612 olive recipes

Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Zucchini casserole loaded with sharp cheddar, bread crumbs, green pepper, and basil, bound with eggs and olive oil. A golden-topped bake that uses up garden zucchini.

A loaded spinach and romaine salad with fresh mozzarella, cherry tomatoes, cucumber, and finely chopped crispy bacon, dressed simply in olive oil and red wine vinegar. Big, fresh, and crowd-friendly.

A delicious crusty bread that is perfect with any meal, anytime of the day!

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Lentil and garbanzo bean salad with cherry tomatoes, carrots, scallions, and fresh parsley in a lemon olive oil dressing. High-protein, vegan, and served cold.

Macaroni and broccoli tossed with garlic-anchovy olive oil and Parmesan. A quick Italian pasta where the anchovies melt into a savory, umami-rich sauce.

A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.

A dairy-free Greek spinach pie with homemade olive oil pastry, fresh spinach, curly endive, dill, scallions, and lemon zest. Traditional Lenten spanakopita, completely vegan.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

Roasted Cornish game hens marinated in tomatillo-chipotle salsa with a creamy pan sauce, green beans, and onions. A smoky, elegant one-pan dinner with Mexican flavors.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.