3,438 olive recipes

This recipe will produce a notably hot chili. But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.

Also like this mincemeat pastry squares recipe, and the pastry gives the lovely flakey texture.

Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Honey-sweetened Italian figure-eight cookies made with olive oil and just six ingredients. These charming consolation biscuits puff up golden and light with a tender, not-too-sweet crumb.

Florentine-style fried chicken, marinated in olive oil, lemon, and parsley, then dipped in flour and egg and deep-fried golden. The original Tuscan take on fried chicken, long before Nashville hot.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Greek-style marinated mushrooms in olive oil, lemon juice, garlic, and herbs, made quickly in the microwave. Chilled for 24 hours for a tangy, herbaceous cold appetizer or meze.

Classic linguine with clam sauce made from canned clams, garlic, olive oil, lemon juice, and red pepper flakes. A quick Italian-American pasta dinner on the table in 30 minutes with pantry staples.

Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.

Silky smooth hummus topped with a bright tomato-onion-parsley relish and a drizzle of olive oil. A 15-minute no-cook appetizer that's fresh, vibrant, and ready for any gathering.

Baked garlic shrimp coated in seasoned bread crumbs with five cloves of garlic, fresh parsley, and olive oil. A 40-minute Italian-American main with a crispy crust and tender pink interior.

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.