15 Recipes That Showcase the Versatility of Olive Oil

From mains to desserts, these recipes prove that olive oil is more than just a background flavor.

By
Michelle Shih
Michelle Shih

Michelle is a freelance writer for MarthaStewart.com.

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Wendy Rose Gould
Wendy Rose Gould, Lifestyle Contributor
Wendy Rose Gould
Wendy Rose Gould is a veteran freelance lifestyle reporter based in Phoenix, Ariz. with over 10 years of experience. She covers home, wellness, beauty, and travel for outlets such as Martha Stewart, Real Simple, Insider, TODAY, Bustle, TripSavvy, The Zoe Report, and others. Whether ruminating about interior design with the influential leaders in the industry, on the ground at NYFW talking trends with beauty and fashion pros, or venturing to a new corner of the world, she’s always eager to report on the latest and greatest.
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Updated on June 6, 2023
Olive oil and olive branches
Photo: Johnny Miller

Like fine wine and lifelong friendships, a good olive oil is complex and beautiful. Even when used simply—for dipping crusty bread or drizzled over a salad or fresh vegetables—it instantly lends savory aroma and flavor. And that tends to be the way we wield it more often than not.

There's so much more to this pantry essential, though. Yes, olive oil is fragrant and smooth in dressings and dips, but it's also equally at home swirled in a creamy aioli atop perfectly baked potato wedges, whisked into mango puree for a refreshing sorbet, or as the starring role in a moist olive oil cake. When frying or roasting, the profile shifts to more of a rich, full-bodied flavor, thanks to a smoke point of 375 degrees.

Eager to make olive oil the shining star in your dishes? Check out some of our favorite olive oil recipes.

01 of 15

Olive Oil Cake with Vanilla Yogurt and Caramelized Pears

olive oil cake caramelized pears

This variation on old-fashioned olive oil cake features decadent caramelized Bosc pears and a creamy yogurt topping that lends the perfect dose of zing. It's the perfect autumnal dessert.

02 of 15

Olive-Oil Toasts

Olive-Oil-Fried Toasts
Nico Schinco

Two ingredients and 15 minutes is all you need to create this irresistible snack that'll have guests eagerly grabbing for another slice. Made from either rustic ciabatta or sourdough, these olive oil toasts lend a crunchy base for everything from spreadable cheese to peppered salami to caprese.

03 of 15

Pinzimino

pinzimonio with ricotta and olive oil
Johnny Miller

The French call them crudités, but for this recipe, crunchy, raw vegetables go Italian and become pinzimino. They're paired with the easiest, most delicious dip of ricotta featuring top-notch extra virgin olive oil and a touch of balsamic vinegar.

04 of 15

Fennel, Avocado, and Satsuma Salad

fennel avocado and satsuma salad
Johnny Miller

Here's a salad that shines in the winter but tastes great year round. When crunchy fennel and creamy avocado meet sweet citrus, there's no need for vinegar or a vinaigrette. In this olive oil recipe, juices from the satsuma mandarins combine with a finishing touch of olive oil for the best of dressings.

05 of 15

Vinegared Pork Chop Milanese with Radish Salad

vinegared pork chop milanese with radish salad
Johnny Miller

Channel the Italians when you fry with olive oil. This Venetian dish starts with a pounded, breaded pork chops sizzled in a thin layer of olive oil; it ends with a splash of white vinegar to infuse its crust, akin to a salt-and-vinegar potato chip. A salad of radishes, dill, parsley, and shallot, scattered on top at the end, introduces a different kind of crunch, one that's bright and fresh.

06 of 15

Olive-Oil-Fried Potatoes with Aioli

basket of olive-oil-fried potatoes with aioli
Johnny Miller

The classic patatas bravas you order in a tapas bar are cubed and deep-fried. Here, the potatoes are cut into wedges for handy dipping in homemade aioli. Another inspired move is parboiling the sliced-up spuds and letting them dry on a baking sheet before frying, which guarantees a creamy center and ASMR-ready shell.

07 of 15

Olive Oil-Fried Eggs

olive-oil fried eggs in pan
Marcus Nilsson

Crispy edges are guaranteed when you shallow fry eggs in olive oil. Pair with toast or a Breakfast Bowl with Yogurt and Vegetables.

08 of 15

Oil-Poached Halibut with Fennel, Tomatoes, and Mashed Potatoes

Oil-Poached Halibut with Fennel, Tomatoes, and Olives with mashed potatoes
Ryan Liebe

Olive oil isn't only for frying. When you use olive oil for poaching, it gives fish like halibut a wonderfully rich, almost buttery flavor.

09 of 15

Herby Shrimp-and-Feta Bake

herby shrimp-and-feta-bake in skillet
Johnny Miller

Shrimp cook quickly, which means they can overcook easily. Here's a radical idea: Roast a pound of shrimp low and slow, nearly submerged in olive oil, like a confit. A saffron marinade ups the elegance—and you need only a pinch of the spice, since mashing it with salt and sugar and adding lemon juice disperses it. Round out this olive oil recipe with chopped herbs and creamy feta, and you have a sublime appetizer to serve with crusty bread.

10 of 15

Baked Chicken Legs with Chickpeas, Olives, and Greens

baked chicken legs with chickpeas olives and greens
Courtesy of Johnny Miller

This world-class one-pan meal is the ticket. Its flavor profile is Mediterranean, thanks to a spice rub of chile flakes, thyme, and coriander. Drizzled generously with olive oil, the chicken legs, orange slices, and chickpeas roast together, getting crispy on the outside and meltingly tender throughout. The final genius touch is tossing in olives and big handfuls of greens—mustard, dandelion, baby kale—for the last minute. Dinner is served.

11 of 15

Spaghetti with Garlic, Oil, and Chile

spaghetti with garlic oil and chile served on gray plate
Johnny Miller

Spaghetti and olive oil are endlessly versatile and effortlessly carry a dish on their own. Combine the two and you really have something to savor. In this olive oil recipe, the join forces with garlic, a little fresh chile, plenty of pasta water (our not-so-secret ingredient), and some Parmesan grated on top.

12 of 15

Mango-Olive Oil Sorbet

mango-olive oil sorbet served in glass bowls
Johnny Miller

Take olive oil into sweet territory. Here a fruity variety of olive oil is whisked into mango purée for a decadent tasting sorbet.

13 of 15

Chocolate-Olive Oil Crisps

chocolate-olive oil crisps served on a blue plate
Johnny Miller

Olive oil replaces butter in these cocoa crispies, which also have a touch of honey to lend a deeper sweetness than sugar alone.

14 of 15

Lemon-Olive Oil Cake

lemon olive oil cake
Paola + Murray

Cakes made with olive oil keep better than cakes made with butter, but this lemony wonder won't be around long enough for you to test that theory. It's delicious simply dusted with confectioners' sugar or paired with berries and whipped mascarpone.

15 of 15

Granola with Dark Chocolate, Olive-Oil, and Maple

olive oil granola on sheet pan with dark chocolate
Mikkel Vang

Toasting oats with extra-virgin olive oil and honey or maple syrup is our favorite route to granola. This luxurious nut-and-seed packed recipe is a great way to start the day and also makes a sublime snack.

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