Recipes with olive oil
5,878 recipes
Thyme Focaccia & Parmesan Focaccia
Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.
Condimento Pugliese (Sweet Pepper Spread)
Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.
Shrimp & Tomoto in Shells
Shrimp and tomato in scallop shells with garlic, fennel seed, lime juice, and parsley. A quick, elegant appetizer or light main that comes together in 30 minutes.
Lentil & Rice One-Pot Supper
Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.
Meatless Loaf (Bryant)
Meatless loaf made with crushed peanuts, cottage cheese, and brown rice for a protein-packed vegetarian main dish. Simple mix-and-bake method with just eight ingredients and no fussy steps.
Potato Salad Recipe
Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.
Best Spaghetti with Garlic & Oil
Spaghetti aglio e olio in its simplest form: long noodles tossed with slow-bloomed garlic, fruity olive oil, fresh parsley, cracked pepper, and a snowfall of Parmigiano-Reggiano. A pantry dinner ready in twenty minutes.
Fusilli with Vegetables
Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.
Pizzeria Recipe
Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.
Soupa Tsatziki (Cold Yogurt Soup)
Greek cold yogurt soup (soupa tsatziki) with grated cucumber, garlic, fresh dill, mint, and olive oil. A chilled, no-cook summer soup served as part of a mezze spread.
Eggplant-Tomato Sauce
Vegetarian eggplant tomato pasta sauce with dry sherry, red bell pepper, nutmeg, and fresh basil. A chunky, low-calorie sauce that simmers in under 30 minutes.
Marinated Mushrooms (Katzen)
Marinated mushrooms from Mollie Katzen: briefly simmered button mushrooms soaked in olive oil, lemon juice, garlic, and thyme. A make-ahead vegetarian antipasto or salad topper.
Crescia(Onion Flavoured Focaccia)
Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.
Crescia(Onion Flavoured Focaccia)
Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.
Crescia(Onion Flavoured Focaccia)
Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.
Poppy Seed Pasta
Homemade poppy seed pasta with fresh herbs kneaded into the dough. Hand-rolled, paper-thin egg noodles with a nutty crunch from poppy seeds in every bite.
Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.
Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.
Shrimp and tomato in scallop shells with garlic, fennel seed, lime juice, and parsley. A quick, elegant appetizer or light main that comes together in 30 minutes.
Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.
Meatless loaf made with crushed peanuts, cottage cheese, and brown rice for a protein-packed vegetarian main dish. Simple mix-and-bake method with just eight ingredients and no fussy steps.
Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.
Spaghetti aglio e olio in its simplest form: long noodles tossed with slow-bloomed garlic, fruity olive oil, fresh parsley, cracked pepper, and a snowfall of Parmigiano-Reggiano. A pantry dinner ready in twenty minutes.
Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.
Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.
Greek cold yogurt soup (soupa tsatziki) with grated cucumber, garlic, fresh dill, mint, and olive oil. A chilled, no-cook summer soup served as part of a mezze spread.
Vegetarian eggplant tomato pasta sauce with dry sherry, red bell pepper, nutmeg, and fresh basil. A chunky, low-calorie sauce that simmers in under 30 minutes.
Marinated mushrooms from Mollie Katzen: briefly simmered button mushrooms soaked in olive oil, lemon juice, garlic, and thyme. A make-ahead vegetarian antipasto or salad topper.
Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.
Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.
Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.
Homemade poppy seed pasta with fresh herbs kneaded into the dough. Hand-rolled, paper-thin egg noodles with a nutty crunch from poppy seeds in every bite.
