Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon....

The tangy sweetness of cherry tomatoes contrasts nicely with the plump, smoky chops, while green-olive paste gives a briny edge to the white beans.

Your market basket loaded with produce, olive oil, and fish, you saunter home and marinate the vegetables. The following evening, you invite your friends over.

This lively salad is full of celery, parsley, olives, and lemon zest. Using canned octopus allows the whole thing to come together in a flash.

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land....

Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

Potatoes are a cornerstone of the Peruvian. Gently spiced cheese sauce is usually poured over the potatoes or served as a dip. We serve them over the sauce, with accompaniments of lime and meaty olives....

This spa dish is deliciously light and clean-tasting on its own, but non-spa-goers might appreciate a drizzle of olive oil over their portion.

The Italian bread known as focaccia is traditionally made with olive oil and is often sprinkled with fresh rosemary and crunchy flakes of sea salt.