Recipes with olive oil
5,878 recipes
Summer Couscous Salad
A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.
Venison Stew with Raspberries
Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.
Rolled Stuffed Chicken with Hot Pepper Sauce
Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.
Apricot Corn Pasta
Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.
Bob's Go-To Turkey Chili
Lean turkey chili simmered with kidney beans, crushed tomatoes, bell peppers, and a cilantro-laced chili blend. A leaner, lighter spin on the classic stovetop chili that holds up to weeknight cravings.
Potatosalata Me Throumbes
Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.
Fennel Nicoise
Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.
Peachy Pork Chops
Peachy pork chops stuffed with a sage and peach bread dressing, then baked over more stuffing with a peach preserve glaze. Sunday dinner with sweet-savory Southern charm.
Steak & Caesar Salad
Grilled steak strips meet a tangy homemade Caesar dressing with Parmesan, blue cheese, and crunchy croutons. This steak Caesar salad is a quick 40-minute main dish that turns a classic side into a full meal.
Creole Onion Soup
Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.
Creole Onion Soup
Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.
Pure Di Olive Nere (Black Olive Paste)
Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.
Alpine Peppered Venison on Rainforest Herb Linguini
This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.
Carrot & Sweetcorn Baked Potatoes
Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.
Chicken & Mushrooms
Chicken and mushrooms braises bone-in chicken in olive oil and butter with garlic, then simmers under a blanket of mushrooms, onions, and sherry. French-style one-skillet supper.
Roast Pork in Cumin Sauce
Roasted pork gets bathed in an exotic cumin-spiced sauce loaded with dates, pine nuts, and aromatic spices, creating a historical Roman-inspired dish that brings ancient flavors to modern tables.
A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.
Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.
Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.
Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.
Lean turkey chili simmered with kidney beans, crushed tomatoes, bell peppers, and a cilantro-laced chili blend. A leaner, lighter spin on the classic stovetop chili that holds up to weeknight cravings.
Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.
Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.
Peachy pork chops stuffed with a sage and peach bread dressing, then baked over more stuffing with a peach preserve glaze. Sunday dinner with sweet-savory Southern charm.
Grilled steak strips meet a tangy homemade Caesar dressing with Parmesan, blue cheese, and crunchy croutons. This steak Caesar salad is a quick 40-minute main dish that turns a classic side into a full meal.
Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.
Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.
Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.
This is an easy dish with very complex flavour from the herb pasta, the seasoned meat, the wild earthy mushrooms and the aromatic scented jus which you really only taste half way through the dish if it’s done right.
Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.
Chicken and mushrooms braises bone-in chicken in olive oil and butter with garlic, then simmers under a blanket of mushrooms, onions, and sherry. French-style one-skillet supper.
Roasted pork gets bathed in an exotic cumin-spiced sauce loaded with dates, pine nuts, and aromatic spices, creating a historical Roman-inspired dish that brings ancient flavors to modern tables.
