Olive Garden Recipes

Welcome to the Olive Garden Secret Recipe Archive.

If you like the recipes below, you’ll love our America’s Restaurant Recipes cookbooks - The full list of secret recipes


Olive Garden Salad Mix

1 bag American Blend Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered

We’re sure you know what to do from this point!

Olive Garden Hot Artichoke and Spinach Dip

1 (8 oz.) pkg. Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, chopped
1/2 cup Frozen Spinach chopped
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese
1 clove Garlic, finely minced
1/2 tsp. dry Basil
1/4 cup Mozzarella Cheese, grated
1/4 tsp. Garlic Salt
Dash Salt and Pepper to taste

Allow cream cheese to come to room temperature.

Cream together mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach and mix until blended.

Store in a container and refrigerate until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese.

Bake at 350 for 25 minutes or until the top is browned.

Serve with toasted bread.

Olive Garden Tuscany Bread

Packaged bread sticks.

Preheat oven to 350

Brush with olive oil and sprinkle with parmesan cheese and wrap in aluminum foil.

Place in oven for 12-15 minutes

Remove bread from oven and while warm slice into 3/4-inch diagonal slices, serve with hot San Remo Seafood Dip.

Olive Garden’s Fried Mozzarella

16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 C. Water
1 1/2 C. Italian Bread Crumbs
1/2 tsp. Garlic Salt
1 tsp. Italian Seasonings
2/3 C. Flour
1/3 C. Corn Starch

If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.

Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.

Blend the flour with corn starch and set aside.

Heat your vegetable oil for deep frying to 360 degrees.

Dip cheese in flour then in egg wash and then coat with bread crumbs.

Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain .

Serve with you favorite Italian Spaghetti Sauce and enjoy.

Olive Garden Bruschetta al Pomodoro

4 medium tomatoes
6 to 8 fresh basil leaves, chopped
8 slices crusty bread
2 to 3 cloves garlic
6 tablespoons extra virgin olive oil
Salt (as needed)
Pepper (as needed)

Chop tomatoes, season with salt, pepper, chopped basil and oil.

Grill bread, brush with garlic and top with tomatoes.

Olive Garden Oven-Roasted Potatoes

2 medium baking potatoes
4 tablespoons olive oil
1 medium green pepper
1 medium red pepper
1/2 teaspoon salt
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh garlic, minced
4 teaspoons fresh parsley, chopped
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees F.

Peel potatoes and dice into1/2-inch pieces. Core and seed peppers and dice into1/2-inch pieces. Set aside.

Mix olive oil, rosemary, salt and pepper in a bowl.

In a small baking pan, toss potatoes and peppers with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender.

Sprinkle potatoes with parsley and Romano cheese.

Olive Garden Marinated Peppers

2 red bell peppers
2 green bell peppers
2 yellow bell peppers
3 garlic cloves, sliced
2 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
Salt (as needed)
Pepper (as needed)
8 slices toasted bread
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley

Wash the peppers and roast them whole in a 450 degrees F oven for 10 to 15 minutes or until the skin blisters and blackens.

Immediately transfer to a holding pan and cover sealing with film.

Let cool.

When cool, peel and core the peppers, eliminating all seeds. Season them with remaining ingredients, cut into strips, serve with toasted bread.

Olive Garden Ravioletti in Mushroom/Walnut Cream

12 oz Ravioletti or tricolored Tortellini – cooked
2 tb Extra virgin olive oil
8 oz Mushrooms – sliced
1/4 c Walnuts – chopped
3/4 c Heavy whipping cream
1/4 ts Black pepper
2 c Fresh Parmesan – grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden.

Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil.

Serve pasta with sauce.

Olive Garden Tomato and Mozzarella Caprese

1 pound vine-ripened tomatoes sliced 1/4-inch thick
1 fluid ounce balsamic vinegar
1/4 cup packed fresh basil leaves
12 ounces fresh whole milk mozzarella or buffalo mozzarella
1 sprinkle dry oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 tablespoons extra-virgin olive oil

On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.

Place one basil leaf on top of each tomato slice.

Slice mozzarella and place on top of basil leaves. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.

Olive Garden Tomato/Basil Crostini

2 6" Boboli bread shells or – Similar Italian flat
2 tb Extra-virgin olive oil with 10 ml Garlic
2 tb Fresh parmesan – grated


1 1/2 c Roma tomatoes – seed – Diced
1 tb Fresh basil – chopped
1 tb Extra virgin olive oil
1/4 ts Salt

Preheat oven to 400~.

Let 1 clove garlic soak in 2 tb olive oil for 1 hour before using.

Line a sheet pan or cookie sheet with foil.

Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried.

Cut the Boboli into 6 wedges or 2x2" squares. Remove to a
serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.

Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.

(Note: You may prefer to use minced garlic mixed with the olive oil).

Olive Garden Breadsticks

1 Loaf frozen bread – thaw in bowl at room temp.
Garlic powder
Dry oregano leaf – crushed

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10).

Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warmplace until doubled - about 1-1/2 hours.

Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown.

Cool in pan on rack to serve within a day or two.

