Warm Olives with Rosemary, Garlic and Lemon
Chef Marc Murphy serves these olives warm to accentuate the marinade’s lemony flavor. To match, Lombardo suggests the 2001 Paul Jaboulet Aîné Parallèle 45, a blend of Grenache and Syrah from France's Rhône Valley. “This pairing is a fun one,” he says. “The wine is all about candied cherries, which makes it a cool match with the savory olives.”
Grilled Margherita and Olive-Fontina Pizzas
Mario Batali grills the crusts until they’re delectably charred, then adds one of two simple toppings—a classic Margherita with tomato sauce, mozzarella and basil, and a pungent mix of Fontina, black olives and pine nuts.
Antipasto Salad with Bocconcini and Green-Olive Tapenade
This no-cook salad from Los Angeles chef Nancy Silverton, inspired by the antipasto in Italian-American restaurants, is a delicious toss of iceberg lettuce, mozzarella, salami and olives in an oregano-laced dressing.
Olive-Brined Chicken with Grilled Onions and Paprika Oil
A brine made with olives, lemons and a slew of bay leaves does most of the work of flavoring this dish. “I like to use fresh bay leaves whenever possible,” chef Paul Virant says. “They have a more fragrant, floral pungency.” To add an extra layer of smokiness, Virant brushes the chicken legs and the sweet onions that accompany them with a quick pimentón-infused oil.
Moroccan Olive Bread
Berber women sell loaves of dense and crusty bread in market stalls throughout Morocco. In this recipe, thickly slicing the olives before placing them on the unbaked bread allows the briny oil from the cut sides to seep into the dough.
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes.
Olives Stuffed with Almonds, Anchovies and Peppers
“For me there is no better tapa than a really good stuffed olive,” José Andrés says. He strongly recommends homemade stuffed olives over the store-bought kind, which he proclaims are “usually terrible.” Plus, if you stuff them yourself, you’ve got a million options: “If you love almonds, use good marcona almonds. If you love anchovy, use good Spanish anchovies. If you love peppers, use peppers; I like the wood-roasted piquillo peppers from Navarra. Or if you are like me, you use all three.”
Caponata with Kalamata Olives and Asiago Cheese
Andres Barrera’s version of caponata, the tangy Sicilian eggplant dish, mixes in olives, zucchini and yellow squash and is topped with shaved Asiago cheese.
Bread Salad with Tomatoes and Olives
Salvatore Denaro makes a panzanella that’s quite different from the typical summer bread salad served at other trattorias in Umbria. His zesty version includes southern Italian green olives, dried oregano and whole-grain barley rolls from Puglia called friselle. Any good, grainy, country-style loaf works nicely in this recipe; just make sure it’s pane raffermo, what the Italians call bread that is “firmed up” and quite stale.
Moroccan Chicken with Apricot-and-Olive Relish
This grilled chicken dish transforms the sweet-savory elements of a Moroccan tagine—apricots, olives, couscous—into a light, summery meal. The marinade and relish are both flavored with eucalyptus honey, which has a deep, herbal flavor that’s delicious with the smoky chicken. Plus, the honey caramelizes on the grill, which makes the chicken extra-crispy.
Grace Parisi enhances the classic condiment olivada by adding garlic, capers, red pepper and vinegar.
Lemony Quinoa Salad with Pine Nuts and Olives
Quinoa contains all nine essential amino acids. Tossed with pine nuts, it’s the foundation of this light salad.
Braised Chicken with Olives and Sweet Peppers
This homey chicken dish is loaded with soft, sweet roasted peppers and onions. To punch up the flavor, Ethan Stowell adds plump, meaty green olives, like Italian Castelvetrano or Cerignola. Serve the stew with crusty bread to sop up all of the juices.