Recipes with olive oil
5,878 recipes
Sauteed Rabbit Loin with Braised Fennel & B
Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.
Italian Vegetable Salad
Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.
Condimento Ai Funghi (Wild Mushroom Topping)
Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.
Italian Pesto Sauce
Classic Italian basil pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil. No-cook sauce ready in 20 minutes that freezes beautifully.
Favorite Spinach & Lentil Soup
Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.
Chuck's Barley-Mushroom Winter Borscht
Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.
Arugula, Cherry Tomato & Parmesan Salad
This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.
Htipiti
Htipiti, a Macedonian beaten feta spread with roasted peppers, oregano, olive oil, and lemon juice. A tangy, creamy Greek-style dip that gets sharper the longer you beat it.
Romaine Red Onion & Fennel Salad with Tart Lime Dress
Romaine, shredded fennel, cauliflower, and red onion tossed in a bright lime-garlic dressing with paprika. A crunchy, no-cook side salad that's vegetarian and diabetic-friendly.
Basil Pesto Bread
Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.
Broccoli Rabe
Sauteed broccoli rabe (rapini) with garlic and onion in olive oil. A quick Italian-style side dish with a bold, peppery bite that pairs with grilled meats.
Shrimp Pasta Salad
Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.
Chicken Merengo
Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.
Grilled Pasta Salad
Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.
Chicken Marinade
Chicken marinade with soy sauce, lemon juice, brown sugar, fresh ginger, and garlic. Seven ingredients, bold Asian-inspired flavor, and just 5 minutes to mix. Great for grilling or baking.
Garden Tomato Pasta Salad
Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.
Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.
Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.
Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.
Classic Italian basil pesto with pine nuts, garlic, Parmesan, and Romano cheese blended with olive oil. No-cook sauce ready in 20 minutes that freezes beautifully.
Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.
Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.
This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.
Htipiti, a Macedonian beaten feta spread with roasted peppers, oregano, olive oil, and lemon juice. A tangy, creamy Greek-style dip that gets sharper the longer you beat it.
Romaine, shredded fennel, cauliflower, and red onion tossed in a bright lime-garlic dressing with paprika. A crunchy, no-cook side salad that's vegetarian and diabetic-friendly.
Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.
Sauteed broccoli rabe (rapini) with garlic and onion in olive oil. A quick Italian-style side dish with a bold, peppery bite that pairs with grilled meats.
Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.
Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.
Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.
Chicken marinade with soy sauce, lemon juice, brown sugar, fresh ginger, and garlic. Seven ingredients, bold Asian-inspired flavor, and just 5 minutes to mix. Great for grilling or baking.
Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.
