2,117 olive oil recipes

Baba Gannouj (Joel Rapp) recipe

Veggie Burger recipe

Grapefruit, orange and watercress create this refreshing and light salad. Great to serve before or after any heavier fat laden meal to clean the palate. Also good to incorporate some fall and winter fruit.

Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.

If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!

Earthy-sweet beets, peppery arugula and creamy goat cheese are tossed with a red wine vinaigrette. Quick, easy and tasty!

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

Papoutsakia with Meatballs recipe

Savory and succulent, these braised leeks and shitake mushrooms are a delightful vegan dish that will leave you wanting more. This recipe combines the delicate flavors of leeks and shitake mushrooms with the rich taste of sherry and a hint of citrus from the orange. It's perfect for a cozy night in or to impress your guests at a dinner party.

Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both toppings and crust. Spread with mashed roasted garlic, topped with grilled potato slices, crisp-fried pancetta bits, black olives and rosemary, sprinkled with mozzarella cheese.

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

Cold Yogurt Gazpacho recipe

The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.

Submitted by Victoria Sheridan (Fall 2011)

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious. Then I made a frozen yogurt with these brownies, heavenly delicious!