1,864 olive recipes

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Fresh tagliatelle with golden garlic, sundried tomatoes, white wine, and wilted rucola. A 6-ingredient Italian pasta that cooks in minutes with bold, simple flavors.

This recipe is very simple to make, but it goes very well, you will know how satisfied it let you feel, great for your diet!

Fast and simple but simply delicious with few calories!!!!

Quick, easy and delicious corn salad satisfies everyone!

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.