Green Olives: 10 Delicious Dinner Recipes to Try

Green olives are way more than a snack you grab at a party—they can genuinely turn a regular dinner into something that feels special. The flavor is unique, and you can use them in so many different ways. I’m going to walk you through ten dinner recipes that feature green olives. They’re not complicated, and honestly, they’re impressive enough that people will think you spent way more time on them than you actually did. Whether you’re cooking for your family on a Tuesday or trying to impress someone on the weekend, these recipes are worth having in your back pocket.

The Magic of Green Olives

Why Green Olives Should Be in Your Pantry

Green olives taste great, but they’re also surprisingly healthy. They’ve got healthy fats, antioxidants, and nutrients like vitamin E and iron. That tangy, slightly bitter flavor? It adds a layer of complexity to dishes that you just can’t get anywhere else—salads, stews, pasta, you name it. And if you eat them regularly, they can actually help your heart and reduce inflammation in your body.

Selecting and Preparing Green Olives

Not all olives are the same, and picking the right ones matters. Castelvetrano olives? Buttery and mild. Manzanilla? More briny and bold. When you need to pit them, just press down gently with the flat side of a knife—the pit loosens right up. And if they’re too salty straight from the jar (which happens), soak them in water for a few minutes. Takes the edge off without losing the flavor.

10 Delicious Dinner Recipes with Green Olives

Alright, here are the recipes. Each one highlights green olives in a different way.

1. Mediterranean Chicken with Green Olives

Introduction

This dish combines chicken breasts with green olives and fresh herbs for something that tastes Mediterranean without being fussy. It’s straightforward enough for a weeknight but still feels like you put thought into it.

Ingredients:

• 4 boneless, skinless chicken breasts – Or thighs if you prefer. I usually do thighs because they’re juicier and harder to overcook.
• 1 cup green olives, pitted and halved – Already pitted saves so much time. Cut them in half so the flavor distributes better.
• 1 lemon, sliced – Thin slices work best. I use half for the dish and eat the other half while I’m cooking because I’m weird like that.
• 2 cloves garlic, minced – More like 3-4 cloves in my version. Never met a recipe that had enough garlic.
• 1 red onion, sliced – Don’t skip this. Roasted red onion gets sweet and adds depth.
• 2 tablespoons olive oil
• 1 teaspoon dried oregano – Fresh works too if you have it. I usually have dried.
• Salt and pepper to taste
• Fresh parsley for garnish – Optional but makes it look way fancier when you’re serving guests.

Step-by-Step Instructions

Season the Chicken

1. Take your chicken breasts (or thighs) and season them generously with salt, pepper, and oregano. Rub the seasonings in with your hands so they actually stick. Don’t be shy with the seasoning—chicken needs it or it tastes like nothing.

   I let it sit for 10 minutes after seasoning to let the flavors absorb a bit. Not required but it helps.

2. Sauté Aromatics: Heat up some olive oil in a large skillet—medium heat works. Toss in your sliced onion and garlic. Let them cook until the onion gets soft and kind of translucent.
3. Cook the Chicken: Lay the seasoned chicken in there. Let each side go for about 6-7 minutes until you see that nice golden color forming.
4. Add Green Olives and Lemon: Now add your olives and lemon slices. Drop the heat down low and just let it all simmer together for 10 minutes. This is where the flavors really start talking to each other.
5. Garnish and Serve: Toss some fresh parsley over the whole thing right before you plate it. Goes great with rice or whatever roasted vegetables you have lying around.

Tips and Variations

• Flavor Boost: If you’ve got white wine open, splash some in during that simmer phase. Trust me on this one—it takes it up a notch.
• Dietary Adjustment: Vegetarian? Swap the chicken for tofu. Still works.
• Looking for more ways to use Mediterranean herbs? Check out our Cooking with Mediterranean Herbs guide.

