1,466 olive oil recipes

Creamy horseradish sauce made with silken tofu, honey and olive oil. Vegan dipping sauce for turnip chips ready in minutes.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Polipi Veraci all'Aglio is Italian braised octopus with crushed garlic, cumin, bay leaf, and olive oil, slow-cooked in a sealed earthenware dish until tender. Finished with rosemary, parsley, and green pepper.

Rustic Italian spaghetti from the Ciociaria region with plum tomatoes, sweet peppers, oil-cured olives, and Romano cheese. A bold, no-meat pasta that's ready in under an hour.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Pantry linguine with clams, marinated artichoke hearts and black olives in a garlicky olive oil sauce. A 30-minute Italian-style pasta built entirely from cans and jars, finished with grated pecorino and red pepper flakes.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Low calorie tomato bruschetta on garlic-rubbed toast with sauteed onion, oregano, and optional Parmesan. Just 1 teaspoon of olive oil keeps this appetizer light and fresh.

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.