Vegetable Recipes with Olive Oil

Recipes / - All Vegetables -

Aubergine Oliviera

This simple but delectable recipe has been made available with the kind permission of Nadim Beyrouti, owner of the restaurant Oliviera, situated in the old town of Nice, France.

Eggplants and Onions with Cretan Sauce

Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. It's a natural combined with tomatoes and onions in this delicious recipe.

Núñez de Prado Family’s Tempura

A recipe for batter-fried vegetables from Andalusia, which claims to have introduced the dish, now known as tempura, to Japan.

Double-Mashed Potatoes (Patatas Revolconas)

Try mashed potatoes Spanish-style for a change: potatoes, olive oil, smoky-sweet pimentón and bacon, with nary a hint of dairy. Here's our favorite version of Patatas Revolconas (Double-Mashed Potatoes).

Pesto Pasta

This dish is brought to Argentina from the Sicilian region of Italy for combining different Mediterranean tastes. It is a classic that's easy to make at home.

“Ladenia” (traditional tomato and onion pie)

Pies are a traditional “meze” dish for Greeks. “Ladenia” (“ladi” is the Greek word for olive oil) is a traditional pie from Kimolos and Milos islands, a healthier version of pizza, made of tomato, onion and of course extra virgin olive oil.

Warm Potato Meze with Peas, Roasted Tomatoes and Dill

An easy summer dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (fingerfood and appetizer) to share with family and friends.

Bulgur Wheat Risotto with Peas, Asparagus and Graviera

Crunchy asparagus combined with peas in a delicious bulgur wheat risotto. Perfect to be served as a main dish for vegetarians or side dish to accompany meat.

“Married” Fava

Seeing that natives of Santorini are real connoisseurs, they “married” their fava with sautéed fresh onions and gave the dish a new name, in contrast to the plain version whose name remains just as plain!

Ready For Your Spanish Breakfast?

“Our goal is to see the Spanish Breakfast incorporated in the cuisine offered by catering establishments around the world." - Pedro Barato, Interprofesional del Aceite de Oliva Español

You Can’t Butter a Salad

We kept two olive oils in the restaurant which we used to enhance flavor in spicy dishes and which we poured over everything from hummus to big chunks of feta cheese or even yogurt.

Zero Kilometer Olive Oils and More at Rome’s Urbana 47

Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine.

The Rise of Olive Oil Baking

With a push into the limelight from cutting-edge pastry chefs, olive oil is becoming a favorite dessert ingredient in restaurants and home kitchens everywhere.

Sole Searching

It was Julia Child’s first meal upon arriving in France in 1948, and the dish she later proclaimed the most exciting of her life. But the trick to Sole Meunière is keeping it simple.

Star Chef Recalls the Humble Cretan Tastes of his Childhood

"When I prepare dishes that are based on wild greens and legumes, many of the locals may be offended by the simple ingredients that I use.” Yiannis Tsivourakis

Page 1 of 212 »