Olive

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

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!

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

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 black cod recipe with some quinoa.