1,466 olive oil recipes

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

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.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Vegan pesto pasta with spinach, parsley, basil, pine nuts, garlic, and miso paste instead of Parmesan. A dairy-free pesto that's savory, bright, and ready in 15 minutes.

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

Panfried smashed potatoes boil red potatoes tender, flatten them, then pan-fry in olive oil until shatteringly crisp. Finished with parmesan and black pepper. Three ingredients.

This is a good pizza, you can make it in advance, when you want to serve, heat it in oven for several minutes, very great.

Spaghetti with green tomatoes sauteed in garlic and extra-virgin olive oil, tossed with Parmesan. A bright, tangy twist on classic Italian pasta using unripe tomatoes.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.