Recipes with olive oil, extra-virgin
1,186 recipes
Wild Mushroom & Sage Pizza
This is a great appetizer, nice mushroom and sage, they are savory.
Wild Mushroom & Sage Pizza
This is a great appetizer, nice mushroom and sage, they are savory.
Barbecued Australian Lamb leg with Grilled Vegetables & Almond Pesto
Delicious Australian lamb and pesto with healthy vegetables on the side
Barbecued Australian Lamb leg with Grilled Vegetables & Almond Pesto
Delicious Australian lamb and pesto with healthy vegetables on the side
Zucchini & Green Beans with Green Sauce
Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.
Smoked Salmon & Brie Pizza
Homemade pizza dough topped with creamy Brie, silky smoked salmon, red onion rings, and a drizzle of extra-virgin olive oil. A gourmet flatbread that makes 2 pies.
Sauteed Spinach with Pine Nuts & Golden Raisins
Sauteed spinach with pine nuts and golden raisins cooks fresh spinach in garlic oil with sweet raisins and toasted pine nuts, finished with balsamic and parmesan. Sicilian side in 5 minutes.
Herb Crusted Cod with Corn-Ginger Broth
Herb crusted cod plates a parsley-cilantro breadcrumb crusted cod fillet on wilted baby bok choy with a silky corn-ginger broth. Fusion fish dinner ready in 45 minutes.
Lamb Klephtiko
Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.
Roasted Potatoes with Tomatoes, Basil, & Garlic
Great flavor with the basil and tomatoes.
I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.
Fig Salad with Greens & Walnuts
Fresh fig salad with mixed greens, goat cheese, walnuts, and a champagne vinegar shallot vinaigrette. An elegant no-cook salad that showcases ripe figs at their peak.
Ciabatta #2
Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.
Spaghitti Vesuvius I.E.S.Jjgf65A
Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.
Springtime Pasta Salad
A delicious and refreshing pasta salad is perfect for spring or summer.
Spaghetti with Crabs
Whole hard-shell crabs simmered in a garlicky tomato sauce with red pepper flakes, cracked and tossed over spaghetti. Messy, hands-on, and worth every napkin.
Tuscan Bread Soup (Italian)
Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.
This is a great appetizer, nice mushroom and sage, they are savory.
This is a great appetizer, nice mushroom and sage, they are savory.
Delicious Australian lamb and pesto with healthy vegetables on the side
Delicious Australian lamb and pesto with healthy vegetables on the side
Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.
Homemade pizza dough topped with creamy Brie, silky smoked salmon, red onion rings, and a drizzle of extra-virgin olive oil. A gourmet flatbread that makes 2 pies.
Sauteed spinach with pine nuts and golden raisins cooks fresh spinach in garlic oil with sweet raisins and toasted pine nuts, finished with balsamic and parmesan. Sicilian side in 5 minutes.
Herb crusted cod plates a parsley-cilantro breadcrumb crusted cod fillet on wilted baby bok choy with a silky corn-ginger broth. Fusion fish dinner ready in 45 minutes.
Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.
Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.
Fresh fig salad with mixed greens, goat cheese, walnuts, and a champagne vinegar shallot vinaigrette. An elegant no-cook salad that showcases ripe figs at their peak.
Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.
Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.
A delicious and refreshing pasta salad is perfect for spring or summer.
Whole hard-shell crabs simmered in a garlicky tomato sauce with red pepper flakes, cracked and tossed over spaghetti. Messy, hands-on, and worth every napkin.
Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.
