1,466 olive oil recipes

Penne with fresh tomato basil sauce simmers chunky ripe tomatoes, garlic, and fresh basil in olive oil for a quick pasta sauce. Summer Italian classic finished with Parmesan and torn basil leaves.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

A savory bread machine loaf loaded with fragrant rosemary, Parmesan, Monterey Jack, and oat bran. Whole wheat flour and olive oil give it a hearty, rustic crumb with a crispy, golden crust.

Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

Italian rice and spinach soup (minestrina) simmered in chicken broth with arborio rice, garlic, and olive oil, finished with freshly grated Parmesan. A light, brothy bowl from the Italian home cooking tradition.

Rustic dried tomato soup simmered with garlic, olive oil, basil, oregano, and a touch of ginger. Made entirely from pantry staples, this low-effort soup deepens in flavor the longer it cooks.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Round steak slices rolled around a spiced vegetable stuffing with cinnamon, browned in olive oil, and braised low and slow in tomato sauce until fork tender. Serve over rice pilaf or spaghetti.

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Savory basil red pepper muffins with olive oil, scallions, and egg whites. A low-fat, no-butter muffin that works as a side for soups, stews, or on its own for brunch.

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.

Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.