874 olive oil recipes

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Hortosoupa: humble Greek vegetable soup with tomatoes, potatoes, carrots, and onion simmered slow in olive oil. Peasant-style, vegan, and deeply satisfying.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Pasta with garlic, beaten eggs, olive oil, and Parmesan. A stripped-down Italian pantry pasta similar to a simplified carbonara, ready in 30 minutes.

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Linguine with white clam sauce made from fresh topneck clams sauteed in garlic and olive oil with their own juice. A freezer trick makes shucking effortless, and the whole dish comes together in minutes.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.