217 extra virgin olive oil recipes

Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

Sure, you can buy ready-made pizza dough, but often it contains quite a bit of fat and sometimes it’s hydrogenated. This dough is an easy, no-hassle alternative. It takes about five minutes to put together in the food processor, and it’s easy to stretch or roll out. The dough recipe makes enough for two 14-inch pizzas (or three very thin 10- to 12-inch pizzas). You can roll all of it out and freeze what you don’t use, so long as it’s wrapped airtight.

Fusilli with cauliflower: a 3-ingredient Italian pasta where florets simmer in olive oil until they break down into a silky sauce coating every spiral. Ready in 40 minutes.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

This recipe is very simple to make, but it goes very well, you will know how satisfied it let you feel, great for your diet!

Slow-caramelized Spanish onions and anchovies melted into olive oil with garlic and chilies, tossed with spaghetti and finished with toasted breadcrumbs. Bold, savory, and deeply Italian.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.

Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.

Baked penne tossed with sun-dried tomato sausage, wilted spinach, chopped tomatoes, and creamy ricotta. A hearty Italian pasta bake that comes together in an hour.

Vegetarian spaghetti with mushroom bolognese, shallots, carrot, tomatoes and oregano. Hearty meatless pasta sauce that tastes like the real thing in under 40 minutes.

Spain's beloved tortilla española: thinly sliced new potatoes and sweet onions slow-cooked in olive oil, bound with eggs, and baked until golden. Serve at room temperature for the authentic experience.

No-cook pasta sauce with ripe tomatoes, fresh basil, diced mozzarella, garlic, and balsamic vinegar tossed with hot penne. A fresh summer pasta that lets peak tomatoes shine.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.