20 Delicious Recipes with Olives Savory

Let’s face it, olives are the unsung heroes of the kitchen, capable of transforming any dish from good to unforgettable. Whether you’re whipping up a quick weeknight dinner or hosting a fancy dinner party, these little flavor bombs have got your back. Dive into our roundup of 20 Delicious Recipes with Olives Savory, and discover new ways to make your meals pop with Mediterranean charm!

Mediterranean Olive Tapenade

Kaleidoscopic in flavor and effortlessly sophisticated, Mediterranean Olive Tapenade is a vibrant condiment that marries the briny depth of olives with the bright notes of citrus and herbs. This versatile spread is a testament to the simplicity and elegance of Mediterranean cuisine, perfect for elevating any appetizer spread or sandwich.

Ingredients

• 1 cup pitted Kalamata olives, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp capers, drained and rinsed
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a medium mixing bowl, combine the finely chopped Kalamata olives, capers, and minced garlic, ensuring an even distribution of ingredients.
2. Drizzle in the extra-virgin olive oil and fresh lemon juice, stirring gently to coat the olive mixture thoroughly.
3. Add the lemon zest and freshly ground black pepper, folding them into the mixture to infuse it with a bright, aromatic flavor.
4. Incorporate the finely chopped fresh parsley, mixing lightly to preserve its vibrant color and fresh taste.
5. Allow the tapenade to rest at room temperature for at least 30 minutes before serving, enabling the flavors to meld beautifully.

Outstanding in its simplicity, this tapenade boasts a rich, umami-packed profile with a delightful contrast of textures—creamy olives against the slight crunch of capers. Serve it atop crostini for an elegant appetizer or as a bold accompaniment to grilled fish, letting its Mediterranean roots shine.

Greek Olive and Feta Salad

Marvel at the vibrant flavors of the Mediterranean with this Greek Olive and Feta Salad, a harmonious blend of briny olives, creamy feta, and crisp vegetables, dressed in a light, herby vinaigrette that sings of summer.

Ingredients

• 1 cup Kalamata olives, pitted and halved
• 1 cup cherry tomatoes, quartered
• 1/2 English cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the Kalamata olives, cherry tomatoes, English cucumber, and red onion.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the salad ingredients and gently toss to ensure even coating.
4. Add the crumbled feta cheese to the salad and fold gently to distribute without breaking the cheese into too small pieces.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.

Yield a salad that boasts a delightful contrast of textures, from the juicy tomatoes to the crunchy cucumber, all brought together by the creamy feta and the tangy dressing. Serve it alongside grilled lamb or as part of a mezze platter for a truly Mediterranean experience.

Olive and Rosemary Focaccia

This rustic yet refined Olive and Rosemary Focaccia is a celebration of simplicity and flavor, perfect for elevating any meal or enjoying as a standalone treat.

Ingredients

• 4 cups high-quality bread flour, sifted
• 1 1/2 cups lukewarm water (110°F)
• 2 tsp fine sea salt
• 1 tbsp active dry yeast
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 tbsp fresh rosemary leaves, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 tsp flaky sea salt, for finishing

Instructions

1. In a large mixing bowl, combine the lukewarm water and active dry yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the sifted bread flour and fine sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 425°F and drizzle a 9×13 inch baking pan with olive oil.
6. Transfer the risen dough to the prepared pan, gently stretching it to fit. Dimple the surface with your fingers.
7. Scatter the halved Kalamata olives and chopped rosemary over the dough. Drizzle generously with olive oil and sprinkle with flaky sea salt.
8. Bake for 20-25 minutes until golden brown and crisp on the edges. Tip: For an extra crisp bottom, place the pan on the lowest oven rack.
9. Let the focaccia cool in the pan for 5 minutes before transferring to a wire rack. Tip: Serve warm to appreciate the full aroma of rosemary and olives.

Kneading this focaccia yields a bread with a delightfully chewy interior and a crisp, golden crust. The briny olives and aromatic rosemary create a harmonious blend of flavors, making it an ideal accompaniment to a charcuterie board or a simple bowl of soup.

