19 Briny, Wonderful Olive Recipes

All the olive recipes you could ever want.

January 20, 2015

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Olives! Briny, salty little balls of deliciousness! We'll take any excuse to eat more of these guys, from an egg sandwich to a cheesy pizza. Right this way for all the olive recipes you can handle…

Danny Kim
1/18
Frittata Sandwich with Olive Salad
Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.
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2/18
Lamb Pot Roast with Oranges and Olives
This meltingly tender and flavorful roast has true star appeal. Show off even more by making your own beef stock
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Michael Graydon + Nikole Herriott
3/18
Radicchio, Fennel, and Olive Panzanella
Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.
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Diane Fields
4/18
Citrus-Marinated Olives
These are a must at any party. (And yes, you can consider a night of Netflix and beer at home a "party.")
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Max Kelly
5/18
Fresh Artichoke, Olive, and Burrata Pizza
If you can’t find burrata, fresh mozzarella makes a fine substitute. Don't forget to pit the olives!
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Alex Lau
6/18
The Antipasti Plate
What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.
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7/18
Black Bass with Warm Rosemary-Olive Vinaigrette
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
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8/18
Cocoa-Cured Lamb Loin with Olive-Pear Relish
Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish. Just make sure you’re using unsweetened!
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9/18
Cod with Lemon, Green Olive, and Onion Relish
We like Castelvetrano olives in this light, bright main course.
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Danny Kim
10/18
Olive-Orange Vinaigrette
This recipe, from chef Jose Andres, will become your new favorite dressing for salad, bread, meat, and fish.
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11/18
Potato Salad with Asparagus and Olives
Crushed red pepper flakes liven this salad right up.
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12/18
Boozy Olives
The recipe for this cocktail-hour snack keeps for up to two weeks.
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13/18
Caponata
This dish can be served warm or at room temperature. It makes for a great appetizer—spread on toasted baguette slices.
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14/18
Chile-Braised Short Ribs
You'll never guess the secret, last-minute addition to these short ribs. Okay, it's a cup of olives.
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Ditte Isager
15/18
Citrus Salad with Fried Rosemary and Olives
This stunner of a salad course is sweet, tangy, and savory.
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16/18
Red Quinoa Salad with Cauliflower and Walnuts
Meaty kalamata olives add a briny note to this crunchy-chewy salad.
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Patricia Heal
17/18
Warm Artichoke-Olive Dip
Watch this one disappear at your next party.
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Ditte Isager
18/18
Flank Steak with Bloody Mary Tomato Salad
Olives, plus their brine, are key in the salad.
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Explore Bon AppétitOlive

Frittata Sandwich with Olive Salad

Lamb Pot Roast with Oranges and Olives

Radicchio, Fennel, and Olive Panzanella

Citrus-Marinated Olives

Fresh Artichoke, Olive, and Burrata Pizza

The Antipasti Plate

Black Bass with Warm Rosemary-Olive Vinaigrette

Cocoa-Cured Lamb Loin with Olive-Pear Relish

Cod with Lemon, Green Olive, and Onion Relish

Olive-Orange Vinaigrette

Potato Salad with Asparagus and Olives

Boozy Olives

Caponata

Chile-Braised Short Ribs

Citrus Salad with Fried Rosemary and Olives

Red Quinoa Salad with Cauliflower and Walnuts

Warm Artichoke-Olive Dip

Flank Steak with Bloody Mary Tomato Salad