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Green olives - Page 2 of 7

  • Recipe

    Skillet-Roasted Chicken Thighs with Olives and Rosemary

    These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.

  • Recipe

    Grilled Asparagus Salad with Burrata, Olives, and Croutons

    Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a velvety addition to this crisp salad. If you can’t find burrata, you can use fresh…

  • Recipe

    Martini

    The martini is the great-grandfather of all stirred cocktails. I’ve found a 5:1 gin-to-vermouth ratio to be most pleasing to the greatest number of martini drinkers.

  • Recipe

    Corn on the Cob with Green Olive Tapenade

    All-American corn on the cob meets Mediterranean flavor in this quick side dish, perfect for pairing with grilled fish. Microwaving the corn is speedy, but you can only cook four…

  • Recipe

    Tangy Fish Tagine with Preserved Lemons, Olives, and Vegetables

    Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables. Because the vegetables take longer to cook than the fish, take a cue from…

  • Recipe

    Roasted Chicken, Chickpea, and Cauliflower Salad

    This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

  • Recipe

    Warm Spiced Olives

    This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.

  • Recipe

    Poached Cod with Green Olives and Potato Purée

    Cod's silky texture makes it a natural for this at-home "sous-vide" poaching method. Salting for an hour before marinating firms it up and makes it flaky after cooking. It’s delicious…

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