Spicy Olive and Tomato Pasta

Captivating the senses with its vibrant hues and bold flavors, this Spicy Olive and Tomato Pasta is a testament to the beauty of simple ingredients coming together in perfect harmony. The dish promises a delightful interplay of heat, tang, and umami, making it an irresistible choice for any pasta lover seeking a touch of sophistication in their meal.

Ingredients

• 8 oz. dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and roughly chopped
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Pecorino Romano cheese
• Sea salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute, being careful not to burn the garlic.
3. Add the cherry tomatoes to the skillet, cooking until they begin to soften and release their juices, about 3 minutes. Tip: For a deeper flavor, allow the tomatoes to slightly caramelize.
4. Stir in the chopped olives and cook for an additional 2 minutes to meld the flavors.
5. Drain the spaghetti, reserving 1/4 cup of the pasta water. Add the spaghetti to the skillet along with the reserved pasta water, tossing to combine. Tip: The starchy pasta water helps to create a silky sauce that clings to the noodles.
6. Remove the skillet from heat and fold in the torn basil leaves. Season with sea salt to taste.
7. Divide the pasta among plates and sprinkle with grated Pecorino Romano cheese before serving. Tip: For an extra touch of elegance, garnish with a few whole basil leaves.

Marvel at the dish’s vibrant colors and textures, where the al dente pasta provides the perfect canvas for the juicy tomatoes and briny olives. The subtle heat from the red pepper flakes elevates the flavors, making each bite a delightful exploration of taste and aroma. Serve this pasta with a crisp white wine to complement its bold flavors.

Olive and Anchovy Pizza

Zesty and bold, this Olive and Anchovy Pizza combines the briny depth of anchovies with the rich, fruity notes of Kalamata olives, all atop a crisp, golden crust. A harmonious blend of flavors awaits in every slice, perfect for those who appreciate the finer nuances of Mediterranean cuisine.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella cheese, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 6 anchovy fillets, oil-packed
• 2 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, ensuring an even thickness throughout.
3. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
4. Arrange the mozzarella slices over the sauce, followed by the Kalamata olives and anchovy fillets.
5. Drizzle the pizza with extra-virgin olive oil and sprinkle with red pepper flakes.
6. Transfer the pizza to the preheated stone or sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove from the oven and immediately garnish with torn basil leaves.

Flaky, savory, and with a perfect balance of saltiness from the anchovies and olives, this pizza is a testament to the beauty of simple, quality ingredients. Serve it with a crisp, chilled white wine to elevate the dining experience.

Chicken with Green Olives and Lemon

Brimming with vibrant flavors and aromatic herbs, this dish marries the succulent tenderness of chicken with the briny punch of green olives and the bright acidity of fresh lemon, creating a harmonious blend that sings of Mediterranean inspiration.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup pitted Castelvetrano olives, halved
• 2 tbsp extra-virgin olive oil
• 1 large lemon, thinly sliced and seeds removed
• 3 garlic cloves, thinly sliced
• 1 cup chicken stock, preferably homemade
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Season the chicken thighs evenly with sea salt and freshly ground black pepper, enhancing their natural flavors.
3. Heat extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the chicken thighs, skin-side down, for 5-7 minutes until the skin is golden and crispy; flip and sear the other side for 3 minutes. Tip: Do not overcrowd the skillet to achieve a perfect sear.
5. Remove the chicken and set aside; in the same skillet, add garlic slices, sautéing for 30 seconds until fragrant but not browned.
6. Deglaze the skillet with chicken stock, scraping up any browned bits for added depth of flavor.
7. Return the chicken to the skillet, nestling it among the garlic and stock; scatter thyme leaves, lemon slices, and halved Castelvetrano olives over and around the chicken. Tip: The olives add a salty depth, so adjust additional salt carefully.
8. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: For extra crispiness, broil for the last 2 minutes.
9. Allow the dish to rest for 5 minutes before serving to let the juices redistribute.

Accompanied by the tender, juicy chicken, the olives and lemon slices caramelize slightly, offering a delightful contrast in textures. Serve this dish over a bed of creamy polenta or alongside crusty artisan bread to soak up the flavorful juices.

