Top Rated Olive Recipes
Tim Love steps away from Texan cuisine and shares a homey side of himself with this roasted chicken thigh recipe.Click here to see 101 Ways to Cook Chicken
Poaching fish is a great, easy way to cook the protein while ensuring that it retains all its moisture. And poaching something in olive oil takes that to the next level. You'll want to use a tasty extra-virgin olive oil for this because the fish will absorb a lot of the oil's flavor during the cooking process. I went with simple flavors (lemon, garlic, chile, oregano) to let the olive oil and fish shine, but it would be easy to sub in any additional herbs and spices (think rosemary or other citrus) you like.Click here to see Why You Should Cook with Olive Oil.
This delicious sauce comes together in minutes (since it requires no cooking) and can be used in a variety of ways. Impress your guests by slathering a spoonful onto crostini topped with fresh mozzarella slices or toss it with pasta and extra Parmesan for a quick weeknight meal (as pictured). Click here to see Recipe SWAT Team: Healthy Greens.
One of the greatest things about salsa is its versatility. This recipe has the flavor profile of an authentic Mexican salsa, but features a couple of unusual ingredients: olives and roasted garlic. The addition of lemon zest, rather than lime juice, unites the Mediterranean and Mexican flavors and adds a fresh bite to the salsa.Roasted garlic brings a sense of depth and nuttiness to this salsa, and it could not be simpler to prepare at home. Feel free to roast a whole head of garlic, instead of just the required cloves below, and place the extra cloves in an air-tight container, covering it with oil until submerged, and keeping it in the fridge.
It's often hard to make vegetarian sandwiches feel hearty, but the savory flavors here create a warm, filling sandwich for any season. The key to this sandwich is good ingredients. Finding high-quality olives, ripe and flavorful tomatoes, and fresh bread are essential for this recipe.Click here for 8 Sweet and Savory Sandwiches.
Four ingredients — plus a little salt & pepper — is all it takes to create this delicious and unique olive tapenade meatloaf.Recipe courtesy of Beef. It’s What’s For Dinner
A frittata is like a crustless quiche and can be filled with all kinds of meat, vegetables, herbs, and cheese. Try this version made with tender chicken, fingerling potatoes, dill and goat cheese.Recipe courtesy of Perdue
The chicken will be perfectly tender and the salty sauce will add so much flavor. Courtesy of Seasonal Cravings
Spinach and Artichoke Dip is the most popular item not on Olive Garden’s menu. Like any big restaurant, Olive Garden rotates its menu items to make way for new favorites and seasonal items. More than 3 years ago, Spinach & Artichoke dip came off the menu, and still today, Olive Garden receives more inquiries about the dip than any other menu item from very passionate fans on social media. For all you fans, here is the REAL Olive Garden Spinach and Artichoke Dip recipeClick here for the video!
Halibut is a delicious, juicy fish with a delicate flavor, so you always want to make it the star of the dish. By poaching the halibut in an infused olive oil, you can keep the fish prominent but still pack it with flavor.Check out more Hearty and Healthy Halibut Recipes.
This cake is epic! It stays moist for days and taste like a lighter version of pound cake.
The delicate extra-virgin olive oil adds a silky texture to this dark chocolate mousse.This recipe is courtesy of Williams-Sonoma.
The Best Olive Salad for a Muffuletta Sandwich
New Orleans is known for many delicious food items, including sandwiches. One of its most famous is the muffuletta which was invented at Central Grocery. The sandwich can include various Italian meats including mortadella, capicola, ham and/or salami, along with provolone and/or mozzarella cheeses. However, as if those ingredients weren't enough, there are two things that make this sandwich original and memorable: fresh-baked muffuletta bread and made-from-scratch olive salad.
This recipe is a take on Central Grocery's olive salad mix and is an essential element of any muffuletta sandwich. The olive salad easily comes together in a food processor and, in the end, you will have plenty of olive salad for days to come. It is the ideal companion for the Italian sandwich for which it was developed.
If you tire of making muffuletta sandwiches but still have olive salad to spare, you can add it to a cheese plate, put it on other types of sandwiches, spread it on crostini, or mix it with mayonnaise for a creamier spread or dip.
Olive Garden breadsticks recipe
One of the best parts of going out to dinner at The Olive Garden has always been the breadsticks – they’re so warm, garlicky, and delicious that I keep the server busy bringing more baskets. But to tell you the truth, as much as I like Olive Garden breadsticks, my mom’s breadsticks are just plain BETTER! Don’t believe me? Well, here’s what one of my readers thinks:
“These are better than Olive Garden. These are very light and fluffy. Like pillows. Seriously great. Last time I was at Olive Garden the breadsticks were tough and chewy. Again, these are much better.”
