359 extra virgin olive oil recipes

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Awesome sandwich, you can add some other herbs or cheese too, easy and delicious.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.

Fresh tagliatelle with golden garlic, sundried tomatoes, white wine, and wilted rucola. A 6-ingredient Italian pasta that cooks in minutes with bold, simple flavors.

This is an amazingly delicious salad that can be served at any time!

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

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.

Radicchio leaves brushed with lemon oil and filled with melted Monterey Jack cheese. A 5-ingredient, low-carb appetizer ready in under 10 minutes.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.

Right now it's aspragus season, we have lots of fresh and local aspragus in almost all the grocery stores. Quick and easy to prepare, great flavor and health benefit make the asparagus a hero at our dinner table.