413 olive oil recipes

These deliciously moist pancakes are so easy to make and also packed with goodness. You can find juicy blueberry bursts in every bite. A perfect breakfast with a cup of orange juice.

Tabouli salad with bulgur wheat, juicy tomatoes, fresh parsley, lemon, and olive oil. The classic Middle Eastern parsley salad served at room temperature with optional black olives and mint.

Within about 25 minutes, this delicious vegetable nachos will be in front of you, cheesy, crunch, creamy...

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

No sophisticated baking skills are required to make this super fruity and delicious galette. Slice up the plums and strawberries, roughly roll the dough into a round, placed the fruits over the dough, rustically fold the edges around the fruits. How simple is that, and it tastes absolutely delicious!

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Green beans with mushrooms and cherry tomatoes: quick vegetable side with steamed green beans, sauteed mushrooms, garlic, and burst cherry tomatoes in olive oil. Low-fat and ready in 15 minutes.

Italian wine pepper biscuits, savory taralli-style snacks made with white or red wine, olive oil, and coarse black pepper. Twist or knot shape, baked crisp.

Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Homemade boboli-style focaccia bread baked in pie pans with a six-ingredient dough. Crisp on top, soft inside, and ready to top with cheese, sauce, or just fresh rosemary and olive oil.

Provolone oregano focaccia is a hearty Italian flatbread with whole wheat and semolina flour, garlic-infused olive oil pooled in the dimples, and provolone cubes baked into the dough. Bread-machine-free.