What to Make for Dinner with Olives: 10 Delicious & Easy Olive-Inspired Recipes

Why Olives Are a Dinner Game-Changer

When it comes to versatile, flavorful, and nutritious ingredients, olives stand out as a culinary gem. Whether you’re a fan of briny green olives or rich, buttery Kalamatas, these little powerhouses can transform an ordinary dinner into a Mediterranean masterpiece. Packed with healthy fats, antioxidants, and a unique tang that enhances any dish, olives bring both taste and health benefits to the table.

Rich in monounsaturated fats, olives support heart health and contribute to anti-inflammatory diets. According to nutrition experts, regular consumption of olives and olive oil is linked to improved cognitive function and reduced risk of chronic diseases. But beyond the health perks, olives add complexity and depth to meals—from pastas and salads to stews and seafood.

If you’ve ever stared into your pantry wondering what to make for dinner with olives, you’re in luck. This article dives into ten delicious, easy-to-prepare recipes that spotlight olives as a key ingredient. Each dish combines bold Mediterranean flavors with accessible techniques to help you create restaurant-quality meals at home.

1. Classic Greek Pasta with Olives and Feta

Ingredients and Preparation

This vibrant and satisfying pasta dish brings together the salty punch of feta, the briny bite of Kalamata olives, and the freshness of cherry tomatoes and herbs. Ready in under 30 minutes, it’s perfect for weeknight dinners with an upscale touch.

• 8 oz (225g) penne or orzo pasta
• 1 cup Kalamata olives, pitted and roughly chopped
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: grilled chicken or shrimp for added protein

Step-by-Step Instructions

1. Boil the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute—do not let it brown.
3. Add chopped Kalamata olives and cherry tomatoes. Cook for 3–4 minutes, just until tomatoes soften slightly.
4. Toss in the cooked pasta, feta cheese, oregano, and parsley. Stir to combine, adding reserved pasta water a little at a time to create a silky sauce.
5. Season with salt and pepper. Serve warm, garnished with extra feta and a drizzle of olive oil.

Why This Recipe Works

Kalamata olives pair perfectly with feta, enhancing their shared Mediterranean heritage. The natural oils from the olives emulsify with the pasta water, creating a light sauce that clings to every noodle. Add grilled chicken or shrimp, and you’ve got a complete, protein-rich dinner ready in 30 minutes.

2. Chicken and Olive Tagine (Moroccan-Inspired Stew)

Flavor Profile and Origins

A tagine is a North African slow-cooked stew named after the conical clay pot it’s traditionally made in. This version layers chicken thighs with olives, preserved lemon, and warming spices like cumin, cinnamon, and saffron. The olives offer a savory counterpoint to the dish’s subtle sweetness, balancing each bite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup dried apricots, halved
• 1 cup green olives or a mix of green and black olives
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Pinch of saffron threads (optional but recommended)
• 1 tbsp olive oil
• 1 cup chicken broth
• Salt and pepper to taste

Instructions

1. Season chicken with salt, pepper, cumin, cinnamon, and ginger.
2. In a large, heavy pot or Dutch oven, heat olive oil. Brown chicken on both sides; remove and set aside.
3. Sauté onions until soft and caramelized (about 10 minutes). Add garlic and spices, stirring for 1 minute.
4. Return chicken to the pot. Add broth, apricots, and olives. Bring to a simmer.
5. Cover and cook on low heat for 45 minutes, or until chicken is tender.
6. Garnish with fresh cilantro before serving. Serve over couscous or with crusty bread.

Pro Tip: Olive Selection Matters

For this dish, green olives or a combination of green and black provide the best contrast against the sweet apricots and aromatic spices. Using pitted, halved olives ensures even distribution in every serving.

3. Olive Tapenade-Stuffed Chicken Breast

What Is Tapenade?

Tapenade is a classic Provençal spread made primarily from olives, capers, anchovies, and olive oil. It’s bold, salty, and umami-rich—perfect for stuffing into meat or spreading on crackers.

