526 olive oil recipes

Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

A whole chicken rubbed with rosemary and garlic, stuffed with prosciutto and Parmesan rinds, then roasted over red onions with Lambrusco and balsamic vinegar. Served alongside smoky grilled Treviso radicchio.

A quick and delicious one-pan meal fills you up with sausage, mushrooms, bacon, potatoes and eggs. Enjoy it with some crusty bread or steamed rice.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

This is a great appetizer, nice mushroom and sage, they are savory.

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Some leftover ham or turkey and roasted tomato are mixed with some olives, basil and cooked pasta, tons of flavor.

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.

Salmon roasted with plum tomatoes, kalamata olives, orange zest, and fresh rosemary. A Mediterranean one-pan dinner where slow-blistered tomatoes turn into a rustic sauce for the fish.

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Basic quinoa cooked pilaf-style with garlic and olive oil, toasted in the pan before simmering in chicken broth. A nutty, fluffy grain side dish in under an hour.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.