Nutritional Information

• Calories: 350 kcal
• Protein: 30g
• Carbohydrates: 5g
• Fat: 20g

2. Green Olive and Spinach Pasta

Introduction

Spinach meets green olives in this pasta dish, and honestly? They’re a perfect match. The spinach brings that earthy vibe while the olives add this sharp, briny kick. Best part is it comes together fast, which is exactly what you need on those nights when cooking feels like the last thing you want to do.

Ingredients

• 12 oz spaghetti or your favorite pasta
• 2 cups fresh spinach leaves
• 1 cup green olives, sliced
• 1/2 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Step-by-Step Instructions

1. Cook the Pasta: Get your pasta water boiling—salt it like the ocean. Cook the pasta according to the package until it’s al dente.
2. Prepare the Sauce: While that’s going, heat up olive oil in a skillet over medium heat. Toss in your minced garlic and red pepper flakes. Let them sizzle for a minute or two until you can really smell the garlic.
3. Add Vegetables: Drop in the spinach, green olives, and sun-dried tomatoes. Stir it around until the spinach shrinks down.
4. Combine Pasta and Sauce: Drain your pasta and dump it right into the skillet. Toss everything together until it’s all coated and mixed up.
5. Season and Serve: Hit it with salt and pepper. Serve it hot with a good amount of grated Parmesan on top.

Tips and Variations

• Gluten-Free Option: Swap in gluten-free pasta if that’s what you need.
• Protein Addition: Throw some grilled chicken or shrimp in there if you want more protein.

Nutritional Information

• Calories: 450 kcal
• Protein: 12g
• Carbohydrates: 60g
• Fat: 15g

3. Stuffed Mushrooms with Olive Tapenade

Introduction

These stuffed mushrooms work as an appetizer or a side. The olive tapenade packs a punch of flavor that pairs perfectly with the earthy mushrooms.

Ingredients

• 16 large button mushrooms
• 1 cup green olives
• 2 tablespoons capers
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/4 cup breadcrumbs
• Fresh thyme for garnish
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat the Oven: Get it up to 375°F (190°C).
2. Prepare the Mushrooms: Clean your mushrooms and pop out the stems.
3. Make the Tapenade: Throw the green olives, capers, garlic, lemon juice, and olive oil into a food processor. Pulse until it’s coarsely chopped—not a paste, you want some texture.
4. Stuff the Mushrooms: Line up your mushrooms on a baking sheet. Fill each cap with the tapenade and dust the top with breadcrumbs.
5. Bake: Slide them into the oven for 15-20 minutes until the mushrooms get tender and those breadcrumbs turn golden.
6. Garnish and Serve: Sprinkle fresh thyme over them before you serve.

Tips and Variations

• Cheesy Option: Grate some Parmesan on top before baking if you’re into that.
• Vegan Adaptation: Use vegan breadcrumbs and skip the cheese.

Nutritional Information

• Calories: 200 kcal
• Protein: 4g
• Carbohydrates: 10g
• Fat: 15g

4. Spanish Stew with Potatoes and Green Olives

Introduction

This Spanish stew is the kind of thing you want on a cold night. Potatoes and green olives together create this savory, comforting flavor that just hits the spot.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 cup green olives, halved
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Sauté Vegetables: Grab a large pot and heat up some olive oil over medium heat. Throw in your onion, carrots, celery, and garlic. Let them cook until they start getting soft—maybe 5 minutes or so.
2. Add Potatoes and Spices: Toss in the diced potatoes along with the smoked paprika and bay leaf. Stir it all around so the potatoes get coated in those spices.
3. Add Broth: Pour in your vegetable broth and crank the heat up to bring it to a boil. Once it’s boiling, drop the heat back down and let it simmer for about 20 minutes. The potatoes should be getting tender by then.
4. Add Green Olives: Stir in the green olives and keep cooking for another 10 minutes. This is when all those flavors really start coming together.
5. Season and Serve: Fish out that bay leaf—nobody wants to bite into that. Taste it and add salt and pepper as needed. Ladle it into bowls and top with fresh parsley.

