Recipes with olive oil

A tasty and scrumptious dish that will satisfy your hunger and invite new flavors and aromas into your home!

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.

Char-broiled shrimp skewers marinated in olive oil, lemon, garlic and fresh parsley, then grilled over hot coals and basted until smoky and just opaque. A simple six-ingredient cookout classic.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

A deeply flavored beef stew braised in Burgundy wine and rich stock with carrots, potatoes, rutabaga, mushrooms, and caramelized tomato paste. Thickened with a dark roux for velvety body.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Lightning-fast angel hair tossed with sweet roasted pimientos, Parmesan, and fresh chives for an elegant 10-minute side dish with barely any effort.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

A spectacular Italian seafood stew with swordfish, snapper, salmon, scallops, shrimp, mussels, clams, and crayfish in a tomato broth laced with anchovies and fennel. Serve over linguine.