416 olive oil recipes

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Panfried smashed potatoes boil red potatoes tender, flatten them, then pan-fry in olive oil until shatteringly crisp. Finished with parmesan and black pepper. Three ingredients.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Tuscan skillet chicken with cannellini beans, fresh spinach, tomatoes, garlic, and rosemary. One pan, 30 minutes, healthy weeknight Italian dinner.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Fusilli alla Sorrentina with canned tuna, fresh tomatoes, black olives, white wine, garlic, and fresh mint. A quick Southern Italian pantry pasta.

No-cook pasta sauce with ripe tomatoes, fresh basil, diced mozzarella, garlic, and balsamic vinegar tossed with hot penne. A fresh summer pasta that lets peak tomatoes shine.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Rustic fig tartlets topped with paper-thin prosciutto di Parma, fennel seeds, and extra virgin olive oil. A handmade pastry shell with jammy baked figs and salty cured ham.

Spain's beloved tortilla española: thinly sliced new potatoes and sweet onions slow-cooked in olive oil, bound with eggs, and baked until golden. Serve at room temperature for the authentic experience.

Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.

Red pepper and ginger marmalade slow-cooks sweet peppers with orange zest, fresh ginger, and garlic into a glossy savory jam. Great with lamb, roast chicken, or cheese.

Hearty Portuguese rubble soup (sopa de entulho) loaded with red kidney beans, pumpkin, turnips, carrots, potatoes, and hand-torn cabbage. A warming, rustic one-pot meal.