1,442 olive oil recipes

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Char-grilled baby octopus simmered in red wine and olive oil.

Rustic zucchini yeast bread with a golden olive oil crust and soft, moist crumb. Grated zucchini adds moisture while yeast gives this loaf real bakery-style chew and rise.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Pasta Nicoise salad with shell pasta, fresh tomatoes, steamed green beans, black olives, and capers tossed in a garlicky olive oil vinaigrette. Ready in 20 minutes.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

English walnut salad tosses red lettuce, watercress, and arugula with whole walnuts in a walnut oil and olive oil vinaigrette with red wine vinegar. Nutty, peppery, and elegant.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.