2,326 olive oil recipes

Sage and parsley bring herbal, earthy, and outdoorsy notes to the forefront, walnuts bring meaty richness, and Parmesan brings home the umami. This simple recipe is all about technique. The pesto then coats the pasta dreamily. Best of all, it's super simple and quick to plate.

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

A home-made and healthified version of creamy Caesar salad dressing that can be used for salad or any recipe calling for creamy Caesar salad dressing.

This is a great recipe for a quick, easy lunch or lovely enough for a nice appetizer during your next dinner party!

This refreshing salad combines tender roasted asparagus, peppery arugula, and perfectly poached eggs for a light yet satisfying dish. A tangy lemon-mustard dressing ties it together, while a slice of crusty whole-grain bread soaks up the flavorful juices and adds fiber. Ideal for brunch or a quick dinner, this salad is both nutritious and delicious.

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

Warm mushroom and mixed greens salad spoons sherry-glazed sauteed mushrooms over crisp greens, wilting them slightly under a warm lemon-thyme dressing. A light, bistro-style salad in about 25 minutes.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

A nice warm salad that highlights simple and fresh flavors and textures. Pan crisped bread cubes add a very nice crunch.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

Delicious and loaded with flavor. Quinoa is so versatile to cook. Smoked tofu you can find in Asian grocery store, which does add some smoky flavour and meaty texture. Definitely a keeper!

This colorful low fat salad can be enjoyed warm or cold.