413 olive oil recipes

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

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

Full of vibrant, Moroccan flavours, these sweet potato and carrot 'fries' are a quick and delicious way to add a nutritious side to your main meal. Both sweet potatoes and carrots are rich sources of antioxidants. Sweet potatoes also contain manganese, an important mineral for stabilising blood sugar levels.

This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

A very nutritious salad and tastes refreshingly delicious.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

Fresh tuna hero stacks seared tuna steak with roasted garlic, green beans, tomato, and roasted red pepper on a hollowed-out French roll. A pressed Niçoise-style sandwich that gets better after a rest in the fridge.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

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No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.