1,466 olive oil recipes

Turkish leeks in olive oil (zeytinyagli pirasa) braised with carrots, rice, lemon, and sugar. Served cold as a meze, this is a classic Mediterranean cold vegetable dish.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

These parmesan and olive oil crackers are so delicious and packed with goodness. Make sure to bake enough, because everyone can't get the hands off these yummy crackers.

Coated with garlic olive oil and mozzarella cheese, topped with fresh arugula that's tossed with a little bit olive oil, lemon juice and black pepper. This quick, easy and tasty summer pizza also can be grilled on a Barbecue. Fresh salad is served on a pizza, sounds delicious!

Super moist and cheesy bread topped with caramelized shallots or red onions and brushed with basil-olive oil. The aroma from the oven during the baking will fill up your entire house, and this bread will not last long.

Use seasonal kale to make this hearty and delicious soup. The garlic-olive oil crostini is a must to help soak every drop of yumminess.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Olive oil and Sauternes cake with orange zest and whipped egg whites for a tender, airy crumb. A grown-up dessert cake that shows off two bold flavors without being heavy.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Olive oil and vinegar chicken cacciatore braised with white wine, garlic, and rosemary. Italian hunter-style chicken without the heavy tomato sauce. Pan-to-oven in 45 minutes.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.