2,366 olive oil recipes

Italian frying peppers stuffed with anchovy, bread crumbs, Parmesan, and fresh herbs, sautéed in garlic-infused olive oil until blistered and charred. Quick, bold, and built for summer.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.

La Mansion's chicken fajitas marinated in lime juice, garlic, olive oil, and fresh cilantro, then grilled over mesquite. A San Antonio restaurant-style recipe with bold, simple flavors.

Microwave roasted chicken stuffed with fresh parsley and rubbed with olive oil, lemon juice, thyme, and tarragon. A quick whole chicken dinner that cooks in about 30 minutes.

Roasted potatoes primavera with zucchini, red bell peppers, mushrooms, and onions tossed in olive oil and baked until golden and tender. A simple one-pan vegetable side dish.

Revithia soupa is a traditional Greek chickpea soup simmered with onion and olive oil until creamy, served with a squeeze of lemon juice. Just 6 ingredients and vegan.

Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Lime and oregano marinated flank steak broiled 10 minutes and sliced thin for tacos. Overnight marinade with garlic and olive oil tenderizes London broil into juicy carne asada.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Fettuccine with broccoli pesto made from raw broccoli florets, walnuts, Parmesan, and olive oil, tossed in a garlic-lemon cream sauce. A green twist on classic pesto pasta.