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The best olive recipes - 138 recipes

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Combine basil and olive oil in a blender

  • 4 cups of packed basil leaves
  • 2 cups of virgin olive oil (the flavors of extra-virgin olive oil will compete too much)
3.9/5 (122 Votes)

By

I used sugar instead of flour to line the pan

  • 1 1/2 cups flour
  • 5 Meyer lemons or 2/3c, zested and juiced
  • 1 cup sugar
  • 1/2 cup olive oil
  • 2 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup plain greek yogurt or sour cream
4.6/5 (20 Votes)

By

Gluten-Free Recipes

  • Tomato sauce:
  • 1 cup sun-dried tomatoes, soaked in water for 2 hours
  • 1/2 medium tomato, roughly chopped
  • 1/8 small onion, chopped
  • 1 Tbsp. lemon juice
  • 1/8 cup olive oil
  • 1 or 2 dates, pitted
  • 1 tsp. sea salt
  • Pinch of chili pepper flakes (optional)
  • Pistachio pesto:
  • 2 cups basil leaves
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1 tsp. sea salt
  • Freshly ground black pepper, to taste
  • Pumpkin seed ricotta:
  • 1 cup raw pumpkin seeds, soaked in water overnight
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 3 Tbsp. purified water
  • Marinated shiitake mushrooms:
  • 15 About 15 shiitake mushrooms
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. chopped basil, oregano, and lemon thyme
  • Lasagne:
  • 3 to 5 medium zucchini
  • 3 to 5 medium heirloom tomatoes (try to get various colors)
  • 1 to 2 tomatillos (optional)
  • Castelvetrano olives or any other kind you like
4.7/5 (3 Votes)

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1. Place potatoes in a Dutch oven; add water to cover

  • 4 pounds red potatoes, quartered
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 2/3 cup heavy whipping cream
  • 1/4 cup butter, softened
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2/3 to 3/4 cup whole milk
  • 3 green onions, chopped
  • 3/4 cup grated Parmesan cheese, optional
4.5/5 (20 Votes)

By

1. In a small skillet, heat the olive oil, herbs and garlic over medium-low heat (3-4 minutes)

  • 1/4 cup good olive oil
  • 1 Egg
  • Pinch or two of dried herbs, such as rosemary and thyme
  • One garlic clove, peeled and smashed
  • Salt
4.4/5 (17 Votes)

By

Cooking Light March 2014

  • 4 tsp olive oil, divided
  • 12 skinless boneless chicken thighs (about 3 pounds)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 5 medium shallots, quartered (about 2 cups)
  • 1/3 cup balsamic vinegar
  • 1/4 cup unsalted chicken stock
  • 1 Tbsp. lower-sodium soy sauce
  • 1 1/2 tsp brown sugar
  • 3 thyme sprigs
  • 1/3 cup halved pitted Castelvetrano olives
  • 3 Tbsp. chopped walnuts, toasted
  • 1 Tbsp. chopped fresh chives
  • 2 tsp. chopped fresh thyme
4.4/5 (21 Votes)

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Transform golden roasted cauliflower into a creamy vegetable dip similar to a classic hummus

  • 1 head cauliflower, broken into small florets (about 6 cups)
  • 1 clove garlic, halved
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 cup tahini
  • 4 pitted Kalamata olives
  • 2 tablespoons lemon juice
  • 1/4 teaspoon hot paprika
  • 2 tablespoons warm water
4.6/5 (5 Votes)

By

Vegetarian Main Course!

  • Crust:
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 tsp. coarse salt
  • 2 Tbs. sesame seeds
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup water
  • Filling:
  • 1 1/2 lbs. spinach, stems trimmed, rinsed well (about 14 packed cups)
  • 1 Tbs. extra-virgin olive oil
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 tsp. red-pepper flakes, plus more for serving
  • 2 oz. feta cheese, crumbled (about 1/2 cup) or goat cheese??
  • 2 large eggs, lightly beaten
  • 1/2 tsp. coarse salt
  • 1/2 tsp. sesame seeds
4.4/5 (7 Votes)

By

Jarred artichoke hearts and tagliatelle make a quick and elegant dinner

  • 3 3 3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 2 2 1-inch slices hearty white sandwich bread, torn into 1-inch pieces
  • 3 3 1/4 tablespoons plus 1/4 cup extra-virgin olive oil
  • 1 1 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • Salt and pepper
  • 3 3 3 garlic cloves, minced
  • 2 2 2 anchovy fillets, rinsed, patted dry, and minced
  • 1/2 1/2 1/2 teaspoon dried oregano
  • 1/8 1/8 1/8 teaspoon red pepper flakes
  • 1/3 1/3 1/3 cup dry white wine
  • 2 2 2 tablespoons heavy cream
  • 12 12 12 ounces tagliatelle
  • 1/4 1/4 1/4 cup minced fresh parsley
  • 1 1 1 teaspoon grated lemon zest
4/5 (10 Votes)

By

Roast butternut squash until very tender

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 4 cups veggie broth
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3-4 carrots chopped
  • 2-3 celery stalks, chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Vegan parm
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
4.6/5 (7 Votes)

By

Olive Garden Tortellini al Forno is part of the Olive Garden small plate’s menu

  • 1 (9-ounce) package tortellini, prepared according to package directions
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 2 pieces crispy cooked bacon
  • 1 tablespoon sliced scallions
4.5/5 (15 Votes)

By

This hearty salad makes for a great lunch or light dinner

  • 12 cups baby spinach
  • 2 red potatoes, cut into a 1/4-inch dice
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 1 cup green beans, cut into 2-inch pieces
  • 1 pint grape tomatoes, halved
  • 1 cup crumbled feta cheese
  • 1/3 cup kalamata olives, halved
  • 3 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 1 teaspoon creamy Dijon mustard
  • 1/4 cup fresh basil
  • 1 clove garlic
  • 1/4 cup olive oil
  • Salt and pepper, to taste
4.3/5 (18 Votes)

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Spinach Salad with Potatoes, Olives & Feta Basil-infused olive oil