526 olive oil recipes

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Discover easy cheesy black bean and corn quesadillas ready in 30 minutes – perfect for quick vegetarian dinners, beginner-friendly Mexican-inspired meals, or healthy weeknight recipes with canned beans and melty cheese.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Hortosoupa: humble Greek vegetable soup with tomatoes, potatoes, carrots, and onion simmered slow in olive oil. Peasant-style, vegan, and deeply satisfying.

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Arugula and red onion salad tosses peppery greens with thin red onion in a sharp red wine vinegar and olive oil dressing. A 5-minute Italian side that pairs with grilled meats or pasta.

Breaded mahi-mahi fillets pan-seared in olive oil, topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbly. A seafood twist on classic chicken Parmesan ready in 45 minutes.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

Sauteed curly endive with garlic and a splash of balsamic vinegar piled over olive oil-tossed spaghetti. A quick vegetarian pasta with a bitter-sweet edge that keeps you coming back.

Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.

Creamy walnut sauce with garlic, Parmesan, butter and olive oil tossed with egg tagliarini. A rustic Italian pasta ready in 30 minutes flat.

Authentic jhinka masala with plump shrimp simmered in a fragrant blend of mustard seeds, cumin, turmeric, and fresh ginger. Ready in 30 minutes and served over nutty basmati rice for a weeknight Indian curry that hits every warm, spicy note.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.