Recipes with olive oil
5,878 recipes
Spa Pizzas
Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.
Hasa Vegetable Soup
Hasa vegetable soup with carrots, potatoes, tomatoes, fresh ginger, cumin, and a full cup of cilantro. A warming, ginger-forward vegetarian soup simmered low for an hour until the vegetables are tender.
Pasta Fagioli Ii
Simple pasta fagioli with red kidney beans, elbow macaroni, olive oil, garlic, onion, and celery. A no-frills Italian bean and pasta dish ready in 30 minutes.
Simple Wild Rice
Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.
Soupa Tsatziki(Cold Yogurt Soup)
Soupa tsatziki is a chilled Greek yogurt and cucumber soup with garlic, dill, mint, and fruity olive oil. No-cook, served icy cold with meze. Tangy, herbaceous, summer-perfect.
Spinach& Cheese Pie
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Spinach& Cheese Pie
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Spinach& Cheese Pie
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Minted Eggplants
Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.
Tomato Cheese Tart
Tomato cheese tart with provolone, Parmesan, fresh basil, and thick tomato slices baked in a blind-baked pastry shell. A savory Italian-style tart best with peak-season tomatoes.
Spicy Turkey Roast
Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.
Dried Tomato & Rosemary Bread
Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.
Linguine Alle Vongole
Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.
Peas Braised in Tomato (Piselli Alla Napoletana)
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.
Domesticated Chick-Pea Dip
Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.
Rotini with Zucchini & Ham
Rotini with zucchini, ham, and carrots tossed in olive oil with fennel seed. A quick 30-minute weeknight pasta that uses up leftover ham and summer vegetables.
Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.
Hasa vegetable soup with carrots, potatoes, tomatoes, fresh ginger, cumin, and a full cup of cilantro. A warming, ginger-forward vegetarian soup simmered low for an hour until the vegetables are tender.
Simple pasta fagioli with red kidney beans, elbow macaroni, olive oil, garlic, onion, and celery. A no-frills Italian bean and pasta dish ready in 30 minutes.
Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.
Soupa tsatziki is a chilled Greek yogurt and cucumber soup with garlic, dill, mint, and fruity olive oil. No-cook, served icy cold with meze. Tangy, herbaceous, summer-perfect.
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.
Tomato cheese tart with provolone, Parmesan, fresh basil, and thick tomato slices baked in a blind-baked pastry shell. A savory Italian-style tart best with peak-season tomatoes.
Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.
Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.
Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.
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.
Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.
Rotini with zucchini, ham, and carrots tossed in olive oil with fennel seed. A quick 30-minute weeknight pasta that uses up leftover ham and summer vegetables.