Olive and Walnut Bread

Nothing quite compares to the rustic charm and complex flavors of Olive and Walnut Bread, a masterpiece that marries the briny depth of kalamata olives with the earthy crunch of walnuts, all encased in a golden, crusty loaf.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp extra-virgin olive oil
• 1 tsp fine sea salt
• 1/2 cup kalamata olives, pitted and roughly chopped
• 1/2 cup walnuts, toasted and coarsely chopped

Instructions

1. In a large mixing bowl, combine the warm water and active dry yeast, allowing it to sit for 5 minutes until frothy.
2. Add the sifted all-purpose flour, extra-virgin olive oil, and fine sea salt to the yeast mixture, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
4. Fold in the kalamata olives and toasted walnuts, ensuring they are evenly distributed throughout the dough.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Shape the dough into a round loaf and place it on the prepared baking sheet. Let it rise for an additional 30 minutes.
8. Bake for 25-30 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. Transfer to a wire rack to cool completely before slicing.

Delight in the contrast of textures, from the crisp crust to the tender crumb studded with briny olives and crunchy walnuts. Serve slices alongside a selection of artisanal cheeses or simply toasted with a drizzle of honey for a sublime treat.

Marinated Olive Antipasto

Just imagine a platter of marinated olive antipasto, its vibrant colors and rich aromas promising a symphony of flavors. This dish, a testament to the art of simple yet sophisticated appetizers, is perfect for elevating any gathering with its Mediterranean charm.

Ingredients

• 1 cup mixed olives (Kalamata, Castelvetrano, and Niçoise)
• 1/4 cup extra-virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp orange zest, finely grated
• 1/2 tsp crushed red pepper flakes
• 1 garlic clove, thinly sliced
• 1/4 cup sun-dried tomatoes, julienned
• 1/4 cup artichoke hearts, quartered

Instructions

1. In a medium mixing bowl, combine the mixed olives, sun-dried tomatoes, and artichoke hearts.
2. In a small saucepan over low heat, warm the extra-virgin olive oil, aged balsamic vinegar, finely chopped rosemary, finely grated orange zest, crushed red pepper flakes, and thinly sliced garlic clove for 2 minutes, just until the garlic becomes fragrant. Tip: Avoid boiling the mixture to preserve the delicate flavors of the herbs and spices.
3. Pour the warm marinade over the olive mixture, ensuring all ingredients are evenly coated. Tip: Gently toss the mixture with a silicone spatula to prevent bruising the olives.
4. Cover the bowl with plastic wrap and let it marinate at room temperature for at least 2 hours, or refrigerate overnight for deeper flavor penetration. Tip: For optimal taste, bring the antipasto to room temperature before serving.
5. Transfer the marinated olive antipasto to a serving dish, drizzling any remaining marinade over the top for added gloss and flavor.

Vibrant and aromatic, this marinated olive antipasto offers a delightful contrast of textures, from the meaty olives to the tender artichoke hearts. Serve it alongside crusty bread or as part of a larger charcuterie board to impress your guests with minimal effort.

Olive and Sun-Dried Tomato Hummus

Harmoniously blending the rich, earthy tones of chickpeas with the vibrant, tangy notes of olives and sun-dried tomatoes, this hummus variation is a testament to the art of Mediterranean flavors. Perfect for elevating your appetizer spread or adding a gourmet touch to your midday snack, it promises a delightful fusion of textures and tastes.

Ingredients

• 1 ½ cups cooked chickpeas, drained and rinsed
• ¼ cup tahini, well-stirred
• ¼ cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 garlic clove, minced
• ½ tsp ground cumin
• ¼ cup pitted Kalamata olives, finely chopped
• ¼ cup sun-dried tomatoes in oil, drained and finely chopped
• ½ tsp sea salt
• 2-3 tbsp ice water

Instructions

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and sea salt. Process on high speed for 1 minute until the mixture is smooth.
2. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are fully incorporated. Process for an additional 30 seconds.
3. With the processor running, gradually add the ice water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: The ice water helps achieve a lighter, creamier texture.
4. Add the chopped Kalamata olives and sun-dried tomatoes to the hummus. Pulse 3-4 times just to incorporate, ensuring the additions remain slightly chunky for texture. Tip: Over-processing at this stage can turn the hummus pink; pulse sparingly to maintain visual appeal.
5. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with a few whole olives and a sprinkle of cumin for presentation. Tip: Letting the hummus sit for 30 minutes before serving allows the flavors to meld beautifully.

