1,864 olive recipes

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.

Romulan Lucernae is a DIY tangerine oil lamp, not a dish. Hollow the fruit, wick the pith, fill with olive oil, and light for a warm citrus-scented glow at the dinner table.

Try these mini pineapple bundt cakes, they are super moist and fluffy, loaded with flavor. These sweet treats will definitely satisfy your sweet tooth.

A fragrant bread machine loaf with dried dill and parsley, olive oil, and powdered milk for a soft crumb. Just load the ingredients and let the machine do the work. Incredible toasted with butter.

Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

Flour tortillas brushed with herb-infused olive oil, topped with diced turkey breast, bell pepper, tomatoes, and melted mozzarella. Crispy personal pizzas baked in 8 minutes flat for the quickest dinner or appetizer ever.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.

Bourekakia me kremithakia freska are Greek phyllo appetizers filled with fresh scallions, dill, and olive oil, rolled into golden tubes, sliced, and sprinkled with sesame. A rustic meze that disappears fast at any party.

Salad presto: mixed greens dressed with olive oil, red wine vinegar, and a pinch of dried basil. A bare-bones, 3-minute side salad using pantry staples. No more excuses for skipping the greens.

Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.

Peeled ripe tomatoes dressed with fresh cilantro, hot chili, lemon juice, and olive oil. This bright Yemeni tomato salad comes together in 20 minutes with no cooking and packs a punch of fresh, fiery 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.