Recipes with olive oil

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.

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.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Homemade garlic croutons baked from thick slices of stale French bread brushed with crushed garlic and olive oil. Large, golden, and crunchy with real garlic flavor in every bite.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Romulan Lucernae is a DIY tangerine oil lamp, not a dish. Hollow the fruit, wick the pith, fill with olive oil, and light for a warm citrus-scented glow at the dinner table.

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.

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.

Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Parmesan dressing with anchovies, egg yolk, Dijon mustard, red wine vinegar, and Worcestershire. A rich, Caesar-style emulsion blended thick in 5 minutes. Bold umami flavor.

Tomatoes are packed with lycopene, an antioxidant that helps prevent heart disease and cancer. They are a good source of vitamin C as well as vitamin E to help protect the body from oxidative damage. Cucumbers provide anti-inflammatory and anti-cancer benefits. Capsicum is a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system. Olives are antioxidant powerhouses and contain anti-inflammatory compounds, known for their role in preventing coronary artery disease.

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Refreshing salad 2 bring back a summer feeling in the cold month's.

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.

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.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Baked salmon fillets layered over lemon slices and fresh dill, steamed under foil with a splash of white wine until they flake. A clean, light, weeknight seafood dinner.

Garlic spaghetti (aglio e olio) with golden garlic sauteed in olive oil, tossed with pasta water, fresh parsley, and Parmesan. Five ingredients, 35 minutes, and the simplest Italian pasta you can make.

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Acquacotta: a Tuscan peasant soup of bell peppers, onions, celery, and tomatoes simmered in water and finished with beaten eggs and Parmesan, ladled over toasted bread.

Dried tomato salad dressing made by soaking sun-dried tomatoes in red wine vinegar with basil, thyme, and rosemary in olive oil. No cooking needed, just 6-12 hours to marinate.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Homemade fresh pasta dough from scratch with flour, eggs, olive oil, and a splash of water. Hand-kneaded, machine-rolled pasta base for fettuccine, tagliatelle, lasagna, or any cut you want.

Spaghetti al zenzero is a fresh, fiery twist on aglio e olio: spaghetti tossed in a garlic, ginger, and chili-infused olive oil, then brightened with basil and mint. A quick, vegan weeknight pasta with surprising zing.

Homemade olive oil focaccia with coarse sea salt, kneaded by hand and baked at high heat until golden and crusty. A simple Italian flatbread with optional olives or onion toppings.

A quick and easy technique for delivering slow-roasted caramelized goodness from the stove-top.

Fresh tomato-basil pasta sauce with red bell peppers, mushrooms, garlic, and oregano. Made from ripe tomatoes in under an hour, chunky or pureed smooth.

Marinated mushrooms simmer briefly in a tart bath of white wine, lemon juice, vinegar, and olive oil with shallots, garlic, and coriander. A chilled make-ahead appetizer ready in 40 minutes.

Sopa de ajo al horno is a Spanish baked garlic soup with crusty bread cubes, red pepper flakes, and eggs poached in the broth. Castilian peasant comfort food, ready in 35 minutes.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.

Mushroom and onion spaghetti sauteed in olive oil with fresh tomato, basil, and oregano. A light, simple pasta ready in under 10 minutes.

Green garlic soup au gratin with slow-sauteed spring garlic, beef broth, buttered toast, and melted Parmesan. A seasonal twist on French onion soup using young garlic stalks.

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.

Roasted potatoes primavera with zucchini, red bell peppers, mushrooms, and onions tossed in olive oil and baked until golden and tender. A simple one-pan vegetable side dish.

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Spanish-style garlic soup with toasted bread crumbs, tomatoes, paprika, and egg ribbons stirred in at the end. A rustic, warming bowl thickened with stale bread.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.