Instead of serving it as an appetizer, we’re using tapenade as a filling for chicken breasts to create a tender, flavor-packed main course.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup homemade or store-bought olive tapenade
• 1/4 cup breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh thyme
• 2 tbsp olive oil
• Salt and pepper

How to Prepare and Cook

1. Pound chicken breasts slightly to ensure even thickness.
2. Cut a horizontal pocket into each breast, being careful not to cut through.
3. Stuff each with 2–3 tbsp of tapenade.
4. Mix breadcrumbs, Parmesan, and thyme; coat the outside of each chicken breast.
5. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side.
6. Finish cooking in a preheated oven at 375°F (190°C) for 15–20 minutes, or until internal temperature reaches 165°F (74°C).

Perfect Pairings

Serve this dish with a simple arugula salad, roasted vegetables, or herbed quinoa. The richness of the tapenade contrasts beautifully with lighter sides, making it a well-balanced meal.

4. Mediterranean Olive & Chickpea Bowl

A Plant-Based Powerhouse

For vegetarians or those embracing Meatless Mondays, this olive and chickpea bowl delivers plant-powered satisfaction without sacrificing flavor.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup mixed olives (Kalamata, green, and Castelvetrano)
• 1 cup diced cucumber
• 1 cup cherry tomatoes, quartered
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta (optional)
• 2 cups cooked quinoa or farro
• 1/4 cup fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Assembly and Flavor Layering

1. In a large bowl, combine chickpeas and olives.
2. Add chopped vegetables and fresh herbs.
3. Dress with a mixture of lemon juice, olive oil, oregano, salt, and pepper.
4. Gently fold in cooked quinoa or farro.
5. Top with feta and extra parsley.
6. Serve chilled or at room temperature.

Why It’s a Must-Try

This bowl is high in fiber, plant-based protein, and healthy fats. Plus, it’s meal-prep friendly and customizable. Add grilled halloumi, artichoke hearts, or avocado for extra richness.

5. Pizza with Olives, Caramelized Onions, and Goat Cheese

Elevate Your Homemade Pizza Night

Swap out standard pepperoni for a sophisticated combo of olives, sweet onions, and creamy goat cheese. This gourmet-style pizza highlights the versatility of olives as a topping.

Ingredients

• 1 prepared or homemade pizza dough
• 1/2 cup caramelized onions (see quick method below)
• 1/2 cup mixed olives, pitted and sliced
• 4 oz (115g) goat cheese, crumbled
• 1 tbsp fresh rosemary or thyme
• 2 tbsp olive oil
• Salt and pepper
• Optional: arugula tossed with lemon juice after baking

Quick Caramelized Onions

Slice 1 large onion thinly. Heat 1 tbsp olive oil in a pan over medium-low heat. Cook onions slowly for 20–25 minutes, stirring occasionally, until golden brown and sweet. Add a pinch of sugar if desired.

Baking Instructions

1. Preheat oven to 475°F (245°C). Stretch dough onto a baking sheet or pizza stone.
2. Drizzle with olive oil and season with salt and pepper.
3. Spread caramelized onions evenly over the base.
4. Scatter olives and crumbled goat cheese on top.
5. Bake for 12–15 minutes, until crust is golden and crisp.
6. Remove from oven, top with fresh herbs and optional arugula.

Gourmet Touch

The combination of tangy goat cheese, briny olives, and sweet onions creates a harmonious flavor profile that surprises and delights. This pizza pairs beautifully with a crisp white wine like Sauvignon Blanc.

