2,366 olive oil recipes

Quick garlic marinara sauce with canned Roma tomatoes, olive oil, oregano, and parsley. A 5-ingredient Italian tomato sauce ready in 20 minutes.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.

Pasta tossed with four colors of oven-roasted bell peppers, balsamic vinegar, garlic, fresh basil, and olive oil. A vibrant, low-fat sauce bursting with smoky sweetness.

Chimichurri sauce: fresh herbs and garlic pulsed with olive oil and vinegar into a punchy, garlicky green sauce. The classic Argentine condiment for grilled steak, chicken, and vegetables.

Penne with winter squash, leeks, and parmesan cooks everything in one pot with nutmeg and olive oil. Simple Italian pasta, sweet squash and savory cheese in every bite.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

The garlic and rosemary infused olive oil adds the herby and garlicky taste into the chicken under roasting; lentils and olives give the enough fibre and minerals to your daily nutrition. Serve it with roasted potatoes, salad greens.

Sauteed mushroom caps in butter and olive oil with garlic and parsley, served over sirloin steak. A classic steakhouse-style mushroom topping ready in minutes.

Dijon soy rack of lamb: tender lamb chops glazed in a Dijon, soy, garlic, and olive oil mayonnaise-style coating, then broiled and roasted to a perfect medium-rare. A 45-minute restaurant dinner.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.