1 of20 Thomas J. Story
Garden Vegetable Platter
One of the easiest ways to enjoy your favorite top-quality extra-virgin olive oil is also the most beautiful: by the bowlful with an array of colorful vegetables for dunking.
Recipe: Garden Vegetable Platter
2 of20 Annabelle Breakey
Roasted Garlic Toasts with Olio Nuovo
When olio nuovo, or “new oil,” comes out in late fall after the harvest, try its pungent goodness drizzled over garlic toasts.
Recipe: Roasted Garlic Toasts with Olio Nuovo
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3 of20
Zucchini, Red Onion, and Ricotta Focaccia
From the rich, tender dough to the caramelized toppings, focaccia is all about generous use of olive oil.
Recipe: Zucchini, Red Onion, and Ricotta Focaccia
4 of20
Vegetable Platter with Dukkah Oil
Our platter featuring a simple dunk sauce of olive oil and the Egyptian seasoning blend called dukkah is designed as an appetizer, but the combination is so good, you just might make a meal of it.
Recipe: Vegetable Platter with Dukkah Oil
5 of20 Annabelle Breakey
Turkey White-Bean Soup with Olio Nuovo
Olio nuovo, freshly pressed extra-virgin olive oil, is delicious when drizzled over soup as a finishing touch.
Recipe: Turkey White-Bean Soup with Olio Nuovo
6 of20 Photo by Leigh Beisch; styling by Dan Becker
Pancetta Salmon Kebabs with Parsley Vinaigrette
When you make a recipe with only a few ingredients, make sure they’re the best. That’s the secret of this easy and extraordinary dish from a Seattle chef.
Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette
7 of20 Dan Goldberg
Classic Basil Pesto
You’ll want to keep this recipe for summer’s most popular sauce in your back pocket so you’re ready to drizzle it over cheese, toss it with pasta, or slather it in a sandwich.
Recipe: Classic Basil Pesto
8 of20 Photo by Yunhee Kim; written by Elaine Johnson
Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
Toasting the couscous in olive oil gives it a richer flavor. Oil also makes a tasty appearance drizzled atop this satisfying dish.
Recipe: Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
9 of20 Photo by Yunhee Kim; written by Elaine Johnson
Tuscan Kale, White Bean, and Ciabatta Soup
This soup, reminiscent of the Tuscan specialty ribollita, gets extra kick from chile flakes.
Recipe: Tuscan Kale, White Bean, and Ciabatta Soup
10 of20 Peden & Munk
Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
Olive oil shines in a simple marinade as well as in the Indian-style pickled salsa that makes this dish a standout.
Recipe: Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
11 of20 Annabelle Breakey
Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad
These fritters make for a satisfying vegetarian entrée come fall.
Recipe: Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad
12 of20 Photo by Iain Bagwell; written by Stephanie Dean, Elaine Johnson, and Amy Machnak
Garlic-Basil Grilled Chicken with Caprese Salsa
A garlicky olive oil-basil rub keeps chicken moist on the grill, and more of the same—along with a little balsamic vinegar—dresses up tomatoes for a nice and juicy salsa.
Recipe: Garlic-Basil Grilled Chicken with Caprese Salsa
13 of20 Photo by James Baigrie
Golden Olive Oil-Roasted Potatoes
Good olive oil and sea salt plus a simple approach make potatoes irresistible.
Recipe: Golden Olive Oil-Roasted Potatoes
14 of20 James Baigrie
Spicy Brussels Sprouts with Fried Capers
In this phenomenal recipe, Brussels sprouts get an Italian treatment with briny capers and good olive oil.
Recipe: Spicy Brussels Sprouts with Fried Capers
15 of20 Alex Farnum
Roasted Cauliflower and Shallots with Chard and Dukkah
Dukkah, olive oil mixed with toasted spices and nuts, elevates roasted veggies to a standout side dish.
Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah
16 of20 Photo by Yunhee Kim; written by Elaine Johnson
Kale and Radicchio Salad with Broken Caesar Dressing
This eggless Caesar dressing gets its delicious flavor from a combo of good olive oil, fresh lemon juice, and parmesan.
Recipe: Kale and Radicchio Salad with Broken Caesar Dressing
17 of20 Annabelle Breakey
Fresh Corn and Avocado Salad
The best of summer: sweet corn, ripe tomatoes, rich avocados, and spicy basil, with an olive oil-based Dijon vinaigrette to bring it all together.
Recipe: Fresh Corn and Avocado Salad
18 of20 Photo by Thomas J. Story
Grilled Potato Salad
In a lighter take on classic potato salad, substitute olive oil for mayo. You'll lose half the calories and gain amazing flavor with puttanesca-inspired ingredients.
Recipe: Grilled Potato Salad
19 of20 Photo by Annabelle Breakey
Tangerine Olive Oil Cake
Though the batter takes only a few minutes to put together, the combination of fruity olive oil, wine, and citrus gives this cake loads of flavor.
Recipe: Tangerine Olive Oil Cake
20 of20 Coral von Zumwalt
Olive Oil Cake
The Portland chef who created this rich, dense cake likes to top it with summer fruit cooked in a dutch oven, but you could also serve it with sliced berries sweetened with a little sugar.
Recipe: Olive Oil Cake