3,438 olive recipes

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

This fresh strawberry pie is absolutely ultimate. It's loaded with strawberries, and packed with strawberry flavor. Best of all, you don't have to bake it. A perfect cool-fruity dessert for a hot summer day.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

This delicious and nutritious salad is so easy to make, and loaded with refreshing and cheesy flavor. It can be a side dish or you can have it as a light main dish.

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

Triple strawberry cake: real strawberries three ways, reduced into the batter, folded into the cream cheese frosting, and layered fresh. A moist, intensely berry layer cake with no jello or fake flavor.

Beakfast pancake or muffin batter with zucchini, bananas, and raisins.

Pepper oysters are a chef-style appetizer of fresh oysters poached in their own liquor, then marinated overnight in mortar-ground black peppercorn, garlic, bay leaf, and lime. Bright, briny, bracing.

Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.

Definitely deserves 5 star. This was our dinner yesterday, I only made half of the recipe, so I actually roasted the cauliflower and garlic in the small toaster oven. It did take a bit longer, but the result was great. I also added some freshly grated lemon zest, very good.

A delicious and refreshing soba noodle salad, serve it as a tasty side dish or a vegetarian main dish.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.

Crispy baked wontons stuffed with a creamy ricotta and crab filling seasoned with vegetable soup mix and garlic. All the crunch of fried wontons without the deep fryer.

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

Tex-Mex skillet cornbread with a spiced black bean, pepper, and tomato filling topped with homemade cornbread batter baked golden in a cast iron skillet. A one-pan vegetarian dinner.