Recipes with olive oil
5,878 recipes
Cubbison's Caesar Salad
Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.
Roasted Onion, Endive & Orange Salad
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Roasted Onion, Endive & Orange Salad
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Grilled Flank Steak with Tomato Ginger Vinagrette
Juicy marinated flank steak perfect for the barbecue. Great recipe for this economical cut of beef.
Focaccia Provencale
Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.
Hoisin Chicken
Grilled hoisin chicken breasts marinated in hoisin sauce, rice wine, olive oil, and fresh thyme. Five ingredients and ready for the grill in 30 minutes.
Tofu Manicotti
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.
Trout Amandine with Cream Batter
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Sauteed Salmon Scallops with Greens
Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.
Consuelo's Albondigas
Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.
Chicken with Forty Cloves of Garlic
Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.
Critterless Chili
Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.
Grilled Red Peppers & Garlic Toast
Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.
Triple Cheese Pasta with Green Peas
Triple cheese pasta with green peas tosses hot rotelle with gorgonzola-butter, plus mozzarella and Fontina that melt into creamy ribbons from the residual heat. Sweet green peas and fresh chives cut through the richness.
Olive Bread (From My Garden)
Mediterranean olive bread shaped into a rustic ring: store-bought pizza dough kneaded with kalamata olives and fresh rosemary, brushed with olive oil and baked golden. A four-ingredient cheat that tastes like a bakery loaf.
Corn & Shrimp Salad
Corn and shrimp salad with boiled seasoned shrimp and sweet corn tossed in an emulsified Dijon vinaigrette with red onion and parsley. A bright, summery seafood salad.
Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Juicy marinated flank steak perfect for the barbecue. Great recipe for this economical cut of beef.
Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.
Grilled hoisin chicken breasts marinated in hoisin sauce, rice wine, olive oil, and fresh thyme. Five ingredients and ready for the grill in 30 minutes.
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.
Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.
Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.
Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.
Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.
Triple cheese pasta with green peas tosses hot rotelle with gorgonzola-butter, plus mozzarella and Fontina that melt into creamy ribbons from the residual heat. Sweet green peas and fresh chives cut through the richness.
Mediterranean olive bread shaped into a rustic ring: store-bought pizza dough kneaded with kalamata olives and fresh rosemary, brushed with olive oil and baked golden. A four-ingredient cheat that tastes like a bakery loaf.
Corn and shrimp salad with boiled seasoned shrimp and sweet corn tossed in an emulsified Dijon vinaigrette with red onion and parsley. A bright, summery seafood salad.
