Ingredient

Extra virgin olive oil Recipes

44 recipes with extra virgin olive oil for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

44 recipes

Insalata di Finocchi e Arance (Sicilian Fennel and Orange Salad) with fennel, oranges and black olives — Italy recipe

🇮🇹ItalyEasy

Salads

Insalata di Finocchi e Arance (Sicilian Fennel and Orange Salad)

Insalata di finocchi e arance is a classic Sicilian salad of thinly sliced fennel and oranges, dressed with olive oil, salt, and black pepper, with black olives. It is the contrast of sweet, juicy orange and crisp, anise-scented fennel — bright and refreshing. It comes from Sicily, where most of Italy's citrus is grown, and the orange salad is a legacy of the Arab rule of the island (9th-11th centuries): it was the Arabs who brought citrus into Sicilian cooking. It is a winter dish, since oranges (especially blood oranges, tarocchi) are in season in winter, served as an antipasto or contorno through the cold months. The salad is a fine example of Sicilian agrodolce, sweet and salty: the sweetness of the orange balanced by salty black olives and crisp fennel. Technical keys: peel the oranges to the flesh, cutting away the bitter white pith; slice the fennel very thinly; let the acidity come from the orange, not vinegar; black olives for the agrodolce contrast; blood oranges for the classic Sicilian version; and good fruity olive oil, since there are few ingredients. Save the orange juice that runs out — it is the base of the dressing. Serve at room temperature, the best winter citrus, sliced thin, with excellent oil.

15 min180 kcal4 serves

🌱Vegan⚡Quick🌾Gluten-free

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg) with frisée, bacon and eggs — France recipe

🇫🇷FranceMedium

Salads

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg)

Salade lyonnaise is a warm salad from Lyon, a fixture of the city's bouchons (traditional bistros): bitter frisée with crisp bacon lardons, croutons and a warm mustard vinaigrette, topped with a poached egg. The vinaigrette is made in the pan the bacon was fried in, with some of the rendered fat, so it goes onto the leaves warm. At the table the yolk is broken and runs into the dressing, and the bitter leaves, salty bacon and sharp vinegar balance its richness.

30 min434 kcal4 serves

⚡Quick

Verdure alla Griglia (Italian Grilled Vegetables) with eggplant, zucchini and bell peppers — Italy recipe

🇮🇹ItalyMedium

Vegetable and Mushroom Dishes

Verdure alla Griglia (Italian Grilled Vegetables)

Verdure alla griglia are Italian grilled vegetables: eggplant, zucchini, bell peppers and red onion, sliced thin, charred on a grill or a ridged pan and dressed with olive oil, garlic, parsley and a spoonful of red wine vinegar. In Italy they go on the table as an antipasto or as a contorno, the side dish served with grilled meat or fish. The slices are patted dry, brushed with a little oil and grilled unsalted on a very hot surface, dressed while still warm and left for half an hour to soak up the dressing.

55 min220 kcal4 serves

🌱Vegan🌾Gluten-free

Cioppino with Dungeness crab, clams and mussels — USA recipe

🇺🇸USAAdvanced

Soups

Cioppino

A San Francisco seafood stew of Italian-American origin: Dungeness crab, clams, mussels, shrimp, and white fish simmered in a tomato-and-white-wine broth scented with fennel and garlic. Born as a fishermen's communal pot, it is served with sourdough for soaking up the broth.

50 min360 kcal6 serves

💪High protein🌾Gluten-free🌶️Spicy

Spaghetti alle Vongole with Manila clams, spaghetti and dry white wine — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Spaghetti alle Vongole

A Neapolitan pasta of spaghetti tossed with fresh clams, garlic, olive oil, a splash of dry white wine, and parsley. Made in bianco, with no tomato and no cheese, the sauce is built only from the clam liquor emulsified with the pasta starch. The clams need 1 to 2 hours in salted water first; that time is not counted.

30 min470 kcal4 serves

⚡Quick

Pulpo a la Gallega (Galician Octopus with Potatoes) with octopus, waxy potatoes and onion — Spain recipe

🇪🇸SpainAdvanced

Fish and Seafood Dishes

Pulpo a la Gallega (Galician Octopus with Potatoes)

Pulpo a la gallega is Galicia's most famous dish and one of the simplest in Spanish cooking — tender slices of boiled octopus laid over soft potatoes on a wooden plate, then finished with nothing but coarse salt, smoked paprika, and a generous stream of olive oil. There's no sauce and nowhere to hide, so everything rests on cooking the octopus to exactly the right point and using paprika and oil worth tasting on their own.

80 min340 kcal4 serves

💪High protein🌾Gluten-free

Fabada Asturiana with fabes de la granja, chorizo asturiano and morcilla asturiana — Spain recipe

🇪🇸SpainAdvanced

Soups

Fabada Asturiana

Fabada is the bean stew of Asturias, in northern Spain: large flat white beans called fabes de la granja cooked for hours with the compango, the set of cured pork that flavours the pot. The standard compango is chorizo, cured Asturian blood sausage, salt-cured pork shoulder and cured belly, and the broth thickens on its own from starch released by the beans rather than from any flour or puree. Records of fabes being grown in Asturias go back several centuries, though the dish in its present form is usually dated to the nineteenth century. Two rules separate a good pot from a broken one: the liquid must never reach a rolling boil, and the beans must not be stirred with a spoon. Add the overnight soak to the cooking time.

210 min780 kcal4 serves

💪High protein🌾Gluten-free

Pan con Tomate with country bread and ripe tomatoes — Spain recipe

🇪🇸SpainEasy

Breakfast and Brunch

Pan con Tomate

Pan con tomate is the Catalan bread-and-tomato preparation known in Catalan as pa amb tomaquet. A thick slice of open-crumbed country bread is toasted until its surface is dry, rubbed with a cut garlic clove and then with the flesh of a ripe tomato until only the skin is left in your hand, and finished with extra virgin olive oil and coarse salt. The tomato works as a seasoning rather than a topping, so what you get is a crisp warm slice under a thin, cool, faintly acidic layer. In Catalonia it accompanies tapas and grilled meat; in Andalusia the same combination turns up at breakfast, usually with the tomato grated into a bowl instead of rubbed.

15 min235 kcal4 serves

🌿Vegetarian⚡Quick

Ingredients

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