41 Recipes That Celebrate Olive Oil
Olive oil is more than just what you slosh in a pan before you start cooking. In these recipes, you'll see olive oil work its magic, whether it’s adding flavor to slow-cooked vegetables or offering a savory side to creamy vanilla ice cream.
Photo by Travis Rainey, Prop Styling by Stephanie De Luca, Food Styling by Micah Marie Morton1/41Lemon Olive Oil Cake
Photo by Michael Graydon & Nikole Herriott3/41Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons
Eggplant absorbs olive oil like no other vegetable, and we love it just for that reason. This dish from Alison Roman's Nothing Fancy starts with simply halved eggplants, cooked in loads of olive oil until custardy. You serve them on a tangy lemon-labne sauce, with a sprinkle of crunchy olive oil-fried croutons.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich4/41Parsnip Confit With Pickled Currants
Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone5/41Radishes With Herbed Salt and Olive Oil
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich13/41Slow-Roasted Salmon With Harissa
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, it became an instant, oft-imitated classic. The reason it's become such a staple: The low temp and abundance of olive oil make it nearly impossible to overcook. You'll forget there's any other way.
Photo by Chelsie Craig, Food Styling by Claire Saffitz14/41Slow-Cooked Green Beans With Harissa and Cumin
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou15/41Grilled Chicken With Lemon and Thyme
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich16/41Grilled Serrano Salsa Verde
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich17/41Chicken Brodo with Spring Vegetables and Fried Bread
If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater. In place of the rich, fatty broth, there’s delicate and lemony soup. Where there once were noodles, there’s a slab of irresistible olive oil–fried bread that stays crunchy on the edges even as it gets custardy in the center.
Photo by Chelsea Kyle, Food Styling by Molly Baz18/413-Ingredient Seared Dates with Vanilla Ice Cream and Mint
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich19/41Perfect Pesto Pasta
Photo by Chelsea Kyle, Food Styling by Simon Andrews22/41Chickpea Flatbreads With Burst Tomato Sauce
24/41Blender Chermoula Sauce
Made with olive oil, fresh herbs, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood. Try it in our Moroccan Skirt Steak Salad with Chermoula.
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich26/41Pantry Pasta with Garlic, Anchovies, and Parmesan
This dish is for when a 3 p.m. hang turns into a dinner party or when you've had a long day at work. But just because it's comfort food doesn’t mean there aren't techniques involved. They're the same ones that go into pretty much every restaurant pasta you've ever loved: Salt the boiling water; cook the pasta until it's just al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi28/41Braised Chicken With Asparagus, Peas, and Melted Leeks
Photo by Chelsie Craig, Food Styling by Claire Saffitz29/41Slow-Cooked Cherry Tomatoes With Coriander and Rosemary
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich33/41Greens and Beans with Fried Bread
A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.
34/41Lebanese Garlic-Marinated Chicken on the Grill
This is great recipe for skinless, boneless chicken breasts since the olive oil's richness compensates for any shortcomings of the lean meat. For extra garlic flavor, serve it with Lebanese toum bi zeit (garlic sauce) and fresh pita bread.
Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell38/41Lemon Curd Tart With Olive Oil
Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
39/41Bagna Cauda
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani40/41Marinated Beans with Celery and Ricotta Salata
