Recipes with olive oil
5,878 recipes
Bourekakia Me Kremithakia Freska
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.
Provencal Sauteed Chicken
Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.
Curried Rice with Apricots & Almonds (Robb's)
Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.
Grilled Red Onions
Grilled red onion halves marinated in Worcestershire, balsamic vinegar, soy sauce, and olive oil. Charred, sweet, and smoky in 8 minutes on the grill.
Rich Garlic Soup
Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.
Grilled Salmon Fillets in Lettuce with Mustard Sauce
Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.
Pasta with Mushroom-Zucchini Sauce
Quick pasta with stir-fried mushrooms and zucchini tossed in melted white cheese and topped with Parmesan. A light, low-fat vegetarian pasta for two.
Pizza Dough - Roman Focaccia
Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.
Pizza Dough - Roman Focaccia
Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.
Orange & Red Salad
Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.
Fish Marinated in Herbed Olive Oil
Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.
Summer Olive Pizza
This is a great pizza, and I added some onions too, very tasty and light.
Pine Nut Salad
Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.
Vegetable Salad with Herbal Vinaigrette
Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.
Italian Sirloin Stew
Italian sirloin stew with cubed sirloin, zucchini, tomatoes, and garlic in a basil-scented broth, finished with grated parmesan. Quick weeknight stew ready in 40 minutes.
Santa Fe Grilled Turkey
Lime-marinated grilled turkey breast pounded thin and served with fresh tomato-cilantro-jalapeno salsa. A lean, Southwestern-style main dish that grills in under 15 minutes.
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.
Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.
Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.
Grilled red onion halves marinated in Worcestershire, balsamic vinegar, soy sauce, and olive oil. Charred, sweet, and smoky in 8 minutes on the grill.
Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.
Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.
Quick pasta with stir-fried mushrooms and zucchini tossed in melted white cheese and topped with Parmesan. A light, low-fat vegetarian pasta for two.
Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.
Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.
Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.
Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.
This is a great pizza, and I added some onions too, very tasty and light.
Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.
Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.
Italian sirloin stew with cubed sirloin, zucchini, tomatoes, and garlic in a basil-scented broth, finished with grated parmesan. Quick weeknight stew ready in 40 minutes.
Lime-marinated grilled turkey breast pounded thin and served with fresh tomato-cilantro-jalapeno salsa. A lean, Southwestern-style main dish that grills in under 15 minutes.
