3,438 olive recipes

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Kasseropites are Greek cheese-filled crescents with kasseri, fresh tomatoes, and basil wrapped in homemade olive oil pastry. A golden, hand-shaped vegetarian appetizer dusted with paprika.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.

Slow-roasted potatoes in goose fat or duck fat, parboiled then baked until crusty brown all over. The classic British Sunday roast side dish with parsley and garlic finish.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Vegetarian black bean tart in a crispy olive oil cornmeal crust with cumin-spiced tofu filling and roasted garlic. A savory, rustic showstopper for dinner or brunch.

Crispy homemade bagel chips brushed with garlic, Parmesan, olive oil and Italian herbs. Easy day-old bagel rescue for crunchy dippers in 20 minutes.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

Tender asparagus spears served on a smoky roasted red pepper puree with balsamic vinegar, olive oil, and fresh thyme. A vibrant, diabetic-friendly vegetable side dish.