5. Lemon Baked Fish with Green Olives

Introduction

This is one of my go-to weeknight dinners when I want something healthy but don’t want to spend an hour cooking. Light, flavorful, looks fancy but takes almost no effort. Fish topped with olives and lemon—simple and elegant combination that never fails to impress when I’m having people over.

Ingredients

• 4 white fish fillets (cod, tilapia, or halibut) – I usually do cod because it’s affordable and holds together well. Halibut is amazing but expensive. Tilapia works if that’s what’s on sale.
• 1 cup green olives, chopped – Chop them roughly. Don’t need to be precise.
• 1 lemon, thinly sliced – As thin as you can get them. Thinner slices = more lemon flavor.
• 2 tablespoons fresh dill, chopped – Fresh is way better than dried for this. The flavor difference is huge.
• 2 tablespoons olive oil
• Salt and pepper to taste
  

  Step-by-Step Instructions

  Preheat the Oven

  Heat oven to 400°F. Pretty standard fish-baking temperature.

  Prepare the Fish

  Line a baking sheet with parchment paper. Makes cleanup way easier—trust me on this. Place your fish fillets on the sheet, drizzle with olive oil, season with salt and pepper.

  Don’t go crazy with salt since the olives are already salty. I learned this the hard way after making oversalted fish the first time I made this.

  Add Toppings

  Top each fillet with chopped green olives, lay a few lemon slices on top, sprinkle with fresh dill.

Tips and Variations

Herb Alternatives: Don’t have dill? Parsley or basil work fine. I’ve made this with parsley when I forgot to buy dill and honestly couldn’t tell much difference. Basil gives it a slightly different vibe—more Italian than Mediterranean—but still good.

Grilling Option: You can grill this instead of baking. Wrap the fish in foil with the toppings and grill for about 15 minutes over medium heat. I do this in summer when I don’t want to heat up the kitchen. Works great, tastes slightly smokier from the grill.

Nutritional Information

Calories: 350 kcal
Protein: 30g
Carbohydrates: 5g
Fat: 20g

This is pretty light as far as dinner goes. High protein, low carb, healthy fats from the olives and olive oil. I eat this when I’m trying to be health-conscious but still want something that tastes good. Checks all the nutritional boxes without feeling like diet food.

6. Couscous Salad with Herbs and Green Olives

Introduction

This refreshing couscous salad is one of those dishes that tastes way better than the effort required to make it. Packed with fresh herbs and green olives for that tangy flavor kick. Perfect as a side dish for grilling season or as a light lunch when it’s too hot to eat anything heavy.

I discovered this recipe when I needed to bring something to a potluck and wanted to make something different than the usual pasta salad everyone brings. It was a hit. Now I make it constantly during summer.

Ingredients

• 2 cups couscous – The instant kind. Ready in like 5 minutes which is the whole point.
• 1 cup green olives, sliced – Any variety works. I usually use whatever’s already open in my fridge.
• 1 cucumber, diced – English cucumbers are less watery, but regular cucumbers work fine if you remove the seeds.
• 1 cup cherry tomatoes, halved – Or quartered if they’re big. Grape tomatoes work too.
• 1/2 red onion, finely chopped – Soak in cold water for 10 minutes first if raw onion is too intense. Makes it milder.
• 1/4 cup fresh mint, chopped – Fresh makes a huge difference here. Dried mint doesn’t work the same way.
• 1/4 cup fresh parsley, chopped – Again, fresh is key.
• Juice of 1 lemon – One large lemon usually does it. Two if they’re small.
• 3 tablespoons olive oil
• Salt and pepper to taste

Step-by-Step Instructions

Prepare Couscous

1. Cook couscous according to package instructions. Usually this means boiling water, pouring it over the couscous, covering the bowl, and waiting 5 minutes. It’s ridiculously easy.
2. Fluff it with a fork once the water’s absorbed. This keeps it from clumping together in one solid mass. Let it cool completely before moving to the next step—warm couscous makes everything soggy and the herbs wilt.
3. I usually spread it out on a baking sheet to cool faster. Learned that trick after waiting forever for it to cool in the bowl.

