Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.
Olive oil, fennel seeds and juice from an orange combine to make a zesty coating for olives. This mixture can also be used to marinate various cheeses, such as bocconcini, feta, Gouda or smoked mozzarella.
Green olives add a savoury flair to these classic meatballs.
Fruity and slightly spicy, these olives are the perfect accompaniment to a summery cocktail. For easy prep the day of the party, make these ahead of time.
This warm appetizer blends sweet, smoky and spicy Mediterranean flavours. Use any kind of unpitted green and black olives, which are available at deli counters and supermarkets. Serve with cocktail picks.
Frozen puff pastry is convenient to have on hand for last-minute or freeze-ahead appetizers. Here, it encloses a tasty swirl of black olives, red peppers and Asiago cheese.
The chunky Kalamata olive salsa adds a welcome touch of freshness to this tilapia dish. Use the same salsa recipe to top pan-fried chicken or spread on crusty bread as an appetizer on another night. Serve with lemon wedges.
Sun-dried tomatoes have a sweet edge that complements the saltiness of the olives in this loaf. It's great for sandwiches, of course, but thicker slices are a tasty addition to an antipasto tray. Or try them dipped in fruity olive oil for a restaurant-style starter
Don't let the two-step process of this special round loaf scare you. The first step takes a mere 10 minutes and is key to developing the loaf's deep granary flavour. Spraying the oven in the initial stage of baking produces a thick, chewy, deep golden crust.
