Olive

With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.

Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.

Like dirty martini chicken thighs and a pantry pasta that uses the whole jar.

Attention, martini drinkers and spritz drinkers: Please form a single line.

The best olives for cooking, snacking, and martinis (of course).

A feel-good meal full of crunchy veg and even crunchier pita chips.

Salami, provolone, olives, pickled peppers—need we say more?

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”

This cheeky chicken recipe crams all of the iconic flavors of a dirty martini—olive brine, vodka, vermouth, and all—into a savory one-pan meal.

Lots to love about this low-lift dinner, but the crispy croutons might be the best part.

Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.

Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.

This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.

Castelvetrano olive brine provides a soft and buttery counterpart to mezcal in this simple twist on the classic cocktail.

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.