27 Recipes to Make Using Salty, Delicious Olives

The perfect accompaniment to a cheese and charcuterie board, Castelvetrano olives are warmed in a skillet with extra-virgin olive oil, coriander seeds, and bay leaves. They're best served warm with crusty bread on the side.

Salty Kalamata olives and sweet, juicy Clementines are a fabulous pairing for sliced and roasted cauliflower that's drizzled with a simple vinaigrette.

This one-skillet dinner is inspired by the classic briny puttanesca sauce; it's made with 3/4 cup mixed pitted olives, capers, and garlic.

Upgrade the hors d'oeuvres at your next gathering with these super savory straws made with all-butter puff pastry and a paste made with Niçoise olives, capers, and fresh thyme.

Chicken gets a boost from a spice rub made from toasted coriander seeds, orange zest, Aleppo pepper, and thyme leaves. The chicken bakes in one pan with chickpeas and shallots until the meat is tender and other ingredients have fully caramelized. Olives are stirred into the mixture at the very end.

This Italian-American classic is packaged with a flavorful stuffing made from pimento-stuffed green olives, raisins, fresh parsley leaves, and Parmigiano-Reggiano. The beef cooks for nearly two hours until it becomes totally fork-tender.

How stunning is this vegetarian starter? And it couldn't be simpler to make—all you need to do is arrange an assortment of citrus segments with mixed green olives, goat cheese, and plenty of extra-virgin olive oil on a platter, then serve with crusty bread on the side.

No ordinary pasta salad here! This vegetarian recipe pairs two kinds of salty cheese—Parmigiano-Reggiano and Ricotta Salata—with fennel, chopped celery and celery leaves, Castelvetrano olives, and hearty chickpeas.

Here's what your cheese board is missing—a rich tapenade made with a cup of mixed olives (we love a mix of Niçoise, Kalamata, and Castelvetrano olives), capers, anchovy fillets, extra-virgin olive oil, and garlic. Everything is warmed in a skillet until just heated through.

Looking for a spectacular snack or easy lunch? This four-ingredient toast, which comes together in five minutes, is made with whole-grain bread, cream cheese, pitted Kalamata olives, and lemon.

In this light and bright vegetarian appetizer, globe artichokes are first poached in water, then marinated with mild green olives, lots of extra-virgin olive oil, peppercorns, thyme sprigs, lemon zest, and garlic.

Salty black olives and sweet figs are a genius pairing. Whir them in a food processor with walnuts, capers, honey, and extra-virgin olive oil until a paste comes together; serve this unusual tapenade as an accompaniment to a cheese board.

This colorful pasta recipe uses Kalamata olives in a new and unexpected way: alongside other powerhouse ingredients such as juicy cherry tomatoes, golden raisins, basil, tuna packed in olive oil, and plenty of grated Parmigiano-Reggiano.

Meaty halibut can certainly handle the heartiness of baby potatoes, cippolini onions, mixed olives, and a sharp Dijon vinaigrette in this summer stunner of a dinner.

An unexpected and creative twist on a classic cheeseboard appears here in the form of a puff pastry tart shell filled with cream cheese, goat cheese, Medjool dates, Kalamata olives, and our homemade Quick Pickled Chiles.

Entertain in style with this canapé that uses olives. Anchovy paste, mortadella, artichoke wedges, and sliced black olives are layered on slices of crusty bread for a memorable bite.

Next time you're looking to add sharp acidity and saltiness to a sandwich, pizza, or salad, this quick pickle is just the thing. Large green olives and sliced red onion soak in white vinegar for one week until they're ready to be served.

Take a tour of the Mediterranean with this gorgeous entrée. To make the relish, combine peeled, diced cucumbers with pitted mixed olives, fresh cilantro leaves, lemon juice, and olive oil before serving it over seared tuna.

These mini kebabs are totally inspired for fall. Thread roasted parsnips on a skewer, followed by warm chorizo slices and pitted green olives for a seasonally appropriate bite.

You won't need toppings or spreads for your bread if something tasty is already baked into it. Case in point: this rustic loaf loaded with Gruyere and slices of green Spanish olives.

A half-cup of pitted Spanish olives gives this roasted chicken dish a briny bite.

Add a cup of mixed olives to the roasting pan for the pork loin's final five minutes of cooking for added texture and saltiness.

For a twist on deviled eggs, throw pitted olives into the food processor along with the egg yolks and garlic.

It doesn't get easier than this: Combine all the ingredients—including Kalamata olives—in one pot and cook until the pasta is al dente and the liquid is reduced to a sauce.

Top a sausage pizza with both black and green olives for an extra kick.

Brine-cured Kalamata olives plus capers and anchovies up the savory-tangy quotient of this cod dish.