858 olive oil recipes

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

Shrimp "cooked" in a tangy citrus marinade. Fresh and refreshing cold shrimp cocktail.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Summer tortellini salad tosses cheese tortellini with shredded chicken, green and black olives, red bell pepper, sweet Vidalia onion, and a herbes de Provence vinaigrette. A picnic-ready pasta salad for four.