858 olive oil recipes

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

Crispy golden calzones stuffed with wilted spinach, roasted red peppers, oil-cured olives, and gooey smoked mozzarella. Vegetarian, uses store-bought dough, and bakes in just 15 minutes.

Three-ingredient garlic knots made from pizza dough, rolled in garlicky olive oil and baked golden in under 10 minutes. Soft, chewy, and impossibly easy.

Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.

Roasted salmon rubbed with olive oil, baked skin-on at high heat, and finished with fresh chives and optional tarragon. Clean, simple, and ready in 30 minutes with only four ingredients.

Tuna pizza with homemade dough, fresh tomato sauce, pine nuts, and basil. An Italian-style pizza from scratch with a slow-rise crust and Mediterranean toppings.

Lean chicken breasts baked in white wine and lemon juice with tarragon, basil, and red pepper flakes. A light, clean dinner ready in 45 minutes. Pairs well with quinoa or spaghetti squash.

Baked penne tossed with sun-dried tomato sausage, wilted spinach, chopped tomatoes, and creamy ricotta. A hearty Italian pasta bake that comes together in an hour.

This is a so great recipe, all my friends loved them, they even asked for this recipe from me, big hit.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Grilled chicken salad with red leaf lettuce, juicy orange slices, ripe black olives, and a sharp red wine vinegar dressing scented with garlic and celery. A light, bright Mediterranean lunch in 18 minutes.

Spain's beloved tortilla española: thinly sliced new potatoes and sweet onions slow-cooked in olive oil, bound with eggs, and baked until golden. Serve at room temperature for the authentic experience.

Balsamic-honey marinated chicken skewers threaded with fragrant bay leaves, grilled until charred, and topped with a bright fresh tomato and basil salsa. Summer grilling at its finest.