6. Olive and Sun-Dried Tomato Risotto

Creamy, Comforting, and Brimming with Flavor

Risotto may seem intimidating, but it’s actually a forgiving dish that rewards patience. This version uses olives and sun-dried tomatoes for a Mediterranean twist.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups warm vegetable or chicken broth
• 1/2 cup dry white wine
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1/3 cup chopped Kalamata olives
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Fresh basil for garnish

Cooking Technique

1. Heat olive oil in a large saucepan. Sauté onions until translucent; add garlic and cook 1 minute.
2. Add rice, stirring to coat. Toast for 2 minutes until slightly translucent at the edges.
3. Pour in wine and stir until absorbed.
4. Add warm broth, one ladle at a time, stirring constantly. Wait until liquid is mostly absorbed before adding more.
5. After 18–20 minutes, when rice is creamy and al dente, fold in sun-dried tomatoes, olives, Parmesan, and butter.
6. Garnish with fresh basil and serve immediately.

Serving Tip

This risotto works well as a vegetarian main course or a side dish for grilled fish or chicken. The olives add a savory depth that cuts through the creaminess beautifully.

7. Shrimp Scampi with Olives and Lemon

Fast, Fresh, and Full of Flavor

Shrimp scampi gets a Mediterranean upgrade with the addition of olives and fresh herbs. Ready in 15 minutes, this is ideal for when you want something elegant but easy.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/3 cup chicken broth
• 1/3 cup pitted black or Kalamata olives, sliced
• 1/4 cup chopped fresh parsley
• Zest and juice of 1 lemon
• 3 tbsp extra virgin olive oil
• Pinch of red pepper flakes
• Salt and pepper
• Optional: 8 oz cooked spaghetti

Directions

1. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant (30 seconds).
2. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Pour in wine and broth. Simmer for 3 minutes to reduce slightly.
4. Add olives, lemon juice, lemon zest, and parsley. Return shrimp to pan and heat through.
5. If serving with pasta, toss scampi sauce with cooked spaghetti.
6. Season and serve immediately.

Why It’s a Winner

The bright acidity of lemon combined with the saltiness of olives enhances the natural sweetness of the shrimp. It’s a foolproof dish that feels luxurious but is simple to make.

8. Olive and Artichoke Galette

A Rustic, Flaky Pie for the Whole Family

This free-form tart combines olives with marinated artichoke hearts, caramelized onions, and Gruyère cheese for a savory delight.

Ingredients

• 1 sheet store-bought puff pastry or homemade pie dough
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup mixed olives, chopped
• 1/2 cup caramelized onions (from recipe #5)
• 1 cup grated Gruyère or mozzarella
• 1 egg, beaten (for egg wash)
• Fresh thyme
• Salt and pepper

Assembly and Baking

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out dough into a 12-inch circle.
3. Arrange artichokes, olives, and onions in the center, leaving a 2-inch border.
4. Sprinkle cheese over the filling.
5. Fold edges over the filling to create a rustic look.
6. Brush crust with egg wash and sprinkle with thyme.
7. Bake for 25–30 minutes until golden brown.
8. Let cool slightly before slicing.

Perfect for Entertaining

This galette is visually impressive but remarkably simple. Serve it with a mixed green salad dressed in lemon vinaigrette for a light, satisfying dinner.

9. Olive-Crusted Lamb Chops

A Bold, Elegant Entree

Lamb and olives are a classic pairing in Mediterranean cuisine. The briny crust enhances the richness of the meat, creating a tender, flavorful dish.

Ingredients

– 8 lamb chops (frenched)
– 1 cup chopped mixed olives
– 2 tbsp fresh rosemary, chopped
– 1 clove garlic, minced
– 2 tbsp Dijon mustard
– 1 tbsp olive oil
– Salt and pepper

How to Sear to Perfection

1. Mix chopped olives, rosemary, and garlic to form a paste.
2. Season lamb chops with salt and pepper. Brush with Dijon mustard.
3. Press olive mixture onto the top side of each chop.
4. Heat olive oil in a skillet over high heat. Sear chops for 3–4 minutes per side for medium-rare.
5. Let rest for 5 minutes before serving.

Wine Pairing

A bold red like a Syrah or Cabernet Sauvignon complements the richness of the lamb and the intensity of the olives.