Olive Garden Stuffed Mushrooms

2 large pkgs button mushrooms, washed
1 can chopped clams, drain and put through food processor
1/4 - 1/2 cup finely chopped onion
1/2 - 1 cup REAL butter (do not substitute)
1/2 - 3/4 cup Fresh Parmesan cheese, grated
1/2 - 3/4 cup Fresh Romano cheese, grated
1 - 1 1/2 cup Shredded Mozzarella cheese
1/2 carrot, finely chopped (food processor is best)
1-2 cups Seasoned Bread Crumbs
1-2 cloves garlic, mince
1 egg

Remove stems from mushrooms and place in food processor with carrot, onion, and clams.

Once finely chopped, place in saucepan with garlic and about 1/4 - 1/2 cup butter. Sauté until tender.

Mix cheeses together, leave about 3/4 cup aside.

Mix stem mixture, bread crumbs, egg and cheese together.

Mixture should pack well and not be wet or crumbly - add to mixture as
you see fit.

Stuff mushrooms and place in a 13x9 baking dish. Sprinkle remaining cheese on top, cut butter into pats over top of cheese.

Bake at 350 until mushrooms are fully cooked.

Broil about 5 minutes to brown the tops.

Remove from oven and serve immediately.

Olive Garden Toasted Ravioli

1 (16 oz.) package meat-filled ravioli
(fresh or frozen, but thaw if frozen)
2 eggs, beaten
1/4 c. water
1 tsp. garlic salt
1 c. flour
1 c. plain bread crumbs
1 tsp. Italian seasoning

Mix water with eggs and beat well; set aside.

Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.

Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.

Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

Serve with your favorite marinara sauce.

Olive Garden San Remo Dip

6 oz. can tiny shrimp
(drained, reserve liquid)
6 oz. can crab meat
(drained, reserve liquid)
2 ounces cream cheese, (room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 -3/4 cup half and half
1-1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping

In a 2-quart saucepan on medium-low, heat olive oil and blend in flour.

Add to flour the liquids that were reserve from the shrimp and crab, stir well.

To this sauce, add cubed creamcheese, salt, crushed garlic, horseradish, and stir until smooth.

Add asiago and parmesan cheeses and stir until smooth.

When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.

Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.

Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.

In a shallow 9-inch baking dish, spray w ith nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese.

Place in a preheated oven at 325 F, for 10 - 15 minutes, until heated through.

Dip should not brown on top.

Olive Garden Apple Carmelina


3/4 C. Flour
5 Tbsp. Butter ( Softened )
1/4 tsp. salt
1/2 C. Brown Sugar
1/4 C. Sugar


2 (20 oz.) Cans Sliced Apples (drained )
1/2 C. Sugar
1/2 tsp. Apple Pie Spice
1/4 C. Brown Sugar
1/4 C. Flour
1/4 tsp. Salt

Olive Garden Peaches ‘n’ Cream Cheesecake

Sponge Cake Base

1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water


2 pounds creamcheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches.
2 cups canned or firm ripe fresh peach slices, drained well


1 pint whipping cream or equivalent.

For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springformpan.

Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam.

Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level.

Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.

For the Filling: Preheat oven to 325 degrees F.

Mix creamcheese, sugar, eggs and flour w ith electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained.

Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base.

Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

Cool to refrigerated temperature.

Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Olive Garden Andes Mint Pie

1 box brownie mix
1 quantity of mint mousse
1 cup semi-sweet choc. chips
1/4 cup milk, or cream, or half and half
1 package andes mints.

Mix brownies according to package directions.

Pour into a lightly greased springform pan and bake according to package directions.

Mint Mousse

1 cup chopped andes mints (better to use the mostly green ones for color)
6 eggs, separated
3/4 cup heavy cream

In microwave, for about 15 sec, melt the mints

Put egg yolks on top of a double boiler and whisk using a wire wisk until pale yellow and frothy.

Add melted mints and mix until combined. The mix will get stiff.

In a separate bowl, using a hand blender, whisk egg whites until stiff. Fold the egg whites into the mint and egg yolk mixture a little bit at a time.

Whip up the heavy cream with a hand-held blender until thick. Fold this a little at a time into the egg and chocolate mix.

You may add a few drops of green food coloring, but it’s not necessary for taste.

Top the cooled brownie with the mousse mixture and leave to set in the refrigerator.

Heat the cream, milk, or half & half in a pan on the stove. (Non-stick pans work best) Add the chocolate chips and melt and continually stir over a low heat until you have a chocolate sauce.

Top the cooled pie with the chocolate sauce. Decorate with andes mints.

Crush more andes mints and when the pie is set and chilled, brush the sides with melted chocolate and press on the crushed mints.

Olive Garden Tiramisu Dessert

1 Sponge cake (10-12 inch) – About 3" tall
3 oz Strong black coffee – or Instant espresso
3 oz Brandy or rum
1 1/2 lb Creamcheese or mascarpone at room temperature
1 1/2 c superfine/powdered sugar
Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.

Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly.

Don’t moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture.

Replace second layer and top this with remaining cheese mixture.

Sprinkle top liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.