n
\nElevate your potato game with this flavorful and aromatic recipe that combines the richness of olives with the brightness of lemon. Perfect for a weeknight dinner or as a side dish for special occasions.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup pitted green olives, sliced
\n– 2 tablespoons freshly squeezed lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley or thyme for garnish (optional)<\/p>\n
\n2. In a large bowl, toss potatoes with olive oil, garlic, olives, lemon juice, salt, and pepper until they are evenly coated.
\n3. Line a baking sheet with parchment paper and arrange the potato wedges in a single layer.
\n4. Roast for 20-25 minutes or until potatoes are golden brown and crispy on the outside.
\n5. Remove from oven and garnish with parsley or thyme if desired.<\/p>\nOlive and Caper Pasta Puttanesca<\/h2>\n
\nA classic Italian pasta dish that combines the bold flavors of olives, capers, garlic, and tomatoes with a spicy kick. This recipe is quick to prepare and perfect for a weeknight dinner.<\/p>\n
\n– 3 tbsp (45ml) olive oil
\n– 4-6 green olives, pitted
\n– 2 tbsp (30g) capers, rinsed and drained
\n– 2 cloves garlic, minced
\n– 1\/2 cup (120ml) canned crushed tomatoes
\n– Salt and pepper to taste
\n– Red pepper flakes (optional), for serving<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
\n3. Add olives, capers, and crushed tomatoes. Season with salt and pepper.
\n4. Simmer the mixture for 5-7 minutes or until the sauce has thickened slightly.
\n5. Toss cooked spaghetti with the puttanesca sauce. Serve hot, topped with red pepper flakes if desired.<\/p>\nOlive and Artichoke Pizza<\/h2>\n
\nOlive and Artichoke Pizza Recipe<\/p>\n
\nThis recipe combines the savory flavors of olives and artichokes with a crispy crust, perfect for a quick and delicious meal or snack.<\/p>\n
\n– 1 tablespoon sugar
\n– 2 teaspoons active dry yeast
\n– 3 1\/2 cups all-purpose flour
\n– 1 teaspoon salt
\n– 1\/4 cup olive oil
\n– 1\/2 cup chopped green olives
\n– 1\/2 cup canned artichoke hearts, drained and chopped
\n– 1\/4 cup grated Parmesan cheese
\n– Fresh basil leaves, chopped (optional)<\/p>\n
\n2. In a large bowl, combine warm water, sugar, yeast, flour, and salt. Mix until dough forms.
\n3. Knead dough on floured surface for 5-7 minutes, until smooth.
\n4. Place dough in greased bowl, cover with plastic wrap, and let rise in warm place for 1 hour.
\n5. Punch down dough, shape into circle or rectangle, and transfer to baking sheet.
\n6. Drizzle olive oil over crust, then sprinkle olives, artichoke hearts, and Parmesan cheese.
\n7. Bake for 15-20 minutes, until crust is golden brown and toppings are heated through.<\/p>\nOlive and Almond Stuffed Peppers<\/h2>\n
\nAdd a Mediterranean twist to traditional stuffed peppers with this flavorful recipe, featuring Kalamata olives and crunchy almonds.<\/p>\n
\n– 1\/2 cup cooked rice
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup pitted Kalamata olives, sliced
\n– 1\/4 cup toasted almonds, chopped
\n– 2 tablespoons olive oil
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1\/4 cup grated Parmesan cheese (optional)<\/p>\n
\n2. Cut the tops off the peppers and remove seeds and membranes.
\n3. In a bowl, mix cooked rice, parsley, olives, almonds, olive oil, paprika, salt, and pepper.
\n4. Stuff each pepper with the rice mixture, filling to the top.
\n5. Cover baking dish with foil and bake for 30 minutes.
\n6. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
\n7. Sprinkle Parmesan cheese on top (if using) and return to oven for 1-2 minutes, or until melted.<\/p>\nOlive and Rosemary Focaccia<\/h2>\n
\nThis Italian-inspired flatbread is infused with the savory flavors of olives, rosemary, and olive oil. Perfect for a quick snack or as a side dish to your favorite meal.<\/p>\n
\n– 1 tablespoon sugar
\n– 2 teaspoons active dry yeast
\n– 3 1\/2 cups all-purpose flour
\n– 1 teaspoon salt
\n– 2 tablespoons olive oil
\n– 1\/4 cup pitted green olives, sliced
\n– 2 sprigs fresh rosemary, chopped
\n– Coarse sea salt, for garnish (optional)<\/p>\n
\n2. Add flour, salt, and olive oil to the bowl. Mix until a sticky dough forms.
\n3. Knead the dough on a floured surface for 5-7 minutes until smooth.
\n4. 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.
\n5. Preheat oven to 400\u00b0F (200\u00b0C).
\n6. Punch down the dough and transfer to a baking sheet lined with parchment paper.
\n7. Top with sliced olives and chopped rosemary.
\n8. Drizzle with olive oil and sprinkle with coarse sea salt if desired.
\n9. Bake for 15-20 minutes or until golden brown.<\/p>\nOlive and Tomato Bruschetta<\/h2>\n
\nSavor the flavors of Italy with this simple yet delicious bruschetta recipe, perfect for a quick appetizer or snack.<\/p>\n
\n– 1\/2 cup pitted green olives, sliced
\n– 2 large ripe tomatoes, diced
\n– 1\/4 cup extra-virgin olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon balsamic vinegar
\n– Salt and pepper to taste
\n– Fresh basil leaves, chopped (optional)<\/p>\n
\n2. Slice the baguette into 1\/2-inch thick rounds and toast until lightly browned.
