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magazine marinated olives with herbs and star anise
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This fun, citrusy cocktail snack is for olive lovers only.
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The good stuff is basically like liquid gold, so go ahead and drizzle like crazy.
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Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
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(5)
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An appetizer you can have it ready within 10 minutes of walking in the door.
4.7
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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(5)
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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
4.0
(3.8)
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Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
Easy
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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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How to unlock tons of flavor without endless chopping.
4.0
(4.2)
Vegan
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You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.
5.0
(5)
Articles
(120)
Lifestyle
In these uncertain times, domestic olive oils are a sure bet.
Kate Donnelly
Cooking
From speedy, lemony scallops to all-day mojo pork.
Kendra Vaculin
Cooking
I don't know where I'll be on New Year's Eve, but I know I'll be eating these marinated olives.
Emily Schultz
techniques
And we've got the video to prove it
Matt Duckor
Cooking
It's awesome on fish—but we've thrown it on chicken, rice, crackers, straight from the spoon...
Alex Delany
Cooking
Amy Albert
Videos
(155)
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Everyone loves olives, cheese, and bread! Put a little bit of love into your next appetizer by trying this easy recipe.
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Marinated olives are insanely easy to make at home and go great next to cured meats and cheeses on any antipasti platter. That's why they're in our recipe arsenal and should be in yours as well.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Make this recipe from Caesarstone and Bon Appétit
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Bon Appétit’s Brad Leone is back for episode 45 of “It’s Alive,” and this time he traveled to Tuscany, Italy to make olive oil with Lucini Italia. Watch Brad learn the process from harvesting to bottling of producing extra virgin olive oil.
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Brad Leone joins Chrissy Tracey at her cabin to make vegan cacio e pepe with grilled mushrooms. This recipes use cashews for the base of the sauce. Blending them with miso helps to mimic the creaminess and cheesiness of the original. And if you can't forage your own maitake and lion's mane mushrooms, store-bought is just fine.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.
Note: While some types of pasta are made with eggs, traditional cacio e pepe is often made with just an emulsion of cheese, pepper, and pasta water.