10. Olive and Roasted Vegetable Farro Salad

Wholesome, Hearty, and Perfect for Leftovers

This farro salad shines with roasted seasonal vegetables and a generous handful of olives. It’s hearty enough for dinner but light enough for lunch the next day.

Ingredients

– 1 cup uncooked farro (yields about 3 cups cooked)
– 1 zucchini, diced
– 1 red bell pepper, diced
– 1 eggplant, cubed
– 1/2 red onion, sliced
– 1/2 cup mixed olives
– 1/4 cup chopped fresh basil
– 1/4 cup crumbled feta
– 3 tbsp balsamic vinegar
– 4 tbsp olive oil
– Salt and pepper

Preparation Steps

1. Cook farro according to package instructions. Drain and let cool slightly.
2. Toss vegetables with 2 tbsp olive oil, salt, and pepper. Roast at 425°F (220°C) for 25 minutes, until tender and slightly charred.
3. Mix roasted vegetables with cooked farro, olives, and basil.
4. Whisk balsamic vinegar with remaining olive oil. Drizzle over salad.
5. Top with feta and serve warm or cold.

Nutrition and Serving Tips

This salad is rich in complex carbohydrates, fiber, and antioxidants. It stores well for up to 4 days in the fridge, making it ideal for meal prep.

Conclusion: Unlock the Flavor of Olives at Dinner Time

When pondering what to make for dinner with olives, the options are both endless and delicious. From light Mediterranean salads to hearty stews and elegant entrees, olives bring a distinctive tang, a satisfying texture, and a wealth of nutrients to your meals.

Whether you’re cooking for one, feeding a family, or hosting guests, these ten recipes showcase how a simple jar of olives can become the star of your dinner table. Experiment with different types—Kalamata, Castelvetrano, green, black, or mixed—and let their unique profiles inspire new creations.

Ready to transform your weeknight dinners? Grab your favorite olives, heat up the stove, and savor the bold, beautiful flavors of the Mediterranean right in your own kitchen.

What are some quick olive-based dinner ideas for busy weeknights?

If you’re looking for fast and satisfying meals featuring olives, consider olive tapenade pasta or Greek-style baked chicken. Simply toss al dente pasta with a homemade tapenade made from chopped Kalamata olives, garlic, capers, and olive oil for a rich, savory flavor in under 20 minutes. Alternatively, marinate chicken breasts in olives, lemon juice, oregano, and olive oil, then bake them alongside cherry tomatoes and onions for a Mediterranean-inspired dish that’s both easy and healthy.

Another excellent option is a Mediterranean grain bowl, where quinoa or farro is topped with olives, feta cheese, cucumbers, tomatoes, and grilled chicken or chickpeas. Olives not only add a salty, briny punch but also contribute healthy monounsaturated fats. These dishes require minimal prep time and are ideal for using pantry staples. With bold flavors and minimal cleanup, olive-based meals are perfect for rushed evenings without sacrificing taste or nutrition.

Can I use canned olives in dinner recipes?

Yes, canned or jarred olives are not only convenient but also suitable for nearly all dinner recipes. They come pitted and ready to use, saving time on preparation. Whether you’re making a stew, casserole, or salad topping, canned olives—like black, green, or Kalamata varieties—provide consistent flavor and texture. Just be sure to rinse them lightly under water to reduce excess sodium, especially if you’re sensitive to salt.

Canned olivess are harvested and preserved at peak ripeness, so they retain much of their flavor and nutritional value. They work exceptionally well in dishes like chicken scampi with olives and tomatoes, olive-studded focaccia, or a simple pasta aglio e olio with olives added. For recipes requiring a milder taste, opt for pimento-stuffed green olives; for boldness, go for brine-cured Kalamatas. Their shelf stability and versatility make canned olives a smart pantry essential.

What proteins pair well with olives in a dinner dish?

