432 recipes for "olive_oil"
Mediterranean Orzo Salad

Mediterranean Orzo Salad

Apr 30, 2012

This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.

Roasted Leeks with Fennel Tomato Concasse

Roasted Leeks with Fennel Tomato Concasse

Jul 14, 2005

Anticipate a houseful of enticing aromas as these leeks, drizzled in olive oil and accompanied by diced tomatoes enlivened with fennel seed, bake in your oven. In a pinch you can prepare this sauce with whole tomatoes, but you'll reduce bitterness and kick up the flavour if you take the time to remove skins and seeds.

Lemon and Caper Salmon With Herbed Potato Mash

Lemon and Caper Salmon With Herbed Potato Mash

Apr 8, 2013

We boost the flavour of this potato purée with olive oil and fresh parsley. On another night, make this dish with fresh sole fillets or scallops instead of the salmon, and call it the catch of the day. Serve with lemon wedges.

Smashed Peas With Bacon and Basil

Smashed Peas With Bacon and Basil

Mar 29, 2012

Everyone loves the flavour of fresh peas, and this recipe shows off their sweetness. Serve with baked ham, roast chicken or steamed fish. Or spoon onto crostini and drizzle with your favourite extra-virgin olive oil to make a quick appetizer for your next barbecue.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Oct 12, 2011

Whole wheat flour and blueberries put a spin on the classic crispy cornmeal muffin. Light olive oil may seem like an unusual addition, but it's flavour-neutral and a source of good monounsaturated fat. Store whole wheat flour in an airtight container in a cool place for up to  three months or freeze for up to six months.

Maritime Medley Seafood Soup

Maritime Medley Seafood Soup

Jun 10, 2009

Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.

Skillet Mediterranean Chicken

Skillet Mediterranean Chicken

Jan 2, 2017 Dinner

This simple dinner has all the bright, fresh flavours of the Mediterranean, plus the heart-healthy benefits of ingredients common to the region (think lean protein, olive oil and lots of veggies!). Serve with a side of cooked orzo to round out the meal.

Spinach and Feta Pie

Spinach and Feta Pie

Sep 16, 2005

The key to this rustic vegetarian pie filled with classic Greek flavours is the pastry: it's made with extra-virgin olive oil. You can make the pie up to five days ahead and serve it warm or at room temperature.

Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

Oct 3, 2016 Stew

You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.

Roast Pork Loin

Roast Pork Loin

Feb 3, 2010

The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.

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