Hey, thanks! I first published this recipe over four years ago and many of you have reported loving these breadsticks.
My children beg me to make these better than Olive Garden breadsticks as often as possible and everyone is thrilled when I serve them. Seriously, warm, soft breadsticks will cheer up even the grumpiest teenager.
I know making homemade bread can be intimidating, but these really are not hard! You’ll need to start them about 3 hours before you want to serve them, but the hands-on time is actually pretty minimal. If you’ve never made bread before and are nervous about the kneading, etc., click on over to this post – The Best Dinner Rolls – and watch the instructional video. It will walk you through every step of this recipe. The only difference is that video will show you how to shape the bread into rolls, and in this post I’ll show you how to shape the dough into breadsticks.
Muffuletta Olive Salad Recipe
This is my version of the Olive Salad for the NOLA Cuisine classic sandwich, The Muffuletta! My friend Tom and I always make at least one stop at the Central Grocery on Decatur during a visit to New Orleans for Mardi Gras. You can grab a Muffuletta Sandwich at CG, a beer in a Go-Cup from the liquor store down the street, then sit up on the Riverwalk to watch the barges roll by on the Mississippi or just flop out in the street like a common Hobo, depending on how hungry you are.
Back to the recipe, I would make this at a few days ahead, it improves with age. Use good quality olives, Hey, good quality everything, right! I’m fortunate enough to have a great Italian market, about a mile from my house called Ventimiglia’s. I also make my own Roasted Red Peppers, I find the jarred variety mushy, plus they’re super easy to make recipe follows. This Olive Salad Recipe makes enough for one Muffuletta and a few Bruschetta (recipe follows):
Muffuletta Olive Salad Recipe
1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers (Recipe follows)
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:
Extra Virgin Olive Oil about 1 – 1 1/2 Cups
Put into a bowl or jar, cover and let the flavors marry for about one week.
Roasted Red Peppers
Preheat the oven to 425 degrees
Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin, stem and seeds, careful they’re hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.
Olive Salad Bruschetta
Slice a Baguette into 3/4 inch thick slices on the bias, Pop them under the Broiler until they’re golden brown. Break a Garlic clove in half and rub it onto the slices. Top with generous heaps of Olive Salad with plenty of oil & liquid. Serve immediately.
Here is a pic of my Muffuletta:
Be sure and check out my ever growing Index of Creole and Cajun Recipes which links to all of the recipes featured here!
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Focaccia is made with a very soft dough, slightly rich from generous amounts of added oil that helps it become crisp-edged as it bakes. As I was working on this recipe, Netflix&rsquos Salt Fat Acid Heat premiered, and suddenly making focaccia felt particularly timely.
In Samin Nostrat&rsquos excellent, highly acclaimed series about the fundamental elements of making good food, she invites the viewer to learn how to make Ligurian focaccia. In Liguria, Italy, they add the unique step of topping the focaccia with a salt brine before baking the dough. I was captivated by the simplicity and beauty of the focaccia making process, and have rewatched that part of the &ldquoFAT&rdquo episode countless times.
While the focaccia recipe here differs from its Ligurian counterpart, the essential components are the same, and the lessons learned from Nostrat are helpfully applicable. Primarily, one is reminded that when a recipe has so few ingredients, each ingredient should be of good quality. Focaccia requires extra virgin olive oil, and that olive oil should be good, fresh, and have a robust flavor. Choosing the olive oil can be a matter of preference. I&rsquom partial to California olive oils with their smooth butteriness high quality affordable varieties can be found in most grocery stores. You could also splurge on an Italian olive oil from a specialty market. The olive oil will help your focaccia get a crisp crust, and it will perfume the dough with its flavor. I like using kalamata olives in this recipe for their fruity wine-like flavor, but you could certainly use your favorite olive variety. The olives serve to accentuate the flavors in the oil, and the dough also gets topped with za&rsquoatar to bring a welcome herby earthyness to this rich bread. Just before putting it in the oven, I top the focaccia with flake salt for crunch and savoriness. After oil, salt is focaccia&rsquos best friend.
I love to serve this olive and za&rsquoatar bread with an Israeli-style spread: fresh salads, good feta, hummus, and baba ganoush. Leftover focaccia is always a gift, and it can be turned into delicious croutons, stored in the freezer for future snacking, or it can even become the base of an unexpected Middle Eastern inspired stuffing. Thanksgiving is around the corner, after all. Soon after Thanksgiving is Hanukkah, which provides another opportunity for this oil-centric recipe.
Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme. Get the recipe for Cured Sardines » Ingalls Photography
Braise the sardines with fennel, chiles, celery, onions, and carrots for a slightly spicy flavor. Get the recipe for Olive Oil-Braised Sardines with Fennel » André Baranowski
The Best Damn Goose Recipe Ever
The first part of the recipe for the best damn goose you’ve ever had goes like this:
Step 1: Browning Maxus + Winchester Blind Side + Decoying geese = Kill
And, now thanks to John Vaca, field pro coordinator at Final Approach, you’ll know step 2 – the best way to serve the big hunks of breast meat.
Like my fellow outdoor writer, dog man, waterfowl aficionado and beer enthusiast, Kyle Wintersteen at the NRA’s American Hunter, I prepared some waterfowl for a holiday party – my party involved family members and not lawyers so I opted for the fresh-killed meat and not the freezer burned stuff.
Using Vaca’s recipe (which is step 2), the meat was a raving success with people scarfing it down like it was the only muscle tissue at a vegan buffet. Like Wintersteen, the most common comments were: “What kind of beef is this?” … “THIS is GOOSE?” … “I didn’t know you could eat geese!” … “Want to come kill the geese on my dock?”
Step 2: Light olive oil + Montreal steak seasoning + a hot grill = deliciousness.
The combination of heavy salts and chunky pepper season the meat and suck out any gamey taste, which is then replaced with the olive oil. Tender, succulent goodness is all that remains.
A couple of key points: The olive oil has to be “light” for some reason (when a man like Vaca gives you a recipe, you don’t ask stupid questions but glean every bit of knowledge possible). And heat the grill up very hot so you sear the meat quickly.
Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. After that time, stir the breasts around and add more oil if necessary. Let it marinade another hour or two. Heat your grill up and cook the meat for 3 or 4 minutes on each side. As with all wild game, don’t overcook it! Cut the meat against the grain (the long way down the breast) so it’s tender to the tooth.
Olive Garden Chicken Alfredo Recipe
The key to making this Olive Garden Chicken Alfredo is making your own sauce. You really can’t get the flavor you want with jarred sauce even though I’m the type who depends a lot on things like premade sauces for our pasta!
But taking the time to make your own sauce will make this taste Olive Garden Copycat Chicken Alfredo like you’ve just been seated at your own table for a night out!
Olive Garden Chicken Alfredo Recipe Ingredients
- 3 medium size chicken breasts
- 12 oz fettuccine noodles
- 1/2 cup of butter
- 3-4 cloves of garlic, minced (you can use jarred garlic)
- 2 Tbsp. flour
- 2 cups of heavy cream or Half & Half
- 3/4 cup fresh grated Parmesan + more for garnish
- Fresh parsley for garnish (optional)
- Salt & pepper
How to Make Olive Garden Chicken Alfredo
1. Preheat the oven to 350 degrees and spray a 9吉 baking dish with non-stick cooking spray.
2. Salt & pepper the chicken breasts and bake for 30-35 minutes.
3. Cook the fettuccine noodles according to package directions.
4. Heat the 1/2 cup of butter and minced garlic in a large saucepan or dutch oven.
5. Whisk in the 2 tablespoons of flour.
6. Add the heavy cream (or Half & Half).
7. Continue to stir until the mixture starts to thicken.
8. Add in 3/4 cup of Parmesan cheese and stir until completely melted.
9. Remove the chicken from the oven and cut into slices.
10. Place the fettuccine noodles on a plate, top with the chicken breast and add alfredo sauce on top.
11. Sprinkle with remaining parmesan and garnish with diced fresh parsley, if desired.
Portuguese Orange Olive Oil Cake
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 14 to 16
Special Equipment: 12-cup Bundt or tube pan (Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. The pan David uses is Nordic Ware's Anniversary 15-Cup Bundt Pan.)
Ingredients US Metric
- Nonstick baking spray with flour
- 4 to 5 large navel oranges
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 3/4 teaspoons kosher salt
- 5 large eggs
- 3 cups granulated sugar
- 1 1/2 cups mild, fruity extra-virgin olive oil
- Confectioners' sugar, for sprinkling
Position a rack in the middle of the oven, remove any racks above it, and crank up the heat to 350°F (180°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
Finely grate the zest of 3 oranges and then squeeze the juice from 4 of them. You should have 1 1/2 cups orange juice if not, squeeze the 5th orange.
In a large bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes. Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour and beating until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
Gently scrape the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. Check the cake occasionally and if the top begins to brown a touch too much, loosely cover it with foil.
When the cake is done, place the pan on a wire rack and let the cake cool in the pan for 15 minutes. (Don’t forget to come back after 15 minutes. Seriously. If the cake remains in the pan too long, the sugars begin to cool and stick to the pan.)