Combine Ingredients

Big bowl. Mix your cooled couscous with green olives, cucumber, cherry tomatoes, red onion, mint, and parsley. Just toss it all together until everything’s evenly distributed.

Make Dressing

Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. I usually do this in a jar with a lid so I can just shake it instead of whisking. Easier cleanup.

Taste the dressing before adding it to the salad. Should be tangy but not overpowering. Add more olive oil if it’s too acidic.

Dress the Salad

Pour the dressing over the couscous mixture. Toss everything together until it’s all coated. Don’t drown it—you want it lightly dressed, not swimming in dressing.

Serve

Stick it in the fridge for at least 30 minutes before serving. This lets the flavors meld together. I’ve made this a full day ahead before and it was even better the next day after everything had time to marinate.

Tips and Variations

• Gluten-Free Option: Replace couscous with quinoa if you can’t do gluten. Cook time’s longer for quinoa but the salad works just as well. I’ve made it for my celiac friend this way.
• Add Protein: Toss in chickpeas or grilled chicken to make it a complete meal instead of just a side. I add chickpeas when I eat this for lunch by myself.

Nutritional Information

• Calories: 320 kcal
  Protein: 8g
  Carbohydrates: 50g
  Fat: 10g
• Pretty balanced macros for a salad. Not super high protein unless you add chickpeas or chicken, but it’s filling and light at the same time. I eat this during summer when I want something fresh that won’t make me feel heavy and bloated.

7. Pizza with Roasted Red Peppers and Green Olives

Introduction

Want to mix things up on pizza night? This roasted red pepper and green olive pizza is where it’s at. There’s something about the way those salty, briny olives play off the sweet, smoky peppers that just works. It’s the kind of combination that hits different—and yeah, it’s probably going to become your new go-to. Don’t be surprised when everyone starts asking for it on repeat.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 1 cup green olives, sliced
• 1 cup roasted red peppers, sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup tomato sauce
• 1 teaspoon dried oregano
• Olive oil for brushing

Step-by-Step Instructions

1. Preheat Oven: First things first—crank that oven to 450°F (230°C). Gotta get it properly hot or your crust won’t crisp up right.
2. Prepare Dough: Dust your counter with some flour and roll out the dough. Mine never comes out perfectly round and that’s totally fine. Just get it to whatever shape fits your pan or pizza stone.
3. Assemble Pizza: Time to build this thing. Smear on your tomato sauce but don’t go crazy with it—leave some room at the edges. Throw your mozzarella on there, then scatter the green olives and roasted peppers across the top. Honestly, the green olives are what take this from boring to actually interesting.
4. Season: Sprinkle oregano over everything. Then grab some olive oil and brush it around the crust edges. This part isn’t optional if you want that restaurant-style golden crust.
5. Bake: Stick it in for about 12-15 minutes, but seriously, watch it. Every oven’s different. You’re going for golden brown crust and cheese that’s bubbling away.
6. Serve: Let it sit for a couple minutes when it comes out. Yeah, I get it, you’re starving, but trust me on this—trying to cut it right away just makes everything slide around.

Tips and Variations

• Add More Toppings: Throw some mushrooms on there if you want more earthiness, or caramelize some onions for sweetness. Both work great with the green olives.
• Cheese Alternative: Not feeling mozzarella? Crumbled feta gives you this tangy, salty kick that actually plays really well with the green olives. It’s more of a Greek vibe but it works.

Nutritional Information

• Calories: 400 kcal
• Protein: 18g
• Carbohydrates: 50g
• Fat: 15g

8. Quinoa Stuffed Peppers with Green Olives

Introduction

Here’s the thing about stuffed peppers—they can be kinda boring. But not these ones. The quinoa mixed with green olives just hits different. You get that salty, briny flavor from the olives that makes every bite actually interesting. Plus, it’s filling enough that nobody’s gonna be asking what’s for dinner an hour later, whether they’re vegetarian or not.

