30 Olive Recipes to Use Up That Leftover Jar

Have a jar of olives in the fridge and no idea how to use them up? These delicious olive recipes will free up that fridge space immediately!

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Antipasto Platter

We entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois

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Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
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Greek Sheet-Pan Chicken

I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that’s it. You could certainly use boneless chicken and add other veggies. Serve it with cucumber salad. —Sara Martin, Whitefish, Montana
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Italian Marinated Olives

A friend shared this recipe for Italian marinated olives with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. —Jean Johnson, Reno, Nevada
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Mixed Olive Crostini

These little toasts are pretty and irresistible—they’re always a big hit. Even though they look as if you fussed, the ingredients are probably in your pantry. —Laurie LaClair, North Richland Hills, Texas
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Easy Italian Potato Salad

You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.
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Greek Brown and Wild Rice Bowls

This fresh rice dish tastes like the Mediterranean in a bowl! It is short on ingredients but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Boerne, Texas
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Za’atar Chicken

It’s hard to find a dinner that both my husband and kids will enjoy—and even harder to find one that’s fast and easy. This is it! No matter how much I make of this dish, every morsel is eaten. —Esther Erani, Brooklyn, New York
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Marinated Olive & Cheese Ring

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
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Gyro Salad with Tzatziki Dressing

If you’re fond of gyros, you’ll enjoy this garden-fresh salad showcasing ground lamb, crumbled feta cheese, Greek olives, tomatoes and a creamy cucumber dressing. —Taste of Home Test Kitchen
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Mediterranean Braised Chicken Thighs

This chicken and artichoke dish was inspired by a once-in-a-lifetime trip to Santorini for my parents’ 40th anniversary. It’s cooked in a big skillet until the chicken basically falls of the bone and all the flavors meld together into a sauce that will have you spooning it into your mouth. It’s really a showstopper! —Grace Vallo, Salem, New Hampshire
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Marinated Shrimp and Olives

This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.—Carol Gawronski, Lake Wales, Florida
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Skillet Chicken with Olives

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it’s a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts
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Greek Asparagus Salad

Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews. —Kriss Erickson, Everett, Washington
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Herb-Roasted Olives & Tomatoes

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
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Olive Focaccia

When I add my own special touches to a basic focaccia recipe—including sun-dried tomatoes, olives and roasted sweet red peppers—the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, Wisconsin
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Marinated Sausage Kabobs

These flavorful and colorful appetizers are so fun they’ll be the talk of the party. And they’re so easy: Simply assemble the day before and forget about them! —Joanne Boone, Danville, Ohio
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Stuffed-Olive Cod

Visit the olive bar in your supermarket to put a new twist on cod in this simple high-protein, low-fat entree that’s a weeknight lifesaver. — Tria Olsen, Queen Creek, Arizona
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Green Olive Tapenade

“This recipe offers an excellent way to create elegant and full-flavored appetizers,” writes Teresa Spencer from Oconomowoc, Wisconsin. “It’s perfect with wine and other drinks.”
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Italian Bread Salad with Olives

This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. —Angela Spengler, Niceville, Florida
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Olive & Onion Quick Bread

I’ve been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. —Paula Marchesi, Lenhartsville, PA
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Antipasto Skewers

This elegant-looking appetizer is quick and easy to make. It’s perfect for dinner parties, cocktail parties and everything in between! —Amanda Dekrey, Fargo, North Dakota
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Double-Duty Chicken with Olives & Artichokes

My grandmother came from the region around Seville, Spain, where olives and red wine are produced. Those ingredients get starring roles in her scrumptious chicken. —Suzette Zara, Scottsdale, Arizona
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Smashed Olives

My best friend and I came up with this recipe to bring back the wonderful tastes of Spain with us. When you are finished with the olives, use the flavored olive oil for a chicken or shrimp marinade. —Tiffani Warner, Fort Leavenworth, Kansas
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Layered Mediterranean Dip with Pita Chips

Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado
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Muffuletta

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it’s traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah
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Olive-Stuffed Celery

My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don’t normally care for the ingredients on their own, you’ll love the end result. —Stacy Powell, Santa Fe, Texas
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Mini Mediterranean Pizza

I was on a mini pizza kick and had already served up Mexican and Italian variations, so I opted for a Mediterranean version and came up with these. —Jenny Dubinsky, Inwood, West Virginia
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Mediterranean Tilapia

I recently became a fan of tilapia. The mild taste makes it easy to top with our favorite ingredients. And it’s low in calories and fat. What’s not to love? —Robin Brenneman, Hilliard, Ohio
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Potluck Antipasto Pasta Salad

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California

Kiersten Hickman
Kiersten is a freelance journalist and content strategist who has covered food, health and lifestyle topics for nearly a decade. She covers a little bit of everything at Taste of Home, from testing recipe hacks to investigating TikTok trends. Her work has also appeared in EatingWell, Bustle, Eat This, Not That!, and The Everygirl, to name a few. Armed with a certificate in nutrition science from Stanford Medicine, she debunks nutrition myths and diet culture in "Forkful," her weekly newsletter on Substack. Her debut novel, "Safe Harbor," came out in 2023.
Lisa Kaminski
Lisa is a former Taste of Home editor and passionate baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.