1.   Garnish with chopped green olives.

2.   Garnish with the chopped green olives and serve with brown rice and a green salad.

3.   To the Alfredo sauce, add the scallions, chopped green olives and taco seasoning mix.

4.   Considering it is little more than seasoned, chopped olives, tapenade is surprisingly versatile.

5.   In small mixing bowl, thoroughly combine the chopped olives with the cream cheese, lemon juice, chopped chives and pepper.

6.   Mash potato pulp and stir in chopped olives, diced chilies and enough cream to give mixture the desired consistency.

7.   Mix a little unsalted butter with finely chopped black olives.

8.   Originally, I always added chopped olives, capers and minced anchovies to the tomatoes, olive oil and lemon juice in the dish.

9.   What would happen if you threw in some chopped olives?

10.   Cream cheese spread topped with shredded onion stir-fried to a golden hue and mixed with chopped black olives.