Ingredients

• 4 bell peppers, tops removed and seeded
• 1 cup quinoa, cooked
• 1 cup green olives, chopped
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 tomato, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• Shredded cheese (optional)

Step-by-Step Instructions

1. Preheat Oven: Turn your oven to 375°F (190°C) and let it heat up while you prep everything else.
2. Prepare Filling: Find your biggest mixing bowl. Dump in the cooked quinoa, those chopped green olives, black beans, corn, diced tomato, cumin, chili powder, and cilantro. Give it a good mix and taste it—add salt and pepper until it’s where you want it.
3. Stuff Peppers: Now just fill up each pepper with the mixture. Don’t be shy about really packing it in there. Cheese on top is totally up to you, but I usually add it.
4. Bake: Stick the peppers in a baking dish and tent some foil over the top. They’ll need 30 minutes like that, then take the foil off and let them go another 10. This gets the tops a little golden.
5. Serve: Give them a few minutes to cool when they come out. They’re molten lava hot straight from the oven.
6. Tips and Variations
7. Vegan Version: Just leave off the cheese or grab whatever vegan cheese you like. Still tastes great without it.
8. Protein Boost: If you need more protein, brown some ground turkey or beef and mix it in with everything else. The green olives keep it from being bland.

Nutritional Information

• Calories: 350 kcal
• Protein: 12g
• Carbohydrates: 55g
• Fat: 10g

9. Rice Pilaf with Almonds and Olives

Introduction

Rice pilaf doesn’t have to be plain and forgettable. Toss in some crunchy almonds and tangy green olives, and suddenly you’ve got something worth making. This works as a side for pretty much anything—grilled chicken, fish, lamb, whatever you’re cooking.

Ingredients

• 2 cups basmati rice
• 1/2 cup green olives, sliced
• 1/2 cup slivered almonds, toasted
• 1 small onion, finely chopped
• 3 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Sauté Onions and Rice: Heat up your olive oil in a saucepan over medium heat. Throw in that chopped onion and let it cook until it’s soft and starting to smell good. Add the rice and turmeric, then keep stirring for a couple minutes until the rice gets a little toasty.
2. Add Broth: Pour in your broth and turn the heat up until it’s boiling. Once it gets there, drop the heat down low, slap a lid on it, and let it simmer for 15-20 minutes. You want the rice tender and all that liquid absorbed.
3. Mix in Olives and Almonds: When the rice is done, fluff it up with a fork. Now fold in those green olives and toasted almonds. The almonds add crunch and the green olives bring that salty, briny thing that makes it more than just rice.
4. Season and Serve: Taste it and add salt and pepper however you like it. Throw some fresh parsley on top before serving.
5. Tips and Variations
6. Add Vegetables: Chuck in some frozen peas or diced carrots if you want more color and nutrition.
7. Herb Infusion: Fresh thyme or rosemary mixed in right at the end takes this up a notch if you’re trying to impress someone.

Nutritional Information

• Calories: 330 kcal
• Protein: 8g
• Carbohydrates: 50g
• Fat: 10g

10. Shakshuka with Green Olives

Introduction

Shakshuka is one of those dishes that sounds fancy but is actually dead simple. Eggs poached right in spicy tomato sauce—that’s the basic idea. Throwing green olives into the mix gives it this salty, briny edge that makes the whole thing more interesting than your standard version.

