Vinegar-Marinated Potatoes with Olives and Capers

These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour. Get the recipe for Dry-Cured Olives »

Olives are candied in simple syrup and then sunk into a flan-like cake in this recipe from chef Lionel Lévy.

Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon. Get the recipe for Salmon with Green Olive and Ramp Beurre Blanc »

Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer. Get the recipe for Fried Stuffed Castelvetrano Olives »

In this hearty dish, meaty swordfish steaks are matched with a rustic, briny sauce of tomatoes, olives, and capers. Swordfish with Olives and Capers »

A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer. Get the recipe for Goat Cheese Crostini with Fig-Olive Tapenade »

Matt Taylor-Gross

Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin seeds add spice and a little crunch to the smoky eggplant. Get the recipe for Smoky Baba Ghannouj with Oil-Cured Black Olives »

This soup draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins and along with the medianoche, makes a hearty Cuban-inspired meal.

Chicken Cacciatore

This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.

In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender. Get the recipe for Beef Short Ribs Empanadas »