859 olive oil recipes

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

This is a great and flavorful recipe that everyone enjoys.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Tangy Moroccan lemon yogurt dressing with warm spices like cumin, ginger, and cinnamon. Quick 5-minute salad dressing that's creamy, bright, and perfectly balanced.

This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect!

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

Spinach salad is a little plain, in this recipe, we add figs and walnuts into it, much more flavour. And much more nutrition!

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

A 10-minute no-cook pasta toss with cherry tomatoes, capers, nicoise olives, fresh basil, and garlic in extra-virgin olive oil. Light, bright, and vegetarian.

Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.