Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Olive

  • Recipe

    Classic Basil Pesto

    To make more than 1 cup of pesto, pound or process multiple batches instead of doubling the recipe in a single batch. Video: Watch our Homegrown/Homemade team make a batch of…

  • Recipe

    Twice-Marinated Mushrooms

    These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them…

  • Recipe

    Orange & Fennel Seed Tapenade

    Try this as a topping for crostini or seared fish. The tapenade will keep in the refrigerator for about 1 week.

  • Recipe

    Orange-Hazelnut Olive Oil Cookies

    Reminiscent of biscotti in texture, these not-too-sweet cookies are a perfect dipper for after-dinner coffee.

  • Recipe

    Greek Salad Skewers

     

  • Recipe

    Chicken, Lemon & Olive Stew

    Warm, earthy spices infuse this savory stew, and olives and lemon add brightness. It’s perfect for casual entertaining because it tastes even better a day or two after it’s made.

  • Article

    Extra-virgin olive oil

    At the peak of summer, eating light takes on a whole new meaning. Crisp salads with vibrant vinaigrettes, lightly dressed fresh pastas, and grilled lean meats and vegetables dominate the…

  • Recipe

    Basil Vinaigrette

     

  • Article

    Olive oil on hand

    I tend to buy olive oil for cooking in large containers, but they are too heavy and unwieldy to pour from every day. I used to decant the oil into…

  • Recipe

    Lemon-Garlic Oil with Herbs

    If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.