Olives complement a wide range of proteins, enhancing flavor with their distinctive saltiness and depth. Chicken is a natural partner, particularly in Mediterranean recipes like chicken cacciatore or Greek lemon-olive baked chicken. The acidity of olives balances the richness of poultry, while herbs like oregano and thyme bridge the flavors. Fish such as cod, halibut, or salmon also pair wonderfully, especially when baked with a topping of olives, tomatoes, and herbs.

For plant-based or red meat options, olives work beautifully with lentils, chickpeas, and lamb. A slow-simmered lamb and olive tagine brings out the fruitiness of green and black olives, while a chickpea and olive stew offers a hearty, vegan-friendly dinner. Even beef dishes, like a Niçoise-inspired beef skillet, benefit from the tangy contrast olives provide. Their ability to cut through richness makes olives an excellent ingredient for balancing any protein.

How can I reduce the saltiness of olives in a recipe?

Olives are naturally briny, so if salt levels are a concern, you can reduce their intensity by rinsing them thoroughly under cool water before using. For even better results, soak pitted olives in cold water or milk for 15–30 minutes, which helps draw out excess salt while preserving their texture. Draining and patting them dry after soaking ensures they don’t water down your dish.

Another approach is to balance the flavor profile by incorporating ingredients that offset saltiness. Adding a touch of sweetness (like roasted bell peppers or a drizzle of honey), acidity (such as lemon juice or vinegar), or creaminess (like feta, avocado, or yogurt) can harmonize the taste. When cooking with olives, pair them with plenty of fresh vegetables and whole grains to dilute the sodium impact overall. This way, you still enjoy their bold taste without overpowering your palate.

Are olives healthy to include in dinner meals?

Yes, olives are a nutritious addition to dinner dishes, especially when enjoyed in moderation. They are rich in heart-healthy monounsaturated fats, particularly oleic acid, which has been linked to reduced inflammation and improved cardiovascular health. Olives also contain antioxidants like vitamin E and polyphenols, which support immune function and protect cells from oxidative damage.

However, it’s important to be mindful of their sodium content due to the brining process used in preservation. Choosing lower-sodium varieties or rinsing olives before use can help manage salt intake. Their high fat content also means they’re calorie-dense, so portion control is key. When used thoughtfully, olives enhance both flavor and nutrition in dishes like salads, grain bowls, and seafood entrées, making them a smart and satisfying ingredient for balanced dinners.

Can I make vegetarian or vegan dinners with olives?

Absolutely—olives are a fantastic ingredient for vegetarian and vegan dinners due to their robust umami flavor and satisfying texture. They can elevate dishes like stuffed bell peppers, ratatouille, or a hearty white bean and olive stew, providing a savory depth that compensates for the absence of meat. Olive-based sauces, such as tapenade, are also great for spreading on sandwiches or tossing with vegan pasta.

Their natural fat content adds richness to plant-based meals, helping create a more satisfying dining experience. Try adding olives to a roasted vegetable quiche (using a tofu-based egg substitute), vegan moussaka, or a Mediterranean pizza with artichokes and sun-dried tomatoes. Because olives are cholesterol-free and packed with antioxidants, they fit seamlessly into wholesome, meatless eating patterns while enhancing flavor and nutrition.

What are some creative ways to use olives beyond salads and pasta?

Olives can go far beyond traditional salads and pasta dishes—they’re wonderfully versatile in both savory and unexpected recipes. Try incorporating them into savory baked goods like olive focaccia, olive bread, or savory muffins, where their briny flavor contrasts beautifully with herbs and cheese. They also work well in egg-based dishes such as olive frittatas or breakfast casseroles, especially when combined with spinach, tomatoes, and feta.

For more adventurous cooks, olives shine in dishes like olive-stuffed meatballs, olive and citrus braised meats, or as a garnish on grain-free cauliflower rice bowls. You can also blend them into marinades for tofu or tempeh, or use chopped olives as a flavorful crust for baked fish. Even in appetizers, like olive and goat cheese-stuffed dates wrapped in bacon, they add complexity. Their bold taste allows olives to enhance a wide range of cuisines, from Moroccan tagines to Italian antipasti platters.