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recipes 2006 11 marinated olives with tangerine and rosemary
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(43)
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This fun, citrusy cocktail snack is for olive lovers only.
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5.0
(5)
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Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.
5.0
(4.78)
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An appetizer you can have it ready within 10 minutes of walking in the door.
4.7
(4.68)
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Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
4.7
(4.74)
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How to unlock tons of flavor without endless chopping.
4.0
(4.2)
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From pasta to salad to cake (yes, cake).
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You may be tempted to eat this tangy steak all by itself, but the payoff of building it into a salad with funky blue cheese and juicy tomatoes is well worth it.
4.3
(4.33)
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3.7
(3.72)
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3.3
(3.33)
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If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.
3.5
(3.46)
Vegan
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Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
4.6
(4.57)
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All the olive recipes you could ever want.
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Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette.
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(5)
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Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
3.7
(3.67)
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There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
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An aggressively seasoned marinade delivers big flavor.
4.0
(3.83)
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3.0
(3.18)
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The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.
3.7
(3.67)
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“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
4.0
(3.98)