542 olive oil recipes

Garlic spaghetti (aglio e olio) with golden garlic sauteed in olive oil, tossed with pasta water, fresh parsley, and Parmesan. Five ingredients, 35 minutes, and the simplest Italian pasta you can make.

Focaccia with Parmesan, rosemary, and olive oil baked on a cornmeal-dusted sheet until golden and crusty. A simple yeast bread with a one-hour rise and just a handful of ingredients.

Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.

Arugula and red onion salad tosses peppery greens with thin red onion in a sharp red wine vinegar and olive oil dressing. A 5-minute Italian side that pairs with grilled meats or pasta.

Homemade squid ink pasta made from scratch with just flour, eggs, olive oil, and squid ink. The dough kneads up jet-black, elastic, and silky, ready to cut into any shape you like.

Quick shrimp fra diavolo with plum tomatoes, garlic, olive oil, and red pepper flakes tossed with pasta. This spicy Italian-American classic comes together in under 25 minutes with just 7 simple ingredients.

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Sebze bastisi: a Turkish vegetable stew with fried eggplant, zucchini, green beans, and peppers slow-baked in beef broth with garlic and parsley. Hearty, warming comfort food.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.

No-cook Mediterranean fettuccine with sun-dried tomatoes, black olives, fresh basil, mozzarella, and lemon zest. Hot pasta melts the cheese and warms the sauce. The sun-dried tomato oil is the only dressing you need.

Brandade de thon purées white beans with tuna, garlic, and olive oil into a creamy gratin topped with Parmesan, Swiss cheese, and buttered breadcrumbs. A pantry-friendly Provençal twist on the classic salt cod brandade.

Layered cheese torta with pesto cream cheese, provolone, sun-dried tomatoes, roasted red peppers, and toasted pine nuts. A stunning no-bake appetizer that chills overnight and keeps for weeks.