1,442 olive oil recipes

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Tri-color pasta with a simple tomato sauce simmered with garlic and onion, tossed with fresh basil, olive oil, and Parmesan. Italian comfort food from pantry staples.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.

Basil-Grilled Lamb Loin Chops marinated in fresh basil, Dijon mustard, balsamic vinegar, garlic, and olive oil, then grilled 5 minutes per side. A fast, herb-forward summer grill recipe.

A rich Mediterranean sun-dried tomato dip pureed smooth with garlic, oregano, thyme, and olive oil. Microwave method makes it fast, and it keeps in the fridge for a month.

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

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

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