Recipes with olive oil
5,532 recipes
Orange Sea Scallops
Pan-seared sea scallops over wilted spinach, finished with a bright orange-Dijon vinaigrette and fresh chives. An elegant low-carb dinner that comes together in under 45 minutes.
Warm Potato & Tuna Salad
Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.
Chilled Asparagus Soup
Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.
Basil-Red Pepper Muffins
Savory basil red pepper muffins with olive oil, scallions, and egg whites. A low-fat, no-butter muffin that works as a side for soups, stews, or on its own for brunch.
Roasted Broccoli with Garlic & Crushed Peppers
Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.
Sesame-Almond Cookies
Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.
Quick California Pizza
Go California surfing with this delicious dish that's made with mushrooms and italian-style tomatoes.
Green Beans In Herb Sauce
Herb sauce is very nice, with the green beans, they taste very great!
Continental Mushroom Caviar
Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.
Parsnip-Carrot Soup
Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.
Pesto with Spinach
Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.
Spaghetti with Garlic & Oil
Spaghetti with garlic and oil (aglio e olio) made richer with butter and white wine. Three tablespoons of garlic sauteed low and slow for maximum flavor in 20 minutes.
Garlic Soup #2
Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.
Orzo/Fresh Tomato Sauce
Orzo with fresh tomato sauce: rice-shaped pasta tossed with quickly cooked summer tomatoes, garlic, basil, and red pepper flakes. Ready in 20 minutes.
Sun-Dried Tomato-Noodle Pudding
Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.
Pasta Con Pesto Alla Melone
Pasta with homemade basil pesto made from fresh basil, Parmesan, pine nuts, garlic, butter, and olive oil. Blended smooth, rested an hour, and tossed with hot capellini.
Pan-seared sea scallops over wilted spinach, finished with a bright orange-Dijon vinaigrette and fresh chives. An elegant low-carb dinner that comes together in under 45 minutes.
Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.
Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.
Savory basil red pepper muffins with olive oil, scallions, and egg whites. A low-fat, no-butter muffin that works as a side for soups, stews, or on its own for brunch.
Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.
Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.
Go California surfing with this delicious dish that's made with mushrooms and italian-style tomatoes.
Herb sauce is very nice, with the green beans, they taste very great!
Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.
Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.
Spinach pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil into a vibrant green sauce. A milder, year-round alternative to basil pesto.
Spaghetti with garlic and oil (aglio e olio) made richer with butter and white wine. Three tablespoons of garlic sauteed low and slow for maximum flavor in 20 minutes.
Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.
Orzo with fresh tomato sauce: rice-shaped pasta tossed with quickly cooked summer tomatoes, garlic, basil, and red pepper flakes. Ready in 20 minutes.
Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.
Pasta with homemade basil pesto made from fresh basil, Parmesan, pine nuts, garlic, butter, and olive oil. Blended smooth, rested an hour, and tossed with hot capellini.