\n3. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
\n4. Brush the mixture onto the toasted bread slices.
\n5. Top each slice with a spoonful of diced tomatoes, a few sliced olives, and a sprinkle of chopped basil (if using).
\n6. Drizzle balsamic vinegar over the top.
\n7. Serve immediately and enjoy!<\/p>\nOlive and Anchovy Salad<\/h2>\n
\nA classic Mediterranean-inspired salad that’s perfect for a light lunch or as an appetizer. The combination of briny olives, salty anchovies, and tangy dressing creates a deliciously savory flavor profile.<\/p>\n
\n– 2 tablespoons chopped fresh parsley
\n– 4 anchovy fillets, rinsed and chopped
\n– 2 cloves garlic, minced
\n– 2 tablespoons red wine vinegar
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Add the minced garlic and stir to combine.
\n3. In a small bowl, whisk together the red wine vinegar and olive oil.
\n4. Pour the dressing over the olive mixture and toss to coat.
\n5. Season with salt and pepper to taste.
\n6. Serve immediately.<\/p>\nOlive and Garlic Hummus<\/h2>\n
\nThis classic Middle Eastern dip gets a boost of savory flavor from the addition of olives and garlic, perfect for snacking or serving with pita bread.<\/p>\n
\n– 1\/4 cup lemon juice
\n– 2 cloves garlic, minced
\n– 1\/4 cup olive oil
\n– 2 tablespoons chopped fresh parsley
\n– 1\/2 teaspoon salt
\n– 3-4 pitted green olives, finely chopped
\n– 1\/2 teaspoon paprika<\/p>\n
\n2. In a blender or food processor, combine the chickpeas, lemon juice, garlic, olive oil, parsley, salt, and paprika.
\n3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
\n4. Stir in the chopped olives.
\n5. Taste and adjust seasoning if needed.
\n6. Serve chilled or at room temperature.<\/p>\nOlive and Lemon Grilled Shrimp<\/h2>\n
\nThis refreshing summer recipe combines the flavors of briny olives and bright lemon with succulent grilled shrimp, perfect for a quick and impressive meal.<\/p>\n
\n– 1\/4 cup pitted green olives, sliced
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
\n3. Add sliced olives to the bowl and stir to combine.
\n4. Brush shrimp with olive oil and season with salt and pepper.
\n5. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
\n6. During the last minute of grilling, brush shrimp with the lemon-olive mixture.
\n7. Serve immediately, garnished with chopped parsley if desired.<\/p>\nOlive and Mushroom Risotto<\/h2>\n
\nOlive and Mushroom Risotto Recipe<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
\n– 1\/2 cup pitted Kalamata olives, sliced
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
\n3. Add warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n4. After 20-25 minutes of cooking, add mushrooms and olives. Cook until tender, about 5 minutes.
\n5. Stir in Parmesan cheese; season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nOlive and Spinach Stuffed Mushrooms<\/h2>\n
\nElevate your appetizer game with this savory and flavorful recipe featuring earthy mushrooms filled with a rich mixture of olives, spinach, and cheese. Perfect for a quick snack or as an accompaniment to a hearty meal.<\/p>\n
\n– 1\/2 cup pitted green olives, sliced
\n– 1\/4 cup fresh spinach leaves, chopped
\n– 1\/2 cup grated cheddar cheese
\n– 1 clove garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together olives, spinach, cheese, garlic, salt, and pepper.
\n3. Wipe mushroom caps clean with a damp cloth. Stuff each cap with the olive-spinach mixture, dividing it evenly among the mushrooms.
\n4. Drizzle tops with olive oil and season with salt and pepper.
\n5. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
\n6. Serve warm and enjoy!<\/p>\nOlive and Red Pepper Quiche<\/h2>\n
\nThis savory quiche is a perfect combination of flavors, with the brininess of olives and the sweetness of roasted red peppers. It’s a great side dish or light lunch option.<\/p>\n
\n– 2 cups mixed greens (such as arugula, spinach)
\n– 1\/4 cup pitted green olives, sliced
\n– 2 medium red bell peppers, roasted and chopped
\n– 2 cloves garlic, minced
\n– 1 cup grated cheddar cheese
\n– 1 egg
\n– 1 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out pie crust and place in a 9-inch tart pan.
\n3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
\n4. Arrange mixed greens, olives, roasted red peppers, and garlic in the pie crust.
\n5. Pour egg mixture over filling.
\n6. Sprinkle cheddar cheese on top.
\n7. Bake for 40-45 minutes or until crust is golden brown.<\/p>\nOlive and Basil Pesto Pasta<\/h2>\n
\nElevate your pasta game with this flavorful and aromatic Olive and Basil Pesto Pasta recipe, perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 8 oz. spaghetti
\n– 1\/2 cup freshly made basil pesto (see notes)
\n– 1\/4 cup pitted green olives, sliced
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley or basil leaves for garnish<\/p>\n
\n1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
\n2. In a separate pan, heat the pesto over medium heat until warmed through.
\n3. Add sliced olives and cook for an additional 1-2 minutes, stirring occasionally.
\n4. Toss cooked spaghetti with the olive-pesto mixture, ensuring pasta is well coated.
\n5. Sprinkle Parmesan cheese to taste and season with salt and pepper.
\n6. Garnish with fresh parsley or basil leaves.<\/p>\nSummary<\/h2>\n