Spooky Sweet Potato “Worms” and Oozy Beef “Eyeballs” – perfect for Halloween! Gluten-free and made with a spiralizer.

5-Ingredient, 5-minute Halloween Recipe – Jack O’ Lantern Olive Cheese Dip

An easy Halloween treat with no sugar! Perfect for a Halloween party appetizer. Spiders made from black olives with cream cheese!

Adapted from Moosewood Cookbook, this healthful and light vegetarian brown rice casserole makes a perfect late summer supper.

An easy pasta salad that’s the perfect side for your end of summer BBQ.

This simple live dip is quick to make and so delicious!

Tomato bruschetta – how do you prepare yours?

Sea bream in oatmeal served with courgette and anchovy purée.

Light savory courgettes stuffed with bulgur and quinoa (In French)

Gorgeous Italian pasta with garlic, anchovies, tomato, basil and Parmesan. Done in a short time!

Garlic and olive oil steamed artichokes are stuffed with a mushroom, pepper and black olive, bread stuffing. Serve as a main dish.

Juicy black olives marinated with orange peel, garlic, red onion, herbs and extra virgin olive oil.

Greek Salad

Eggplant “meatballs” and Stephen Holder.

A multigrain flatbread topped with a zesty olive tepanade and rosemary.

Scallion Olive Dip Cheese Wreath.

Black olive tapenade is an easy vegan spread or dip that can be used in any number of ways!

Give your homemade pesto a naturally creamy twist with black olives.

A colorful and filling spinach salad that you can easily throw together!

Quinoa Greek Salad with Chickpeas – the perfect way to end summer, with a fill-you-up salad that is light and refreshing

Roasted Heirloom Tomato Pasta with Black Olives and Roasted Pine Nuts

Mexican Pizzas