1,466 olive oil recipes

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Asparagus spears roasted with olive oil and rosemary get wrapped in ribbons of smoked salmon for an elegant appetizer that's ready in 25 minutes.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Four-ingredient ranch pasta primavera with rotelle, frozen vegetables, olive oil, and ranch dressing mix. A pantry-raid dinner ready in under 30 minutes.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 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.

Spaghetti with sauteed curly endive, garlic, olive oil, and balsamic vinegar. A quick 30-minute Italian pasta with bitter greens and tangy-sweet dressing.