Turn the cake out onto the wire rack and let it cool completely. (We know. Resist the temptation.) Place the cake on a covered cake stand and let it sit overnight. (Seriously. This dense, moist, fruity cake only gets better with age. Don’t even think about taking a bite until the day after you make it—or even the day after that.) Just before serving, dust with confectioners’ sugar. Originally published October 11, 2010.
Recipe Testers' Reviews
This orange olive oil cake is an epiphany. It is literally the most fantastic, wondrous creation to ever grace my kitchen. The smell while it's baking tantalizes, the taste when it’s removed from the oven mesmerizes. Thank you, David, thank you. I cannot wait to make this for everyone I know and let the worshiping begin!
I made the recipe exactly as written. Has anyone tried this with another citrus?
After reading the description of this orange olive oil cake, I couldn't wait to make this recipe. The cake turned out just as wonderfully delightful as I had imagined. I waited the full 2 days before cutting into it and I'm glad that I did. It's moist and decadent.
I made this cake for Easter brunch and I was nervous the cake may be too sweet for a few of my guests who don't eat sweets, so I cut the sugar down to just under 2 1/2 cups with great success. Surprisingly, I could have enjoyed the cake a bit sweeter, and I usually don't like cakes too sweet, so I imagine the 3 cups would make a perfectly sweet and fabulous cake.
The cake was displayed on our counter in a glass-covered cake dome for about 5 days and it remained moist until it finally completely disappeared.
Here’s the hit of a recent charity bake sale! Easy and a real keeper—the note advising not to cut into the cake on the first day was my first clue how perfect it would be for a bake sale or other need to plan ahead. I did cut into it on the first day, though, and it was very moist, but not at all in a negative way. It was equally wonderful and perfectly moist on the second day, and I cannot report further, as it was completely devoured on day two—or sold, as it went to a bake sale. Customers loved the cake and specifically inquired about it. If I make this for a public event again, I’ll attach little tags with a link to the recipe on this site! It’s easy to make and quietly delicious.
I noted the 12-cup Bundt pan specified and divided the recipe into a 9-cup Bundt pan, four mini-Bundts, and a 3-cup “garden bug” Bundt pan that makes five different varieties, including a dragonfly and a ladybug. The bugs were not only charming but tasty. They and the mini Bundts, attractive and impressive, were both standouts at the bake sale for their visual appeal as well as their taste. The first time I made the cakes, I poured all the batter into these two pans on my second test batch, I didn’t fill the molds quite as full and made a second set of the bugs in the 3-cup pan. I had no trouble reducing the baking time down for these smaller cakes, and, in fact, the quick bake time for them added to the appeal of this cake. And on top of the delicious flavor and charming Bundt shapes, it’s a lovely yellow color, sunny, upbeat and attractive.
It took the full 5 oranges to make the required amount of juice. I used a handheld mixer with successful results. After the 15-minute cooling period, the cakes turned out perfectly from the light-colored Bundt pans I used.
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I just bought special olive oil to make this. David, any suggestions on alcohol to serve with the cake? Surely coffee, but t I plan to serve at a PM happy hour, so an alcoholic drink would be great.
Hilary, Tawney Port is always lovely.
This is fantastic — and versatile, too. I sometimes do a mix of orange and lemon juice and zest. One time, I somehow didn’t have enough flour on hand so I used about a cup of almond flour and increased the baking powder to 2.5 tsp, to compensate — and also added a teaspoon of almond extract to lean into the flavor. I might like the recipe even more this way, tbh, though of course it’s fantastic as-is, too. Obrigado!
Fred, I love all your tweaks. I need to try some of them!
Thanks, David! I just made it for my mom’s birthday cake, and we all agreed we’d rather have this any day than 99% of birthday cakes! (unless it’s carrot cake -) I only used oranges this time (no lemon) — a mix of cara-cara and “heirloom navel” (whatever that is), and I zested not one but two of the oranges. I also cut the sugar down from 3 cups to 2.5 cups, and I used a 1/2 cup of palm sugar, which I’m obsessed with these days (but you need to be careful, because too much of it overpowers). INCREDIBLE!! Thanks again!
Pasta e Fagioli Soup (Olive Garden Copycat Recipe)
This Pasta e Favioli Soup is one of our family’s most favorite cold weather meals. It reminds me of fall leaves, football season, sweaters and cozy fires. It’s my top choice at Olive Garden every time we go there to eat, so I decided to find a way to make it at home. This copycat recipe tastes exactly like the popular restaurant dish, but makes enough to serve a crowd and can be made right at home.