Ingredient

Extra Virgin Olive Oil Recipes

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

41 recipes

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

🇮🇹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

★4.6

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

🇫🇷FranceMedium

Salads

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

Salade lyonnaise is a classic French warm bistro salad of bitter frisée, crisp bacon lardons, and a poached egg, dressed with a warm mustard vinaigrette. The name means 'of Lyon,' the city in central France often called the country's gastronomic capital, which has given French cooking many classics — this salad among them. Unlike ordinary cold salads, the lyonnaise is served warm and at once: a warm vinaigrette, made right in the pan in the bacon fat, lightly wilts the bitter greens, and a poached egg with a runny yolk sits on top. When the yolk is broken and runs into the salad, it enriches the dressing and adds creaminess. The dish is a precise balance of bitter (frisée), salty (bacon), sour (vinegar, mustard), and rich (yolk, oil, bacon fat) — that is what makes a simple salad so satisfying and elegant. Technical keys: frisée holds the warm dressing without collapsing; thick-cut bacon or pancetta cut into lardons, the rendered fat saved for the vinaigrette; a warm mustard vinaigrette built in the pan; a poached egg with a runny yolk; wine or champagne vinegar; and serving it warm, straight away. A French bistro standard across the country, equally good for brunch, lunch, or a light supper.

25 min380 kcal4 serves

⚡Quick🌾Gluten-free

★4.7

Verdure alla Griglia (Italian Grilled Vegetables)

🇮🇹ItalyMedium

Vegetable and Mushroom Dishes

Verdure alla Griglia (Italian Grilled Vegetables)

Verdure alla griglia is a classic Italian dish of seasonal vegetables grilled until charred, then dressed with olive oil, garlic, herbs, and a little acid. It is a summer dish, a symbol of the Italian summer: families gather around the grill, and the vegetables are one of the season's great pleasures. It is served as an antipasto or a contorno alongside meat or fish. The classic grigliata vegetables are eggplant, zucchini, and sweet peppers (red and yellow are best), often with red onion, fennel, radicchio, or mushrooms. The principle is seasonality: use vegetables at the peak of summer, as fresh and ripe as possible. The grill brings out their natural sweetness — the sugars caramelize and a smoky, lightly charred flavor develops. Technical keys: slice the vegetables evenly, about ½ cm; dry them thoroughly, since water is the enemy of caramelization; salt only at the end, never before or during; use high heat and let the char marks form before turning; dress with EVOO, garlic, herbs, and a little acid, before grilling, after, or both; and let the vegetables rest so the flavors come together. Simplicity is the point — a few vegetables, good oil, garlic, and herbs. A celebration of the summer harvest that needs no complicated techniques, served warm or at room temperature.

40 min160 kcal4 serves

🌱Vegan🌾Gluten-free

★4.4

🇺🇸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

★4.9

🇮🇹ItalyEasy

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.

30 min470 kcal4 serves

⚡Quick🌶️Spicy

★4.7

Ingredients

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Other ingredients that appear most often alongside extra virgin olive oil across the archive. Pick one to drill deeper.

olive oil tomato eggs garlic parmesan basil spaghetti anchovy fillets eggplant capers tomatoes feta cheese