3,438 olive recipes

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Fiery Italian-style hot peppers sauteed with garlic and Roma tomatoes in olive oil. A 5-ingredient, 45-minute side dish or condiment with serious kick.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Tomato mozzarella and basil salad over fresh spinach with a lemon-olive oil dressing. A light caprese-style salad ready in 15 minutes, no cooking needed.

Pizza bianca is the Roman white pizza topped with olive oil, sea salt, sliced garlic, and fresh rosemary. No tomato, no cheese, just crackly crisp dough.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

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.