Our 51 Best Olive Recipes
Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich9/51Warm-Spiced Saucy Lamb Stew
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson10/51Provencal Chicken With Tomatoes, Olives, and Basil
Photo by Alex Lau, Food Styling by Sue Li11/51Roast Fish With Cannellini Beans and Green Olives
Slow-roasting provides the best insurance for moist, super-flaky fish without the need for much tending—which means you can direct most of your attention elsewhere. Maybe on dessert?
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich12/51Warmed Spiced Olives
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson15/51"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell16/51Crispy Chicken Thighs With Kale, Apricots, and Olives
Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell17/51Green Bean Niçoise Salad
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani19/51Sea Bream Crudo with Lemon and Olives
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich21/51Grilled Swordfish with Charred Leeks and Citrus
Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li22/51Potato Salad with Bacon and Eggs
Photo by Ed Anderson27/51Rolled Pork Loin Roast Stuffed With Olives and Herbs
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It’s not that hard to do, really—two strategic cuts, a smear, a row of knotted strings—more basic butchery than brain surgery.
Photo by Hannah Kaminsky29/51Vegan Niçoise-Style Salad
Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.
Photo by Danny Kim, food and prop styling by Ali Nardi35/51Orzo With Beets, Olives, Feta, and Soft-Boiled Eggs
Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone40/51Roasted Chicken With Lemon, Ramps, and Green Olives
Photo by Chelsea Kyle, Food Styling by Ali Nardi46/51Balsamic-Glazed Salmon With Spinach, Olives, and Golden Raisins
Christopher Testani48/51Black Cod with Swiss Chard, Olives, and Lemon
Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this dish with Red Quinoa with Pistachios .
