Recipes with olive oil, extra-virgin
1,186 recipes
Illiria Bean Soup
Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.
Red Pepper & Goat Cheese Frittata
Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.
Red Potato Casserole
Red potato casserole bakes cubed red potatoes with fresh tomatoes, red onion, baked tofu, and Mediterranean herbs in olive oil. A hearty 5-step vegan one-pan meal for two.
Modified Tuscon Jailhouse Chili *Cwb
Slow cooker beef chili with pinto beans, six cloves of pureed garlic, green chiles, jalapenos, balsamic vinegar, and 6 tablespoons of chili powder. Cooks low and slow for deep flavor.
Basil Focaccia
Nothing can beat a freshly baked loaf of bread. Make this delicious Italian bread that can be accompanied with almost all the main courses.
Potato, Pepper & Tomato Casserole with Morocca
Moroccan potato, pepper, and tomato casserole tossed in a vibrant morocca chermoula of garlic, paprika, cumin, cayenne, cilantro, and parsley. A bold vegetarian main or side.
Insalata Tricolore
Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.
Tuna, Lemon & Caper
Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.
Grilled Pizza with Garden Tomatoes
Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.
Grilled Pizza with Garden Tomatoes
Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.
Rosemary White Bean dip
A quick and easy white bean dip that’s ready literally in minutes.
Vinaigrette of Braised Soup Veggies
Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.
Prosciutto Di Parms with Fig Tartletts
Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.
Carciofi Alla Giudia (Giudia Style Artichokes)
Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.
Parmesan Toasts
Parmesan toasts rub Italian bread with raw garlic, drizzle with olive oil, top with parmesan and fleur de sel, then oven-bake until golden. Easiest appetizer going.
Easy Pasta & Pine Nuts
Five-ingredient orzo with toasted pine nuts, olive oil, and dried basil. A 30-minute vegan side dish or light main with serious Mediterranean simplicity.
Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.
Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.
Red potato casserole bakes cubed red potatoes with fresh tomatoes, red onion, baked tofu, and Mediterranean herbs in olive oil. A hearty 5-step vegan one-pan meal for two.
Slow cooker beef chili with pinto beans, six cloves of pureed garlic, green chiles, jalapenos, balsamic vinegar, and 6 tablespoons of chili powder. Cooks low and slow for deep flavor.
Nothing can beat a freshly baked loaf of bread. Make this delicious Italian bread that can be accompanied with almost all the main courses.
Moroccan potato, pepper, and tomato casserole tossed in a vibrant morocca chermoula of garlic, paprika, cumin, cayenne, cilantro, and parsley. A bold vegetarian main or side.
Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.
Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.
Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.
Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.
A quick and easy white bean dip that’s ready literally in minutes.
Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.
Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.
Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.
Parmesan toasts rub Italian bread with raw garlic, drizzle with olive oil, top with parmesan and fleur de sel, then oven-bake until golden. Easiest appetizer going.
Five-ingredient orzo with toasted pine nuts, olive oil, and dried basil. A 30-minute vegan side dish or light main with serious Mediterranean simplicity.