The resulting hummus boasts a velvety smoothness punctuated by the occasional burst of briny olive and sweet sun-dried tomato, creating a complex flavor profile that’s both sophisticated and comforting. Serve it with warm, freshly baked pita bread or as a bold spread on artisan sandwiches for an unexpected twist.

Olive and Cheese Stuffed Peppers

Masterfully blending the bold flavors of the Mediterranean with a touch of American flair, these Olive and Cheese Stuffed Peppers are a vibrant testament to the art of stuffing vegetables. Each pepper is a treasure trove of creamy, tangy, and savory notes, promising a delightful bite that’s as visually appealing as it is delicious.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup Kalamata olives, pitted and finely chopped
• 1.5 cups sharp cheddar cheese, grated
• 1/2 cup cream cheese, softened
• 1/4 cup fresh basil, chiffonade
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the Kalamata olives, sharp cheddar cheese, cream cheese, fresh basil, smoked paprika, sea salt, and black pepper until well incorporated.
3. Carefully stuff each bell pepper with the olive and cheese mixture, ensuring they are evenly filled.
4. Drizzle the stuffed peppers with extra virgin olive oil and place them in the prepared baking dish.
5. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
6. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

The peppers emerge from the oven with a tender-crisp texture, their vibrant hues deepened by the heat. The filling is luxuriously creamy, with the olives adding a briny pop that contrasts wonderfully with the smoky paprika. Serve these stuffed peppers atop a bed of arugula for a refreshing contrast, or alongside a crusty baguette to soak up every last bit of the savory filling.

Olive and Garlic Roasted Potatoes

Vibrant and bursting with flavor, these Olive and Garlic Roasted Potatoes are a testament to the beauty of simple ingredients transformed through the alchemy of roasting. Perfectly crisp on the outside and tender within, they’re a versatile side that elevates any meal with their rustic charm.

Ingredients

• 2 lbs Yukon Gold potatoes, quartered
• 1/2 cup Kalamata olives, pitted and halved
• 4 cloves garlic, thinly sliced
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly crisp exterior.
2. In a large mixing bowl, combine the quartered Yukon Gold potatoes, halved Kalamata olives, and thinly sliced garlic cloves.
3. Drizzle the extra virgin olive oil over the mixture, ensuring each piece is lightly coated for even roasting.
4. Sprinkle the sea salt, freshly ground black pepper, and finely chopped fresh rosemary over the potatoes, tossing gently to distribute the seasonings evenly.
5. Spread the potato mixture in a single layer on a parchment-lined baking sheet, allowing space between pieces for optimal crisping.
6. Roast in the preheated oven for 35-40 minutes, turning halfway through, until the potatoes are golden brown and fork-tender.
7. For an extra crisp finish, broil for the final 2-3 minutes, watching closely to prevent burning.

Accompanied by a medley of textures and flavors, these potatoes boast a crispy exterior giving way to a fluffy interior, with the briny olives and aromatic garlic adding depth. Serve alongside a grilled protein or as part of a mezze platter for a touch of Mediterranean flair.

Olive and Caper Fish Stew

Lusciously aromatic and brimming with the briny depth of the sea, this Olive and Caper Fish Stew is a testament to the elegance of Mediterranean cuisine, offering a harmonious blend of flavors that are both sophisticated and comforting.

Ingredients

• 1.5 lbs wild-caught cod fillets, cut into 2-inch pieces
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups fish stock
• 1 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1 tsp crushed red pepper flakes
• 1 bay leaf
• 1/2 cup fresh parsley, finely chopped
• Sea salt, to season

Instructions

1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and allow the mixture to simmer until the wine is reduced by half, about 3 minutes.
5. Pour in the fish stock and add the bay leaf, bringing the liquid to a gentle boil before reducing the heat to a simmer.
6. Gently add the cod pieces to the pot, ensuring they are submerged in the liquid, and cook for 5 minutes.
7. Incorporate the Kalamata olives and capers, simmering for an additional 3 minutes to meld the flavors.
8. Remove the bay leaf and discard, then stir in the fresh parsley and season with sea salt to your preference.
9. Serve the stew immediately, ensuring each bowl has a generous portion of fish and broth.

