3,438 olive recipes

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Shrimp saute with orzo: garlicky butter-poached shrimp finished with white wine, lemon, capers, and parsley over al dente orzo. Restaurant-style dinner ready in 25 minutes.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.

A tabbouleh-style grain salad with bulgur wheat, flaked tuna, tomatoes, cucumber, and loads of fresh parsley in a bright lemon-olive oil dressing. Light, filling, and ready in 20 minutes.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

French potato salad with crispy bacon, shallots, red wine vinegar, and olive oil tossed with warm new potatoes. No mayo, just a tangy vinaigrette that soaks right in.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Florida coleslaw with dill, red wine vinegar, green onions, and a light mayo dressing. A tangy, herb-forward slaw that's lighter than the traditional creamy style.