2,326 olive oil recipes

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

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.

A tabbouleh-style grain salad with bulgur wheat, flaked tuna, tomatoes, cucumber, and loads of fresh parsley in a bright lemon-olive oil dressing. Light, filling, and ready in 20 minutes.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

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.

Pasta cooked in vegetable broth instead of water, then tossed with diced kalamata olives, olive oil, and fresh parsley. A five-ingredient vegetarian dish with built-in savory flavor.

French potato salad with crispy bacon, shallots, red wine vinegar, and olive oil tossed with warm new potatoes. No mayo, just a tangy vinaigrette that soaks right in.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Pasta cooked in vegetable broth instead of water for built-in flavor, tossed with diced kalamata olives, fresh parsley, and olive oil. A fast, vegan-friendly weeknight dinner.

Green olive relish with red onion, garlic, fresh parsley, and lemon juice in extra-virgin olive oil. A quick no-cook condiment for grilled fish and Mediterranean dishes.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Spanish tortilla (tortilla espanola) made with just potatoes, eggs, olive oil, and salt. A classic four-ingredient egg and potato omelette served warm or cold.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.