Recipes

A lavish Italian antipasto spread featuring carpaccio, grilled vegetables, caprese salad, prosciutto with figs, and assorted Italian olives.

A classic Italian antipasto platter with Genoa salami, provolone, roasted peppers, olives, anchovies, and fresh vegetables.

Corsican braised baby goat shoulder with salt pork, onions, carrots, tomatoes, red wine, beef stock, thyme, bay leaves, and Kalamata olives, served over chestnut polenta.

Romaine, cheddar, tomatoes, green onions, olives, and corn chips tossed in a creamy blended avocado-lemon dressing.

Classic Sicilian caponata with diced eggplant, onions, celery, fresh tomatoes, Kalamata and Sicilian olives, white raisins, capers, red wine vinegar, and toasted pine nuts.

Individual flatbread tarts topped with caramelized onions, roasted garlic, goat's cheese, and Nicoise olives.

Ground beef with chili beans and tomato soup spooned over corn chips and baked with green onions, black olives, and sharp Cheddar cheese until melted and bubbly.

Authentic Greek salad with iceberg and romaine, plum tomatoes, olives, radishes, and feta — dressed with lemon, olive oil, oregano, and garlic.

Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.

Crockpot crockpot artichoke, chicken and olives

Layered corn tortilla enchilada casserole with seasoned ground beef, corn, green chiles, olives and enchilada sauce, finished with plenty of shredded cheese.

Layered Mexican-style casserole with seasoned ground beef, ripe olives, sour cream and cottage cheese mixture, crushed tortilla chips and Monterey Jack cheese.

Seasoned ground beef with salsa, corn and olives in a baking dish topped with a cheesy corn muffin crust. A Tex-Mex casserole that combines taco filling with cornbread topping.

Italian focaccia made with a blend of wheat and corn flour, studded with olives, rosemary, sage, and garlic.

Hearty Tex-Mex casserole with rice, tomato sauce, olives, chili powder and cumin mixed with chopped cooked meat and broth, topped with biscuit dough for a rustic one-dish meal.

Layered corn tortilla casserole with a creamy evaporated milk and cream of mushroom sauce loaded with green chiles, pimentos and olives, finished with cheddar and Monterey Jack cheese.

Grilled lamb loin over fresh angel hair pasta with tomatoes, olives, feta and sweet peas in a roasted garlic vinaigrette.

Ham and cream cheese roll-ups with olives and green onions — easy make-ahead party appetizers that slice into perfect pinwheels.

Layered corn tortilla casserole with shrimp or crabmeat, green chiles, olives, Monterey Jack and cheddar in a creamy sauce. A Southwestern seafood bake.

Ohio potluck legend — ground beef, celery, onion and green pepper with olives, tomato paste, soup and mushrooms, mixed with wide noodles and covered with cheddar cheese.