874 olive oil recipes

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.

Peppery arugula pesto with basil, pine nuts, black olives, lime juice and cumin. Bold cheese-free pesto for pasta, sandwiches or roasted vegetables.

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 asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

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.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

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.

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.

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.

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.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Crispy golden calzones stuffed with wilted spinach, roasted red peppers, oil-cured olives, and gooey smoked mozzarella. Vegetarian, uses store-bought dough, and bakes in just 15 minutes.

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.

Balsamic-honey marinated chicken skewers threaded with fragrant bay leaves, grilled until charred, and topped with a bright fresh tomato and basil salsa. Summer grilling at its finest.