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Marinated Olives
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garlic, olive oil, zest, sugar, sherry vinegar, shallots, anaheim chile, fennel seeds, coriander seeds, yellow mustard, peppercorns, assorted olives

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Pantry Pasta
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red onion, olive oil, tomatoes, chicken stock, assorted olives, artichoke hearts, cloves, pasta, pesto, pine nuts

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Assorted Individual Danish
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dough, flour, sugar, butter, cream cheese, yolk, cinnamon, apricot jam, water, confectioners sugar, milk

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Stuffed Olives
Two ingredients, two minutes and you're done--simply stuff each giant olive with dairy-fresh cream cheese.

black olives, cream cheese

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Marinated Olives
Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.

green olives, olives, bay leaves, rosemary, fennel seed, thyme, white vinegar

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Cheddar Baked Olives
These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! Juicy pimiento-stuffed green olives enrobed in a Cheddar cheese crust will send your party-planning pizzazz straight to the social pages!

cheddar cheese, butter, flour

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Warm Greek Garden Olives
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olive oil, garlic, oregano, green olives, olives

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Spaghetti with Olives and Tomato Sauce
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spaghetti, olive oil, mixed olives, red pepper flakes, tomato sauce, parmesan, basil leaves, onion, cloves, celery, carrot, tomatoes, bay leaves, butter optional

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Garlic Parmesan Olives
Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.

black olives, garlic, basil, black pepper, olive oil, parmesan cheese

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Fried Gorgonzola Olives
These deliciously rich olives are stuffed with soft Gorgonzola cheese, then breaded and deep fried. You won't believe how addictive they are!

black olives, gorgonzola cheese, eggs, milk, bread crumbs

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Cheese Stuffed Olives
Jumbo olives are stuffed with a mixture of three cheeses and roasted garlic. Easy to make, this appetizer is sure to impress!

cream cheese, goat cheese, parmesan cheese, basil, garlic, olives

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cooking.nytimes.com
Marinated Olives Recipe
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.

olive oil, red wine vinegar, bay leaves, garlic, lemon, thyme leaves, rosemary, fennel seeds, imported olives

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