66 extra virgin olive oil recipes

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

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

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

This is a good pizza, you can make it in advance, when you want to serve, heat it in oven for several minutes, very great.

Seared turkey tenderloin roasted golden, then sliced and drizzled with a glossy whiskey cherry sauce made with cranberry juice, thyme, and dry mustard. A stunning dinner that comes together in just over 30 minutes.

It is an elegant appetizer, shrimp is covered by garlic and lemon, savory and delicious.

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Simply delicious salad that can be served with any main course.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Easy appetizer, and tastes very well too. Everyone loves it.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.