Olive

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.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

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

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.

Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.

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.

A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.

A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.

A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential.