2,366 olive oil recipes

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Sweet and juicy cocktail or large cherry tomatoes roasted to concentrate their flavour and then stuffed with a mixture of parsley, garlic and olive oil. Simple yet bursting with fresh summer flavour.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Fresh tagliatelle with golden garlic, sundried tomatoes, white wine, and wilted rucola. A 6-ingredient Italian pasta that cooks in minutes with bold, simple flavors.

This recipe is very simple to make, but it goes very well, you will know how satisfied it let you feel, great for your diet!

Fast and simple but simply delicious with few calories!!!!

Quick, easy and delicious corn salad satisfies everyone!

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

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.

Sausage O'Patties: Irish-inspired potato and pork breakfast patties with onion, parsley, and thyme. Crispy-edged homemade sausage cakes ready in under 25 minutes without any sausage casings.

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.