Ingredients

• 6 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 cup green olives, halved
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Step-by-Step Instructions

1. Sauté Vegetables: Get your olive oil heating in a skillet over medium. Toss in the onion, red bell pepper, and garlic. Let them cook down until everything’s soft and your kitchen smells amazing.
2. Add Spices and Tomatoes: Now dump in your cumin, paprika, cayenne, salt, and pepper. Stir that around, then add the crushed tomatoes and green olives. Let this whole thing simmer for about 10 minutes so the flavors can get to know each other.
3. Poach the Eggs: Here’s the fun part. Use a spoon to make little wells in the sauce, then crack an egg right into each one. Put a lid on the skillet and let them cook for 5-8 minutes. How long depends on whether you like your yolks runny or not.
4. Garnish and Serve: Hit it with some fresh cilantro or parsley. You absolutely need crusty bread for this—trust me, you’ll want something to soak up that sauce.
5. Tips and Variations
6. Cheesy Addition: Crumble some feta on top right before you serve it. Works really well with the green olives.
7. Adjust Spice: If you can’t handle heat, go easy on the cayenne. Want it spicier? Add more. It’s your breakfast.

Nutritional Information

• Calories: 280 kcal
• Protein: 12g
• Carbohydrates: 20g
• Fat: 15g

Pairing Suggestions

Green olives pair well with:

• Herbs: Rosemary, thyme, oregano
• Cheeses: Feta, goat cheese, Parmesan
• Proteins: Chicken, fish, legumes
• Vegetables: Tomatoes, peppers, spinach

Storage and Preservation of Green Olives

• Refrigerate: Once you crack open that jar, keep it in the fridge with the olives sitting in their brine. They need that liquid to stay good.
• Shelf Life: If you’re storing them right, they’ll hang around for several weeks without any issues.
• Avoid Freezing: Don’t even think about freezing them. It messes with the texture and nobody wants mushy olives.

Pairing Your Green Olive Dishes

Side Dishes

• Salads: A simple green salad works with basically everything on this list.
• Bread: Crusty bread or garlic bread is a must, especially if you’re making the stews or shakshuka. You’ll want something to mop up all those good flavors.
• Grains: Rice, quinoa, or couscous round out the meal without competing with the main dish.

Beverage Pairings

• Wine: Go for a crisp Sauvignon Blanc if you’re drinking white, or keep it light with a Pinot Noir if red’s more your thing.
• Beer: Light lager or a wheat beer won’t overpower the food. Keep it simple.
• Non-Alcoholic: Sparkling water with lemon is refreshing, or grab some herbal iced tea if you want something with a bit more flavor.

Frequently Asked Questions (FAQs)

Can I Use Black Olives Instead of Green Olives?

Sure, you can swap them out, but heads up—it’s gonna taste different. Black olives are milder and less tangy. Green olives bring this sharp, briny kick that really makes these recipes pop, so you’ll notice the difference.

Are These Recipes Suitable for Vegetarians or Vegans?

Most of these work for vegetarians right out of the gate. For vegans, you’ll just need to tweak a few things—skip the cheese or grab a plant-based version, swap in veggie protein where needed. Pretty easy adjustments.

How Do I Reduce the Saltiness of Green Olives?

Sometimes they’re just too salty straight from the jar. If that’s the case, throw them in a bowl of water and let them soak for 15-20 minutes. It pulls out some of that extra salt without killing the flavor.

Where Can I Find Quality Green Olives?

Your regular grocery store usually has them, but if you want better quality, hit up a specialty food shop or order online. Look for ones that are firm and have good color—avoid anything that looks dull or mushy.

Conclusion

Green olives really do change up your cooking game. That sharp, salty flavor works in so many different dishes, whether you’re making something hearty like a stew or keeping it light with a salad. Plus, they’ve got health benefits going for them too.

Give these recipes a shot and see what you think. If you’re looking for more ideas, we’ve got a whole collection of Delicious Green Olive Recipes worth checking out. And if you get creative with any variations, I’d love to hear about it.

Thanks for hanging out and cooking with green olives. If these recipes worked for you, share them with someone who’d appreciate them. Drop a comment below if you’ve got questions or just want to share how it went. And hey, follow Eric Recipes for more good stuff—sign up for the newsletter if you want new recipes showing up in your inbox.