Yielded with a tender flakiness, the cod effortlessly absorbs the stew’s vibrant flavors, while the olives and capers provide a delightful contrast in texture. For an added touch of luxury, garnish with a drizzle of high-quality olive oil and a sprinkle of flaky sea salt just before serving.

Olive and Herb Crusted Lamb

Lamb, with its rich and succulent profile, finds a harmonious partner in the briny depth of olives and the aromatic whisper of fresh herbs, creating a dish that’s as sophisticated as it is comforting.

Ingredients

• 1 (3-pound) boneless leg of lamb, trimmed
• 1 cup pitted Kalamata olives, finely chopped
• 1/4 cup fresh rosemary, finely minced
• 1/4 cup fresh thyme leaves
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. In a medium bowl, combine the finely chopped Kalamata olives, minced rosemary, thyme leaves, minced garlic, and extra-virgin olive oil to create the crust mixture.
3. Season the boneless leg of lamb evenly with sea salt and freshly ground black pepper.
4. Press the olive and herb mixture firmly onto the surface of the lamb, ensuring an even coating.
5. Place the lamb on a rack in a roasting pan and roast in the preheated oven for 1 hour and 15 minutes for medium-rare, or until a meat thermometer reads 135°F (57°C).
6. Remove the lamb from the oven and let it rest, loosely covered with foil, for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.

Yielded by the rest, the lamb presents a tender interior with a crust that’s bursting with the vibrant flavors of the Mediterranean. Serve it sliced atop a bed of roasted vegetables or alongside a crisp, green salad for a meal that’s both elegant and deeply satisfying.

Olive and Mushroom Risotto

Just as the summer evenings begin to whisper of cooler days ahead, this Olive and Mushroom Risotto emerges as a comforting yet sophisticated dish, blending the earthy depth of mushrooms with the briny pop of olives for a truly memorable meal.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept at a simmer
• 1/2 cup dry white wine
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup cremini mushrooms, thinly sliced
• 1/4 cup clarified butter
• 1 small shallot, finely minced
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp flat-leaf parsley, finely chopped

Instructions

1. In a heavy-bottomed saucepan, heat the clarified butter over medium heat until it shimmers.
2. Add the minced shallot and sauté until translucent, about 3 minutes, stirring constantly to prevent browning.
3. Stir in the Arborio rice, ensuring each grain is coated with butter, and toast lightly for 2 minutes until the edges become translucent.
4. Deglaze the pan with the white wine, stirring until the liquid is fully absorbed.
5. Begin adding the simmering chicken stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next.
6. After 15 minutes, incorporate the sliced cremini mushrooms and Kalamata olives, continuing to add stock as needed.
7. Cook until the rice is al dente and the mixture is creamy, approximately 20 minutes total cooking time.
8. Remove from heat and vigorously stir in the Parmesan cheese, sea salt, and black pepper.
9. Let the risotto rest for 2 minutes to allow the flavors to meld.
10. Drizzle with extra virgin olive oil and garnish with chopped parsley before serving.

Zesty with a creamy texture and a harmonious blend of flavors, this risotto pairs beautifully with a crisp arugula salad or can be elevated with a drizzle of truffle oil for an extra touch of luxury.

Olive and Sausage Stuffed Zucchini

Perfectly balancing the robust flavors of savory sausage with the delicate, earthy notes of fresh zucchini, this dish is a testament to the art of stuffing vegetables. A harmonious blend of textures and tastes, it’s an elegant yet approachable option for any gathering.

