1,442 olive oil recipes

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

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.

Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

Linguine with white clam sauce made from fresh topneck clams sauteed in garlic and olive oil with their own juice. A freezer trick makes shucking effortless, and the whole dish comes together in minutes.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

Penne with winter squash, leeks, and parmesan cooks everything in one pot with nutmeg and olive oil. Simple Italian pasta, sweet squash and savory cheese in every bite.

Couscous with red peppers, onion, garlic, and cumin finished with lemon juice, olive oil, and fresh parsley. A quick side dish ready in 30 minutes.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Garlic spaghetti with olive oil, fresh parsley, and Parmesan. A classic aglio e olio done simply with pasta water for a silky, garlicky sauce in under 20 minutes.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.