359 extra virgin olive oil recipes

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.

This Authentic Vegan Bulgur Pilaf recipe is hearty, healthy. An easy recipe for bulgur wheat. Full of fiber and easily customizable.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

Crisp celery meets tart Granny Smith apples in this vibrant salad tossed with toasted walnuts and a tangy honey-mustard vinaigrette for the perfect balance of crunch and zing.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Mussel and tomato soup: a quick four-ingredient Italian-style seafood soup with garlic, olive oil, plum tomatoes, and fresh mussels. Ready in 40 minutes for a light appetizer or main.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

Sausage O'Patties: Irish-inspired potato and pork breakfast patties with onion, parsley, and thyme. Crispy-edged homemade sausage cakes ready in under 25 minutes without any sausage casings.

Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the time it takes to boil noodles.

Quick, easy and delicious corn salad satisfies everyone!

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Saffron-tinted rice simmered with sautéed chicken breast, garlic, and onions, topped with bright steamed broccoli. A complete one-pot meal in about an hour.

Delicious Australian lamb and pesto with healthy vegetables on the side