Ingredients

• 4 medium zucchinis, halved lengthwise and hollowed out
• 1 tablespoon extra-virgin olive oil
• 1/2 pound Italian sausage, casing removed
• 1/4 cup finely diced yellow onion
• 1 garlic clove, minced
• 1/4 cup pitted Kalamata olives, finely chopped
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Remove the skillet from heat and stir in the chopped Kalamata olives, Parmesan cheese, panko breadcrumbs, thyme leaves, salt, and pepper. Mix until well combined.
5. Spoon the sausage mixture into the hollowed-out zucchini halves, pressing down gently to pack the filling.
6. Arrange the stuffed zucchinis in the prepared baking dish and bake for 25-30 minutes, or until the zucchinis are tender and the tops are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of cooking.
7. Let the zucchinis cool for 5 minutes before serving to allow the flavors to meld. Tip: Garnish with additional thyme leaves for a fresh, aromatic finish.

Marvel at the contrast between the tender zucchini and the crispy, flavorful filling, a dish that’s as visually appealing as it is delicious. Serve alongside a crisp white wine for a meal that’s sure to impress.

Olive and Artichoke Heart Salad

Whisking together the vibrant flavors of the Mediterranean, this Olive and Artichoke Heart Salad is a testament to the beauty of simple, quality ingredients coming together in perfect harmony. With each bite, the briny olives and tender artichoke hearts dance on the palate, offering a refreshing escape to sun-drenched shores.

Ingredients

• 1 cup pitted Kalamata olives, halved
• 1 cup marinated artichoke hearts, drained and quartered
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh parsley
• 1/4 cup thinly sliced red onion

Instructions

1. In a large mixing bowl, combine the halved Kalamata olives and quartered artichoke hearts.
2. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the olive and artichoke mixture, tossing gently to ensure all pieces are evenly coated.
4. Add the finely chopped fresh parsley and thinly sliced red onion to the bowl, mixing lightly to incorporate.
5. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld, stirring once halfway through.

Celebrate the crisp texture and bold flavors of this salad by serving it atop a bed of mixed greens or alongside grilled seafood for a complete meal. The acidity of the lemon juice brightens the richness of the olives and artichokes, creating a dish that’s as balanced as it is delicious.

Olive and Red Pepper Bruschetta

Fusing the vibrant flavors of the Mediterranean, this Olive and Red Pepper Bruschetta combines the salty depth of kalamata olives with the sweet, smoky notes of roasted red peppers, all atop a crisp, golden slice of artisanal bread.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 cup kalamata olives, pitted and finely chopped
• 1 cup roasted red peppers, drained and finely chopped
• 1 tbsp fresh basil, chiffonade
• 1 tsp balsamic glaze
• Sea salt, to finish

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer.
2. Brush each slice lightly with extra-virgin olive oil. Toast in the oven for 5-7 minutes, or until the edges are golden and crisp.
3. While the bread toasts, combine the minced garlic, chopped kalamata olives, and roasted red peppers in a mixing bowl. Tip: For a smoother texture, pulse the mixture briefly in a food processor.
4. Remove the toasted baguette slices from the oven. While still warm, rub each slice gently with a cut side of garlic for an aromatic base.
5. Spoon the olive and red pepper mixture evenly over each slice. Tip: Allow the mixture to sit for 5 minutes to let the flavors meld before serving.
6. Drizzle each bruschetta with balsamic glaze and sprinkle with fresh basil and a pinch of sea salt. Tip: For an extra touch of elegance, garnish with a small basil leaf on top.

Unveil a dish where the crunch of perfectly toasted bread meets the lush, savory topping, creating a symphony of textures and flavors. Serve as a sophisticated appetizer or pair with a crisp white wine for an effortless yet impressive gathering starter.

Olive and Chicken Tagine

Unveiling the rich tapestry of flavors in this Olive and Chicken Tagine, a dish that marries the succulent tenderness of chicken with the briny depth of olives, all slow-cooked to perfection. This Moroccan-inspired masterpiece is a testament to the art of blending spices and ingredients to create a meal that’s both comforting and exotic.

