Veal sauté calls out for olives.

Tajines.

Fougasse.

Tapenade.

Those are my favourite things with olives.

Marinated olives with olive oil, lemon, garlic, onion, salt and lots of coarse black pepper. Eat 'em like snack stuff. Side of buttered toast points to contrast.

What kind of olives did you get 5 pounds of? Kalamata, or something else? Pitted or no?

Olives keep, especially in the refrigerator, thought that's a lot of olives to find room for.

If you don't want to eat olives in everything, can you share them with your neighbors? Dip them out with a ladle and package in ziplocs?

Beesneeds, they are already pitted and ready to eat. And delicious! https://www.amazon.com/gp/product/B00E19JX9K/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

Oh that's some good looking olives.

I'll kick in more to what others have... muffuletta mix. Good stuff. So is olive and cream cheese smear.

There's a bunch of chicken or pork loin with olives recipes. Campechana if you got shrimp on hand. Nicoise Salad is yummy. Caopnata and moussaka too.

Olives can be drunken or made citrus... plays well with earthy grains, little potatoes, asparagus, many kinds of fish. Skewers of marinated beef or lamb, olives, red onion, and if you like peppers grilled up and served over rice.

I second the recommendations for muffuletta mix and tapenades. I make both of these frequently, and I also like adding them to hummus. I put them in all kinds of salads, especially Cobb and Crab Louis. You might not have crab on hand, however.

We always have lots of olives in the pantry because I cannot resist buying them at the Lebanese market, where they are so cheap. If I buy them at the farmers' markets, they are pretty expensive. I have a 3.75 pound jar of Lebanese cracked green olives with lemon and thyme in the refrigerator right now, and these are particularly good in salads.

Sleevendog, that pasta dish sounds great! I wish I had all of those ingredients right now.

DH is a huge olive fan, and we keep a good supply on hand. sleevendog mentioned the pasta dish. That made me think of Puttanesca with kalamata olives...one of our favorites. I also like to just mix chopped olives and red onion with cream cheese for a tasty spread for crackers.

Not exactly the right time for parties or gatherings now, but I've made this rosemary and olive wreath appetizer many many times during the holidays. :-)

I often put Kalamatas (my favourite olive) into spaghetti sauce, especially the "jazzed up jar sauce" kind. We also love them on pizza. Press some onto the top of focaccia before baking. Mix olives, sun dried tomatoes and marinated eggplant strips (melanzane) together and spread over a ham and cheese or salami and cheese sub. But the olives should be in brine and will last a long, long time.

Colleen, we had olives on pizza for lunch today!