874 olive oil recipes

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Greek spanakopita Peloponnisos style: spinach, leeks, and spring onions rolled in olive oil-brushed phyllo pastry and baked golden. A dairy-free version without the traditional feta cheese.

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Pasta alla checca, a Roman no-cook summer pasta sauce of ripe tomatoes, kalamata olives, capers, fresh basil, and garlic steeped in olive oil for hours. No stove needed for the sauce.

Broiled vegetable medley with zucchini, eggplant, red peppers, and onion brushed in garlic-rosemary olive oil. A simple Mediterranean-style appetizer or side ready under the broiler in 10 minutes.