Ingredients

• 2 lbs free-range chicken thighs, skin-on
• 1 cup pitted green olives, halved
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads, crushed
• 1 cup chicken stock, homemade preferred
• 1 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 325°F (163°C) to ensure a gentle, even cooking temperature for the tagine.
2. In a large tagine or heavy-bottomed oven-safe pot, melt the clarified butter over medium heat until it shimmers.
3. Season the chicken thighs generously with salt, then sear them skin-side down in the butter for 5-7 minutes until golden brown. Flip and sear the other side for an additional 3 minutes. Remove and set aside.
4. In the same pot, add the diced onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the chicken for added flavor.
5. Stir in the minced garlic, cumin, coriander, cinnamon, and saffron, cooking for 1 minute until fragrant.
6. Return the chicken to the pot, nestling it into the onions and spices. Pour in the chicken stock and lemon juice, bringing to a gentle simmer.
7. Cover the pot and transfer to the preheated oven. Cook for 1 hour and 15 minutes, until the chicken is fork-tender.
8. Remove from the oven and stir in the green olives and chopped cilantro. Let stand covered for 5 minutes to allow the flavors to meld.

Perfectly balanced, the Olive and Chicken Tagine offers a harmonious blend of savory and tangy notes, with the olives providing a delightful contrast to the tender chicken. Serve it over a bed of fluffy couscous or with warm, crusty bread to soak up the aromatic sauce.

Olive and Goat Cheese Tart

Yielded by the harmonious blend of tangy goat cheese and briny olives, this tart is a testament to the beauty of simple, yet sophisticated flavors. Perfect for a summer soirée or a quiet evening in, its flaky crust and creamy filling promise to delight the senses.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3 tablespoons ice water
• 4 ounces fresh goat cheese, at room temperature
• 1/4 cup crème fraîche
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup pitted Kalamata olives, roughly chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the all-purpose flour and sea salt. Add the chilled, diced unsalted butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
3. Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Trim the edges and prick the base with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
6. In a medium bowl, whisk together the goat cheese, crème fraîche, and lightly beaten egg until smooth. Stir in the chopped Kalamata olives, fresh thyme leaves, and freshly ground black pepper.
7. Pour the filling into the pre-baked crust and smooth the top with a spatula. Bake for 20-25 minutes, or until the filling is set and the edges are golden brown. Tip: Let the tart cool slightly before slicing to allow the filling to firm up.

A masterpiece of contrasts, this tart boasts a crisp, buttery crust that gives way to a lusciously creamy center, punctuated by the salty bite of olives and the herbal whisper of thyme. Serve it warm, garnished with a drizzle of honey or a scattering of microgreens, to elevate its rustic charm.

Olive and Eggplant Caponata

Amidst the vibrant tapestry of Mediterranean cuisine, Olive and Eggplant Caponata stands out as a symphony of flavors, blending the earthy depth of eggplant with the briny pop of olives, all harmonized with a sweet and tangy tomato base. This rustic yet refined dish is a testament to the art of balancing flavors and textures, making it a versatile addition to any table.

Ingredients

• 1 large eggplant, diced into 1/2-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup green olives, pitted and roughly chopped
• 1/4 cup capers, drained
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 tbsp red wine vinegar
• 1 tbsp granulated sugar
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, approximately 8 minutes. Tip: Ensure the eggplant is evenly browned for maximum flavor.
3. Transfer the eggplant to a plate and set aside. In the same skillet, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the olives and capers, cooking for an additional 2 minutes to meld the flavors.
5. Return the eggplant to the skillet, adding the diced tomatoes, red wine vinegar, and sugar. Stir to combine.
6. Reduce the heat to low and simmer the mixture for 20 minutes, stirring occasionally, until the flavors are well integrated and the sauce has thickened. Tip: A gentle simmer allows the flavors to develop without reducing the sauce too quickly.
7. Remove from heat and fold in the torn basil leaves. Season with salt and pepper to taste. Tip: Adding basil at the end preserves its vibrant color and fresh flavor.

Great for serving atop crusty bread or as a sophisticated side, this Olive and Eggplant Caponata boasts a luscious texture and a complex flavor profile that marries the sweetness of tomatoes with the savory depth of olives and eggplant. Its versatility shines whether served warm or at room temperature, making it a perfect dish for any occasion.

Conclusion

Olives truly elevate every dish, and our roundup of 20 Delicious Recipes with Olives Savory proves just that! From appetizers to main courses, there’s something for every home cook to love. We invite you to dive into these flavorful creations, share your favorites in the comments, and spread the olive love by pinning this article on Pinterest. Happy cooking!