🍽️ Recipes
Recipes with Olives and Olive Oil
From artichokes in olive oil to olive flatbread, from tapenade to puttanesca: recipes made with olives and olive oil, with ingredients and steps.
The Turkish category of zeytinyağlılar treats olive oil not as one ingredient among many but as the carrier: vegetables are cooked in it, eaten cool, and finished with lemon.
This section gathers recipes from that tradition — artichokes in olive oil, green beans, olive flatbread — alongside dishes from the other shores of the Mediterranean: focaccia and puttanesca from Italy, gazpacho and pan con tomate from Spain, village salad from Greece.
Every recipe gives ingredients with quantities and steps in order; preparation and cooking times appear at the top of the page.
Recipe
Artichoke Heart Salad with Olives
A five-minute meze: artichoke hearts, black olives and a lemon-olive oil dressing.
Recipe
Potato Salad with Olives
A light potato salad without mayonnaise, dressed with olive oil and lemon; green olives and capers bring the salt.
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Olive Bread
An Aegean bakery classic: a loaf kneaded with black olives and olive oil, crisp outside and soft within.
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Marinated Olives
The easiest way to turn plain brined olives into a meze overnight: olive oil, lemon zest, garlic and oregano.
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Leeks in Olive Oil
The winter olive-oil dish: leeks brought to a gentle sweetness with carrot and rice.
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İmam Bayıldı (Stuffed Aubergines in Olive Oil)
The best-known of all olive-oil dishes: aubergines stuffed with onion and tomato, baked slowly.
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Borlotti Beans in Olive Oil (Pilaki)
Borlotti beans cooked with carrot, potato and tomato; the texture settles as it cools, served with lemon.
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Stuffed Vine Leaves in Olive Oil
The head of the olive-oil dishes: rice filling rolled in vine leaves, cooked slowly with lemon and olive oil. Served cold.
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Tuna Casserole with Green Olives
A Basque casserole: fresh tuna, green olives and spices cooked slowly in olive oil.
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Gazpacho con Aceite de Oliva
Andalusia's cold soup: ripe tomato, cucumber and olive oil — the most cooling dish of a hot summer.
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Pan con Tomate with Olives
Catalonia's morning ritual: bread rubbed with garlic, grated tomato and a generous pour of olive oil.
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Chicken with Lemon and Green Olives
A Tuscan classic: chicken browned in olive oil, then brought together slowly with green olives and lemon.
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Focaccia con Olive
Liguria's best-loved bread: focaccia made with plenty of olive oil and olives, soft within and crisp without.
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Spaghetti alla Puttanesca
Naples' bold pasta: black olives, capers, anchovy and tomato — all in twenty minutes.
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Olive Tapenade & Bruschetta
The best-loved spread of the Mediterranean: a tapenade of black olives, capers and anchovy, met with grilled bread.
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Horiatiki (Greek Village Salad)
Greece's national salad: Kalamata olives, ripe tomato, cucumber and a whole slab of feta. Plain, and exactly right.
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Open Olive Flatbread (Pide)
Black Sea style open flatbread topped with black olives, cheese and oregano — the smell fills the house as it bakes.
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Green Beans in Olive Oil
The most classic of the Turkish olive-oil dishes: green beans cooked down with tomato and onion, eaten cool.
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Savoury Olive Cake
A breakfast cake bringing together brined olives and olive oil — a Turkish take on the Italian savoury cake tradition.
Recipe
Artichokes in Olive Oil
A spring classic of the Turkish kitchen: artichokes braised in olive oil with peas and carrot, served at room temperature.